This chocolate peanut butter birthday cake is for anyone who loves bold, rich flavor but doesn’t want a cake that tastes like candy. It’s deep chocolate cake layered with a creamy peanut butter frosting that’s balanced with salt – not sugary, not cloying, and definitely not Reese’s-style sweet.
If you’ve ever felt disappointed by peanut butter cakes that look great but taste overwhelmingly sweet, this one fixes that. It’s indulgent, grown-up, and always a hit with men who say they “don’t even like cake”… then go back for seconds.
Why This Tastes Great
- Peanut butter flavor is rich and salty, not sugary
- Chocolate cake is dark, moist, and balanced
- Creamy peanut butter frosting keeps things smooth, not heavy
- Chocolate drip adds drama without candy overload
Equipment Needed
- Two 8-inch round cake pans
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Saucepan
- Cooling rack
Serves & Timings
Serves: 10–12
Prep Time (Active): 30 minutes
Cook Time (Active): 30 minutes
Additional Passive Time (Cooling): 45 minutes
Total Time (Approx): 1 hour 45 minutes
What You’ll Need
Chocolate Cake
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
Peanut Butter Frosting
- 1 cup creamy peanut butter (not natural)
- ½ cup unsalted butter, softened
- 2½ cups powdered sugar
- ¼ cup heavy cream (plus more if needed)
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
Chocolate Drip
- ¾ cup semi-sweet chocolate chips
- ½ cup heavy cream
Pro Tips
- Use regular creamy peanut butter, not natural, for smooth frosting
- Don’t skip the salt — it’s what keeps the frosting from tasting sugary
- Let the cakes cool completely before frosting or the frosting will slide
- Keep the chocolate drip thin so it enhances, not overwhelms
How to Make Chocolate Peanut Butter Birthday Cake
Step 1: Prep the Pans
Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk granulated sugar, brown sugar, eggs, whole milk, vegetable oil, and vanilla extract until smooth.
Step 4: Combine and Add Coffee
Add the dry ingredients to the wet ingredients, then slowly stir in hot coffee until the batter is smooth.
Step 5: Bake the Cakes
Divide batter evenly between pans and bake for 28–32 minutes, until a toothpick comes out clean. Cool completely.
Step 6: Make the Peanut Butter Frosting
Beat unsalted butter and creamy peanut butter until smooth. Add powdered sugar, heavy cream, vanilla extract, and salt. Beat until fluffy.
Step 7: Frost the Cake
Layer cakes with peanut butter frosting, then frost the outside in a smooth, even layer.
Step 8: Add the Chocolate Drip
Heat heavy cream and pour over semi-sweet chocolate chips. Stir smooth and gently drip over the cake edges.
Substitutions & Variations
- Use dark cocoa powder for an even deeper chocolate flavor
- Add flaky sea salt on top for extra balance
- Swap drip for shaved dark chocolate if preferred
Make-Ahead Tips
Bake cake layers up to 1 day ahead. Wrap tightly and frost the next day.
Leftovers & Storage
Store covered at room temperature for 1 day or refrigerated for up to 4 days. Bring to room temp before serving.
Compact Nutrition (Estimated)
- Calories: ~520 kcal
- Carbohydrates: ~54g
- Fat: ~32g
- Protein: ~9g
This chocolate peanut butter birthday cake proves peanut butter desserts don’t have to be overly sweet to be incredible. It’s rich, balanced, and confidently indulgent – the kind of cake that actually feels worth celebrating with.
If you make it, leave a comment and tell me who it was for — this one has serious birthday-for-him energy.
The Ultimate Rich Chocolate Peanut Butter Cake for Grown-Ups
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Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk granulated sugar, brown sugar, eggs, whole milk, vegetable oil, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients, then slowly stir in hot coffee until the batter is smooth.
- Divide batter evenly between pans and bake for 28–32 minutes, until a toothpick comes out clean. Cool completely.
- Beat unsalted butter and creamy peanut butter until smooth. Add powdered sugar, heavy cream, vanilla extract, and salt. Beat until fluffy.
- Layer cakes with peanut butter frosting, then frost the outside in a smooth, even layer.
- Step 8: Add the Chocolate Drip
- Heat heavy cream and pour over semi-sweet chocolate chips. Stir smooth and gently drip over the cake edges.
Nutrition
Notes
Substitutions & Variations
- Use dark cocoa powder for an even deeper chocolate flavor
- Add flaky sea salt on top for extra balance
- Swap drip for shaved dark chocolate if preferred
