Chocolate Peanut Butter Cake

If there’s one dessert duo that never fails, it’s chocolate and peanut butter. This Chocolate Peanut Butter Cake is rich, fudgy, and layered with creamy peanut butter frosting that’s so good you’ll want to eat it straight from the spoon. It’s the ultimate cake for peanut butter lovers—perfect for birthdays, celebrations, or just a random Tuesday when you need a chocolate fix.

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👉 Ingredients

For the Chocolate Cake

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
• ½ cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup hot coffee (or hot water)

For the Peanut Butter Frosting

• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 3 cups powdered sugar
• ¼ cup heavy cream (or milk)
• 1 tsp vanilla extract
• Pinch of salt

For Decoration

• Mini chocolate chips
• Chocolate shavings
• Chopped peanuts

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👉 How to Make It

1️⃣ Bake the Cake

• Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add buttermilk, oil, eggs, and vanilla, mixing until combined.
• Stir in hot coffee (batter will be thin—that’s normal!).
• Divide into cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
• Let cakes cool completely before frosting.

2️⃣ Make the Peanut Butter Frosting

• Beat butter and peanut butter until smooth.
• Add powdered sugar, vanilla, and salt, mixing until combined.
• Slowly add heavy cream, beating until fluffy.

3️⃣ Assemble the Cake

• Place one cake layer on a plate and spread with peanut butter frosting.
• Repeat with the second and third layers.
• Pipe extra frosting on top and sprinkle with mini chocolate chips and chopped peanuts.

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FAQ & Troubleshooting

1. Can I make this ahead of time?

Yes! Bake the cake layers 2 days ahead and store them wrapped at room temp. The frosting can be made in advance and kept in the fridge for 5 days—just let it soften before using.

2. Why add hot coffee to the batter?

It enhances the chocolate flavor without making the cake taste like coffee. If you prefer, you can use hot water instead.

3. Can I use crunchy peanut butter?

Sure! It’ll add a little texture to the frosting, which can be really delicious.

4. How do I store leftovers?

Keep the cake covered at room temp for 2 days or in the fridge for 5 days.

5. Can I make this into cupcakes?

Yes! This recipe makes about 24 cupcakes—bake at 350°F for 18-20 minutes.

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This Chocolate Peanut Butter Cake is rich, creamy, and full of that classic chocolate-peanut butter combo we all love. It’s a guaranteed crowd-pleaser, so save this recipe and let me know if you try it! 🍫🥜✨