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Peanut Butter Cake with Dark Chocolate Frosting

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!

Course Dessert
Cuisine American
Keyword Peanut Butter Cake with Chocolate Frosting
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 servings
Author Amanda Rettke



  • cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 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

  • cups confectioners' sugar
  • cup unsweetened cocoa powder
  • 6 tablespoons unsalted butter, softened to room temperature
  • 6 tablespoons heavy cream
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F. Prepare an 8 inch round cake pan.


  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.


  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.