Peanut Butter Chocolate Cake
Bakery, Desserts

5 Must-Try Peanut Butter Chocolate Cake Variations

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Get ready to tantalize your taste buds with these five irresistible variations of the classic peanut butter chocolate cake. Whether you’re a die-hard fan of this iconic flavor combination or simply looking to broaden your dessert horizons, these creative twists will leave you craving more.

Indulge in the rich and creamy goodness of our Peanut Butter Cupcake Choco Delight, where moist chocolate cake meets a luscious peanut butter frosting. If you’re feeling adventurous, try our Peanut Butter Brownie Surprise, a decadent treat that hides a delightful peanut butter filling inside a fudgy brownie.

For those seeking a healthier option without compromising on flavor, our Flourless Peanut Butter Chocolate Cake is a gluten-free delight that will satisfy your sweet tooth. And if you’re a fan of cheesecake, you won’t want to miss our Peanut Butter Chocolate Cheesecake – a velvety smooth combination of creamy peanut butter and velvety chocolate.

Get ready to take your dessert game to the next level with these must-try variations of peanut butter chocolate cake. Whether you’re planning a special occasion or simply craving a delicious treat, these recipes are guaranteed to impress.

Classic peanut butter chocolate cake recipe

Peanut Butter Chocolate Cake
Peanut Butter Chocolate Cake

If you’re a fan of the classic combination of peanut butter and chocolate, you can’t go wrong with a traditional peanut butter chocolate cake. This cake is moist, rich, and packed with the perfect balance of flavors.

The chocolate cake base is made with high-quality cocoa powder, ensuring a deep and indulgent chocolate taste. The peanut butter frosting is creamy, smooth, and loaded with that unmistakable peanut butter flavor. When these two elements come together, it’s a match made in dessert heaven.

Whether you’re baking for a birthday party, a family gathering, or simply to satisfy your own sweet tooth, this classic peanut butter chocolate cake is sure to be a crowd-pleaser. So grab your apron, preheat the oven, and let’s get baking!

To make the cake, start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 ½ cups of granulated sugar, ¾ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt. In a separate bowl, combine 1 cup of buttermilk, ½ cup of vegetable oil, 2 large eggs, and 2 teaspoons of vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. While the cakes are cooling, prepare the peanut butter frosting.

To make the frosting, beat 1 cup of unsalted butter (at room temperature) in a large mixing bowl until creamy. Add 1 cup of creamy peanut butter and beat until well combined. Gradually add 4 cups of powdered sugar, ¼ cup at a time, beating well after each addition. Add ¼ cup of heavy cream and 2 teaspoons of vanilla extract and beat until light and fluffy.

If the frosting is too thick, add more cream, a tablespoon at a time, until desired consistency is reached. Once the cakes have cooled completely, spread a generous amount of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake. For an extra touch, garnish with chopped peanuts or chocolate shavings. Slice and serve!

Peanut butter cupcake with chocolate ganache

If you’re looking for a handheld version of the classic peanut butter chocolate cake, these peanut butter cupcakes with chocolate ganache are a must-try. These cupcakes are the perfect combination of moist chocolate cake and creamy peanut butter frosting, topped with a rich and glossy chocolate ganache. The result is a bite-sized treat that packs a big punch of flavor.

To make the cupcakes, preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large mixing bowl, whisk together 1 ¾ cups of all-purpose flour, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, ½ teaspoon of salt, and ¾ cup of unsweetened cocoa powder. In a separate bowl, cream together ½ cup of unsalted butter (at room temperature) and 1 ½ cups of granulated sugar until light and fluffy.

Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

While the cupcakes are cooling, prepare the peanut butter frosting. In a large mixing bowl, beat 1 cup of unsalted butter (at room temperature) until creamy. Add 1 cup of creamy peanut butter and beat until well combined. Gradually add 4 cups of powdered sugar, ¼ cup at a time, beating well after each addition. Add ¼ cup of heavy cream and 2 teaspoons of vanilla extract and beat until light and fluffy. If the frosting is too thick, add more cream, a tablespoon at a time, until desired consistency is reached. Once the cupcakes have cooled completely, pipe or spread the peanut butter frosting on top of each cupcake.

To make the chocolate ganache, heat ½ cup of heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over 1 cup of semi-sweet chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then whisk until smooth and glossy. Let the ganache cool for a few minutes to thicken slightly. Drizzle the ganache over the frosted cupcakes, allowing it to drip down the sides. For an extra touch, top each cupcake with a mini peanut butter cup or a sprinkle of chopped peanuts. Enjoy these decadent peanut butter cupcakes with a glass of cold milk or a hot cup of coffee.

Peanut butter and jelly chocolate layer cake

For a unique twist on the classic peanut butter chocolate cake, try this peanut butter and jelly chocolate layer cake. This cake combines the rich flavors of chocolate and peanut butter with the tangy sweetness of jelly, resulting in a truly unforgettable dessert experience. Each layer is filled with a generous spread of peanut butter and jelly, and the entire cake is frosted with a luscious peanut butter frosting. It’s the perfect cake for peanut butter and jelly lovers who want to take their favorite childhood sandwich to a whole new level.

