Peanut Butter Chocolate Cake

Chocolate and peanut butter have always been a thing for me. As a kid, I’d steal spoonfuls of peanut butter and chase them down with bites of chocolate just to get that perfect combo.

So when I say this Peanut Butter Chocolate Cake hits all the right notes, I mean it from experience.

This cake isn’t gentle—it’s rich, thick, and proudly overdone in all the ways you want a dessert to be.

You get deep, moist chocolate layers that stay soft for days (if it even lasts that long), thick swirls of creamy peanut butter frosting, and a glossy chocolate ganache that drips down the sides like it owns the place.

I top it with crushed peanuts and mini peanut butter cups because… why not go all the way?

I’ve made this cake for birthdays, anniversaries, and even random weekends when baking felt better than scrolling my phone. It never disappoints.

If you’ve got people to impress—or just want a slice of something that tastes like effort and love—this one’s for you.

Table of Contents

Peanut Butter Chocolate Cake Recipe

Ingredients

For the Chocolate Cake (3 layers):

2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 cup neutral oil (like sunflower or canola)
2 cups white granulated sugar
3 large eggs (room temperature)
1 cup full-fat plain yogurt
1 tbsp pure vanilla extract
1 cup whole milk (room temperature)
1 cup hot water

For the Peanut Butter Buttercream:

1 ½ cups unsalted butter (softened)
1 ½ cups creamy peanut butter (no added sugar or salt)
4 cups powdered sugar (sifted)
½ cup heavy cream (room temperature)
1 ½ tsp vanilla extract
Pinch of salt

For the Chocolate Ganache Drip:

1 cup semi-sweet chocolate chips
¾ cup heavy cream

Decoration:

½ cup crushed roasted peanuts (unsalted)
Mini peanut butter cups (around 10–12), halved
Extra frosting for piping swirls on top

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, whisk together the sugar and oil until well combined. Add eggs one at a time, mixing well after each.
Add yogurt and vanilla. Stir until smooth.
Alternately add the dry ingredients and milk in 2 additions, mixing gently.
Finally, stir in the hot water slowly. The batter will be thin – that’s perfect.
Pour evenly into the three pans and bake for 28–32 minutes, or until a toothpick comes out clean.
Let the cakes cool in pans for 10 minutes, then turn them out and cool completely on wire racks.
In a large bowl, beat softened butter and peanut butter together until smooth and fluffy (about 2–3 minutes).
Add powdered sugar gradually, beating on low until combined.
Add vanilla, salt, and cream, then increase to medium-high speed and whip until light and spreadable (about 2–3 more minutes).
Level cake layers if needed.
Place the first cake layer on your cake board or stand. Spread a thick layer of peanut butter frosting on top.
Add the second layer and repeat frosting.
Place the third layer on top and apply a thin crumb coat all around the cake.
Chill for 20 minutes in the fridge, then apply a smooth final coat of frosting. Return to fridge while you make the ganache.
Heat the cream in a small saucepan until steaming (not boiling).
Pour over the chocolate chips in a bowl and let sit 3–4 minutes.
Stir until smooth and glossy. Let cool for 10–15 minutes until it thickens slightly for the perfect drip.
Using a spoon or squeeze bottle, drip the ganache over the edges of the chilled cake, letting it drip naturally down the sides.
Spread some ganache on top for a neat finish, leaving a border.
Pipe rosettes of leftover peanut butter frosting along the top edge.
Sprinkle crushed peanuts in the center and between swirls.
Place halved peanut butter cups into each swirl for a finishing touch.

How Do You Make a Moist Peanut Butter Chocolate Cake From Scratch?

Getting soft and moist cake layers isn’t hard when you follow a few smart tricks.

Use oil, not just butter: Oil keeps the cake soft for longer, even in the fridge.
Add yogurt or sour cream: These ingredients give the cake extra moisture and richness.
Don’t skip the hot water: Mixing in hot water helps bloom the cocoa and thin the batter, giving it a soft texture.
Measure flour properly: Too much flour can dry out the cake – spoon and level instead of scooping.
Don’t overbake: Check the cake a few minutes early; if a toothpick comes out with a few moist crumbs, it’s done.

