If you’re a fan of the irresistible combination of peanut butter and chocolate, this Peanut Butter Cake With Chocolate Frosting Recipe is sure to become your new favorite dessert.
The moist, peanut butter-infused cake paired with rich, creamy chocolate frosting creates the perfect balance of flavors and textures in every bite..
It’s a dessert that balances sweet, savory, and decadent flavors in every bite. The moist, flavorful peanut butter cake pairs perfectly with the silky, smooth chocolate frosting for a treat that’s truly irresistible.
As someone who loves experimenting in the kitchen, I can tell you this cake is a crowd-pleaser every single time.
Easy to make and even easier to enjoy, it’s a dessert that’s bound to impress and delight at any gathering.
Peanut Butter Cake With Chocolate Frosting Recipe
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Difficulty: Medium
Cuisine: American
Yield: 10 servings
What You’ll Need For This Recipe
Kitchen Utensils
Before you dive into this recipe, gather the following utensils and tools:
- 2 9-inch round cake pans (or 1 9×13 inch baking pan)
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Small saucepan (for frosting)
- Offset spatula (for frosting)
Ingredients
For the Peanut Butter Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter (preferably natural)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup whole milk (room temperature)
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 2 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3–4 tablespoons whole milk (adjust to desired consistency)
- Pinch of salt
How To Make Peanut Butter Cake With Chocolate Frosting
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans. In a bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together softened butter and peanut butter until smooth and fluffy. Add the granulated sugar and continue to beat until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients alternately with the milk, mixing just until combined after each addition. Divide the batter evenly between the prepared pans.
2. Bake the Cake:
Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
3. Make the Chocolate Frosting:
In a large mixing bowl, beat softened butter until creamy. Add powdered sugar and cocoa powder, and mix until smooth.
Stir in vanilla extract, a pinch of salt, and enough milk to reach your desired frosting consistency. Beat until fluffy.
4. Assemble the Cake:
Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer of cake on top. Frost the top and sides of the entire cake with the chocolate frosting.
Slice, serve, and enjoy!
Nutritional Amount (Per Serving)
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Total Fat | 22g |
| Cholesterol | 50mg |
| Sodium | 300mg |
| Total Carbohydrates | 59g |
| Protein | 5g |
Expert Tips
1. Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before mixing. This helps the batter come together smoothly and ensures an even, light texture in the cake.
2. Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense, tough cake.
3. Use Natural Peanut Butter: For a richer, more authentic peanut flavor, opt for natural peanut butter without added sugar or oils. Stir it well before using to ensure consistency.
4. Adjust Frosting Consistency: If your frosting is too thick, add milk one tablespoon at a time until it reaches a spreadable consistency. If it’s too runny, add more powdered sugar until it thickens up.
5. Cool the Cake Completely: Let your cake layers cool completely before frosting to prevent the frosting from melting or sliding off. If you’re in a hurry, refrigerate the layers briefly to speed up the cooling process.
How To Make Frosting Thicker?
To make your frosting thicker, simply add more powdered sugar, a little at a time, while mixing. Start with ¼ cup increments until the desired thickness is reached.
If the frosting becomes too stiff, you can adjust the consistency by adding a small amount of milk (or cream) to loosen it up.
Be sure to mix thoroughly after each adjustment to get a smooth, spreadable texture. If you prefer a fluffier consistency, you can also beat the frosting for a few extra minutes to incorporate more air.
Can I Make This Cake In Advance?
Absolutely! You can bake the Peanut Butter Cake With Chocolate Frosting Recipe up to 2 days ahead. Let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature.
For the frosting, store it in an airtight container in the fridge, and frost the cake the day you plan to serve it. You can also freeze the cake layers for up to 3 months if you want to prepare it well in advance.
Can I Make This Cake Gluten-Free?
Yes! To make Peanut Butter Cake With Chocolate Frosting Recipe gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum.
Be sure to check the ingredients of your baking powder and baking soda to ensure they’re gluten-free as well.
How Can I Adjust The Sweetness Of The Frosting?
If you prefer a less sweet frosting, reduce the amount of powdered sugar by 1/4 to 1/2 cup. You can also add a pinch of salt to help balance the sweetness.
If the frosting is too thick after reducing the sugar, add a little more milk to reach the desired consistency.
Can I Make This Cake Without Eggs?
Yes, you can make this cake egg-free by using egg substitutes. For each egg, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), unsweetened applesauce (1/4 cup per egg), or a store-bought egg replacer.
Note that the texture may vary slightly, but the cake will still be delicious.
Conclusion
This Peanut Butter Cake with Chocolate Frosting Recipe is a delightful combination of two classic flavors that will satisfy any sweet tooth.
Its moist, rich cake paired with creamy chocolate frosting creates a perfect balance of textures and flavors.
Baking it for a special occasion or simply craving a comforting treat, this cake is sure to impress. With easy-to-follow instructions and helpful tips, you can confidently create a delicious dessert that everyone will love.
So, gather your ingredients, get baking, and enjoy a slice of this indulgent peanut butter and chocolate perfection!
More Chocolate Cakes You’ll Love
Banana Cake Chocolate Recipe – Delicious Treat
Chocolate And Cherry Cake – Decadent Treat
Homemade Banana And Chocolate Chip Cake
White Cake With Chocolate With Frosting
Chocolate Cake With Boiled Icing || Old Fashioned
Peanut Butter Cake With Chocolate Frosting Recipe
Equipment
- 2 9-inch round cake pans (or 1 9×13 inch baking pan)
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Small saucepan (for frosting)
- Offset spatula (for frosting)
Ingredients
For the Peanut Butter Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup creamy peanut butter preferably natural
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup whole milk room temperature
For the Chocolate Frosting:
- 1 cup unsalted butter softened
- 2 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 –4 tablespoons whole milk adjust to desired consistency
- Pinch of salt
Instructions
Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans. In a bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat together softened butter and peanut butter until smooth and fluffy. Add the granulated sugar and continue to beat until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients alternately with the milk, mixing just until combined after each addition. Divide the batter evenly between the prepared pans.
Bake the Cake:
- Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
Make the Chocolate Frosting:
- In a large mixing bowl, beat softened butter until creamy. Add powdered sugar and cocoa powder, and mix until smooth.
- Stir in vanilla extract, a pinch of salt, and enough milk to reach your desired frosting consistency. Beat until fluffy.
Assemble the Cake:
- Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer of cake on top. Frost the top and sides of the entire cake with the chocolate frosting.
- Slice, serve, and enjoy!