Chocolate Peanut Butter Cake
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyDive into the ultimate comfort dessert with this Chocolate Peanut Butter Cake. It’s the perfect blend of rich, bittersweet chocolate and smooth, creamy peanut butter baked into a moist, heavenly cake. Ideal for any celebration or as a treat to sweeten your everyday life.
As you may know, I’m rather fanatic about the flavor combination of chocolate and peanut. (I know some of you share that love, too.) I’ll take a peanut butter baked dessert any day!
This recipe brings together the irresistible combination of rich chocolate and creamy peanut butter in a cake that’s as easy to make as it is delicious. One thing I love about this homemade cake is that it’s incredibly simple to make. It’s made in a fluted tube pan, and it’s drizzled with a peanut butter glaze. Seriously, there’s nothing fancy here, but the final result is stunning. I love when rustic and homemade can still look like a million bucks! That’s my kind of baking.
I’d also like to point out, that when you make this, only fill your pan 3/4 of the way full. Depending on the size of your pan, you may have some extra batter. I made the mistake of filling mine almost to the top. Bad idea, Michael. Bad idea. Major spillage, smoke, and an oven to clean. So, do as I say, not as I did.
Don’t throw that extra batter away, however. Make some cupcakes, peanut butter cake, or a mini loaf. Use it all; just don’t try to squeeze it into your fluted pan. Okay?
Let’s dive into how you can create this crowd-pleaser that promises to deliver not just great taste, but also a stunning presentation.
Why You’ll Love This Recipe
- Chocolate and peanut butter are a match made in heaven, and this cake proves it! The rich bittersweet chocolate paired with creamy peanut butter creates a decadent dessert that’s hard to resist.
- This cake might be simple to make, but it looks anything but simple. Baked in a fluted tube pan and drizzled with a luscious peanut butter glaze, it’s the kind of dessert that looks as good as it tastes—perfect for impressing at any gathering.
- There’s something incredibly comforting about baking a cake from scratch. This recipe not only fills your kitchen with delightful aromas but also provides the satisfaction of creating something beautiful and delicious.
- Every time this cake has been served, the feedback has been nothing short of stellar. Prepare yourself for the compliments to roll in once your guests take a bite!
Love peanut butter desserts? You and my both my friend. That’s why I created this amazing collection of all of my favorite peanut butter based desserts. I’m certain you’ll find a few new recipes to love.
Ingredients
Before we can start to assemble and bake this Chocolate Peanut Butter Cake, let’s gather up all the necessary ingredients. Here’s what you’ll need:
- All-Purpose Flour: The base of your cake, providing structure to all those yummy flavors.
- Baking Powder / Soda: These leavening agents help your cake rise to fluffy perfection.
- Salt: Just a pinch to balance the sweetness and enhance the flavors of chocolate and peanut butter.
- Unsalted Butter: Adds richness and moistness, making the cake deliciously tender.
- Sugar: Sweetens the cake and contributes to its golden crust.
- Eggs: Bind the ingredients together and add structure to the cake.
- Sour Cream: Gives the cake a slightly tangy flavor and super moist texture. Sour cream is always my secret ingredient to a moist cake.
- Vanilla Extract: A splash that brings its warm, aromatic flavor to the mix.
- Milk: Thins the batter to the perfect consistency and adds lightness to the cake’s texture.
- Bittersweet Chocolate: Melts into the batter, offering a deep, rich chocolatey essence.
- Creamy Peanut Butter: Infuses the cake with its nutty, buttery richness in every bite. I prefer classic JIF here. It’s my go-to for baking.
- Powdered Sugar: Used in the glaze for a smooth, sweet topping.
- Half & Half: Thins out the peanut butter glaze to drizzling perfection.
How to Make
Okay, it’s time to get this delicious cake together. I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Begin by preheating your oven to 350 degrees F. Then grease and flour a 10-inch bundt pan. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Then, in a stand mixer (or large bowl and hand mixer) beat butter on a medium speed for one minute. Slowly add the sugar and beat until combined. (About four minutes.) Next, slowly add the eggs, one at a time. Scrape the bowl as necessary. Beat in sour cream and vanilla.
- Once incorporated, add the flour mixture and milk alternatively until just combined.
- Transfer half of the batter (3 1/2 cups) to a medium bowl. Then, stir in the melted chocolate. Stir the peanut butter into the other half of the batter.
