Peanut Butter Cake with Chocolate Frosting

filed under: Cakes on April 16, 2014

Such a fun treat today! This Peanut Butter Cake with Chocolate Frosting is such a wonderful combination of chocolate and peanut butter. Rich frosting paired with a moist cake is a delight to the senses!

Peanut Butter Cake

There is nothing worse than a dry peanut butter cake and I have tested enough recipes to know that making a soft, moist peanut butter cake is not as easy as it sounds. This recipe is one that always works and always shines with amazing peanut butter flavor and the soft crumb that people demand.

 

Peanut Butter Cake

Peanut Butter Cake with Chocolate Frosting

Is there any better flavor combination than Chocolate and Peanut Butter? I think it has stood the test of time for a reason… it IS the best! Making this cake was a delight from beginning to end and the second this cake came out of the oven I knew I was in love.  It was pure bliss.
Peanut Butter Frosting on Peanut Butter Cake

 

For the top, I went to my go-to method for decorating a cake and that is the Ateco 846 tip.

I put 1/2 cup peanut butter, 1/4 cup butter softened, 1 cup confectioners sugar, and 1-3 tablespoons of milk in the mixer and blended to a nice creamy consistency.  (add more or less milk to reach your desired consistency)

Then simply just piped out little piles of peanut butter frosting bliss and covered in chocolate sprinkles.

Easy Peanut Butter Cake

4.34 from 3 votes
Peanut Butter Cake with Dark Chocolate Frosting
Peanut Butter Cake with Chocolate Frosting
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

Is there any better flavor combination than Chocolate and Peanut Butter? I think it has stood the test of time for a reason… it IS the best!

Course: Dessert
Cuisine: American
Keyword: Peanut Butter Cake with Chocolate Frosting
Servings: 12 servings
Author: Amanda Rettke
Ingredients
Cake
  • 1 1/4 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2/3 cup creamy peanut butter
  • 1/2 cup (113g) butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 2 large eggs room temperature
  • 1 tsp. good quality vanilla extract
  • 1/4 cup milk
Dark Chocolate Frosting
  • 2 3/4 cup powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 6 tbsp. unsalted butter, softened to room temperature
  • 6 tbsp. heavy cream
  • 1 tsp. vanilla extract
Instructions
  1. Preheat oven to 350°F. Prepare an 8 inch round cake pan.

Cake
  1. Mix together the flour, baking powder, and salt. Set aside.
  2. Cream together the peanut butter, butter, and brown sugar until light and fluffy; about 2 minutes on medium speed.

  3. With mixer on slow, beat in eggs and vanilla. Scrape down the sides as needed.
  4. Slowly beat in the flour mixture alternately with the milk, mixing until just combined.
  5. Do not overmix. Batter will be thick.
  6. Bake for 32-35 minutes or until toothpick inserted in the middle of a cake comes out clean. Allow cake to cool before frosting.

Frosting
  1. Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.
  2. With a stand mixer, beat the butter at medium speed until fluffy - about 2 minutes.
  3. With mixer on low, gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla.

  4. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.

Some folks mentioned in the comment that their cake was dry. This is a HUGE no-no in baking and I remade the recipe (in the middle of December in Minnesota) just to see if I could replicate their results. I didn’t find the cake to be dry per say, but it was not as moist as when I first tested this recipe in 2014. I recommend adding an additional egg. When I tested the recipe with 3 LARGE eggs, it was just as moist and scrumptious as the first time. I will test one more time to make sure it’s the best before switching the recipe! 

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Comments

  • Kaylea says:

    I love Sally’s Iced Raspberry Danish Braid-so good!

  • Megan says:

    I just missed the contest! But I’m glad I have this recipe! Thanks! I will have to check out this cookbook!

  • Jennie @themessybakerblog says:

    This cake is gorgeous! You gotta love sweet Sally.

  • Jessica Pierre'auguste says:

    My sister is the main baker in my family. She always makes amazing and interesting cakes for our birthdays. Her birthday is on Sunday, so I decided to try making this cake so that she will (hopefully) have a beautiful, homemade cake for her special day too.
    I did a practice run last night. Good thing I did, because mine came out pretty dry. It was in the oven longer than recommended because it wasn’t fully cooked the first few times I checked it, and then I think I overdid it.
    My frosting is also a little too dry. I don’t own a standing mixer, so I hope the issue is that I need to add more milk, not that my hand mixer is ruining it.
    I ate one piece of the practice cake, gave the rest away and am ready to try again on Saturday morning.
    If I fail at the actual cake, at least I have decent skills with the frosting bag and 1M tip so it will look pretty and it will be sitting in an awesome metal cake carrying case from the Cake Boss line at Target.
    Thanks for the blog post and recipe!

