This super moist dark chocolate peanut butter cake marries the flavors of rich dark chocolate and sweet creamy peanut butterโa match made in heaven if ever there was one. Fill and coat the cake with peanut butter frosting, then cover the whole dessert with semi-sweet chocolate ganache, pipe more peanut butter frosting on top… and get ready to swoon, because this is love at first bite.
One reader, Julia, commented: “This recipe is incredible! The cake texture and crumb is moist and delicately fluffy. The peanut butter frosting is perfectโnot too sweet or strong. It was a hit at our little after graduation party. And it was gorgeous! Thank you for such an amazing recipe with simple ingredients! โ โ โ โ โ “
Meet our newest most eligible bachelor: the dark chocolate peanut butter cake. This cake is rich. Like, ultra-rich. I think the term “filthy rich” might even apply here.
Here’s Why You’ll Swoon Over This Cake
- Cake crumb is fudge-like and moist, yet a little light and spongey.
- Enjoy extra texture from the chocolate chips. (I insist you don’t leave these out! Taste testers said the chocolate chips are a welcome contrast to the smooth frosting and cake… and I agree.)
- Peanut butter frosting packs BIG flavor.
- It’s sweet, but not overly so; the lightly sweetened peanut butter frosting and dark chocolate ganache is a nice break from cloyingly sweet buttercream.
- Very rich! If you’re going to indulge in dessert, put this layer cake on the menu.
This spectacularly rich chocolate ganache-enrobed cake is such a personal and reader favorite that I knew I had to include it in my cookbook,ย Sallyโs Baking 101 (which has become a New York Times Best Seller!). The cakes chapter just would not have been complete without it!
Itโs actually the first recipe in that chapter, and in the book itโs titled โChocolate Ganache Cake: 2 Ways,โ because I include a second filling optionโchocolate mousse, just like this recipe for dark chocolate mousse cake. Both versions of ganache-topped chocolate layer cakes have received such glowing reviews on my website, I simply couldnโt choose between themโฆ so I found a way to include them both!
3 Parts to Chocolate Peanut Butter Cake
Letโs break down each component of this unapologetically indulgent cake:
- Dark Chocolate Cake: We’re starting with the same cake batter from dark chocolate mousse cake and chocolate raspberry cake, both reader favorites. The cake batter is essentially the same as this chocolate cake, but we’re using the sour cream variation because it produces a sturdier cakeโcertainly beneficial for tall and towering layers.
- Peanut Butter Frosting: Slather on a layer of creamy peanut butter frosting between each cake layer, and use it to apply a crumb coat to the exterior of the cake. It’s a scaled-up version of my original peanut butter frosting recipe.
- Chocolate Ganache: Top the whole cake with 2-ingredient semi-sweet chocolate ganache. I originally frosted this cake with a chocolate buttercream, but all of my taste testers said it was simply too rich and too sweet. “Hard to finish a slice,” most said. With chocolate ganache, one taster distinctly said, “I cannot stop eating this.”
My team and I made at least 6 of these cakes during the testing phase and we had some VERY happy neighbors and friends.
A Cake With Serious Chocolate Flavor
You need a handful of basic baking ingredients for the cake batter. The acidity in both sour cream and buttermilk is a must to provide proper leavening. (If desired, see my Baking Powder vs Baking Soda and Baking with Buttermilk posts for more information.) A touch of espresso powder and hot coffee further enhances the chocolate flavor. The cake will not taste like coffeeโrather, the two add depth to the cakeโs dark chocolate flavor. Feel free to skip the espresso powder and replace hot coffee with hot water.
- Why hot liquid? The hot liquid encourages the cocoa powder to bloom and dissolve.
Chocolate chips take the chocolate flavor to the next level, and, as I mentioned above, they also supply phenomenal texture. Toss them in a little flour before folding into the batter.
Creamy Peanut Butter Frosting
I played around with the ingredients in my usual creamy peanut butter frosting recipe, and made some adjustments in order to yield just the right amount for this cake. You need 5 ingredients:
- Butter
- Peanut Butter: Use the conventional kind, like Jif or Skippy, rather than natural.
