Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake is for people who want the real deal. It’s a deep cocoa cake and a legit peanut butter layer. You get four tender chocolate layers stacked with whipped peanut butter filling and silky ganache, so every slice has clean stripes and real contrast instead of one-note frosting. It tastes like the center of our chocolate peanut butter tart.

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If you like this recipe, you will like our chocolate cupcake with peanut butter frosting and our old fashioned peanut butter cake.

Here’s Why This Chocolate Peanut Butter Cake Recipe Works

Hot coffee and cocoa bloom together: Whisking very hot coffee with cocoa powder wakes up the chocolate flavor and dissolves it smoothly into the batter.

Thin batter, tender crumb: The loose chocolate cake batter bakes into soft, even layers that stay moist without turning dense.

Whipped peanut butter filling: Cream cheese, creamy peanut butter, and heavy cream beat into a light, spreadable layer that holds its shape but stays fluffy.

Double chocolate finish: A spreadable ganache between the layers plus a shiny ganache glaze on top gives you contrast.

Peanut Butter Chocolate Layer Cake

This Chocolate Peanut Butter Cake is all about contrast; soft cake, fluffy peanut butter filling, silky ganache, and a glossy chocolate finish. Slice it thick, let the layers show, and don’t skip the salted peanuts on top. They bring the crunch that makes the whole cake click.

If you’re in the mood for something faster, my Chocolate Mug Cakes hit the same cocoa note in minutes. Or go full comfort mode with Instant Pot Hot Fudge Cake.

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

4.94 from 15 votes

Chocolate Peanut Butter Layer Cake

By Pat Nyswonger

Our Chocolate Peanut Butter Layer Cake is moist, rich and creamy. Four chocolate cake layers are alternated with creamy peanut butter filling and a layer of ganache. Finally, it is topped with shiny ganache and chopped peanuts.

If you make this recipe, please leave a star rating and comment.

Servings: 24 servings

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Ingredients 

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For the Chocolate Cake:

• ▢ 1 cup unsweetened cocoa powder, 80 grams
• ▢ 1 cup water, very hot; or hot brewed coffee
• ▢ 2 cups granulated sugar, 400 grams
• ▢ 1 ¾ cups all-purpose flour, 210 grams
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 ½ teaspoons baking soda
• ▢ 1 tsp salt
• ▢ 2 large eggs
• ▢ 1 cup milk, 240 grams
• ▢ ½ cup vegetable oil, 218 grams
• ▢ 2 tsp vanilla extract

For the Peanut Butter Filling:

• ▢ 12 ounces cream cheese, room temperature
• ▢ 1 cup creamy peanut butter
• ▢ ¾ cup granulated sugar
• ▢ 2 teaspoon vanilla extract
• ▢ 1 cup heavy cream

To Make the Ganache layer:

• ▢ 6 ounces semi-sweet chocolate, chopped
• ▢ ¾ cup heavy cream

For the Ganache Glaze:

• ▢ ⅓ cup heavy cream
• ▢ 3 tablespoons light corn syrup
• ▢ 4 ounces semi-sweet chocolate, finely chopped
• ▢ 2 tablespoons water, hot
• ▢ ¼ cup salted dry-roasted peanuts

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Instructions 

For the Chocolate Cake:

• Preheat the oven to 350°. Line the bottom of four 8-inch cake pans with parchment paper, grease and flour the sides.
• In a medium bowl, whisk the hot coffee and cocoa together until smooth. Set aside.
• In a large mixing bowl, add the sugar, flour, baking powder, baking soda, and salt. Using a whisk, blend and sift the ingredients together.
• Add the eggs, milk, oil, vanilla, and the cocoa mixture to the dry ingredients. Mix on low speed for 30 seconds until the dry ingredients are moist. Increase the speed to medium and beat for 1 minute. Scrape down the sides and beat for another minute. The batter will be thin.
• Pour the batter equally into the four prepared pans. You will have about 1 1/3 cups or 350 grams of batter in each pan. Bake the cakes, 2 pans at a time, for 15 to 18 minutes. 
• (a toothpick inserted in the center of the cakes should come out clean).
• Let cool in the cake pans for 5 to 10 minutes then run a knife around the edge of the pans to loosen the cake from the pans. Invert the cakes onto a cooling rack and remove the parchment paper.

  (At this point if you re-invert the cakes onto another rack and let them cool with their tops up, they will retain more height and the tops of the cakes will not stick to the cooling rack.) 
• Allow the cake layers to cool completely before assembling.

For the Peanut Butter Filling:

• Blend the cream cheese, peanut butter, sugar and vanilla together until smooth and creamy. Add the cream and whip until soft and fluffy. 

For the Chocolate Ganache:

• Add the chopped chocolate to a small dish. Bring the cream to almost a boil and pour over the chopped chocolate. Cover with a plate and allow to soften for 5 minutes.  Stir until smooth.

For the Chocolate Glaze:

• In a small saucepan over medium heat, add the cream and corn syrup and bring to a simmer, stirring to combine.  Remove from the heat and add the chocolate, cover and let stand for 5 minutes to soften. Stir the mixture until it is smooth, then stir in the hot water until the glaze is shiny and pourable.

To Assemble the Cake:

• Remove the cake from the refrigerator and let it sit for 30 minutes at room temperature. Place the first layer on a cake plate and spread with 1/4 of the peanut butter filling.  Spoon and spread 1/3 of the chocolate ganache. Add the next cake layer and continue with the stacking process, ending with a layer of peanut butter on the top. 
• Pour the ganache glaze on the peanut butter layer in the center, quickly and carefully pick up the cake and tilt it to allow the glaze to run to the edges. Continue tilting until the surface of the cake is completely covered. It is okay if the glaze oozes over and down the edges.
• Do not use a spatula to spread the glaze as it will not be smooth and shiny. Let the cake sit at room temperature until the glaze is set before transferring to the refrigerator for 2-3 hours.
• Before serving, remove the cake from the refrigerator and using a sharp knife, slice a bare 1/4-inch off of each side. (Do not discard the trimmings, they make a delicious snack for another day).
• Sprinkle the chopped peanuts over the top of the cake and transfer the cake to a serving plate.

Notes

Make Ahead: The cake layers can be baked, cooled, and wrapped tightly in plastic wrap up to 2 days in advance or frozen for up to 2 months.

Pan Size: This recipe is designed for four 8-inch round pans. If using two pans, bake in batches for even layers.

Room Temperature Ingredients: Cream cheese, eggs, and milk blend more smoothly and create a lighter peanut butter filling.

Coffee Substitute: Hot brewed coffee deepens the chocolate flavor but won’t taste like coffee. Hot water works fine if preferred.

Chill for Clean Slices: Refrigerate the assembled cake until fully set. For sharp layers, slice with a long knife dipped in hot water and wiped dry between cuts.

Storage: Store covered in the refrigerator for up to 4 days. Let sit at room temperature for 20–30 minutes before serving for the best texture.

Peanut Swap: Crunchy peanut butter can be used in the filling for extra texture, but the layers will not be smooth.

Nutrition

Serving: 1 serving, Calories: 424kcal, Carbohydrates: 42g, Protein: 7.4g, Fat: 27g, Saturated Fat: 12g, Cholesterol: 63mg, Sodium: 259mg, Fiber: 2g, Sugar: 31g

Nutrition information is automatically calculated, so should only be used as an approximation.

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