- Using a separate spoon for each batter, alternatively drop spoonfuls of the chocolate and peanut butter into your pan. Use a knife or spatula to swirl the batter together. Do not over mix. (Fill your pan 3/4 of the way full. If batter remains, use it in another smaller pan or for cupcakes.)
- Bake for 60 minutes or until a toothpick comes out clean. Cool the cake in the pan for 15 minutes. Then, remove from the pan to continue cooling.
- In the meantime, make your peanut butter glaze. In a bowl with an electric mixer, combine the powdered sugar, peanut butter, and enough half & half to create a thick drizzle.
- When your cake is cooled, drizzle with peanut butter glaze.
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can bake this cake a day ahead. Simply cool it completely, cover it tightly, and store it at room temperature. Drizzle with the peanut butter glaze before serving to keep it looking fresh.
Can I use natural peanut butter in this recipe?
It’s best to use commercial creamy peanut butter for this recipe as natural peanut butter can separate and may affect the texture and stability of your cake. However, you’re welcome to try, I just can’t guarantee the results.
What can I substitute for sour cream?
You can substitute an equal amount of plain Greek yogurt or a full-fat plain yogurt for sour cream. This will keep the cake moist without altering the texture too much.
How should I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, you can freeze the cake for up to three months.
My cake didn’t rise properly, what went wrong?
Make sure your baking powder and baking soda are fresh; they lose potency over time. Also, be careful not to overmix the batter, as this can deflate some of the air that helps the cake rise.
Well, that’s it. I’m off to deliver this cake to friends and family. The temptation to eat the whole thing with a ginormous glass of milk is way too tempting.
I hope you enjoy this recipe as much as I do. Give it a try. You won’t be disappointed.
More Cake Recipes You Will Love
- Funfetti Coffe Cake
- Cinnamon & Sugar Cake
- Strawberry Rhubarb Cake
- Cookies and Cream Cake
- Cream Puff Cake
- Peanut Butter Sheet Cake
What do you think? Do you love the combination of peanut butter and chocolate as much as I do? Will you give this Chocolate Peanut Butter Cake a try? If you do, please leave a comment and a 5-star rating below.
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Chocolate Peanut Butter Cake
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 2 1/2 cup sugar
- 3 eggs
- 1 cup sour cream
- 2 teaspoons vanilla
- 1 1/4 cups milk
- 5 ounces bittersweet chocolate melted and cooled
- 1 cup creamy peanut butter
Peanut Butter Glaze:
- 1 1/4 cups powdered sugar
- 1/3 cup creamy peanut butter
- 4-5 tablespoons half & half or enough to achieve a thick drizzling consistency
Instructions
- Begin by preheating your oven to 350 degrees F. Then grease and flour a 10-inch bundt pan. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Then, in a stand mixer (or large bowl and hand mixer) beat butter on a medium speed for one minute. Slowly add the sugar and beat until combined. (About four minutes.) Next, slowly add the eggs, one at a time. Scrape the bowl as necessary. Beat in sour cream and vanilla.
- Once incorporated, add the flour mixture and milk alternatively until just combined.
- Transfer half of the batter (3 1/2 cups) to a medium bowl. Then, stir in the melted chocolate. Stir the peanut butter into the other half of the batter.
- Using a separate spoon for each batter, alternatively drop spoonfuls of the chocolate and peanut butter into your pan. Use a knife or spatula to swirl the batter together. Do not over mix. (Fill your pan 3/4 of the way full. If batter remains, use it in another smaller pan or for cupcakes.)
- Bake for 60 minutes or until a toothpick comes out clean. Cool the cake in the pan for 15 minutes. Then, remove from the pan to continue cooling.
- In the meantime, make your peanut butter glaze. In a bowl with an electric mixer, combine the powdered sugar, peanut butter, and enough half & half to create a thick drizzle.
- When your cake is cooled, drizzle with peanut butter glaze.
You’re killin’ me here! Chocolate and peanut butter, in a cake? Guess what I’m making this afternoon?
I made this cake for my husband and his co workers, it was so delicious with a big glass of ice cold milk, thank you! Wish I could post a pic
How long would you bakecupcakes using any leftovers?
Hello,
This looks amazing and I want to make it for a gathering tomorrow. If i made it today would I need to refrigerate it? Or should it be fine covered in plastic wrap. I was afraid of the icing getting messed up.
