I absolutely loved making this decadent dessert — a luscious chocolate cake layered with creamy peanut butter frosting and topped with optional chocolate drizzle for extra indulgence.
Why You’ll Love This Recipe
I love how the rich cocoa flavour of the cake pairs beautifully with the nutty sweetness of the peanut butter cream. The cake texture remains moist and tender thanks to the oil-based batter, and the frosting adds a silky smooth contrast. This is the kind of treat I reach for when I want to impress without overcomplicating things.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.) For the cake:
• 1.5 cups (190 g) flour
• ¾ cup (75 g) cocoa powder
• 1 cup (200 g) granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup (180 ml) vegetable oil
• ¾ cup (180 ml) warm milk
• 3 large eggs
• 1 teaspoon vanilla extract
For the Peanut Butter Cream:
• 200 g butter (room temperature)
• 1 cup (250 g) cream cheese
• 1 cup (250 g) peanut butter
• 2–2.5 cups powdered sugar
• 1 teaspoon vanilla
For the topping (optional):
• Grated chocolate or chocolate sauce
Directions
Preheat the oven to 175 °C. Grease a cake pan and dust with flour.
Cake batter: In a large bowl, mix the flour, cocoa powder, baking powder, baking soda and salt. In another bowl whisk together the eggs, sugar, oil, warm milk and vanilla. Gradually add the dry ingredients into the wet mixture and stir until just smooth.
Baking: Pour the batter into the prepared pan. Bake in the preheated oven for 25-30 minutes (check with a toothpick—insert into the centre; if it comes out clean or with a few crumbs, it’s done). After removing it from the oven let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Peanut butter cream: In a mixer bowl, beat the butter and cream cheese until creamy. Add the peanut butter and beat until smooth. Then add the powdered sugar and vanilla and continue beating until the mixture is smooth and spreadable.
Assembling the layers: Once the cake is fully cooled, slice it in half horizontally to form two layers. Place the bottom layer on your serving plate and spread a generous amount of the peanut butter cream on top. Put the second layer over it. Then spread the remaining cream on the top and sides of the cake.
Decorate: Garnish the cake with grated chocolate or drizzle chocolate sauce over it (optional).
Serve: For best results, chill the cake in the refrigerator for at least 30 minutes before slicing and serving to let the cream set slightly.
Servings and Timing
This cake yields about 12 servings.
Preparation time: ~20 minutes
Baking time: ~25-30 minutes
Cooling & assembling time: allow ~30-40 minutes for cooling before frosting + at least 30 minutes chilling before serving.
Total active time: ~1½ hours (plus chilling).
Variations
I sometimes fold in chopped roasted peanuts or peanut butter cups into the frosting for extra texture.
You can swap the vegetable oil for melted butter for a richer flavour.
For a lighter twist, use half-whole-milk and half-espresso-infused water (just a splash of instant coffee in warm milk) in the cake batter to deepen the chocolate flavour.
Make it into cupcakes instead of a full cake: divide batter into muffin tins, reduce baking time to ~18-20 minutes, and use the same frosting.
For nut-free option: use sunflower seed butter in place of peanut butter (ensure no peanut trace) and adjust sweetness accordingly.
Storage / Reheating
Store the cake covered in the refrigerator. Because of the cream cheese and butter in the frosting, it stays best when chilled. It will keep fresh for up to 3-4 days. Before serving, I let it sit at room temperature for about 15-20 minutes so the cream softens for easier slicing and better flavour.
If you have leftover slices, you can microwave individual portions for ~10-15 seconds to slightly warm (but not melt) the frosting, and serve with a scoop of vanilla ice cream.
FAQs
What if my cake sinks in the middle?
If the centre sinks a little, that’s okay—it often happens when a moist cake cools. I usually level the top with a serrated knife and proceed with layering. Make sure you tested doneness (toothpick comes out clean) and avoid opening the oven too early.
Can I make this ahead of time?
Yes—I often bake the cake layers a day in advance, wrap them tightly in plastic wrap and refrigerate. On the next day I whip up the frosting/immediately assemble and decorate. That helps reduce stress on the day of serving.
Can I freeze this cake?
Yes—once the layers are baked and cooled, you can freeze them (before frosting) for up to 2-3 months. Thaw in the fridge overnight before assembling. Frosted cake can also be frozen but texture may slightly change; I prefer freezing un-frosted layers.
What type of peanut butter should I use?
I recommend a smooth, well-stirred creamy peanut butter (not oil-separated natural style) because it yields a more stable frosting. If you use natural, you may need to adjust the powdered sugar to account for runniness.
Can I reduce sugar or make it lighter?
You could reduce the granulated sugar in the cake by ~10-15% and reduce the powdered sugar in the frosting slightly, but keep in mind texture and stability may change. The cake won’t be as sweet-rich but will still be tasty—just adjust to your preference.
Conclusion
I thoroughly enjoyed making this chocolate peanut butter cake—it hits all the right notes for me: rich chocolate, creamy peanut butter, and a moist tender crumb with a satisfying frosting. Whether for a special occasion or when I simply crave something indulgent, it’s become one of my go-to dessert recipes. I hope you’ll enjoy it as much as I do!
A rich and indulgent chocolate cake layered with creamy peanut butter frosting and topped with chocolate drizzle or grated chocolate. This dessert brings together two classic flavors in one moist, show-stopping treat.
Total Time:1 hour 30 minutes (including cooling and chilling)
Yield:12 servings
Ingredients
For the Cake:
1.5 cups (190 g) all-purpose flour
¾ cup (75 g) cocoa powder
1 cup (200 g) granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup (180 ml) vegetable oil
¾ cup (180 ml) warm milk
3 large eggs
1 tsp vanilla extract
For the Peanut Butter Cream:
200 g butter (room temperature)
1 cup (250 g) cream cheese
1 cup (250 g) peanut butter
2–2.5 cups powdered sugar
1 tsp vanilla extract
Optional Topping:
Grated chocolate or chocolate sauce
Instructions
Preheat oven to 175°C (350°F). Grease and flour a cake pan.
In a bowl, mix flour, cocoa, baking powder, baking soda, and salt.
In another bowl, whisk eggs, sugar, oil, milk, and vanilla. Gradually stir in dry ingredients until just combined.
Pour into pan and bake for 25–30 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes, then transfer to a rack to cool completely.
For frosting: Beat butter and cream cheese until creamy. Add peanut butter and beat until smooth. Gradually mix in powdered sugar and vanilla until spreadable.
Slice cake into two layers. Spread frosting between layers and over top and sides of cake.
Decorate with grated chocolate or drizzle with chocolate sauce if desired.
Chill for at least 30 minutes before serving to set frosting.
Notes
Use smooth, creamy peanut butter for best frosting texture.
Fold in chopped peanuts or peanut butter cups for extra texture.
Let cake sit at room temp for 15–20 minutes before serving for softer cream.
Freeze un-frosted layers ahead for convenience.
Use espresso-infused milk for deeper chocolate flavor.
