Go Back Email Link
–+ servings
Ella Cooks

The Ultimate Rich Chocolate Peanut Butter Cake for Grown-Ups

Love it? Click to rate
5 from 1 vote
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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 45 minutes
Servings: 10
Course: Dessert
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • Two 8-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • Saucepan
  • Cooling rack

Method
 

How to Make Chocolate Peanut Butter Birthday Cake
    Step 1: Prep the Pans
    1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
    Step 2: Mix the Dry Ingredients
    1. In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
    Step 3: Mix the Wet Ingredients
    1. 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
    1. Add the dry ingredients to the wet ingredients, then slowly stir in hot coffee until the batter is smooth.
    Step 5: Bake the Cakes
    1. 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
    1. 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
    1. Layer cakes with peanut butter frosting, then frost the outside in a smooth, even layer.
    2. Step 8: Add the Chocolate Drip
    3. Heat heavy cream and pour over semi-sweet chocolate chips. Stir smooth and gently drip over the cake edges.

    Nutrition

    Calories: 520kcalCarbohydrates: 54gProtein: 9gFat: 32g

    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

    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.

    Tried this recipe?

    Let us know how it was!
    QR Code linking back to recipe