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Peanut Butter Chocolate Cake on serving plate
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5 from 4 votes

Peanut Butter Chocolate Cake Recipe

Learn how to make Peanut Butter Chocolate Cake from scratch with this easy to follow step-by-step tutorial with lots of photos and video. It's a soft and moist chocolate cake filled with creamy peanut butter frosting and topped with smooth chocolate ganache. The perfect cake for every occasion.
Prep Time1 hr
Cook Time22 mins
Chill Time4 hrs
Total Time1 hr 22 mins
Course: Dessert
Cuisine: American
Keyword: How to make Peanut Butter Chocolate Cake, Peanut Butter Chocolate Cake Recipe
Servings: 16 servings
Calories: 534kcal


chocolate cake

  • 2 cups all-purpose flour, spooned and leveled (240g)
  • ¾ cup dutch-processed cocoa powder, spooned and leveled (65g)
  • 1+½ cups granulated sugar (300g)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon espresso powder (optional)
  • ½ cup mild flavored vegetable oil (120ml)
  • 2 large eggs
  • ½ cup buttermilk (120ml)
  • 1 vanilla bean* (or 1 teaspoon vanilla extract)
  • 1 cup boiling hot water (240ml)

peanut butter frosting

  • ½ cup unsalted butter, room temperature (113g)
  • 1 cup cream cheese, softened (226g)
  • 1 cup creamy peanut butter (250g)
  • 1+¼ cups powdered sugar, sifted (150g)
  • 1 vanilla bean* (or 1 teaspoon vanilla extract)

chocolate ganache

  • 1 cup dark chocolate, finely chopped (6.1oz / 175g)
  • ½ cup heavy cream (120ml)
  • 2 tablespoon light corn syrup (30ml)


chocolate cake

  • Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
  • In a medium bowl combine flour, cocoa, sugar, baking powder, salt, and espresso powder and stir to combine. Set aside.
  • In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, eggs, buttermilk, and vanilla* just until combined. 
  • Stir in dry ingredients to combine. The batter will be very thick.
  • Slowly mix in hot water until combined. The batter will be very thin. 
  • Divide batter into the two prepared baking pans equally. Bake for 20-25 minutes or until a toothpick in the center comes out clean. Don't overbake. I baked mine for 22 minutes. Let cool in the pan for about 15-20 minutes. Then remove from pan and transfer to a cooling rack. Let cool to room temperature.

peanut butter frosting

  • In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter until creamy, about 1-2 minutes. 
  • Add cream cheese and stir until creamy and combined.
  • Add peanut butter and mix until completely combined. Scrape down the sides of the bowl.
  • Sift in powdered sugar and add vanilla* and mix until combined and sugar is dissolved. 

assemble the cake

  • Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand, turner or serving plate. Spread ¼ of the frosting over the cake. Repeat two more times.
  • Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill at least 4 hours in the fridge or overnight.

chocolate ganache

  • Place chopped chocolate in a large heatproof bowl. 
  • Place heavy cream and corn syrup in another heatproof bowl and microwave until very hot and bubbling for about 1-2 minutes. 
  • Pour over chocolate and let stand 1-2 minutes. 
  • Whisk until smooth, and the chocolate is completely melted. Let stand for about 5-10 minutes. Test the consistency of the glaze down the side of the bowl. It should drip. The longer it stands, the thicker it gets. If it is too firm, re-warm it a few seconds in the microwave. Once it reached the desired consistency, it's ready to spoon on top of the cake.

finish your cake

  • Remove cake from the fridge and spoon the glaze little by little around the sides and let it drip off the sides. Do this with a small spoon and do one drip at the time. Then spoon or pour the rest of the glaze on top of the cake (maybe you don't need all) and level with an offset spatula. Place cake in the fridge for 10 minutes that the glaze gets firm (if needed). 
  • Store leftovers in an airtight container in the fridge up to 4 days.



*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
  • Read the blog post for additional information on how to make Peanut Butter Chocolate Cake, how to store and freeze the cake, substitutions, etc. 
  • Watch step-by-step photos to see the required consistency at every step.
  • Watch the 102 seconds video to see the whole process of making Peanut Butter Chocolate Cake.


Calories: 534kcal