- Confectioners’ Sugar: I know you’ll appreciate that there’s less than 2 cups of confectioners’ sugar, a far cry from the usual 6 or 7 cups required for buttercream on a tall layer cake.
- Heavy Cream: You also need this for the chocolate ganache.
- Vanilla Extract
You’ll end up with 3.5โ4 cups (about 850g), which is enough frosting for filling, crumb-coating, and some basic piping on the exterior. This frosting has incredible peanut butter flavor because it’s packed with nearly 2 cups of it! There’s no other way to make it. ๐
2-Ingredient Chocolate Ganache
I wonโt go into a lot of detail about how to make the ganache because I have a complete chocolate ganache tutorial for you. You need just 2 ingredients: chopped semi-sweet baking chocolate (about 56โ60% cacao) and warm heavy cream.
#1 Success Tip: Wait 20โ30 minutes for the ganache to thicken before pouring or spooning onto the cake, which is convenient because you also have to wait for the crumb-coated cake to chill.
As you can watch in the video tutorial below, a chilled cake helps set or solidify the ganache as you’re applying it, which helps prevent major drips/big messes.
How to Assemble & Decorate This Chocolate Peanut Butter Cake
I’m NOT a professional cake decorator and with all of my layer cakes, I prefer simplicity. This detailed how to assemble and decorate a layer cake post is a great guide. Let me share how I stack and decorate this beauty:
Assemble: Place the bottom cooled cake layer on your cake stand or serving plate. Using a large icing spatula or small offset spatula, evenly cover the top with about 1 cup of peanut butter frosting. Top with 2nd cake layer and another 1 cup of frosting. Top with the third cake and then spread a thin layer of the peanut butter frosting on top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth it out. Refrigerate the cake for at least 30 minutes and up to 3 hours to set the crumb coat.
Decorate: Pour slightly cooled chocolate ganache on top, then, once again, run a bench scraper around the sides to smooth it out. Finally, fill a piping bag (reusable or disposable) with the remaining peanut butter frosting and pipe around the edges of the cake. I use Wilton 1M for the piped detail. If desired, you can finish off this chocolate peanut butter bombshell with peanut butter cups.
If youโre just learning how to use piping tips, my piping tips guide is a helpful resource, and don’t miss these complete lists of cake success tips and cake decorating tools.
Now it’s your turn! Swoooon.
Recommended Tools
- Stand Mixer or Handheld Mixer
- 3 9-inch Cake Pans (8-inch also works, but I recommend 9-inch for this cake)
- Parchment Paper Rounds
- Large Icing Spatula and/or Small Offset Spatula
- Cake Turntable (optional, I don’t use one for this)
- Bench Scraper
- Piping Bag (disposable or reusable) & Wilton 1M Piping Tip
- Cake Carrier for storing and transporting
Chocolate Peanut Butter Cake
- Prep Time: 1 hour, 30 minutes (includes chilling)
- Cook Time: 25 minutes
- Total Time: 4 hours (includes cooling)
- Yield: serves 12-14
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This super rich chocolate peanut butter cake combines moist chocolate cake with creamy peanut butter frosting and smooth chocolate ganache. Crumb-coated cake and ganache must chill before assembling and decorating the cake. See recipe Notes for further information about some ingredients. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.
Ingredients
- 1 and 3/4 cups (219g) all-purpose flourย (spooned & leveled)
- 3/4 cup (64g) unsweetened natural cocoa powder*
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons instant espresso powder (optional)*
- 1/2 cup (113g/120ml) canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup (180g) full-fat sour cream, at room temperature
- 1/2 cup (120g/ml) buttermilk, at room temperature*
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g/ml) hot water or black coffee*
- 1 cup (170g) mini semi-sweet chocolate chips, tossed in 1 Tablespoon flour
Peanut Butter Frosting
- 3/4 cup (12 Tbsp; 170g) unsaltedย butter, softened to room temperature
- 1 and 3/4 cups (440g) creamy peanut butter*
- 1 and 3/4 cups (210g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- pinch of salt
- 3 Tablespoons (45g/ml) heavy cream, at room temperature
Chocolate Ganache
- 8 ounces (226g) quality semi-sweet chocolate, finely chopped*
- 1 cup (240g/ml) heavy cream
- optional garnish: chopped or mini peanut butter cups
Instructions
- Preheat oven to 350ยฐF (177ยฐC). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakesย video & post.)
