If you’re a true dessert lover, especially if you adore the magical combination of chocolate and peanut butter, this Decadent Chocolate Peanut Butter Cake is about to become one of your favorite recipes. Rich, moist chocolate cake layers paired with creamy peanut butter frosting and finished with a glossy chocolate ganache drizzle — this cake is pure indulgence from the first bite to the last.
This is the kind of cake you make when you want to impress guests, celebrate a special occasion, or simply treat yourself to something truly unforgettable. It’s soft, deeply chocolatey, perfectly balanced with peanut butter, and looks absolutely stunning on any dessert table.
What makes this cake so special is the contrast of flavors and textures: the tender chocolate cake, the smooth and slightly salty peanut butter frosting, and the silky chocolate ganache on top. Each layer complements the other perfectly, creating a dessert that feels both luxurious and comforting at the same time.
Why Chocolate and Peanut Butter Are a Perfect Match
Chocolate and peanut butter is one of those classic combinations that never fails. The deep, slightly bitter richness of cocoa pairs beautifully with the creamy, nutty sweetness of peanut butter. Together, they create a balanced flavor that’s not too sweet and not too heavy, even though the cake itself is wonderfully rich.
In this recipe, the chocolate cake is moist and soft thanks to the buttermilk and boiling water, while the peanut butter frosting adds a creamy, melt-in-your-mouth texture. The final touch — a simple chocolate ganache drizzle — adds elegance and an extra layer of indulgence.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup boiling water
For the Peanut Butter Frosting:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
For the Chocolate Ganache Drizzle:
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
Instructions
Prepare the Cake
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This step ensures that all the dry ingredients are evenly distributed and helps give the cake a soft, even texture.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until smooth and well combined. Slowly stir in the boiling water. The batter will be thin, but this is exactly what makes the cake so moist and tender after baking.
Divide the batter evenly between the prepared pans and place them in the oven. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack and let them cool completely before frosting.
Make the Peanut Butter Frosting
In a large bowl, beat the softened butter and creamy peanut butter together until smooth and fluffy. This step is important to get a light and creamy frosting texture.
Gradually add the powdered sugar and continue beating until well combined. Pour in the heavy cream and beat again until the frosting becomes smooth, creamy, and spreadable. If needed, beat for an extra minute to make it even lighter and fluffier.
Set the frosting aside while you prepare the ganache or until you’re ready to assemble the cake.
Make the Chocolate Ganache Drizzle
In a small saucepan, heat the heavy cream until it is hot but not boiling. Remove it from the heat and pour it over the dark chocolate chips in a bowl. Let it sit for about one minute, then stir until the mixture becomes smooth, shiny, and fully combined.
Allow the ganache to cool slightly so it thickens just a bit before drizzling it over the cake.
Assemble the Cake
Place one chocolate cake layer on a serving plate or cake stand. Spread a generous layer of the peanut butter frosting evenly over the top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining peanut butter frosting. Smooth it out as neatly or as rustic as you like.
Finally, drizzle the chocolate ganache over the top of the cake, letting it gently drip down the sides for a beautiful, elegant finish.
Tips for Best Results
- Make sure your cakes are completely cool before frosting, or the frosting may melt.
- Use room temperature butter and peanut butter for the smoothest frosting.
- Don’t overmix the batter once the wet and dry ingredients are combined.
- For clean slices, use a warm knife and wipe it between cuts.
Texture and Flavor
This cake is incredibly moist, soft, and rich. The chocolate layers are deep and intense, the peanut butter frosting is creamy and slightly salty, and the ganache adds a final chocolatey luxury. Every bite feels indulgent without being overwhelming.
Perfect for Any Occasion
This Decadent Chocolate Peanut Butter Cake is perfect for:
- Birthdays
- Family celebrations
- Dinner parties
- Holidays
- Or whenever you want a truly special dessert
It also keeps well in the refrigerator for several days, making it a great make-ahead cake.
Final Thoughts
If you’re searching for a cake that combines classic flavors, stunning presentation, and irresistible taste, this Decadent Chocolate Peanut Butter Cake is the answer. It’s rich, elegant, and guaranteed to impress anyone who tries it.
Once you serve this cake, don’t be surprised if everyone asks for the recipe 🍫🥜🍰
Try Also: Irresistible Dessert Ideas from Paula’s Kitchen
- How to Make the Perfect Tuxedo Cake at Home
- No-Bake Layered Brownie Dessert
- Pumpkin Cinnamon Roll Bars
Decadent Chocolate Peanut Butter Cake
Ingredients
For the Cake
- 2 cups all-purpose flour For the chocolate cake layers.
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk Provides moisture.
- 1/2 cup vegetable oil
- 2 large eggs Room temperature.
- 1 tsp vanilla extract
- 1 cup boiling water Helps keep the cake moist.
For the Peanut Butter Frosting
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
For the Chocolate Ganache Drizzle
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
Instructions
Prepare the Cake
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until smooth and well combined.
- Slowly stir in the boiling water.
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes.
- Transfer them to a wire rack and let them cool completely before frosting.
Make the Peanut Butter Frosting
- In a large bowl, beat the softened butter and creamy peanut butter together until smooth and fluffy.
- Gradually add the powdered sugar and continue beating until well combined.
- Pour in the heavy cream and beat again until the frosting becomes smooth, creamy, and spreadable.
Make the Chocolate Ganache Drizzle
- In a small saucepan, heat the heavy cream until it is hot but not boiling.
- Pour it over the dark chocolate chips in a bowl. Let it sit for about one minute, then stir until the mixture becomes smooth.
- Allow the ganache to cool slightly before drizzling it over the cake.
Assemble the Cake
- Place one chocolate cake layer on a serving plate or cake stand.
- Spread a generous layer of the peanut butter frosting evenly over the top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining peanut butter frosting.
- Drizzle the chocolate ganache over the top of the cake.