To make the cake layers, preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, ¾ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt. In a separate bowl, combine 1 cup of buttermilk, ½ cup of vegetable oil, 2 large eggs, and 2 teaspoons of vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

While the cakes are cooling, prepare the peanut butter frosting. In a large mixing bowl, beat 1 cup of unsalted butter (at room temperature) until creamy. Add 1 cup of creamy peanut butter and beat until well combined. Gradually add 4 cups of powdered sugar, ¼ cup at a time, beating well after each addition. Add ¼ cup of heavy cream and 2 teaspoons of vanilla extract and beat until light and fluffy. If the frosting is too thick, add more cream, a tablespoon at a time, until desired consistency is reached.

To assemble the cake, place one cake layer on a serving plate and spread a generous amount of peanut butter on top. Top with a layer of jelly, spreading it evenly over the peanut butter. Place the second cake layer on top and repeat the process. Finally, place the third cake layer on top and frost the entire cake with the peanut butter frosting. For a decorative touch, garnish with chocolate shavings or a drizzle of melted chocolate. Slice and serve this unique and delicious peanut butter and jelly chocolate layer cake to wow your guests and satisfy your sweet tooth.

Flourless peanut butter chocolate cake

Peanut Butter Chocolate Cake
Peanut Butter Chocolate Cake

If you’re looking for a gluten-free option without sacrificing flavor, this flourless peanut butter chocolate cake is the perfect choice. This cake is incredibly rich and fudgy, with a deep chocolate flavor and a smooth peanut butter finish.

The absence of flour allows the flavors to shine through, making it a delightful treat for anyone with dietary restrictions or simply looking for a unique twist on the classic peanut butter chocolate cake.

To make the cake, preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a heatproof bowl set over a saucepan of simmering water, melt 1 ½ cups of semi-sweet chocolate chips and 1 cup of unsalted butter, stirring until smooth.

Remove from heat and let cool slightly. In a separate bowl, whisk together 1 ¼ cups of granulated sugar, ¾ cup of unsweetened cocoa powder, and ½ teaspoon of salt. Add 4 large eggs, one at a time, whisking well after each addition. Stir in 1 teaspoon of vanilla extract and ¾ cup of creamy peanut butter until smooth.

Gradually add the melted chocolate mixture to the peanut butter mixture, stirring until well combined. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

While the cake is cooling, prepare the peanut butter ganache. Heat ½ cup of heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over 1 cup of semi-sweet chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then whisk until smooth and glossy.

Let the ganache cool for a few minutes to thicken slightly. Pour the ganache over the cooled cake, allowing it to drip down the sides. For an extra touch, garnish with chopped peanuts or a sprinkle of sea salt. Slice and serve this decadent and gluten-free flourless peanut butter chocolate cake for a truly indulgent dessert experience.

Vegan peanut butter chocolate cake

Peanut Butter Chocolate Cake
Peanut Butter Chocolate Cake

For those following a vegan lifestyle or simply looking for a dairy-free option, this vegan peanut butter chocolate cake is the perfect choice.

This cake is moist, chocolatey, and packed with the delicious flavors of peanut butter and chocolate, all without any animal products. Whether you’re vegan or not, this cake is a must-try for anyone who loves the combination of peanut butter and chocolate.

To make the cake, preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large mixing bowl, whisk together 2 ¼ cups of all-purpose flour, 1 ½ cups of granulated sugar, ¾ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt.

In a separate bowl, combine 2 cups of unsweetened almond milk, ½ cup of vegetable oil, 2 teaspoons of vanilla extract, and 1 tablespoon of apple cider vinegar. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

While the cakes are cooling, prepare the vegan peanut butter frosting. In a large mixing bowl, beat 1 cup of vegan butter (at room temperature) until creamy. Add 1 cup of creamy peanut butter and beat until well combined. Gradually add 4 cups of powdered sugar, ¼ cup at a time, beating well after each addition. Add ¼ cup of unsweetened almond milk and 2 teaspoons of vanilla extract and beat until light and fluffy.

If the frosting is too thick, add more almond milk, a tablespoon at a time, until desired consistency is reached. Once the cakes have cooled completely, spread a generous amount of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake. For an extra touch, garnish with chopped peanuts or dairy-free chocolate shavings. Slice and serve this delicious vegan peanut butter chocolate cake with confidence, knowing it’s both cruelty-free and incredibly tasty.

Tips for perfecting your peanut butter chocolate cake

Baking the perfect peanut butter chocolate cake requires a few key tips and tricks. Here are some pointers to help you achieve bakery-worthy results every time:

1. Use high-quality ingredients: For the best flavor and texture, use high-quality cocoa powder, chocolate, and peanut butter. Look for brands that have a rich and intense flavor.

