Chocolate Peanut Butter Cake

Chocolate plus peanut butter is the ultimate mash-up of flavors for many dessert-lovers. But while the sweet and salty blend isn’t a novel concept, there are always new peanut butter and chocolate desserts to test. If you’ve tried it in pie, cheesecake and brownie form, it’s time to up your cake decorating game and assemble a bakery-level dessert. Chocolate peanut butter cake starts out with a rich chocolate cake and is then stacked and filled with a creamy peanut butter filling. It’s one of our most decadent desserts, and just one dreamy bite will prove it.

Ingredients for Chocolate Peanut Butter Cake

• Sugar: Granulated sugar is used as the base of the chocolate cake batter. It adds sweetness and plays a role in structure.
• Milk: Add moisture to the batter with milk. You can use 2% or swap it for whole milk.
• Coffee: The cake batter uses a cup of strong brewed coffee and instant coffee granules. Coffee helps enhance the flavor of the cocoa in the batter while keeping the cake moist.
• Oil: Canola oil adds moisture and helps in developing flavor. Swap vegetable oil for the canola oil if preferred.
• Eggs: Two large eggs are added to the batter for texture and flavor. Eggs help the cake rise while baking.
• Vanilla: Just a touch of vanilla extract goes a long way. It enhances flavor in both the cake batter and the frosting.
• Baking cocoa and chocolate: Mixing cocoa powder into the batter gives the cake its chocolate flavor. Melted bittersweet chocolate is used in the frosting for a more robust chocolate taste.
• Baking soda: Baking soda helps the cake rise while baking.
• Salt: A small amount of salt balances out all the sweetness from the chocolate and sugar.
• Butter: Butter serves as the base of the filling and the chocolate peanut butter frosting. Be sure to start with softened butter for best results.
• Peanut Butter: Can’t forget about bringing the peanut butter into the mix! Creamy peanut butter is used in both the filling and the frosting. There are lots of good peanut butters to choose from, but we like a classic version when baking. The separation that happens in natural peanut butter isn’t the best option for frostings and fillings.
• Confectioners’ sugar: This powdery sugar adds sweetness, and it plays a role in thickening the filling and frosting for proper structure.
• Marshmallow creme: This isn’t your average frosting recipe! Marshmallow creme makes the consistency of the frosting super fluffy.

Directions

Step 1: Combine the wet ingredients

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Preheat the oven to 350°F. In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended.

Step 2: Add the dry ingredients

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Combine the flour, cocoa, coffee granules, baking soda and salt.

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Gradually beat the dry ingredients into the sugar mixture until blended.

Step 3: Bake

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Transfer the batter to two greased and floured 9-inch round baking pans. Bake at 350° for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Cool the cake layers for 10 minutes before removing them from the pans to wire racks to cool completely.

Step 4: Make the filling

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For the filling, in a large bowl, beat the butter and peanut butter until blended.

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Add confectioners’ sugar and beat until smooth.

Step 5: Make the frosting

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For the frosting, melt the peanut butter and chocolate in a microwave, and stir until smooth. Let the peanut butter and chocolate mixture cool. In a large bowl, beat the butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners’ sugar and vanilla and beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency.

Step 6: Assemble the cake

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Place one cake layer on a serving plate and spread the filling on top.

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Top with the remaining cake layer. Spread the frosting over the top and sides of the cake. Refrigerate for at least one hour before serving.

Step 7: Make the garnish

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For an optional garnish, place chocolate chips in a microwave-safe bowl and microwave for one to two minutes or until melted, stirring every 20 seconds. Repeat this step with the peanut butter chips and shortening. Line a 15x10x1-inch pan with waxed paper.

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Spread the melted chocolate into a 1/4-inch layer. Drizzle the melted peanut butter mixture over the melted chocolate and swirl the two together with the tip of a spoon. Tap the pan on the counter to smooth the mixture. Refrigerate until set.

Step 8: Top the cake with the garnish

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Once set, break the bark into pieces and place the pieces vertically on top of the cake.

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Recipe Variations

• Use peanut butter frosting: This chocolate and peanut butter cake produces a frosting that combines the flavors of chocolate and peanut butter. However, if you’d prefer to top the chocolate cake with a peanut butter-only frosting, you certainly could.
• Top with ganache: A great option instead of frosting the whole cake? Make a chocolate ganache for the top and sides. Pour the ganache over the chilled cake for a beautiful drip effect.
• Make it a sheet cake: Need a cake to easily serve a crowd? Use the chocolate cake recipe and bake it in a 13×9-inch cake pan instead of two rounds. Skip the filling and top it with the dreamy chocolate peanut butter frosting.

How to Store Chocolate Peanut Butter Cake

This chocolate and peanut butter cake should be stored covered to maintain its texture and flavor. If it’s on a cake stand, add a dome lid. You could also transfer it to an airtight container or wrap slices individually in plastic wrap.

How long does chocolate peanut butter cake last?

Store leftover cake at room temperature for up to three days or in the refrigerator for up to seven days. Prefer to store leftovers in the freezer? Store it either sliced or wrapped whole in a layer of plastic wrap and then a layer of foil.

Can you make chocolate peanut butter cake ahead of time?

Making this chocolate cake with peanut butter frosting for a special occasion ahead of time? Bake and cool the cake layers and store them in the freezer individually wrapped in a layer of plastic wrap and foil. Transfer the cake layers to thaw in the fridge before making the filling and frosting for assembly.

Chocolate Peanut Butter Cake Tips

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Can you make chocolate peanut butter cake as cupcakes?

Yes, you can use the batter to bake 24 cupcakes. Once the cupcakes have cooled, you can pipe the filling into the middle using the same technique as these cream-filled cupcakes. Top the cupcakes with chocolate peanut butter frosting.

How else can you decorate peanut butter chocolate cake?

This cake can be decorated in so many ways. Consider frosting the entire cake and then dressing it up with chopped or mini peanut butter cups. You could also use crushed peanuts and shaved chocolate.

How do you keep chocolate cake moist?

Moisture in a chocolate cake is all about the liquid in the batter. Using milk, coffee, oil and eggs will all add moisture. It’s also best to avoid overmixing the batter to alleviate dryness. Mix until the batter is just combined—any longer and it could result in a tougher cake.