Chocolate Peanut Butter Cake

This triple layer chocolate peanut butter cake is so good, you'll go back for seconds and thirds |

Have you ever wanted to punch a cake in the face?

No? C’mon! I thought everyone had that feeling, one time or another. Well, I’m telling you that’s how I felt after making this Chocolate Peanut Butter Cake, last night. Oh my god, y’all, this cake.

I know this cake has been bouncing around the net for about 5 years or so, but whatever, man…I’m just getting around to it now, ok? And I’m glad I finally did. Well…glad isn’t really the proper word, is it. Let’s go with “ecstatic”. Yes, that’s better. Anyway…

This triple layer chocolate peanut butter cake is so good, you'll go back for seconds and thirds |

I love this cake! It’s so freakin’ moist I want to punch it in the face. Oops, sorry. How did I get back here again…”punching cake in the face”? How does one punch a cake in the face, anyway? Cakes don’t even have faces! Sorry, I’m rambling again. It’s just that this cake is so good it makes me angry.

It’s going to be ok, Mondo. It’s going to be ok. Instead, maybe you can have a slice of leftover no bake peanut butter cup pie?” My inner voice whispered.

This triple layer chocolate peanut butter cake is so good, you'll go back for seconds and thirds |

Yes, but after I finished the pie, I still wanted the cake. Listen to me, people. You need to make this cake! I know I write that quite a bit, but that doesn’t mean it isn’t true. This is urgent! Put down your phone, put on some pants, and get on this cake…but don’t punch it in the face. Violence is never the answer.


Recipe for Chocolate Peanut Butter Cake

Recipe for Chocolate Peanut Butter Cake from Smitten Kitchen

Chocolate Peanut Butter Cake
Prep time
Cook time
Total time
One triple layer, 6 inch Chocolate Peanut Butter Cake
Serves: 10-12
  • 1 cups,125 grams all-purpose flour
  • 1¼ cups, 250 grams sugar
  • 6 tablespoons, 33 grams unsweetened cocoa powder, preferably Dutch process
  • 1 teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup, 118 ml neutral vegetable oil, such as canola, soybean or vegetable blend
  • ½ cup, 120 grams sour cream
  • ¾ cup, 177 ml cups water
  • 1 tablespoons distilled white vinegar
  • ½ teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • For the Peanut Butter Frosting
  • 5 ounces, 143 grams cream cheese, room temperature
  • ½ stick, 57 grams, 2 ounces or ¼ cup) unsalted butter, room temperature
  • 2½ cups, 300 grams confectioners’ sugar, sifted
  • ⅓ cup, 85 grams smooth peanut butter, preferably a commercial brand
  • For the Chocolate Peanut Butter Glaze
  • 4 ounces, 113 grams semisweet chocolate, coarsely chopped
  • 1½ tablespoons, 25 grams smooth peanut butter
  • 1 tablespoons, 20 grams light corn syrup, honey or golden syrup
  • ¼ cup, 60 ml half-and-half
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Prepare three 6 inch pans with baking spray. Set aside.
  3. Place flour, sugar, cocoa powder, baking soda and salt in a food processor and pulse for about 10 seconds or until the mixture is uniform in color (this is how I sift).
  4. Place flour mixture in a mixer bowl.
  5. In a measuring cup, whisk the oil and sour cream.
  6. Pour into the mixer bowl and combine with flour mixture.
  7. In the measuring cup, combine water, vinegar, and vanilla. Slowly add to batter.
  8. Add lightly beaten egg and fully combined, scraping down sides.
  9. Divide batter evenly among the 3 prepared pans (about 10.4 ounces of batter per pan for mine).
  10. Bake for 25 minutes or a toothpick comes out almost clean.
  11. Cool in pan for 20 minutes. then flip onto cooling rack ( I placed my cakes in the freezer at this stage while I prepared the frosting).
  12. For the Peanut Butter Frosting
  13. Place the butter and cream cheese into a mixing bowl and beat until creamy, about 1 minute.
  14. Add the powdered sugar in three parts, fully combining after each addition.
  15. Finally, add the peanut butter and beat for about 3 minutes or until the frosting is perfectly creamy.
  16. Remove cakes from freezer and frost. Use about ⅓ cup between each layer.
  17. If you want your cake to be unsullied by crumbs, do a crumb coat. See notes.
  18. After the cake is completely frosted, return to freezer.
  19. For the Chocolate Peanut Butter Glaze
  20. Place chocolate, peanut butter, and corn syrup in a small bowl.
  21. Microwave for 30 seconds. Stir. If chocolate isn't completely melted, microwave again for 10 seconds.
  22. Add cream and stir until smooth and shiny.
  23. Remove cake from freezer and pour over cake. ( I waited about 8 minutes so the glaze could firm up a little bit)
  24. Enjoy for breakfast, lunch, and dinner.
For crumb coat: After frosting each layer with ⅓ cup of frosting. Cover the top and outside of the cake with a very thin coat of frosting. This coat will catch the runaway crumbs. Place the cake in the freezer for 15 minutes. Remove and frost again. The next coat will be crumb-free.

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  1. 1

    I will vouch for this cake. I had the pleasure of receiving the exact cake from the beautiful photographs and it is so amazingly good that I started to get stressed out when I got down to the last slice. I need more! Thank you for posting the recipe. This cake is so good, don’t even bother putting your pants on. Bake it, now!

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      Hahaha… yes, Ana you can be in love with a cake. Nobody’s going to judge you-not around here anyway. May you and the cake live happily ever after.

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    This cake looks so amazing! I think this will be perfect for my husbands bday. Can I ask if you think it would work out if I doubled the recipe to make 3 8″ cakes? Do you know what the baking time would be? I’ve heard it’s not always easy to double recipes and get the same resilts? I was just hoping to feed a few more people with it and possibly have left overs? thank you!

    • 16

      Erika! Thanks for the lovely compliments. Of course, you can double this recipe. The original is written for a triple layered 8 inch cake. Original recipe here. Follow the recipe the smitten kitchen site and you’ll do just fine. I hope your husband and guests enjoy this magnificent cake. It will not disappoint. Happy Baking!

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    • 18

      Hey Ronnie. I think the layers will be really small if you use this recipe. Perhaps you can double it and make 2 eight inch layers, which would be on the thicker side. Smitten Kitchen made it with 3 layers. Double recipe: Happy Baking!

  9. 21

    Hi there! Do you have any tips on making this beforehand? My son’s birthday party is tomorrow and I wanted to try to get ahead of the game a little. Thanks!!

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