  • sue/the view from great island says:

    I’m not sure I’ve ever seen a more tempting cake, you two are a great team! I love Sally’s blog, and the recipe that sticks in y mind is her gorgeous lemon blueberry layer cake.

  • Md.kamal says:

    Wow, I missed this type of cake and i like it very much. Thanks for this recipes and i will to see this site to all recipes

  • Erika says:

    Just found this today, and it looks divine! Off to the supermarket first thing tomorrow morning to buy the ingredients! Yum! 😀

  • Susan MH says:

    The cake did not work for me. It was way too dry . I made sure not to over-mix and even took it out early. Disappointing. The chocolate frosting was a bit “tight” for me but that is an easy fix. The peanut butter frosting – definitely a keeper. Thank you so much for sharing the cake.

    • Amanda says:

      Oh dear! So very sorry. Glad there were things you still enjoyed. Blessings to you!

  • Miri says:

    I really wanted to love this cake. The peanut butter frosting was fantastic, it is a keeper. The cake was too dense and grainy, probably due to the peanut butter. I was surprised because the batter was fluffy, but in my opinion, it definitely needs modifications to improve the texture, . I completely understand comments that others made that the cake was too dry. The chocolate frosting was too thick and overly sweet for my tastes. I think that a chocolate ganache topping would be an improvement.

  • Diane says:

    I’m trying this later today for Valentine’s Day! Can’t wait for my guys to try it!

  • Maria Fernandes says:

    Turned out just perfect .. love love love this recipe

  • Judy Shelton says:

    Can I sub whole wheat flour for white?

  • Mary Bender says:

    So disappointed! This cake was so dry it can’t be sliced and it will choke you if you’re not careful. Something is definitely missing in this recipe.

  • patty brown says:

    This looks like peanut butter frosting on top??

  • Susan says:

    Sounds delicuous,but the peanut butter frosting recipe is not included. Please supply it. Thank you. Sue

  • Anneke De Clerk says:

    Hey Amanda,

    I borrowed your recipe and blogged it on my own page. I linked back to your page. Hope that is ok. This is too good not to share. I am a die-hard fan of your page.

    Thanks
    Anneke

  • Julie says:

    Your recipes are amazing
    ….but Just a head up ….Why do they keep
    Putting toe fungus ads on your page. Ugh!!!

    • Amanda Rettke says:

      Unfortunately, this problem won’t be fixed in Dec. 27th. I literally have involved my lawyer and am trying to get this resolved, but my ad company refuses to help.

  • Rod Marquardt says:

    Has this recipe, downloaded on 12/17/19, been revised to address the earlier concerns regarding texture?

  • Patricia Barnes says:

    Oil makes for a moister cake. Use instead of buttering used coconut oil.

  • Hilda says:

    I just made the Peanut Butter Cake with the Choc. frosting and was very disappointed. The frosting was very thick even after adding an extra Tablespoon of heavy cream and was too sweet. The cake was very heavy. My husband has a sweet tooth and he did not like it….Cannot not eat another piece.

  • FRAN says:

    I had trouble with it being dry as well. I switched out the butter for oil and traded my simple peanut butter for a regular national brand. That fixed it. I’ve had this trouble with other cake that call for butter and not oil. Oil does the trick.

    • Amanda Rettke says:

      Great to know Fran! I will test that version today and update the recipe if needed! Appreciate it~

  • Lisa says:

    Hi. ..my husband’s birthday is on Valentine’s Day and he loves pB and chocolate. I would like to make this but so many comments about dryness. 2 eggs or 3 to make it scrumptious? Need a sure thing lol.

  • Kathy Digby says:

    You certainly have some awesome recipes!! I’m saving some of them to bake later. The peanut cake with chocolate sounds divinely delicious!!
    Thanks for sharing
    Kathy Digby

  • CHERYL Brown says:

    This cake is like a giant peanut butter cookie. My family loves peanut butter & chocolate, so this cake is perfect for my daughters’ birthday party! Easy to make but I used my favorite frosting , which used baking chocolate instead. This is a keeper! Thanks Amanda for your recipe. By the way, that’s my other daughters’ name!

  • Laura G Camper says:

    What is the recipe for the piped peanut butter icing?

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