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 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.
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.
Peanut Butter Cake with Chocolate Frosting
Ingredients
Cake
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- â…” cup creamy peanut butter
- ½ cup (113g) butter, softened to room temperature
- ¾ cup dark brown sugar
- 3 large eggs, room temperature
- 1 teaspoon good quality vanilla extract
- ¼ cup milk
Dark Chocolate Frosting
- 2¾ cups confectioners' sugar
- â…” cup unsweetened cocoa powder
- 6 tablespoons unsalted butter, softened to room temperature
- 6 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Prepare an 8 inch round cake pan.
Cake
- Mix together the flour, baking powder, and salt. Set aside.
- Cream together the peanut butter, butter, and brown sugar until light and fluffy; about 2 minutes on medium speed.
- With mixer on slow, beat in eggs and vanilla. Scrape down the sides as needed.
- Slowly beat in the flour mixture alternately with the milk, mixing until just combined.
- Do not overmix. Batter will be thick.
- 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
- Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.
- With a stand mixer, beat the butter at medium speed until fluffy - about 2 minutes.
- With mixer on low, gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla.
- Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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 instead of 2, 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!
Hands down, Pina Colada Cupcakes. Summer in cupcake form.
Her monster cookies!
White Chocolate Macadamia Nut Oatmeal Cookies! I have to try these!!!!
How can anything be better than the peanut butter chocolate cake?? Can’t wait to make it!
Amanda, I am blown away by your creativity, photos, and overall presentation of my cake recipe!!!! Yours looks 1,000 times better than mine. That piped frosting is perfection! Now all I’m thinking about is peanut butter and chocolate… well, what else is new?! Thank you for all your kind words, support, and encouragement. I can’t tell you how much it’s all meant to me as we roll out my first cookbook. Couldn’t have gotten through this without you! You are wonderful. Sharing this beautiful cake and giveaway with my readers!!!!!
Thank you again. 🙂
I love her white chocolate macadamia nut cookies…the oatmeal ones are good, too, but I love the ones without oatmeal better. When I first discovered macadamia nuts, I was in heaven! They are my favorite nut, so making these cookies gives me great pleasure and I love her recipe for them.
This peanut butter cake with chocolate frosting looks and sounds delicious, but my hubby doesn’t like peanut butter stuff much, so it’s hard to include them in my baking lists. I’m going to try this one, though, and feed it to my neighbors. They always love anything home baked but don’t seem to do much themselves, so they are often my guinea pigs! Thanks for sharing it!
I recently made her Caramel Snickers 7 Layer Bars and they were amazing!! Definitely a favorite recipe of hers:
http://www.pinterest.com/offsite/?token=714-654&url=http%3A%2F%2Fsallysbakingaddiction.com%2F2013%2F01%2F05%2Fcaramel-snickers-7-layer-bars%2F
S’mores banana bread, of course!
I love her bannana cupcakes with chocolate-peanut butter frosting!!
Oh, that’s a hard question! We’ve made a lot of her cookie recipes and quite a few now make regular appearances 🙂 I would have to say that her Chewy Snickerdoodle Cookies have certainly become a family favorite with her Peanut Butter Chocolate Swirl Cookies coming in at a very close second.