Chocolate Peanut Butter Crunch Cake

A decadent layered cake featuring rich chocolate cake, creamy peanut butter filling, and a satisfying crunch—an indulgent treat for special occasions.

Why You’ll Love This Recipe

This cake delivers the perfect balance of flavors and textures: moist chocolate sponge, smooth peanut butter, and a crisp crunch. It’s luxurious yet approachable—sure to impress any chocolate‑peanut butter lover.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All‑purpose flour
• Cocoa powder
• Sugar
• Eggs
• Butter or oil
• Baking powder or baking soda
• Salt
• Milk or buttermilk
• Peanut butter (creamy)
• Powdered sugar (for filling)
• Crunch component (crushed pretzels, toffee bits, or nuts)
• Chocolate ganache or frosting

directions

1. Preheat oven and prepare cake pans.
2. Combine dry ingredients: flour, cocoa, sugar, baking powder, salt.
3. Mix wet ingredients: eggs, melted butter (or oil), and milk.
4. Combine wet and dry ingredients until smooth. Divide into pans and bake.
5. Allow cakes to cool.
6. For filling: mix peanut butter with powdered sugar to thick consistency and fold in crunch element.
7. Assemble cake: layer one cake, spread filling, top with second cake, frost with chocolate ganache, and add extra crunch on top.

Servings and timing

Makes 8–10 servings.
Preparation: 20 minutes.
Bake time: 25–30 minutes.
Assembly and chilling: 30 minutes.
Total time: approximately 1 hour 20 minutes.

Variations

• Swap peanut butter for almond or cashew butter.
• Use salted caramel as a filling.
• Add espresso powder to chocolate batter for enhanced depth.

storage/reheating

Store in refrigerator for up to 4 days, covered to prevent drying. Bring to room temperature before serving. Do not freeze ganached cakes—fillings may separate; freeze uncut layers separately if needed.

FAQs

Can I use natural peanut butter?

Yes, but watch consistency—may need more powdered sugar for firmness.

Can I make this nut‑free?

Replace peanut butter with sunflower‑seed butter; check for allergy-safe crunch.

How do I make ganache?

Heat equal parts cream and chopped chocolate until melted, stir smooth and cool to spreadable consistency.

Can I bake as cupcakes instead?

Yes. Adjust baking time to 18–22 minutes until a toothpick comes out clean.

Can this be made ahead?

Yes. Bake layers and prepare filling ahead. Assemble the day before serving for improved flavor melding.

How do I avoid dry cake?

Do not overbake; test center with toothpick. Use buttermilk for extra moisture.

Can I use oil instead of butter?

Yes—use equal amount for moist texture, though flavor will differ.

What’s the best crunch?

Salted pretzel crumbs or toffee bits give contrasting texture and saltiness.

Can I make it gluten‑free?

Yes—use a 1:1 gluten‑free flour substitute.

How should I serve it?

Serve slightly chilled or at room temperature for best texture and flavor.

Conclusion

Chocolate Peanut Butter Crunch Cake is an elegant, indulgent dessert bringing together indulgent chocolate, creamy peanut butter, and a delightful crunch. Perfect for celebrations or decadent weekends, it is sure to leave a memorable impression.

Chocolate Peanut Butter Crunch Cake

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Chocolate Peanut Butter Crunch Cake is a decadent, layered dessert featuring rich chocolate cake, creamy peanut butter frosting, and a crunchy chocolate-peanut topping. Perfect for celebrations and indulgent cravings.

• Author: Emma Harper
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 and 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup heavy cream (as needed for frosting consistency)
• 1 and 1/2 cups semi-sweet chocolate chips
• 1 and 1/2 cups crispy rice cereal
• 1/4 cup peanut butter (for topping)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed until combined.
4. Stir in the boiling water (batter will be thin). Divide evenly between prepared pans.
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
6. To make the frosting, beat peanut butter and softened butter until smooth and creamy.
7. Gradually add powdered sugar, beating until fluffy. Add heavy cream a little at a time until desired consistency is reached.
8. For the crunch topping, melt chocolate chips and peanut butter together until smooth. Stir in rice cereal until well coated. Let cool slightly.
9. Place one cake layer on a serving plate. Spread a layer of peanut butter frosting on top.
10. Add the second cake layer and frost the top and sides of the cake.
11. Spoon the chocolate crunch topping over the top of the cake, allowing some to drip down the sides.
12. Chill the cake for 30 minutes before serving to set the topping.

Notes

• Use natural peanut butter for a deeper flavor, but ensure it’s not too runny.
• Make ahead: cake layers can be baked and frozen for up to a month.
• Add chopped peanuts for extra crunch if desired.

Nutrition

• Serving Size: 1 slice
• Calories: 520
• Sugar: 38g
• Sodium: 280mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 55mg