I made a Moist Chocolate Peanut Butter Cake with three impossibly moist layers, peanut butter frosting and a glossy chocolate glaze that will make you keep scrolling.

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I am obsessed with this Moist Chocolate Peanut Butter Cake because it’s loud, gooey, and refuses to be polite. I adore the way chocolate and peanut butter fight for attention while somehow both win.

I love digging into a dense slice with glossy chocolate glaze and thick Chocolate Cake With Peanut Butter Buttercream that puddles at the edges. I’m a sucker for bitter cocoa and salty peanut butter meeting in the middle.

And that creamy peanut butter, room temp? Yeah, I’ll take more.

It’s decadent, messy, totally over the top. I bring this cake when I need applause.

No regrets, seriously.

Ingredients

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All purpose flour: gives structure so the cake holds together, simple and reliable.
Granulated sugar: sweetens and helps crust form, makes it feel indulgent.
Unsweetened cocoa powder: deep chocolate taste, slightly bitter and rich.
Baking powder: helps it rise and feel light instead of dense.
Baking soda: reacts for lift and browning, vital for good texture.
Fine salt: sharpens chocolate, makes the sweetness sing.
Basically essential.
Large eggs: bind everything and add moisture, protein that gives bounce.
Buttermilk: tangy moisture, keeps crumbs tender and not dry.
Neutral oil: stays moist day after day, doesn’t compete with flavors.
Pure vanilla extract: warm background note, makes chocolate more friendly.
Hot coffee or water: wakes up the cocoa, makes it more intense.
Creamy peanut butter: rich, nutty creaminess and that unmistakable peanut punch.
Unsalted butter: adds silkiness to frosting, makes it spreadable and smooth.
Powdered sugar: sweetens and firm-ups the frosting to hold peaks.
Heavy cream or milk: thins frosting for spreading, makes it glossy.
Vanilla in frosting: rounds the peanut flavor, just a little warmth.
Pinch of salt: balances the sweetness, brings peanut butter to life.
Semi sweet chocolate: glossy glaze base, bittersweet contrast to peanut butter.
Heavy cream for glaze: melts chocolate into a silky pourable topping.
Butter for shine: optional but makes the glaze gleam and feel luxurious.
Corn syrup for gloss: basically gives that bakery gleam and smooth sheen.

Ingredient Quantities

2 cups all purpose flour

2 cups granulated sugar

3 4 cup unsweetened cocoa powder

1 1 2 teaspoons baking powder

1 1 2 teaspoons baking soda

1 teaspoon fine salt

2 large eggs, room temp

1 cup buttermilk, room temp (or 1 cup milk plus 1 tablespoon vinegar)

1 2 cup neutral oil like vegetable or canola

2 teaspoons pure vanilla extract

1 cup hot brewed coffee or hot water

For the peanut butter frosting 1 1 2 cups creamy peanut butter, room temp

1 2 cup (1 stick) unsalted butter, softened

3 to 4 cups powdered sugar, sifted (start with 3 and add to taste)

2 to 4 tablespoons heavy cream or milk to thin as needed

1 teaspoon vanilla extract

Pinch of salt, taste and adjust

For the chocolate glaze 4 ounces semi sweet chocolate or chocolate chips

1 2 cup heavy cream

1 tablespoon unsalted butter (optional for shine)

1 teaspoon light corn syrup or golden syrup optional for gloss

How to Make this

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1. Preheat oven to 350F and grease three 8 inch round pans, line bottoms with parchment and lightly flour them or spray with baking spray; this keeps the layers from sticking, trust me it matters.

2. Whisk together 2 cups flour, 2 cups sugar, 3 4 cup cocoa powder, 1 1 2 tsp baking powder, 1 1 2 tsp baking soda and 1 tsp salt in a large bowl until evenly mixed.

3. In another bowl beat 2 large room temp eggs with 1 2 cup oil, 1 cup buttermilk (or milk plus 1 tbsp vinegar) and 2 tsp vanilla until smooth. Add the wet to the dry and stir until mostly combined, you want no big lumps but dont over mix.

4. Stir in 1 cup hot brewed coffee or hot water a little at a time; batter will be thin and that is correct, the hot liquid blooms the cocoa and gives deep chocolate flavor.

5. Divide batter between the three pans and bake 22 to 28 minutes or until a toothpick comes out with just a few moist crumbs; rotate pans halfway through if your oven is uneven. Let layers cool in pans 10 minutes, then invert onto a rack to cool completely.

6. For the peanut butter frosting beat 1 1 2 cups creamy peanut butter with 1 2 cup softened unsalted butter until fluffy. Add 3 cups sifted powdered sugar and 1 tsp vanilla and a pinch of salt, then add more powdered sugar to taste until thick enough to hold. Thin with 2 to 4 tbsp heavy cream or milk if needed, but go slow so it does not get runny.

