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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.

Ingredients

Units Scale
  • 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)

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

Find it online: https://tastyera.com/chocolate-peanut-butter-crunch-cake/