Chocolate Peanut Butter Cake | Easy and Moist

I originally published this recipe in 2021 and have since added new photos and a few more success tips.

What happens when you combine the best chocolate cake recipe with the nutty goodness of homemade peanut butter and chewy chocolate ganache? A chocolate peanut butter cake that’s practically guaranteed to knock your socks off! Considering my YouTube recipe has garnered over 162,000 views and 3,900 likes, it’s clear that fans of Reese’s peanut butter cups are in for a real treat.

Ingredients & Substitutions

• Best Chocolate Cake Layers – My simple, foolproof recipe is made with just 10 basic ingredients. The full list and amounts are in the recipe card below.
• Butter & Natural Peanut Butter – This dynamic duo makes for a fantastic buttercream frosting base. If possible, opt for European-style butter which has a higher fat content than conventional. 
• Vanilla Extract – Feel free to use an equal amount of vanilla paste if needed.
• Powdered Sugar – Also aptly known as “icing sugar,” this fluffy white sweetener ensures a perfectly smooth, pipable frosting. If you don’t have any on hand, blitz white sugar and cornstarch in a food processor using a 1 cup to 1 tablespoon ratio.
• Heavy Cream – Just a little bit of cream helps thin out the peanut butter buttercream enough to make it fluffy and cloud-like, and melts with the chocolate to make a silky ganache. If needed, you can use slightly lighter whipping cream.
• Dark Chocolate – The higher the percentage of cocoa, the richer and darker your ganache will taste. I personally prefer around 70%, but feel free to use lighter or darker according to your preferences.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

Natural Peanut Butter vs. No-Stir Peanut Butter

When it comes to peanut butter frosting, the type you choose matters more than you might think. Natural peanut butter, made from just peanuts (and sometimes salt), is what gives this frosting its rich peanut flavor. Because natural peanut butter contains only its own peanut oils, it creates a smooth, luscious frosting that tastes like real peanuts rather than candy.

No-stir peanut butter, on the other hand, contains added stabilizers like palm oil and sugar to keep it creamy and shelf-stable. While it’s great for fluffernutter sandwiches and other recipes, it can make this frosting overly sweet, overly thick, or even greasy. It also has a slightly more processed flavor, which can get lost against rich chocolate cake and ganache.

For this recipe, natural peanut butter is key. It melts seamlessly into the buttercream, delivers bold peanut flavor, and helps create a fluffy, silky texture that pairs beautifully with the chocolate cake layers. If your natural peanut butter has separated, just stir it very well before measuring to ensure your frosting comes out perfectly smooth.

How to Make Chocolate Peanut Butter Cake

Watch the full video recipe to learn how to make the BEST Chocolate Cake with Peanut Butter Frosting. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.

Prefer the written recipe? Scroll down to the recipe box 👇

Optional Variations & Dietary Adaptations

• Dairy-Free – Use a high-quality plant-based butter in the frosting, and replace the buttermilk with unsweetened soy milk mixed with 1 tablespoon lemon juice. For the ganache, use dairy-free chocolate and full-fat coconut milk in place of heavy cream.
• Nut-Free – Instead of peanut butter frosting, make a SunButter frosting using sunflower seed butter. It creates a similar creamy texture and works beautifully with chocolate. Just note it may turn slightly green if exposed to baking soda, so use it in baked recipes with caution.
• Peanut Butter Cup Cake – Sprinkle chopped peanut butter cups between the cake layers for extra texture and richness. You can also press mini peanut butter cups around the outside of the cake for decoration.
• Salted Peanut Crunch – Add a handful of chopped roasted peanuts or honey-roasted peanuts between the layers for texture. Feel free to add a drizzle of salted caramel sauce, too. A light sprinkle of flaky sea salt on top of the ganache also boosts the sweet-salty contrast.
• Chocolate Chip Crunch – Stir in mini chocolate chips to give the frosting a little bite, perfect for anyone who loves texture in their frosting.

Expert Tips & Tricks 

• Use hot coffee for maximum chocolate flavor. The heat helps bloom the cocoa powder, deepening the cake’s chocolate notes. 
• Mix the batter gently—it’s supposed to be thin. Chocolate cakes made with oil and buttermilk have a naturally runny batter. This is what keeps the cake incredibly moist. Resist the urge to add extra flour; just whisk until combined.
• Stir your natural peanut butter very well. Oil separation is normal. If you don’t mix it thoroughly before measuring, the frosting can turn greasy, runny, or uneven in texture. Stir from the bottom of the jar!
• Whip the frosting until fluffy, not stiff. Peanut butter frosting can thicken quickly. Beat it just until smooth and airy. Add a tablespoon of cream at a time if it needs loosening.
• Chill the cakes before assembling. Because the frosting is soft and creamy, stacking and frosting the cake is much easier when the cake layers are cold. Pop them in the fridge or freezer for 20-30 minutes before assembly.
• Make the ganache last and let it cool slightly. Ganache thickens as it cools. Let it sit for 10-15 minutes until it’s pourable but not hot, then spoon it over the frosted cake for the perfect drip effect.
• Use an offset spatula for clean layers. Peanut butter frosting is thicker than regular buttercream, so using an offset spatula helps you spread it evenly without tearing the cake.

How to Serve

This chocolate peanut butter cake shines on its own, but a few simple touches make it extra special. Serve it slightly chilled for clean slices, then let each piece sit at room temperature for 10–15 minutes so the frosting softens and the flavors fully bloom.

Cake and ice cream are a natural pair, especially for birthday celebrations. Serve it with a scoop of salted caramel ice cream, peanut butter ice cream, or chocolate ice cream (or small scoops of all three!). Chopped roasted peanuts or mini peanut butter cups add a fun crunch.

If you’d like something a bit lighter, fresh berries like raspberries or strawberries provide a bright, acidic counterpoint to the richness.

How to Store Chocolate Peanut Butter Cake

• Refrigerator: Store the assembled cake in an airtight container in the refrigerator for 4-5 days. The cream in the frosting and ganache means it must be kept chilled, but for the best texture, let each slice sit at room temperature for about 20 minutes before serving so the frosting softens and the flavors come through beautifully.
• Freezer: Chocolate peanut butter cake can also be frozen: place it in the fridge until the frosting and ganache are firm, then wrap the entire cake (or individual slices) tightly in plastic wrap and a layer of foil. Freeze for up to 1 month, and thaw in the refrigerator before serving.
• Make-Ahead Tip: If you’re storing the cake layers before assembly, wrap them tightly in plastic wrap and keep them at room temperature for 1 day or refrigerate for up to 4 days. The cake layers freeze exceptionally well, wrap each cooled layer in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then frost. 

More Chocolate & Peanut Butter Recipes

• Healthy Chocolate Peanut Butter Bars
• Creamy Peanut Butter Cheesecake
• Peanut Butter Truffles

More Celebration Cake Recipes

• Classic Vanilla Cake
• Red Velvet Cake
• Black Forest Cake
• Oreo Cake