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–+ servings
A triangle cut out of a chocolate cake with peanut butter frosting to show its layers.

Chocolate Cake with Peanut Butter Frosting

Author: Gail Ng
This is the BEST chocolate cake with peanut butter frosting you'll ever eat! It's made with layers of soft and fudgy brownie-like chocolate cake with creamy peanut butter frosting.
5 from 45 votes
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Prep Time 50 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Yield 1 2-layer 8" cake
Category Dessert
Cuisine American

Ingredients
  

Chocolate Cake

  • 340 g all-purpose flour
  • 130 g cocoa powder, sifted if clumpy
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 200 g unsalted butter, melted
  • 170 g oil
  • 170 g granulated sugar
  • 170 g brown sugar
  • 3 large eggs, room temperature
  • 590 g milk, room temperature

Peanut Butter Frosting

  • 230 g unsalted butter, softened to room temperature
  • 100 g powdered sugar
  • 200 g natural peanut butter
  • 1 teaspoon vanilla extract
  • roasted peanuts, roughly chopped
  • chocolate shavings

Instructions
 

Chocolate Cake

  • Preheat oven to 350°F and line the bottom of two 8" round cake pans with parchment paper. Set aside.
  • In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, whisk together melted butter, oil, granulated sugar, and brown sugar until combined. Whisk in the eggs until combined and smooth.
  • Add in half of the flour mixture and whisk until just barely combined with some flour bits left. Pour in half of the milk and whisk again until just combined. Repeat with the rest of the flour mixture and milk, whisking in between each addition until just combined.
  • Divide the cake batter into your two lined cake pans until they're about ¾ full.
  • Bake cakes for 40-45 minutes or until a toothpick inserted in the middle comes out clean with a few crumbs.
  • Let the cakes cool in the pans for about 15-30 minutes. Run an offset spatula around the edges of the cakes to release them and invert them onto a wire rack to cool completely.

Peanut Butter Frosting

  • In a large mixing bowl, use an electric hand mixer or stand mixer to beat softened butter until very creamy and pale in colour, about 5 minutes. Add powdered sugar and beat again until fluffy, another 5 minutes.
  • Add peanut butter and vanilla extract. Beat again until thoroughly mixed, scraping down the bowl if needed.

Assemble the cake

  • Level your cake layers if needed. Place down one layer of chocolate cake onto a cake turntable, cake stand, or plate.
  • Use an offset spatula to spread an even layer of peanut butter frosting on top of the cake layer, being careful not to push the frosting over the edge of the cake.
  • Place the second cake layer on top. Add all the remaining frosting on top of the cake. Spread it into an even layer and then use your spatula to make a swoopy design in the frosting. Sprinkle with roasted peanuts and chocolate shavings, if desired.

Nutrition

Calories: 9561kcal | Carbohydrates: 846g | Protein: 145g | Fat: 674g | Saturated Fat: 280g | Polyunsaturated Fat: 91g | Monounsaturated Fat: 264g | Trans Fat: 15g | Cholesterol: 1486mg | Sodium: 5459mg | Potassium: 4877mg | Fiber: 67g | Sugar: 486g | Vitamin A: 12414IU | Calcium: 1716mg | Iron: 42mg
Keywords chocolate cake with peanut butter frosting, chocolate peanut butter cake, peanut butter chocolate cake
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