Peanut Chocolate Cake Recipe
Peanut Chocolate Cake Recipe photo by Taste of Home

Peanut Chocolate Cake Recipe

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Field editor Iola Engle from Bella Vista, Arkansas recommends a mouthwatering layer cake with peanut butter frosting. It's luscious!"—Iola Egle, Bella Vista, Arkansas
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 12 servings


  • 1/2 cup butter, softened
  • 2-1/4 cups packed brown sugar
  • 3 eggs
  • 3 ounces unsweetened chocolate, melted and cooled
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1 cup water
  • 1 cup butter, softened
  • 1 cup peanut butter
  • 4 cups confectioners' sugar
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup finely chopped peanuts

Nutritional Facts

1 serving (1 slice) equals 863 calories, 45 g fat (21 g saturated fat), 128 mg cholesterol, 685 mg sodium, 106 g carbohydrate, 3 g fiber, 14 g protein.


  1. In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, cream the butter, peanut butter, confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside.
  4. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of cake. Yield: 12 servings.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Chocolate Cake in Taste of Home February/March 2004, p49

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Reviewed Aug. 8, 2012

"I have entered this in our county fair and won blue ribbons with it several times. The frosting is the best part if you love peanut butter."

Reviewed Dec. 31, 2011

"This is my mom's favorite. The cake is soft because of the sour cream and the peanut butter frosting allows it to not be as rich as most chocolate cakes"

Reviewed Apr. 26, 2011

"The frosting was way too buttery, didn't have much of a peanut butter flavor. I ended up adding an extra 1/4 cup peanut butter, but it still didn't have enough flavor."

Reviewed Oct. 26, 2010

"I've made this several times, and even used the cake recipe to bake cupcakes. It's delicious either way. Very moist and tender."

Reviewed Jun. 7, 2010

"I only made the frosting but had to post because it is to die for! Highly reccoment it. Now with a cup of butter and a cup of peanut butter I don't even want to know the calories or fat grams. But for a special occasion it is truely worth it."

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