Chocolate Peanut Butter Cake

Why You’ll Love This Recipe

I love this cake because it combines two of my favorite flavors—chocolate and peanut butter—in the most satisfying way. The chocolate layers are moist and tender, while the peanut butter cream is smooth, lightly tangy from the cream cheese, and not overly sweet. It’s easy to make and decorate, and every bite tastes like a classic treat with a bakery-quality finish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:
1.5 cups (190 g) all-purpose flour
¾ cup (75 g) cocoa powder
1 cup (200 g) granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (180 ml) vegetable oil
¾ cup (180 ml) warm milk
3 large eggs
1 teaspoon vanilla extract

For the peanut butter cream:
200 g butter, room temperature
1 cup (250 g) cream cheese
1 cup (250 g) peanut butter
2–2.5 cups powdered sugar
1 teaspoon vanilla extract

Optional topping:
grated chocolate or chocolate sauce

Directions

1. Preheat and prepare the pan

I preheat the oven to 175°C (350°F), grease a round cake pan, and dust it with flour to prevent sticking.

2. Make the cake batter

In a large bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, I beat the eggs with the sugar, then whisk in the oil, warm milk, and vanilla extract.
I gradually add the dry mixture into the wet ingredients and mix until the batter is smooth and lump-free.

3. Bake the cake

I pour the batter into the prepared pan and bake for 25 to 30 minutes. I check for doneness by inserting a toothpick in the center—it should come out clean.
Once baked, I let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.

4. Make the peanut butter cream

I beat the butter and cream cheese together until creamy and light.
Then I add the peanut butter and continue mixing until smooth.
I slowly add the powdered sugar and vanilla extract, beating until the frosting is fluffy and holds its shape.

5. Assemble the cake

Once the cake has cooled, I slice it in half horizontally using a serrated knife.
I spread a thick layer of the peanut butter cream on the bottom half, then place the second layer on top.
I use the remaining frosting to coat the top and sides of the cake evenly.

6. Decorate

For the finishing touch, I sprinkle grated chocolate over the top or drizzle with chocolate sauce, depending on my mood.

7. Chill and serve

I let the cake chill in the refrigerator for at least 30 minutes to help the layers set and make slicing easier. Then I slice and serve.

Servings and timing

This recipe serves 10–12 slices.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour (plus chilling)
Calories: Approximately 450–500 kcal per slice

Variations

• I sometimes add chopped roasted peanuts between the layers for extra crunch.

• If I want it extra chocolatey, I add chocolate chips to the batter.

• For a touch of saltiness, I garnish the top with flaky sea salt.

• Cupcakes work great too—I just reduce the baking time to 18–20 minutes.

• If I want to make it even taller, I double the cake batter and bake in two pans.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days. The frosting firms up nicely but stays creamy. Before serving, I let it sit at room temperature for 15–20 minutes for the best texture. I don’t reheat it—this one’s best enjoyed chilled or at room temperature.

FAQs

Can I use natural peanut butter?

I prefer using creamy, no-stir peanut butter for a smoother, more stable frosting. Natural peanut butter can separate and make the frosting oily.

Can I freeze this cake?

Yes, I wrap individual slices tightly and freeze them. To serve, I thaw them in the fridge overnight or let them sit at room temperature for about an hour.

What kind of cocoa powder should I use?

I use unsweetened cocoa powder—either natural or Dutch-processed works. Dutch cocoa gives a deeper chocolate flavor.

Can I make this cake ahead of time?

Definitely. I often bake the cake layers a day in advance and assemble the next day. It actually tastes even better after a night in the fridge.

What’s the best way to cut clean slices?

I dip a knife in hot water and wipe it dry between each cut. This keeps the slices neat and avoids smearing the frosting.

Conclusion

This Chocolate Peanut Butter Cake is a rich, satisfying dessert that brings together bold flavors and smooth textures in every slice. I love how easy it is to make, yet it feels special enough for any celebration. Whether it’s for a birthday, a gathering, or just a serious chocolate craving, this cake never fails to impress.