2. Measure accurately: Baking is a science, and accurate measurements are crucial

Peanut butter chocolate cake variations from around the world

When it comes to baking the perfect peanut butter chocolate cake, there are a few tips to keep in mind. Follow these guidelines to ensure your cake turns out moist, flavorful, and oh-so-delicious:

1. Use high-quality ingredients: The quality of your ingredients will directly impact the taste and texture of your cake. Opt for natural peanut butter and high-quality chocolate for the best results.

2. Properly measure your ingredients: Baking is a science, and accurate measurements are crucial. Use measuring cups and spoons to ensure you add the right amount of each ingredient.

3. Don’t overmix the batter: Overmixing the batter can result in a dense and tough cake. Mix until the ingredients are just combined to achieve a light and fluffy texture.

4. Don’t overbake: Keep a close eye on your cake as it bakes to prevent it from drying out. Start checking for doneness a few minutes before the recommended baking time.

5. Let it cool completely: Allow your cake to cool completely before frosting or serving. This will ensure that the flavors have a chance to develop and the frosting doesn’t melt.

Peanut butter chocolate cake for special occasions

The combination of peanut butter and chocolate is loved by people all over the world. Here are a few variations of the classic peanut butter chocolate cake from different cuisines:

1. Reese’s Peanut Butter Cup Cake (USA): This American classic takes the peanut butter chocolate cake to the next level by incorporating chopped Reese’s Peanut Butter Cups into the batter and frosting. It’s a peanut butter lover’s dream come true!

2. Peanut Butter Chocolate Lava Cake (France): This French twist on the classic lava cake features a molten peanut butter and chocolate center that oozes out when you cut into it. It’s a decadent and indulgent dessert that will leave you wanting more.

3. Peanut Butter Chocolate Pudding Cake (England): This British dessert combines the rich flavors of peanut butter and chocolate with a moist and gooey pudding-like texture. It’s a comforting and satisfying treat that is perfect for cold winter nights.

4. Peanut Butter Chocolate Tart (Italy): This Italian variation features a buttery tart crust filled with a smooth and creamy peanut butter and chocolate ganache. It’s a sophisticated and elegant dessert that is sure to impress.

5. Peanut Butter Chocolate Mousse Cake (Germany): This German delicacy consists of layers of light and airy peanut butter mousse sandwiched between moist chocolate cake. It’s a heavenly combination that will melt in your mouth.

Conclusion: Peanut Butter Chocolate Cake

The peanut butter chocolate cake is not only delicious but also perfect for special occasions. Here are a few ideas on how to incorporate this delectable dessert into your next celebration:

1. Birthday Cake: Surprise the birthday boy or girl with a show-stopping peanut butter chocolate cake. Decorate it with their favorite chocolate candies or write a personalized message using peanut butter frosting.

2. Anniversary Dessert: Celebrate your anniversary with a decadent peanut butter chocolate cake. Serve it with a glass of champagne for a romantic and indulgent treat.

3. Holiday Centerpiece: Make the peanut butter chocolate cake the centerpiece of your holiday table. Decorate it with festive sprinkles or chocolate shavings to add a touch of holiday cheer.

4. Dinner Party Finale: Impress your guests with a homemade peanut butter chocolate cake as the grand finale of your dinner party. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Try our Lemon Cake, it is one of my favorites.

Peanut Butter Chocolate Cake

Recipe by Donnie Caves
0.0 from 0 votes
Course: DessertCuisine: AmericanDifficulty: Moderate
Servings

12

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

540

kcal
Total time

50

minutes

This indulgent Peanut Butter Chocolate Cake combines the rich flavors of chocolate and peanut butter into a moist and decadent dessert. Perfect for special occasions or whenever you’re craving a sweet treat!

Cook Mode

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Ingredients

  • 2 cups all-purpose flour

  • 1 3/4 Cups Granulated sugar

  • 3/4 Cup unsweetened cocoa powder

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp Salt

  • 2 eggs

  • 1 cup milk

  • 1/2 Cup Vegetable oil

  • 2 tsp vanilla extract

  • 1 cup hot water

Directions

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes. Stir in hot water until the batter is well combined. The batter will be thin.
  • Pour the batter evenly into the prepared cake pans.
  • Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Remove cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
  • While the cakes are cooling, prepare the peanut butter frosting. In a mixing bowl, beat peanut butter and butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until smooth and spreadable.
  • Once the cakes are completely cooled, spread a layer of peanut butter frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  • Slice and serve the cake, and enjoy the irresistible combination of peanut butter and chocolate!

Equipment

  • Two 9-inch round cake pans
  • Mixing Bowls
  • Electric mixer
  • Spatula
  • Cooling Rack

Recipe Video

Notes

  • For a nut-free version, you can use sunflower seed butter instead of peanut butter
  • Ensure cakes are completely cooled before frosting to prevent melting of the frosting
  • Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week

Nutrition Facts

  • Total number of serves: 8
  • Calories: 540kcal
  • Carbohydrates: 67g
  • Protein: 9g
  • Fat: 28g
  • Saturated Fat: 9g
  • Trans Fat: 0g
  • Cholesterol: 50mg
  • Sodium: 410mg
  • Fiber: 3g
  • Sugar: 45g

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