Our Chocolate Peanut Butter Cake is topped with two types of frosting and plenty of Reese's peanut butter cups! It's rich, indulgent, and worth every bite!
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After years of testing and tweaking recipes, I have finally found the best chocolate cake recipe. Serve it in a sheet pan or stack it in layers.
This cake has two layers of moist chocolate cake filled with a dark chocolate frosting. Then, the entire thing is frosted in a creamy peanut butter frosting that takes it over the top.
Make a peanut butter lover's birthday extra special by topping the cake with chopped Reese's peanut butter cups. It's a showstopper!
Why This Is The Best Chocolate Cake
This undoubtedly is one of the best chocolate peanut butter cakes you will ever try. Here is why we love making this chocolate cake from scratch.
- Incredibly moist texture. This is a fluffy dessert with a moist, tender crumb and tons of flavor, thanks to the milk and coffee.
- Easy step-by-step directions. For those new to baking, this cake recipe has been broken down into simple steps that anyone can follow.
- Two types of frosting. The chocolate icing and peanut butter frosting mix creates a perfect blend of flavors.
- Covered in peanut butter cups. This dessert is loaded with Reese's candies!
Are you looking for more chocolate and peanut butter desserts? Check out our Reese's peanut butter cupcakes and our peanut butter cheesecake brownies.
Key Ingredients
This frosted chocolate peanut butter cake recipe calls for basic ingredients you may already have in your kitchen.
- Butter - We prefer to use unsalted but can control the amount of salt in a recipe.
- Sugar - A mixture of granulated and brown sugar sweetens it.
- Eggs - Add structure and richness.
- All-Purpose flour. Spoon it into the measuring cup and level off with a knife.
- Dark Cocoa Powder - Hershey's special dark gives it a rich color and taste. Regular cocoa powder can be used, too.
- Baking Powder & Baking Soda - Provides the lift as it bakes.
- Milk & Coffee - Coffee enhances the chocolate flavor. You can use instant coffee or espresso powder in hot water if you don't have a coffee maker.
- Chocolate Chips - We prefer dark chips, but semisweet or milk chocolate is fine, too.
- Sour Cream - A full-fat sour cream adds creaminess and tanginess to the sweet frosting.
- Powdered Sugar - Sweetens and thickens the frostings.
- Peanut Butter - Use any creamy peanut butter that you like.
- Honey - The secret ingredient to our sweet peanut butter icing.
- Heavy Cream - Whipping the frosting creates a fluffy texture.
- Reese's Candies - Create a decadent and fun dessert with peanut butter cups.
How to Make Chocolate Peanut Butter Cake
If you want a delicious chocolate and peanut butter dessert, try this Reese's peanut butter cake. It's easy to make using a greased 9x13 pan.
Bake the Cake
- Beat the softened butter and sugar until light and fluffy. Add the eggs and vanilla, then mix again.
- Stir the flour, cocoa powder, salt, baking powder, and baking soda in a large mixing bowl.
- Alternate and add the dry ingredients and liquid to the wet ingredients.
- Pour the batter into the prepared pan, then bake until it pulls away from the pan.
- Let the chocolate cake cool in the pan for 15 minutes. Flip it out carefully on a wire rack and cool completely.
Make the Frostings
- Melt the chocolate chips and butter in a pan over low-medium heat, stirring constantly. Let it cool for 5 minutes. Mix in the sour cream until creamy.
- Stir together the powdered sugar and cocoa powder. Slowly beat it into the chocolate mixture, then set aside.
- Beat the butter and peanut butter in a large bowl until light and creamy. Add the honey, vanilla, and salt, then beat again at medium speed.
- Mix in the powdered sugar and heavy cream until creamy. Beat on high speed for 2-3 minutes until it is light and fluffy.
Assemble the Layers
- Cut the cake in half, making two 4 ½ x 6 ½ layers.
- Set aside ½ cup of the chocolate frosting. Spread the rest of the frosting on top of one layer, then place the other layer on top.
- Frost the cake with the peanut butter frosting. Use fork tines to add a fun decoration to the frosting before it develops a crust.
- Spoon the reserved chocolate frosting into a piping bag with icing tip 18. Pipe a border around the top edge.
- Add chopped peanut butter cups on the top and then press peanut butter cup halves around the bottom.
Storage Recommendations
After frosting, store the cake in an airtight container on the counter for up to 3 days. However, for longer storage, refrigerate leftovers.
You can also freeze slices for later by wrapping them several times in plastic wrap and storing them in a freezer-safe bag. Let them thaw in the fridge before serving.