I never comment on anything but I just wanted to share that I made this cake and I love it! I think it tastes better the next day. It’s not too sweet not too peanut buttery it’s just perfect! Thank you for sharing your recipe. It’s my new fave! 🙂
I searched on Pinterest to find a peanut butter and chocolate cake to be taken by this one. Not too showy, and I love marveling. I made it and put a smidge of the batter in a small round pan, thankful that I didn’t have to worry with overflow mess (I piut a baki g sheet underneath just in case). I was excited to try the small cake! I loved it! One particular/ odd thing I noted with the bundt cake occurred after I turned it out of the pan. I had some oozing from the ring. I rechecked doneness with my cake tester, and it came out clean again. No complaints when it was served, however! I grated a little semisweet chocolate on top of the drizzle. Looked as pretty as it tasted. Thanks for the recipe!
Where do I store it? In the refridgerator or air tight container on the counter? My husband will LOVE this for his birthday in two weeks!
L, I just stored mine on the counter covered with plastic wrap. But either of the options would work as well.
xo Michael
Does it matter that there is half and half and that it is sitting on the counter or is that fine??
Hi Michael, I ran into this recipe this afternoon and baked it right away.
Yes, it is a to-die-for cake. Moist and crumbling on my fingers, I can taste chocolate and peanut butter melted in my mouth. And the good news is, I have one big bundt pan to hold it just fine.
Thank you for sharing this beautiful recipe.
Wow! You don’t waste ANY time! Glad you enjoyed this recipe as much as I did. 🙂
xo Michael
Just did it for my birthday (today). It is still in the oven and smells terrific. I am not going to cover it with your suggestion, just powdered (confectioners) sugar. In Mexico on January 6 it is the 3 wise men’s day and we use to eat a special cake for that. As a kid I hated to have for my birthday one of those cakes (even though I like the flavor). I wanted a chocolate cake or whatever for my birthday. Since I learned how to cook I bake my own for this day, or buy myself one to make sure it is special for my birthday. I spotted your recipe about 2 months ago and saved for today.
A friend brought this for Thanksgiving…It was fabulous! I am wondering if you would suggest making smaller loaves…as I would love to make and give as gifts! My question is approximately how many loaves do you think this will make? And thanks for a wonderful recipe.
This cake looks oh so delicious. Love the combo of peanut and chocolate. Pinned
I just want to say THANK YOU!!! for posting this recipe. Made this on 9/14/14 for my Church Potluck / Get Involved Sunday and it was a huge hit!!! I was the belle of the ball and had 4 ladies ask for the recipe. Moist and Delish!!!! Husband and daughter loved it too, but they always love dessert.
Hello Michael, is there anything else that I can substitute half & half with? It’s pretty difficult to find in my country. Much thanks in advance.
Michael this cake was fantastic!! I hadn’t made a marble cake in years and it wasn’t hard at all !! The family loved it…I’ll be making it many more times ! THANK YOU !
Wonderful!! I’m so glad it turned out.
xo Michael
Hi Michael the cake looks to die for! I have a super duper random question though-where did you get your silverware? Its just beautiful! I’ve been looking for something like that for ages :0) Cheers!
Thanks so much! Not random at all. It’s from West Elm. I love it!
xo Michael
Now you’re talking! The way to my heart is with peanut butter, and this cake looks beyond tasty. I sense a baking weekend coming up! XO, Sarah
Oh Michael. That looks delish! My hubby shuns sweets, but when peanut butter is involved, that is a whole different story! Thanks for sharing and love your blog.
I now know what to take for dessert to a dinner party we are attending tomorrow night. I have been searching for something easy and delicious most of the evening. I can’t wait to try this!
Michael – Love the peanut butter-chocolate cake! It’s to die for.
I’m attaching a poem I found years ago in some cookbook – thought you might enjoy.
Ode to Cooking
Henceforth, dear friends, in leisure hours
I’ll dig around among the flours,
And who can tell what wondrous things
Will rise on baking powder wings.
Beneath the magic of my hand
When I shall come to understand
The use of all, and nothing waste
A pinch of salt and “spice to taste.”
Then, I shall give my friends a feast
With heart as light as compressed yeast,
And if, with joy, my stuff is eaten
I’ll not regret the eggs I’ve beaten.
And to you, Cookbook, shall be due
All praise, honor – and thanks to you!
Oh my goodness…I’m off to bake this cake now. Thanks for sharing. Choc & PB are my downfall too.