Chocolate Peanut Butter Cake
This one layer Chocolate Cake with Peanut Butter Frosting is moist, rich and topped with an irresistible creamy peanut butter frosting. An easy homemade dessert for small celebrations or birthdays.
Why you'll love my chocolate cake recipe
Bakery-style cake with wholesome ingredients
You have the ability to use ingredients that are wholesome, organic and high-quality at a fraction of the price of store bought cake.
Easy to make
No stacking or complicated assembly. Perfect make-ahead chocolate peanut butter cake recipe for spring or summer gatherings. No fancy equipment needed – just a bowl and baking dish.
Rich and moist
Creamy peanut butter frosting that balances out the richness of the chocolate cake.
Ingredients and substitutions
Peanut butter: Please use creamy for stability in the frosting. Natural peanut butter that has oil separation will make the frosting thinner.
Hot coffee: Hot coffee is a must in all my baking recipes that involve chocolate. It intensifies the flavor without adding coffee flavor.
Cocoa powder: I like to use Dutch process unsweetened cocoa powder for a more refined chocolate flavor but Hershey’s cocoa powder works too.
Buttermilk: Helps keep the cake moist and a soft crumb.
All-purpose flour: All-purpose flour works best.
Eggs: Binds the cake together. This recipe has not been tested without eggs.
Sugar: For sweetness.
Neutral oil: Adds moisture to the cake.
Powdered sugar: For the frosting. Most powdered sugar contains corn starch so it also helps thicken the frosting when whipped.
Heavy cream: Adds creaminess to the frosting.
Baking powder and baking soda: This is our rising agent for the cake.
Salted butter: It balances the sweetness of the cake and stabilizes the peanut butter frosting.
Vanilla extract: Hint of flavor in the cake.
Salt: A pinch to balance the sweet and tart notes.
For the rest of the ingredients, please see the recipe index card below
Expert tips from my test kitchen
Weigh your ingredients
My chocolate cake recipe was tested and written in grams because it is the most accurate way to bake. I provide standard cup measurements but I cannot guarantee it will turn out as close to the written recipe. Please use a kitchen scale. Shop my exact scale here. (affiliate link)
Chill before serving
This easy one-bowl cake recipe is best served chilled. You can cover completely in plastic wrap and store in fridge overnight. I prefer to make the frosting and frost on the day I am serving to preserve the aesthetics of the design.
Room temperature ingredients
The frosting will curdle if ingredients are not cohesively the same temperature. It needs to be SOFT! Follow the written directions for best results.
How to make Chocolate Peanut Butter Cake
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Prepare the pan
Preheat the oven to 350°F. Grease and line an 8-inch round pan with butter or oil.
Brew the coffee
Mix 1/2 cup of hot water with 2 teaspoons of instant coffee or brew 1/2 cup of hot coffee. Set aside.
Mix the wet ingredients
In a medium mixing bowl, mix together eggs, sugar, buttermilk, oil and vanilla extract. Whisk until combined.
Add the dry ingredients
Add flour, baking powder, baking soda, cocoa powder and salt to the wet ingredients. Whisk to combine together.
Add the hot coffee
Add the coffee to the batter and mix until combined and smooth. The batter is thin. This is normal.
Bake
Transfer the batter to the prepared cake pan. Bake for 35-37 minutes until the top cracks, it’s no longer jiggly and a toothpick inserted in the center comes out clean. After 10 minutes, remove from the pan and place on a cooling rack to cool completely. This may take a few hours and important so the frosting doesn’t melt.
How to make the peanut butter frosting
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Mix the butter and peanut butter
Add softened butter and peanut butter to a small mixing bowl. Beat on high speed for 1-2 minutes until light in color and fluffy.
Add half the powdered sugar and heavy cream
Add half the powder sugar and half the heavy cream. Beat until combined.
Add the rest of the ingredients
Add the remainder with the vanilla extract and beat for 1-2 minutes until light and fluffy. Add a little heavy cream if the frosting is too thick. Add a little powdered sugar if the frosting is too thin.
How to frost the cake
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Assemble the frosting
Dollop the frosting on top of the cooled cake. Use an off set spatula or the back of the spoon to make swirls in an even layer. Do not flatten the frosting.
Drizzle with melted chocolate and peanut butter
What size cake pan should I use?