Tips and Tricks
- Use cool coffee. I like to use leftover coffee from the pot in the morning. Let the coffee cool to room temperature first if it is still hot.
- Cool before frosting. A slightly warm cake can cause the frosting and layers to become slippery, making the cake unstable. It is best to let the cake cool completely before frosting.
- Level the top of the cake. A level surface is essential for even layering. Use a cake leveler or a long serrated knife.
- Add a crumb coat. Chill the cake in the fridge for 30 minutes. Then, apply a very thin layer of frosting around the outside of the cake using an offset spatula. Let it chill again, then add the rest of the frosting.
Variations
Of course, this cake is perfect exactly as it is. We love the mix of the two types of frosting and the heap of peanut butter cups on top! If you want to take it even more over the top, you can try these other ideas, too.
- Sheet Cake - The cake batter is usually baked in a 9x13, but you could also bake it in a greased half-sheet tray to make a sheet cake. You'll want to reduce the cooking time to avoid overbaking the cake, and then you'll need to decide which frostings you wish to use.
- Peanut Butter and Chocolate Swirl - Fill a piping bag with chocolate frosting on one side and peanut butter frosting on the other. Swirl on top of the cake.
- Chocolate Ganache - Heat 1 cup heavy cream and ½ cup dark chocolate chips in the microwave for 40 seconds, then stir until melted. Spread over the top of the cake, letting it drip down the sides.
- More Candy - Add Reese's Pieces around the edges of the cake or add chopped peanut butter cups between the layers.
FAQs
The coffee in the batter enhances the chocolate flavor. You will not taste the coffee in this recipe, but if you oppose it, use water instead. Be careful not to use hot coffee - let it cool to room temperature first.
Yes, the cake can be kept for a few days, so it is a great dessert to make ahead of time. Keep it tightly covered on the counter or in the refrigerator until needed.
You can also use two 9-inch round cake pans. The baking time will be similar but test with a toothpick test to ensure that they are fully cooked. Once the cake layers have cooled down, level them off to achieve a smooth finish.
More Reese's Desserts
- Reese's Peanut Butter Cookies
- Chocolate Peanut Butter Ice Cream
- Reese's Ice Cream Cake
- Chocolate Peanut Butter Pie
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Recipe
Chocolate Peanut Butter Cake
This Chocolate Peanut Butter Cake is dangerous! The layers in this peanut butter and chocolate cake might cause you to lose all control. But I guess that is to be expected with chocolate peanut butter desserts. So enjoy!!!
Ingredients
For the Cake
- ¾ cup unsalted butter
- 3 large eggs
- 2 cups all purpose flour
- ¾ cup dark cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- ¾ cup milk
- ¾ cup cooled strong coffee (or water)
For the Chocolate Frosting
- 1 cup dark chocolate chips
- ¼ cup unsalted butter
- ½ cup sour cream
- 2 cups powdered sugar
- ¼ cup dark cocoa powder
- 1 batch Best Honey Peanut Butter Frosting
- Peanut Butter Cups
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray.
- Beat the butter until light and fluffy. Add the sugars and beat again.
- Add the eggs one at a time and beat until mixed in. Stir in the vanilla.
- Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Stir together the milk and coffee.
- Add the flour mixture alternately with the milk mixture to the butter mixture. Beat on medium speed for 2 minutes.
- Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean.
- Let the cake cool in the pan for 15 minutes, then flip out onto a wire rack and cool completely.
- Cut the cake in half and set aside. You will have two 4 ½ x 6 ½ rectangles.
- Melt the chocolate chips and butter in a saucepan. Let cool for 5 minutes. Beat in the sour cream.
- Sift together the powdered sugar and cocoa powder. Slowly beat into the mixture. Set aside ½ cup of the frosting for later.
- Spread the rest of the chocolate frosting on top of one side of the cake. Place the other layer on top.
- Cover the cake with the best honey peanut butter frosting. Spoon the reserved frosting into a piping bag fitted with icing tip #16 and add a border to the top of the cake.
- Sprinkle chopped peanut butter cups on the top, and press halved peanut butter cups on the sides, if desired. Store in a covered container in the refrigerator.
Notes
- Use cool coffee. I like to use leftover coffee from the pot in the morning. Let the coffee cool to room temperature first if it is still hot.
- Cool before frosting. A slightly warm cake can cause the frosting and layers to become slippery, making the cake unstable. It is best to let the cake cool completely before frosting.
- Level the top of the cake. A level surface is essential for even layering. Use a cake leveler or a long serrated knife.
