Simple Chocolate Peanut Butter Cake Recipe

If you have a craving for a dessert that hits all the right notes—rich chocolate, creamy peanut butter, and a moist, tender crumb—then you are absolutely going to adore this Simple Chocolate Peanut Butter Cake. It’s one of those magical recipes that feels fancy but comes together with ingredients you probably already have on hand. The combination of a deeply chocolatey base complemented by luscious peanut butter frosting makes every bite irresistibly delightful. Whether you’re baking for a special occasion or just because life calls for a little sweetness, this cake never fails to bring smiles and happy sighs around the table.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

Every ingredient in this Simple Chocolate Peanut Butter Cake plays an essential role, from building the perfect texture to layering flavors that make this cake so unforgettable. The list might look long, but trust me, it’s all simple staples that create pure magic together.

• 1 ½ cups all-purpose flour: The foundation that gives structure and the perfect crumb to your cake.
• 1 ½ cups granulated sugar: Sweetens the cake just right, balancing the cocoa’s bitterness.
• ¾ cup unsweetened cocoa powder: Adds deep, rich chocolate flavor and color.
• 1 ½ teaspoons baking soda: Helps the cake rise for a light, fluffy texture.
• ¾ teaspoon baking powder: Works with baking soda to give additional lift without heaviness.
• ¾ teaspoon salt: Enhances all the flavors, especially gold in balancing the sweetness.
• 1 cup buttermilk: Contributes moisture and a slight tang that brightens the batter.
• ½ cup vegetable oil: Keeps the cake ultra moist with a tender crumb.
• 2 large eggs: Provide structure and richness.
• 1 ½ teaspoons vanilla extract: Adds warmth and depth to the flavor profile.
• 1 cup boiling water: Intensifies the cocoa flavor and ensures a moist texture.
• 1 cup unsalted butter, softened (for frosting): Gives the peanut butter frosting a creamy, smooth base.
• 1 ½ cups creamy peanut butter: The star in the frosting that pairs perfectly with chocolate.
• 4 cups powdered sugar: Sweetens and thickens the frosting for easy spreading.
• ½ cup milk: Lightens the frosting, helping achieve the ideal fluffy consistency.
• 1 teaspoon vanilla extract (for frosting): Enhances the peanut butter’s flavor with aromatic notes.
• 4 ounces semi-sweet chocolate, chopped (optional for ganache): Creates a glossy, smooth topping that’s pure indulgence.
• ½ cup heavy cream (optional for ganache): Melts the chocolate into a luscious drizzle perfect for finishing touches.

How to Make Simple Chocolate Peanut Butter Cake

Step 1: Prepare Your Pans and Preheat Oven

Start by preheating your oven to 350°F (175°C) and prepping two 8-inch round cake pans with grease and flour. This little step ensures your cake layers will come out easily and keep their beautiful shape.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This dry mix packs all the components that make your cake rise and taste balanced while ensuring every bite is rich in chocolate goodness.

Step 3: Add Wet Ingredients and Beat

To your dry mix, add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes to blend everything smoothly. This step is key to developing a tender yet moist cake.

Step 4: Stir in Boiling Water

Carefully pour in the boiling water and gently stir until just combined. The batter will be thin, which is exactly what we want for a light and moist crumb. Don’t overmix—just combine.

Step 5: Bake Your Cake Layers

Divide the batter evenly between your prepared pans and bake for about 30 to 35 minutes. Use a wooden skewer to test doneness; it should come out clean when inserted into the center. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 6: Make the Peanut Butter Frosting

While the cakes cool, beat the softened butter and creamy peanut butter until silky and smooth. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Then slowly blend in milk and vanilla extract until the frosting is wonderfully light and fluffy.

Step 7: Assemble and Frost the Cake

Once your cakes are completely cool, level the tops if needed. Place one layer on your serving plate and spread a generous amount of peanut butter frosting over it. Top with the second layer, then cover the entire cake with the remaining frosting. The peanut butter frosting creates a silky contrast to the chocolate cake that’s absolutely dreamy.

Step 8: Optional Chocolate Ganache Topping

If you want to take your Simple Chocolate Peanut Butter Cake up a notch, melt chopped semi-sweet chocolate with simmering heavy cream to make a smooth ganache. Let it cool slightly, then drizzle artfully over the frosted cake for that perfect glossy finish.

How to Serve Simple Chocolate Peanut Butter Cake

Garnishes

For a beautiful presentation, add chopped peanuts or a light dusting of cocoa powder on top. Fresh berries like strawberries or raspberries also bring a lovely pop of color and a hint of tartness that cuts through the richness.

Side Dishes

Serve slices alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream for extra indulgence. If you prefer something lighter, a cup of hot coffee or a robust black tea pairs wonderfully with the cake’s chocolate and peanut butter flavors.

Creative Ways to Present

Try stacking mini versions of this Simple Chocolate Peanut Butter Cake for individual servings at your next gathering. You can also layer the cake into jars with frosting and ganache for a trendy, portable dessert option that’s sure to wow friends and family.

Make Ahead and Storage

Storing Leftovers

Once frosted, keep your cake covered loosely at room temperature for up to two days. If your kitchen is warm, refrigerate to prevent the frosting from softening too much, but bring it back to room temperature before serving to enjoy the best texture.

Freezing

This Simple Chocolate Peanut Butter Cake freezes beautifully. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge before letting it come to room temperature to maintain its moistness and flavor.

Reheating

If you have leftovers, slices can be reheated slightly in the microwave for 10 to 15 seconds to rekindle that fresh-baked warmth. Just be careful not to overheat, as the frosting may soften too much.

FAQs

Can I use creamy or chunky peanut butter for the frosting?

You can use either creamy or chunky peanut butter depending on your texture preference. Creamy gives a smooth frosting, while chunky adds delightful bits of peanut crunch.

Is buttermilk necessary for this cake?

Buttermilk adds a subtle tang and helps tenderize the cake. If you don’t have buttermilk, you can make a substitute by adding one tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just make sure it contains xanthan gum for the best texture.

What’s the secret to a moist chocolate cake in this recipe?

The combination of vegetable oil, buttermilk, and boiling water ensures this cake’s incredibly moist texture. The boiling water intensifies the cocoa for deeper chocolate flavor too.

Can I skip the ganache topping?

Absolutely! The peanut butter frosting alone makes this cake heavenly, but the ganache adds a rich finish if you want to make it extra special.

Final Thoughts

This Simple Chocolate Peanut Butter Cake is a love letter to the best flavor pairing in desserts. It’s easy enough for a weeknight treat yet impressive enough for celebrations. Once you try it, you’ll find yourself reaching for this recipe again and again—because some cakes just have that kind of magic. So go ahead and bake this one soon; your taste buds will thank you!