If you want a decadent chocolate cake finished with the creamiest peanut butter frosting, this is the recipe to try. My homemade chocolate cake with peanut butter frosting is rich, fudgy, and an easy favorite for birthdays or any celebration for peanut butter and chocolate lovers.
This cake builds on my reliable chocolate base that yields moist, fudgy layers—it’s the same style I used for my Triple Chocolate Ganache Cake. The chocolate layers are tender and flavorful, and they pair perfectly with a silky, slightly tangy peanut butter frosting made with cream cheese for balance.
The peanut butter buttercream here is rich yet light and takes just minutes to prepare. Decorate the finished cake with peanut butter cups or peanut butter chips for a classic look, and optionally add a ganache drizzle for extra indulgence.
🥜 Why you’ll love this chocolate peanut butter cake
- Ultra moist texture. A small amount of Instant Clearjel (or chocolate instant pudding mix) helps the cake retain moisture without becoming heavy.
- Simple process. This two-bowl recipe comes together quickly with straightforward steps and common ingredients.
- Timeless flavor pairing. Chocolate and peanut butter are a classic combination everyone seems to love.
- Dreamy frosting. The peanut butter buttercream is creamy, balanced with cream cheese, and not overly sweet—perfect alongside rich chocolate layers.
📋 Ingredients
This cake uses common baking staples with a couple of pantry-friendly enhancements that improve texture and flavor.
Wet ingredients:
- Eggs
- Buttermilk
- Brewed coffee (cooled)
- Vegetable oil
- Dark corn syrup (or light)
- Vanilla extract
Dry ingredients:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Instant Clearjel or chocolate instant pudding mix
- Unsweetened cocoa powder
- Brown sugar
- Granulated sugar
For the frosting: cream cheese, salted butter, a little butter-flavored shortening (optional), powdered sugar, creamy peanut butter, vanilla, and heavy cream. The cream cheese lightens the sweetness and keeps the frosting smooth and spreadable.
🥣 Instructions
See the recipe card below for full ingredient amounts and a step-by-step recipe. Here is a concise overview of the process.
Sift the dry ingredients together (except brown sugar), then add the brown sugar and break up any clumps.
Whisk the wet ingredients together until smooth.
Melt butter, add the chocolate chips, and whisk until melted and smooth.
Mix the wet and dry ingredients, then whisk in the chocolate-butter mixture until the batter is smooth.
Pour batter into a prepared pan and allow it to rest 5–10 minutes so the Instant Clearjel (or pudding mix) can hydrate. Bake, cool, then chill before cutting for clean layers.
Make the peanut butter frosting by creaming the cream cheese, butter, and shortening, then adding powdered sugar, peanut butter, vanilla, and heavy cream until light and fluffy.
Assemble chilled layers with a generous amount of frosting between each. Apply a thin crumb coat, chill briefly, then finish with the final coat of buttercream.
Decorate with peanut butter cups, Reese’s pieces, peanut butter chips, or a chocolate ganache drizzle if you like.
🧁 Variations
You can adapt this recipe to different pan sizes or formats. A 1x batch is ideal for a 6″ three-layer cake cut from a 1/4 sheet using cake rings. Other possibilities from one batch include:
- 18 cupcakes (use a 2-oz scoop or 1/4 cup batter per cupcake)
- A 4-layer 6″ round cake (with four 6″ pans)
- A 2-layer 8″ round cake (with two 8″ pans)
- A small sheet-style cake (using a 1/4 sheet pan)
Oven times will vary with pan size, so watch closely to prevent over- or under-baking.
🧊 Storage
Because the frosting contains cream cheese and heavy cream, store the cake in the refrigerator if it won’t be eaten within 24 hours. The cake tastes best at room temperature—remove it from the fridge 2–3 hours before serving to allow it to come to the ideal texture.
You can freeze portions wrapped tightly in plastic wrap and placed in an airtight container for up to a couple of months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
💭 FAQ
Chocolate pairs with many flavors. Try a fudgy ganache or chocolate buttercream for extra chocolate intensity. Peanut butter is an obvious match. Fresh berries, especially raspberries or strawberries, provide bright contrast. Warm spices like cinnamon add depth, and peppermint works beautifully with dark chocolate for a seasonal twist.
Related Cake Recipes
If you enjoy moist, fudgy cakes, try other recipes from this collection.
Moist Chocolate Chocolate Chip Bundt Cake-
The Best Pumpkin Cheesecake Cake
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Moist Applesauce Crumb Cake
-
Fresh Raspberry Layer Cake
📖 Recipe & Step-by-Step Instructions
Moist Chocolate Cake with Peanut Butter Frosting
Ingredients
Dry Ingredients
- 170 g (1 1/4 cup + 2 Tbsp) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 Tbsp Instant Clearjel or 3 Tbsp chocolate instant pudding mix
- 26 g (1/4 cup) unsweetened cocoa powder
- 100 g (1/2 cup) granulated sugar
- 113 g (1/2 cup) packed brown sugar
Wet Ingredients
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup brewed coffee (cooled)
- 1/4 cup + 1 Tbsp vegetable oil
- 3 Tbsp dark corn syrup (or light)
- 1 1/2 tsp vanilla extract
Chocolate Butter Mixture
- 3/4 stick (3 oz) salted butter
- 43 g (1/4 cup) semi-sweet chocolate chips
Peanut Butter Frosting and Decorations
- 1x batch Creamy Peanut Butter Buttercream Frosting
- Peanut butter cups or other decorations
Instructions
- Preheat oven to 325°F (163°C). Line a 1″ tall 1/4 sheet pan with parchment and spray the parchment and sides of the pan.
- Sift the first seven dry ingredients into a large bowl. Add the brown sugar and whisk to combine, breaking up any large lumps.
- Whisk the wet ingredients in a separate bowl until smooth.
- Melt the salted butter until just melted. Add the semi-sweet chocolate chips and whisk until the mixture is smooth and glossy.
- Pour the wet ingredients into the dry ingredients and whisk until incorporated. Add the chocolate-butter mixture and whisk until the batter is smooth with no lumps.
- Pour batter into the prepared sheet pan and smooth the top. Let the pan rest 5–10 minutes so the Instant Clearjel or pudding can hydrate.
- Bake on the middle or upper rack at 325°F for 16 minutes. Without opening the oven, reduce temperature to 300°F and bake 8–10 more minutes. The cake is done when a toothpick or small knife comes out clean or with a few moist crumbs but no wet batter.
- Wrap the cooled cake tightly in plastic wrap and freeze for at least 2 hours (or overnight) to make cutting easier. You can bake ahead and freeze for up to a week.
- Prepare the peanut butter frosting. Cut chilled or frozen layers with cake rings, fill and stack with frosting, then apply a thin crumb coat. Chill briefly, then finish frosting and decorate.
- Store the assembled cake in the refrigerator and remove 2–3 hours before serving to reach ideal room temperature.
Notes
- Instant Clearjel improves moisture and texture in cakes. Make sure the product you purchase is labeled “INSTANT” and whisk it thoroughly with dry ingredients to avoid clumps.
- Baking in a sheet pan yields even layers and lets you cut rings for clean, uniform cakes. If using other pans, adjust bake times accordingly and watch closely.
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