This cake was created for an 8-inch round cake pan It gives the best thickness and texture for this single layer cake recipe. Shop my exact pan here. (Affiliate link) If you use a larger pan, you will not have the same results.
Can I make this cake overnight?
Yes! Bake the cake layer the night before. Once cooled, wrap tightly in plastic wrap and store at room temperature. I prefer to make the frosting same day as it can be sensitive to refrigeration but you can make it the day before and store in the fridge overnight.
Make the candied walnuts and store at room temperature or in the fridge. Give the frosting a good mix with an electric mixer to heat it up and smooth it out before using as it will harden in fridge. Assemble and store in fridge up to a few hours before serving.
How to store leftover Chocolate Peanut Butter Cake
Chocolate Peanut Butter Cake stores well up to 3 days in the refrigerator. Store in airtight container. Bring to room temperature 15-30 minutes before serving.
Chocolate Peanut Butter Cake Recipe
Equipment
- 1x 8 inch round pan
Ingredients
For the peanut butter frosting:
- 1 cup powdered sugar
- 1/2 cup creamy peanut butter not natural
- 1/2 cup heavy cream
- 4 Tablespoons softened salted butter
- 1 teaspoon vanilla extract
For the chocolate cake:
- 1 cup all-purpose flour
- 3/4 cup granulated white sugar
- 1 large egg
- 1/2 cup Dutch process unsweetened cocoa powder
- 1/2 cup buttermilk
- 1/2 cup hot coffee
- 1/4 cup neutral oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
Instructions
Prepare the pan
- Preheat the oven to 350°F. Grease and line an 8-inch round pan with butter or oil. Measure all ingredients before starting for easier baking. If you use a bigger pan, the cake will turn out flat. The ratios of the ingredients in this recipe is not meant for bigger pans. Shop my exact pan here. (Affiliate link)
Brew the coffee
- Mix 1/2 cup of hot water with 2 teaspoons of instant coffee or brew 1/2 cup of hot coffee. Set aside.1/2 cup hot coffee
Mix the wet ingredients
- In a medium mixing bowl, mix together eggs, sugar, buttermilk, oil and vanilla extract. Whisk until combined.3/4 cup granulated white sugar, 1 large egg, 1/4 cup neutral oil, 1 teaspoon vanilla extract, 1/2 cup buttermilk
Add the dry ingredients
- Add flour, baking powder, baking soda, cocoa powder and salt to the wet ingredients. Whisk to combine together.1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/8 teaspoon sea salt, 1/2 cup Dutch process unsweetened cocoa powder
Add the hot coffee
- Add the coffee to the batter and mix very well until combined and smooth. The batter is thin. This is normal.
Bake
- Transfer the batter to the prepared cake pan. Bake for 35-37 minutes until the top cracks and a toothpick inserted in the center comes out clean. After 10 minutes, remove from the pan and place on a cooling rack to cool completely. This may take a few hours and important so the frosting doesn't melt.
Make the peanut butter frosting
- Add softened butter and peanut butter to a small mixing bowl.1/2 cup creamy peanut butter, 4 Tablespoons softened salted butter
- Use an electric mixer to beat on high speed for 1-2 minutes until light in color, cream and well-combined.
- Add half the powder sugar and half the heavy cream. Beat until combined. Scrape the sides as needed.1 cup powdered sugar, 1 teaspoon vanilla extract, 1/2 cup heavy cream
- Add the remainder with the vanilla extract and beat for 30 seconds to one minute until light and fluffy. Add a little heavy cream if the frosting is too thick. Add a little powdered sugar if the frosting is too thin. Refrigerate for 30 minutes if still too runny.
Assemble and frost the cake
- Dollop the frosting on top of the cooled cake. Use an off set spatula or the back of the spoon to make swirls. Do not flatten the frosting.
Drizzle with melted chocolate and peanut butter
- Drizzle melted peanut butter and melted chocolate on top of the frosting.
Notes
- This cake is made using only 1 cup of flour. Please use an 8-inch round cake pan or else the cake will bake flatter than what you see in photos. Shop my exact pan here. (Affiliate link)
- My recipes are tested and written in grams because it is the most accurate way to bake. I provide standard cup measurements but I cannot guarantee it will turn out as close to the written recipe. Please use a kitchen scale. Shop my exact scale here. (affiliate link)
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
