Chocolate Peanut Butter Cake

Dive 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.

1. Begin by preheating your oven to 350 degrees F. Then grease and flour a 10-inch bundt pan. Set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. 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.
4. Once incorporated, add the flour mixture and milk alternatively until just combined.
5. 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.

6. 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.)
7. 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.
8. 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.
9. 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

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

4.60 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cake, chocolate, chocolate cake, peanut butter

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour

Servings: 12

Calories: 773kcal

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.

Video

Nutrition

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