Chocolate Peanut Butter Cake

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This Chocolate Peanut Butter Cake combines two of my favorite flavors into one epic dessert recipe! You’re going to love it too!

Chocolate - Peanut Butter Cake | Inspired by Charm

Chocolate Peanut Butter Cake:

After spending much of this week working on my basement stairwell, I needed a break from painting. I had the overwhelming urge to bake this Chocolate Peanut Butter Cake even though I’m doing everything in my power not to go into full-on “fall baking mode.” It’s tough, but I’m trying to wait until September. (Yes, IBC’s Third Annual Fall Cookie Week will be happening in September.)

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.)  This cake is the perfect late-summer / early-fall dessert. Right? Eh, who am I kidding, I could eat this anytime of the year.

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How to Make a Chocolate Peanut Butter Cake:

One thing I love about this cake is that it’s incredibly simple. 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.

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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?

Chocolate - Peanut Butter Cake | Inspired by Charm

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.

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I hope you enjoy this recipe as much as I do. Give it a try. You won’t be disappointed.

Like this chocolate peanut butter cake recipe? You’ll love these too!

Chocolate - Peanut Butter Cake | Inspired by Charm

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?

Chocolate Peanut Butter Cake Recipe:

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Chocolate Peanut Butter Cake

This Chocolate Peanut Butter Cake combines two of my favorite flavors into one epic dessert recipe! You're going to love it too!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cake, chocolate, chocolate cake, peanut butter
Prep Time: 25 minutes
Cook Time: 1 hour
Servings: 12
Calories: 773kcal


Peanut Butter Glaze:


  • 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.



Calories: 773kcal | Carbohydrates: 92g | Protein: 14g | Fat: 41g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 429mg | Potassium: 376mg | Fiber: 4g | Sugar: 63g | Vitamin A: 716IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 3mg

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Recipe Rating


  1. I made this for Valentine’s Day (sorry it took so long to get to writing this!) for my family. Due to one of us being gluten free and another having mild IBS (knowing their problem with wheat, limits on lactose, and checking ingredients of the recipe ingredients), I adjusted the recipe to fit their needs. I was afraid of what would happen with using a gluten free all purpose flour because sometimes it just doesn’t work out; however, this cake came out amazing! The texture was fantastic, delicious flavor, and everyone loved it. I’m so glad I came upon this recipe because I was really struggling to find something that was just right for my guys. Thank you so much for sharing!

  2. This cake has become a family favorite! You really hit a home run. A question – if we wanted to make a traditional marble cake out of this, would we have to add something to the peanut butter half? Or would it be ok as is?

    1. I’ve only made this with sour cream. However, I know that people will often substitute greek yogurt for sour cream. You could certainly try that.

      xo Michael

  3. This cake was absolutely amazing! Made it for my hubby’s birthday since peanut butter and chocolate are his favorite things. He loved it! Will definitely be making this again and can’t wait to bring it to my next outing.

    1. I assume this would work in a 9×13 pan. The cooking time might change. Just check with a toothpick for doneness. (Inserted near the center, it should come out clean.)

      xo Michael

  4. Hi, this cake looks delicious! I want to make it for my six-year-old turning seven. My question is do you think this will be sweet enough for a kid to like? I am wondering because I haven’t used bittersweet chocolate before.
    Thank you Shana

      1. THank you. I can’t wait to try it tomorrow! I did get semi sweet chocolate. I am also going to use a 9 x 13 pan I don’t have a Bundt pan.

  5. Great recipe! Just tried it for my son-in-law’s birthday. Hope it lasts until tomorrow. LOL. The texture is perfect and light, not mushy or dense. A keeper for sure. It was easy to put together too. Hard to find peanut butter ones like this. Going to try your other ones too, sounds interesting, especially the Strawberry Malted Ball Cake. That will be next. Thanks so much!

  6. I made this cake today and I have to say it’s wonderful and very easy. The frosting really makes it perfect. The texture is awesome and the flavor is perfect. I might even try it with just the peanut butter flavor and forget about the chocolate. Of course I would have to double the amount of peanut butter. This recipe is a keeper

  7. Michael, I made this cake for a co-worker’s birthday and it was a HUGE HIT! One of the best cakes I’ve made in a long time! Worth the time it took to make!

  8. I made this cake just n0ow. Omg amazing and fluffy. I had no half and half so I used bailey’s Irish cream. Yummy! Thanks for the recipe….a big hit.

    1. Half & Half in the USA is a mixture of milk and cream, typically 11-18% milk fat. Americans buy it as a pre-mixed liquid in the dairy aisle of supermarkets and use it in coffee. You can substitute any one of these 4 combinations of ingredients:
      1. Mix 1/2 cup whole milk + 1/2 cup light cream.
      2. Mix 3/4 cup whole milk + 1/4 cup heavy cream.
      3. Mix 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
      4. Place 4 teaspoons melted unsalted butter in a measuring cup, then add enough whole milk to equal 1 cup.

  9. In the directions say to put it in a tube pan which is different from a bundt pan. The picture that you have of the cake is done in a bundt pan right?