7. Level cake layers if needed, place first layer on a cake board or plate, spread a third of the peanut butter frosting, stack the second layer and repeat; crumb coat the outside with a thin layer of frosting, chill 20 minutes, then finish with the remaining frosting and smooth or texture as you like.

8. Make the chocolate glaze by heating 1 2 cup heavy cream until it just simmers, pour over 4 ounces semi sweet chocolate or chips in a bowl, let sit 1 minute then stir until glossy; whisk in 1 tbsp butter and 1 tsp light corn syrup if you want extra shine.

9. Pour glaze over chilled frosted cake, letting it drip down the sides. If glaze is too thick, warm it slightly; if too thin, cool it a bit. Chill briefly to set the glaze.

10. Let cake come to near room temp before slicing so frosting and glaze are not too hard; store covered at room temp for 1 day or refrigerated up to 4 days. Bring back to room temp before serving for best flavor.

Equipment Needed

1. Three 8 inch round cake pans (lined with parchment)
2. Large mixing bowl and medium mixing bowl
3. Electric mixer or a sturdy whisk and elbow grease
4. Measuring cups and spoons (for both dry and wet)
5. Rubber spatula and a wooden spoon or silicone spoon
6. Oven mitts and a timer
7. Cooling rack and a cake board or serving plate
8. Offset spatula or butter knife for frosting
9. Small saucepan or microwave safe bowl and a whisk for the glaze

FAQ

Q: Can I make this cake ahead of time? A: Yes, you can bake the layers a day ahead, wrap them tightly in plastic and keep at room temp or refrigerate up to 2 days. Frost the cake the next day for best texture. If refrigerated, let the cake sit at room temp 30 to 60 minutes before serving so it's not too firm.

Q: What can I use instead of buttermilk? A: If you don't have buttermilk mix 1 cup milk with 1 tablespoon vinegar or lemon juice, let sit 5 minutes until it slightly curdles. It works fine, but don't skip because it helps the cake rise and keeps it moist.

Q: My frosting is too thick or too runny, how do I fix it? A: If it's too thick add a teaspoon of cream or milk at a time until it spreads easily. If it's too thin add more sifted powdered sugar a little at a time. Remember temperature matters, room temp frosting spreads better, cold peanut butter makes it greasy.

Q: Can I skip the coffee in the batter? A: You can use hot water instead, but coffee enhances the chocolate flavor, making it deeper. Don't use cold liquid, the batter should be warm so it blends smoothly with the cocoa.

Q: How do I get a glossy smooth chocolate glaze? A: Heat the cream till it just simmers, pour over chopped chocolate, let sit 1 minute then stir until smooth. Add the butter and a teaspoon of corn syrup for extra shine. If it seizes, gently reheat over low or add a splash more warm cream and stir.

Q: Can I make this cake gluten free or use different oils? A: You can swap a 1-to-1 gluten free flour blend but results vary, make sure it contains xanthan gum or add a little for structure. Neutral oils like canola or vegetable are best, but light olive oil works in a pinch, coconut oil will add coconut flavor.

Extra Moist And Rich Chocolate Peanut Butter Cake Recipe Substitutions and Variations

All purpose flour: Substitute 1-to-1 with cake flour for a lighter crumb, or use 1 3/4 cups all purpose + 1/4 cup cornstarch to mimic cake flour. If you need gluten free try a 1-to-1 gluten free blend, but add 1 teaspoon xanthan gum if your blend has none.
Buttermilk: Use 1 cup milk + 1 tablespoon vinegar or lemon juice (let sit 5 minutes), or plain yogurt thinned with a little milk to reach about 1 cup. These keep the tang and acidity for rise.
Neutral oil (vegetable/canola): Swap with equal parts melted coconut oil for a hint of coconut, or light olive oil if you want a fruitier note. Butter melted works too but will make the cake slightly denser and richer.
Creamy peanut butter for frosting: Natural peanut butter can be used but stir well and maybe add 1 extra tablespoon powdered sugar since it’s looser. For allergies try sunflower seed butter 1-to-1, taste and add a pinch of salt if needed.

Pro Tips

1) Let the layers cool almost completely before you trim or stack them. If you try to level a hot or very warm cake it will tear and compress. Chill the layers 10 to 20 minutes after they come out of the pans and they’ll level much cleaner.

2) Bloom the cocoa and boost flavor by using freshly hot coffee instead of water. Also, don’t stop stirring when you add the hot liquid; work quickly so the batter stays smooth. The hot liquid will make the batter thin and that’s normal, don’t panic.

