This Chocolate Peanut Butter Cup Cake is a decadent dessert featuring layers of rich chocolate cake filled and frosted with creamy peanut butter frosting. Topped with chocolate ganache and peanut butter cups, this cake is a dream come true for chocolate and peanut butter lovers.
Why You’ll Love This Recipe
- Combines the classic and beloved flavors of chocolate and peanut butter.
- Moist and rich chocolate cake with a creamy, smooth peanut butter frosting.
- Perfect for special occasions, birthdays, or indulgent treats.
- Easy to customize with different toppings or frosting variations.
- A show-stopping dessert that looks as good as it tastes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cake:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Whole milk
- Vegetable oil
- Pure vanilla extract
- Hot water or brewed coffee
For the Peanut Butter Frosting:
- Unsalted butter, softened
- Creamy peanut butter
- Powdered sugar
- Heavy cream
- Vanilla extract
- Salt
For the Chocolate Ganache:
- Semi-sweet chocolate chips
- Heavy cream
For Garnish:
- Mini peanut butter cups, chopped
Directions
- Prepare the Chocolate Cake:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix sugar, brown sugar, eggs, milk, oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Stir in the hot water or coffee until the batter is smooth.
- Divide the batter evenly between the cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Peanut Butter Frosting:
- Beat the butter and peanut butter together until creamy.
- Gradually add the powdered sugar, alternating with heavy cream, until smooth and fluffy.
- Mix in the vanilla extract and salt.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous amount of peanut butter frosting over the top.
- Place the second cake layer on top and frost the entire cake with the remaining frosting.
- Prepare the Chocolate Ganache:
- Heat the heavy cream until hot but not boiling, then pour it over the chocolate chips.
- Let it sit for a minute, then stir until smooth.
- Drizzle the ganache over the cake, letting it drip down the sides.
- Garnish and Serve:
- Sprinkle chopped peanut butter cups over the top of the cake.
- Allow the cake to set before slicing and serving.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Cooling & Assembly Time: 45 minutes
- Total Time: Approximately 1 hour 50 minutes
Variations
- Cupcake Version: Bake the batter in cupcake liners for 18-20 minutes and frost each cupcake individually.
- Nut-Free Option: Use sunflower seed butter instead of peanut butter for an allergy-friendly alternative.
- Extra Crunch: Add crushed peanuts between the cake layers for a slight crunch.
- Different Toppings: Swap peanut butter cups for Reese’s Pieces or chocolate shavings.
Storage/Reheating
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
- Refrigerator: Keep leftovers in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving.
- Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving.
FAQs
How do I make the cake extra moist?
Using hot coffee instead of water enhances the chocolate flavor and keeps the cake moist. Also, do not overmix the batter.
Can I use a different type of frosting?
Yes, you can use chocolate buttercream, cream cheese frosting, or a whipped ganache instead of peanut butter frosting.
Can I make this cake ahead of time?
Yes, bake the cake layers a day ahead, wrap them tightly, and store them in the fridge. Assemble and frost the cake before serving.
What can I use instead of peanut butter?
Almond butter, cashew butter, or sunflower seed butter are great substitutes.
Can I make this cake gluten-free?
Yes, replace the all-purpose flour with a gluten-free 1:1 baking flour.
Do I need to refrigerate the cake?
If you are storing it for more than 2 days, refrigeration is recommended. However, let it sit at room temperature before serving for the best texture.
Can I double the recipe for a larger cake?
Yes, you can double the ingredients and bake the batter in larger or additional cake pans. Adjust the baking time accordingly.
Why did my cake turn out dry?
Overbaking or using too much flour can cause dryness. Use a kitchen scale to measure ingredients accurately.
How do I get smooth frosting?
Beat the frosting on medium-high speed and add more heavy cream if needed for a smoother consistency.
Can I make this cake without eggs?
Yes, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use unsweetened applesauce.
Conclusion
Chocolate Peanut Butter Cup Cake is the perfect dessert for chocolate and peanut butter lovers. With its rich chocolate layers, creamy peanut butter frosting, and indulgent ganache topping, it is a true crowd-pleaser. Whether for a special occasion or a weekend treat, this cake is sure to impress
Print
This rich and decadent chocolate peanut butter cup cake is a dream for chocolate lovers! Layers of moist chocolate cake, creamy peanut butter frosting, and peanut butter cups make this irresistible.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup hot water
For the Peanut Butter Frosting:
- 1 cup butter, softened
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- 1/4 cup heavy cream
Instructions
- Bake the cake: Preheat oven to 350°F. Mix dry ingredients in a bowl. Add wet ingredients and mix until smooth. Stir in hot water last. Divide into cake pans and bake for 30 minutes. Cool completely.
- Make the frosting: Beat butter and peanut butter together. Gradually add powdered sugar and cream until smooth.
- Assemble the cake: Layer chocolate cake with peanut butter frosting between layers. Frost the outside and top with peanut butter cups and melted chocolate drizzle.
- Chill & serve: Refrigerate for 30 minutes before slicing for clean cuts.
Notes
- Use dark chocolate for a richer taste.
- Cake layers can be baked ahead and frozen for easy assembly.