- Make the cake:ย Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk), mix the oil, eggs, and sour cream together on medium-high speed until combined. Add the buttermilk and vanilla and beat until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Fold in the flour-coated chocolate chips. Batter is thin and you may see some air bubbles on the surfaceโthat’s normal. You should have about 6โ6.5 cups of batter, or around 1400g.ย Divide batter evenly between 3 pans.
- Bake for 24โ26 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to help loosen the sides, remove the cakes from the pans, peel off the parchment, and place on the rack to finish cooling. The cakes may slightly sink in the middle as they coolโthat’s expected.
- As the cakes cool, make the peanut butter frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium high speed until creamy and smooth, about 2 minutes. With a spatula, scrape down the sides and bottom of the bowl as needed. Add the peanut butter and beat until completely combined, about 1โ2 minutes. Scrape down the sides and bottom of the bowl as needed to help combine. Mixture will be thin. Add confectioners’ sugar, vanilla extract, and salt and then pour in the heavy cream with the mixer running on low speed. After all of the cream has been added, turn the mixer up to medium-high speed and beat for 1โ2 minutes, or until fully combined and creamy. Add up to 1/4 cup more confectioners’ sugar if frosting seems quite thin. You should end up with about 3.5โ4 cups (850g) of peanut butter frosting. This amount makes enough for the filling, crumb coat, and for a little piping on top.
- Assemble cake + apply crumb coat: (For extra help with this step, see this video & post on how to assemble a layer cake.) Place 1 cake layer on your cake stand, cake turntable, or serving plate. Using a large icing spatula or small offset spatula, evenly cover the top with about 1 cup (240g) peanut butter frosting. Repeat with 2nd and 3rd cake layers, spreading about 1 cup of peanut butter frosting in between each layer. Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out the sides. Chill uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set the crumb coat.
- As your crumb coat sets, make the chocolate ganache: Place finely chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boilโthatโs too hot!) Pour over chocolate, then let it sit for 2โ3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth. Ganache is thin. The finer you chopped the chocolate, the quicker it will melt with the cream. If itโs not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache. Once the ganache is smooth, refrigerate for at least 30 minutes or up to 1 hour to thicken before spreading on the crumb-coated cake.
- Pour/spoon thickened ganache on chilled cake. Smooth the top with an icing spatula and the sides with a bench scraper. If desired, pipe remaining peanut butter frosting around the edge of the cake. I usedย Wilton 1M piping tip on the pictured cake. Garnish with peanut butter cups, if desired. Serve cake immediately or chill, uncovered, for up to 4โ6 hours before serving. Cake can be served at room temperature or chilled.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days. I always use a cake carrier for storing and transporting.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 3. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature, then continue with step 4. You can prepare the peanut butter frosting in advance. Cover and refrigerate for up to 3 days. Bring to room temperature before using and beat in a little more room-temperature heavy cream to thin out if necessary. You can also prepare the chocolate ganache ahead of time. Refrigerate prepared ganache for up to 3 days. Bring to room temperature before spreading onto cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold. See this post on how to freeze cakes.
- Special Tools (affiliate links): 9-inch Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) |ย Large Icing Spatulaย and/orย Small Offset Spatula | Cake Turntable, Cake Stand, or Serving Platter |ย Bench Scraper | Piping Bag (Disposable orย Reusable) | Wilton 1M Piping Tip | Cake Carrier (for storing)
- Cocoa Powder: This recipe requires natural cocoa powder for its acidity, so do not use Dutch-process. Learn about the difference in this post on Dutch-process vs. natural cocoa powder.
- Espresso Powder/Coffee:ย Espresso powder and coffee will not make the cake taste like coffee. Rather, they deepen the chocolate flavor. I highly recommend them both. If coffee isnโt your thing, you can leave out the espresso powder and use extra hot water instead of the hot coffee.