3) For a silky, spreadable peanut butter frosting, beat the butter and peanut butter very well first until pale and airy. Add powdered sugar slowly and only thin with cream a teaspoon at a time. If it gets too soft, pop it in the fridge for 10 to 15 minutes and then re-whip.

4) Make the glaze glossy and stable by heating the cream just to a simmer and letting it sit on the chocolate for a full minute before stirring. If the glaze seizes or looks grainy, warm it gently in short bursts and stir; adding a little extra cream will rescue it faster than more heat.

Extra Moist And Rich Chocolate Peanut Butter Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made a Moist Chocolate Peanut Butter Cake with three impossibly moist layers, peanut butter frosting and a glossy chocolate glaze that will make you keep scrolling.

Servings

servings

Calories

818

kcal

Equipment: 1. Three 8 inch round cake pans (lined with parchment)
2. Large mixing bowl and medium mixing bowl
3. Electric mixer or a sturdy whisk and elbow grease
4. Measuring cups and spoons (for both dry and wet)
5. Rubber spatula and a wooden spoon or silicone spoon
6. Oven mitts and a timer
7. Cooling rack and a cake board or serving plate
8. Offset spatula or butter knife for frosting
9. Small saucepan or microwave safe bowl and a whisk for the glaze

Ingredients

2 cups all purpose flour
2 cups granulated sugar
3 4 cup unsweetened cocoa powder
1 1 2 teaspoons baking powder
1 1 2 teaspoons baking soda
1 teaspoon fine salt
2 large eggs, room temp
1 cup buttermilk, room temp (or 1 cup milk plus 1 tablespoon vinegar)
1 2 cup neutral oil like vegetable or canola
2 teaspoons pure vanilla extract
1 cup hot brewed coffee or hot water
For the peanut butter frosting 1 1 2 cups creamy peanut butter, room temp
1 2 cup (1 stick) unsalted butter, softened
3 to 4 cups powdered sugar, sifted (start with 3 and add to taste)
2 to 4 tablespoons heavy cream or milk to thin as needed
1 teaspoon vanilla extract
Pinch of salt, taste and adjust
For the chocolate glaze 4 ounces semi sweet chocolate or chocolate chips
1 2 cup heavy cream
1 tablespoon unsalted butter (optional for shine)
1 teaspoon light corn syrup or golden syrup optional for gloss

Directions

Preheat oven to 350F and grease three 8 inch round pans, line bottoms with parchment and lightly flour them or spray with baking spray; this keeps the layers from sticking, trust me it matters.
Whisk together 2 cups flour, 2 cups sugar, 3 4 cup cocoa powder, 1 1 2 tsp baking powder, 1 1 2 tsp baking soda and 1 tsp salt in a large bowl until evenly mixed.
In another bowl beat 2 large room temp eggs with 1 2 cup oil, 1 cup buttermilk (or milk plus 1 tbsp vinegar) and 2 tsp vanilla until smooth. Add the wet to the dry and stir until mostly combined, you want no big lumps but dont over mix.
Stir in 1 cup hot brewed coffee or hot water a little at a time; batter will be thin and that is correct, the hot liquid blooms the cocoa and gives deep chocolate flavor.
Divide batter between the three pans and bake 22 to 28 minutes or until a toothpick comes out with just a few moist crumbs; rotate pans halfway through if your oven is uneven. Let layers cool in pans 10 minutes, then invert onto a rack to cool completely.
For the peanut butter frosting beat 1 1 2 cups creamy peanut butter with 1 2 cup softened unsalted butter until fluffy. Add 3 cups sifted powdered sugar and 1 tsp vanilla and a pinch of salt, then add more powdered sugar to taste until thick enough to hold. Thin with 2 to 4 tbsp heavy cream or milk if needed, but go slow so it does not get runny.
Level cake layers if needed, place first layer on a cake board or plate, spread a third of the peanut butter frosting, stack the second layer and repeat; crumb coat the outside with a thin layer of frosting, chill 20 minutes, then finish with the remaining frosting and smooth or texture as you like.
Make the chocolate glaze by heating 1 2 cup heavy cream until it just simmers, pour over 4 ounces semi sweet chocolate or chips in a bowl, let sit 1 minute then stir until glossy; whisk in 1 tbsp butter and 1 tsp light corn syrup if you want extra shine.
Pour glaze over chilled frosted cake, letting it drip down the sides. If glaze is too thick, warm it slightly; if too thin, cool it a bit. Chill briefly to set the glaze.
Let cake come to near room temp before slicing so frosting and glaze are not too hard; store covered at room temp for 1 day or refrigerated up to 4 days. Bring back to room temp before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.