- Add a crumb coat. Chill the cake in the fridge for 30 minutes. Then, apply a very thin layer of frosting around the outside of the cake using an offset spatula. Let it chill again, then add the rest of the frosting.
- Recipe adapted from BHG's Best Ever Chocolate Cake
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 432Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 63mgSodium: 205mgCarbohydrates: 60gFiber: 2gSugar: 45gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post was first published in February 2015. It was updated and then republished in January 2024.
Linda
I don’t see you mention why you save the 1/2 cup of frosting. I’m guessing it is used to decorate by piping? Thanks!
Jocelyn
You guessed right. I used it to pipe a border around the top to keep the peanut butter cups in. Thank you for letting me know I was missing a step. I added that to the recipe card.
Lexi
Just made this cake last night, and the frosting tastes delicious. Haven't tried the whole cake out yet, but will tomorrow.
Can't wait to try it out!
P.S. My cake isn't as pretty as yours, but hopefully just as tasty.
Alexis Jackson
What kind of coffee do I use?
Jocelyn
You can use any kind of coffee. I usually just use whatever coffee is left in our coffee pot from the morning. I hope you enjoy the cake.
Linda
I will be making this for my grown up son who LOVES peanut butter and chocolate together. Does it matter whether the peanut butter is old fashioned “just peanuts”? Or is something like Jif or Skippy better? Thanks for a yummy sounding recipe!
Jocelyn
I have never tried this recipe using a "peanuts only" peanut butter or a natural peanut butter. The recipe here was tested using Jif, so that is what I would recommend using. I hope you and your son enjoy the cake!
Jennifer
I made this for my husband for his birthday and everyone LOVED it!!! So good!
Becky Hardin
This cake!!! The pictures you have in this post look so so good! Yum!
Julie
Chocolate and peanut butter is the best combination! This cake looks heavenly.
Erin
This cake was made for me. I love everything about it and wish I had a slice right now!
Sommer
This cake is every kind of amazing! Going to make this for my husbands birthday cake.
Stacy
Do I use powdered or confectioners sugar for cake? What kind of flour? How long will this cake keep? I want to make it Thurs or Friday for a birthday party on Saturday.
Jocelyn
The recipe calls for sugar and brown sugar for the cake. Any time you see just sugar, it means granulated sugar. The frosting calls for powdered sugar. I also used all purpose flour for this particular cake. It should keep for a few days as long as you keep it covered. I hope you enjoy it as much as we did.
Lou R
I just found this recipe and can't wait to try it! Can leftovers be frozen?
Jocelyn
Yes, this cake can be frozen. Wrap slices tightly in a few layers of plastic wrap and then place in a freezer bag or container. I hope you enjoy it!
Jack Jordan
I suppose with 9" round pans the baking time would be close to the same?
Jocelyn
Yes, the baking time for 8 inch or 9 inch pans would be about the same. Just bake them until when a toothpick is inserted it comes out with just a few crumbs on it.
KElly
So none of the stores in my area sell Dark Cocoa powder, would I be able to use regular cocoa powder as I already have that on hand?
Jocelyn
Yes, you can use the regular cocoa powder. It just won't be quite as dark, but it will still taste delicious. I hope you enjoy the cake!
haley
this i'm am so going to bake and try
Crystal
Where did the recipe go? I'll I see is weird text. I'd love to try this for my husband's bday in April.
Jocelyn
Hi, Crystal. There was never an actual recipe on my post because of how I had to share it with BHG. You can click through the link that says read more HERE to see the post I did on their site. Or you can email me and I can send you the recipe exactly how I made it 🙂
Gayle @ Pumpkin 'N Spice
I love how thick and gorgeous this cake is, Jocelyn! Definitely a dessert for pb and chocolate lovers everywhere! Pinned!
Jocelyn Brubaker
I agree with that! thank you for pinning!
Barbara @ Barbara Bakes
It does look like the best chocolate peanut butter cake ever.
Liz
What a gorgeous, decadent creation!!! LOVE this cake!
Jocelyn Brubaker
Thank you Liz!!!
Sherri@The Well Floured Kitchen
I can never say no to peanut butter and chocolate! And this cake is over the top amazing! I agree- the prices for desserts have gotten a little bit out of control. Much better to stay home and whip up something like this 🙂
Lisa @ Healthy Nibbles & Bits
I would definitely pay $9 for a pice of that! I can't say no to peanut butter cups on my cake!
Jocelyn Brubaker
This one would definitely be worth the $9 price tag!!!