How Do I Stop My Peanut Butter Frosting From Being Too Thick?

Peanut butter can easily make frosting too stiff, especially in cool rooms.

Add cream or milk slowly: Start with 1–2 tablespoons at a time until the frosting softens.
Use room temperature ingredients: Cold butter or peanut butter can make the mix thicker than it should be.
Beat longer at medium speed: This helps incorporate more air and smooths the texture.
Sift powdered sugar: Clumpy sugar makes the frosting seem thicker.

How Do You Keep Chocolate Cake Layers From Drying Out?

Dry cake is usually a result of baking or storing mistakes. Here’s how to prevent it.

Wrap layers in plastic while warm: This traps moisture inside as they cool.
Brush with simple syrup: A light sugar-water mix adds moisture between layers.
Store properly: Always keep layers covered tightly in plastic wrap or an airtight box.
Don’t slice before serving day: Cutting the cake too early makes it dry out faster.

Can I Make Peanut Butter Chocolate Cake Ahead Of Time?

Yes, you can prepare it in parts or even fully ahead, and it still tastes fresh.

Bake cake layers 2–3 days ahead: Wrap well and store in the fridge.
Frosting can be made ahead: Store in the fridge, then bring to room temp and re-whip.
Fully frosted cake: Can be stored in the fridge for up to 2 days before serving.

How Do You Make Peanut Butter Frosting Less Sweet?

Too much sugar can overpower the peanut butter flavor.

Use salted butter: This balances out the sugar naturally.
Add a pinch of salt or lemon juice: These cut the sweetness without changing the texture.
Use less powdered sugar: Start with 3 cups instead of 4, then adjust to taste.
Add more peanut butter: It boosts flavor and tones down the sugar.

Is This Cake Suitable For People With Nut Allergies?

No, this cake is not safe for anyone with peanut or nut allergies.

Contains peanut butter: Even small amounts can cause serious reactions.
Topped with peanuts and peanut butter cups: Cross-contact is a risk.
No safe substitutions: Removing the peanut butter changes the entire flavor.

Can I Make This Cake Without Eggs Or Dairy?

Yes, but you’ll need the right swaps to keep it moist and stable.

Egg substitute: Use ¼ cup unsweetened applesauce or 1 tbsp vinegar + 1 tsp baking soda per egg.
Milk replacement: Any plant-based milk like oat, soy, or almond milk.
Butter substitute: Use a plant-based margarine or neutral oil.
Frosting: Choose dairy-free butter and use dairy-free cream or milk to thin.

What Size Pans Should I Use For a Tall Layered Cake?

To get that tall bakery-style look, your pan size matters.

Three 8-inch round pans: These give height and nice even layers.
Two 9-inch pans: Will make wider, shorter layers—not as tall.
Don’t fill pans over ⅔ full: This helps avoid overflow while baking.
Use parchment circles: For easy removal and perfect sides.

Can I Use Store-Bought Frosting And Just Make The Cake Layers?

Yes, but you’ll get better results with a little tweaking.

Whip it: Use a mixer to make it lighter and easier to spread.
Add peanut butter: To bring out a stronger peanut flavor.
Add a pinch of salt: To balance the sweetness.
Use it fresh: Don’t let it sit out uncovered for long.

Why Did My Ganache Turn Grainy Or Split?

Ganache should be smooth and glossy—if it’s grainy, something went wrong during mixing.

Cream was too hot or boiling: It can burn the chocolate or cause it to separate.
Stirred too quickly or too much: Gentle mixing is key; avoid whipping.
Used low-quality chocolate: Cheap chocolate may have added stabilizers.
Didn’t let it sit before stirring: Give it a few minutes to melt fully before mixing.

Can I Freeze Peanut Butter Chocolate Cake?

Yes, both the cake layers and the fully frosted cake can be frozen with care.

Freeze layers separately: Wrap each cooled layer in plastic wrap and foil.
Frosted cake: Freeze uncovered for 1 hour, then wrap tightly to avoid smudging the decoration.
Label and date it: Most cakes stay good for up to 2 months.
Thaw overnight in the fridge: Then let it come to room temp before serving.