Yield: 20 servings

Chocolate Peanut Butter Cake

A white plate with a slice of frosted chocolate cake on it.

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!!!

Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours

Ingredients

For the Cake

  • 3/4 cup unsalted butter
  • 3 large eggs
  • 2 cups all purpose flour
  • 3/4 cup dark cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup milk
  • 3/4 cup cooled strong coffee (or water)

For the Chocolate Frosting

  • 1 cup dark chocolate chips
  • 1/4 cup unsalted butter
  • 1/2 cup sour cream
  • 2 cups powdered sugar
  • 1/4 cup dark cocoa powder
  • 1 batch Best Honey Peanut Butter Frosting
  • Peanut Butter Cups

Instructions

  1. Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray.
  2. Beat the butter until light and fluffy. Add the sugars and beat again.
  3. Add the eggs one at a time and beat until mixed in. Stir in the vanilla.
  4. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Stir together the milk and coffee.
  5. Add the flour mixture alternately with the milk mixture to the butter mixture. Beat on medium speed for 2 minutes.
  6. Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean.
  7. Let the cake cool in the pan for 15 minutes, then flip out onto a wire rack and cool completely.
  8. Cut the cake in half and set aside. You will have two 4 1/2 x 6 1/2 rectangles.
  9. Melt the chocolate chips and butter in a saucepan. Let cool for 5 minutes. Beat in the sour cream.
  10. Sift together the powdered sugar and cocoa powder. Slowly beat into the mixture. Set aside 1/2 cup of the frosting for later.
  11. Spread the rest of the chocolate frosting on top of one side of the cake. Place the other layer on top.
  12. 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.
  13. 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:

1

Amount 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.

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