- Sour Cream: Instead of sour cream, you can use plain Greek yogurt. The cake wonโt taste as rich, but itโs a fine substitute.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower-fat or nondairy milks work for this soured milk, but the cake wonโt taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade โbuttermilkโ will be somewhat curdled and ready to use in the recipe.
- Peanut Butter: To prevent the frosting from separating or coming out too thin or oily, use processed creamy peanut butter such as Jif or Skippy.
- Why Room Temperature? All refrigerated items should be at room temperature so the batter and frosting mix together easily and evenly. Read more about why room-temperature ingredients are important.
- Chocolate Ganache: You can use high-quality dark or semi-sweet chocolate chips if needed, but when melting chocolate, I recommend using pure chocolate baking bars (chocolate chips have stabilizers). You can find them right next to the chocolate chips in the baking aisle. I like Baker’s or Ghirardelli brands, the ones labeled semi-sweet (56% cacao), which come in 4-ounce (113g) bars.
- Cupcakes: Here’s a very similar recipe for dark chocolate cupcakes with peanut butter frosting. Feel free to fill them with the peanut butter frosting (instead of frosting them with it) and top each with chocolate ganache. Or use this recipe for ganache-topped cream-filled chocolate cupcakes, and replace the cream filling with peanut butter frosting.
Reader Comments and Reviews
This is the 4th year in a row my daughter’s requesting this cake for her party (she’s about to turn 10). At 1st the flavor combination did not sound great to me, but I LOVE this cake & I think half the reason some of the parents RSVP is for the dessert. I’ve never added PB cups, but I love decorating the top with sprinkles that come with a variety of shapes, including those larger ball ones, (like those sold by Candy Sprinkles) because they add a nice texture – And I prefer desserts with different textures! I’d post photos, but don’t think I can here.
Decided I owed it to this site/the author to post a review at this point – I’ve never repeated any dessert recipe as much as I have this one. And I’ve always had great experiences with the recipes from Sally’s Baking, so always opt for going with this site when it comes up in a Google search for a particular recipe!
Hi Lisa, thank you for sharing! We’re so glad you and your daughter love this recipe!
Is there a way to adapt this to a 9×13 pan? I am making this for a mixed age group and a rectangle would be easier serve.
Hi Lisa! You could bake this batter in on 9×13 inch pan for a sheet cake. Same oven temperature, about 35โ40 minutes bake time. Enjoy!
Iโve had this cake with both the chocolate mousse and the peanut butter frosting, and both are delicious!
Here are a few things that I have discovered which might help other bakers:
If you make the peanut butter frosting, I recommend making 1.5 recipes of that filling if you want to do any piping on top.
For the ganache, I would recommend only refrigerating it for thirty minutesโan hour is too long.
For the flour, if you are weighing it, I would use Gold Medal or King Arthur. The last time I made it I used White Lily, but because I weighed my ingredients, the low protein content of the White Lily (lighter in weight) led to a drier cake. It was a sad, but fascinating and important, discovery! Hopefully my epiphany can help someone else!
Hey Sally!
Love your recipes! I wanna make this cake for my husbands birthday but he doesnโt like dark chocolate does this come out super dark chocolatey?
Hi Mady, the flavors are definitely balanced here! I wouldn’t say it’s a super dark flavor.
Is there an easy way to adjust this recipe to use 3 6โ pans instead of 9โ
Hi Allison, Weโd recommend using our dark chocolate cupcakes recipe for the cake batter, and you can follow the bake time and instructions from our 6 inch cake recipes post. Then, you can halve the frosting and ganache from this recipe. Happy baking!
came out perfect! thank you for all the guidance!
If I use the dark chocolate cupcake recipe to make a 3 layer 6โ cake, can I still add the mini chocolate chips?
Absolutely!
Hi Sally! I tend to personally have better results using cake flour as opposed to AP flour, but I have also used several other recipes of yours in the past and they turned out wonderful. Is it ok to use cake flour in this recipe? Thanks!!
Hi LJ, we donโt recommend it. Cake flour is often too light to use with chocolate cakes, which are already very light from using cocoa powder. Itโs best to stick with all-purpose flour here so that your cupcakes do not fall apart.