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#AD This Chocolate Peanut Butter Cake is the ultimate indulgence that combines two beloved flavors into one delicious dessert. With a perfect balance of rich chocolate and creamy peanut butter, this soft, moist crumb cake is sure to please everyone and every occasion! A cake lover’s dreams come true!

More chocolate peanut butter? You’ll adore these Ultimate Chocolate Peanut Butter Levain Cookies, this Chocolate Peanut Butter Oreo Delight and these Chocolate Peanut Butter Cheesecake Bars!

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Why You’ll Love This Chocolate Peanut Butter Cake

Dive into pure dessert bliss with our delectable Chocolate Peanut Butter Cake. This mouthwatering confection combines a triple layer of rich chocolate cake layers filled with a creamy peanut butter buttercream and a chocolate fudge frosting adorned with peanut butter swirls and salted peanuts for a decadent and irresistible treat. A cake the dessert epicure will die for!

So go ahead, treat yourself to a slice (or two) of our chocolate cake recipe. It’s the perfect way to end any meal or celebrate a special occasion. Don’t miss out on this indulgent chocolate cake with peanut butter frosting that’s sure to become your new favorite dessert.

For This Chocolate Peanut Butter Cake, We’re Featuring Domino’s Bakers Sugar!

Not all sugars are created equal. In fact, there’s a secret weapon in the culinary world that is favored by pastry chefs and bakers alike – Domino’s Baker’s Sugar. This ultrafine grain sugar may seem unassuming, but it’s a game-changer when it comes to creating the perfect baked goods.

What sets Domino’s Baker’s Sugar apart is its fine, uniform texture. Unlike regular granulated sugar, which can be coarse and clumpy, this professional-grade sugar is finely ground to ensure an even distribution in your batters, frostings, and glazes. This allows for a smooth and consistent sweetness in every bite.

But it’s not just about the texture. Domino’s Baker’s Sugar also has the ability to produce a good structure in cakes, which is essential for achieving that light and fluffy texture. It’s fine grains dissolve more quickly, creating air pockets that help to lift and expand the batter, resulting in tall and airy cakes.But it’s not just the experts who can benefit from using Domino’s Baker’s Sugar. With its ultrafine grain, it’s also ideal for novice bakers who may struggle with incorporating regular sugar into their batters and doughs. Its smaller particles blend easily and evenly, which means less clumping and a better final product.

So, next time you’re in the baking aisle, don’t overlook the simple yet powerful ingredient that is Domino’s Baker’s Sugar. Whether you’re a seasoned pastry chef or a home baker, this professional-grade sugar will elevate your creations and ensure that every bite is perfectly sweet and fluffy. Trust the experts and give it a try – you won’t be disappointed. And don’t forget the Domino’s Powdered Sugar for the frostings! 🙂

Gather Your Ingredients

Chocolate Peanut Butter Cake Explosion Recipe

Chocolate Cake

1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 ½ teaspoons baking soda
2 cups Domino’s Bakers Sugar
1 teaspoon salt
2 large eggs
1 cup milk of choice
1/2 cup canola oil or vegetable oil
2 teaspoons vanilla extract
2 teaspoons instant coffee powder, optional
1 cup boiling water

Peanut Butter Buttercream Frosting (for filling & swirls on top)

3 sticks unsalted butter, softened
6 cups Domino’s Powdered Sugar
1 1/2 cups creamy peanut butter
3/4 teaspoon salt
3 tablespoons milk, if needed for more creaminess

Dark Chocolate Buttercream Frosting (for frosting the cake)

2 cups unsalted butter, room temperature
1 cup sifted, dark baking cocoa
1 teaspoon vanilla extract
½ teaspoon salt
5 cups Domino’s Powdered Sugar
2/3 cup heavy whipping cream, room temperature
1 1/3 cups dark chocolate chips, melted and cooled

Instructions How to Make Our Chocolate Peanut Butter Cake

Preheat oven to 350 degrees. Spray 3 8-inch rounds with non-stick cooking spray, then line with the bottoms of the pans with parchment paper. Lightly spray top of parchment paper and set aside. I like to use Baker’s Joy, which has flour and oil in the spray. (Can also use 2 9-inch pans if you want a double layer cake instead of a 3 layer cake.)

Chocolate Cake Batter

Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Domino’s Bakers Sugar and salt. Whisk briefly to combine.
Add eggs, milk, oil and vanilla to a small bowl and whisk well to combine, then add to the dry ingredients and mix until lump free – about 30 seconds.
Add the coffee powder to the boiling water. Whisk to incorporate. The batter will be very thin. Pour batter into each of the cake pans evenly.
Bake for 30-45 minutes or until a wooden skewer inserted into the center comes out clean.
Cool for 10 minutes, then fully cool on a wire rack before frosting, about 2 hours.

Peanut Butter Buttercream Frosting

In a large mixing bowl, using an electric mixer, beat the softened butter until soft and fluffy. Add the peanut butter and salt and continue mixing until incorporated.
Add the powdered sugar, starting on low speed then increasing the speed to mix in the powdered sugar. Beat on high speed for 2-3 minutes to make it really nice and fluffy. Add milk as needed for creamier texture.

Dark Chocolate Buttercream Frosting

Melt dark chocolate chips in microwave in 30 second increments, stirring at each interim until the chocolate is melted. Set aside to cool.
In a large mixing bowl, beat the softened butter on a medium speed for 30 seconds with a mixer until smooth.
Add in the unsweetened cocoa powder, vanilla extract and salt, and mix on low until the ingredients are fully incorporated.
Slowly mix in the powdered sugar. Half way through, add in the heavy cream to make the frosting easier to mix.
Mix in the cooled, melted dark chocolate on a low speed until the ingredients are fully incorporated and the desired consistency is reached.

Assembling the Cake Layers

Place a dollop of frosting in the middle of the cake plate and place one of the cake layers on top.
Place some of the peanut butter frosting in a pastry bag and pipe a large circle around the border of the cake and fill in the center with peanut butter frosting.
Repeat with another cake layer and peanut butter layer, then top with the 3rd cake layer. Get ready to frost with the dark chocolate buttercream frosting.
Frost the outside of the cake with the chocolate frosting over the entire cake with an offset spatula, however you like.
With the remaining peanut butter frosting, make swirls on top of the cake border.
We added chopped salted peanuts to the tops of the swirls and the bottom of the cake, but decorate as you desire! Super yummy!

How to Store Our Chocolate Peanut Butter Cake

Keep in an airtight container for up to 5 days in the fridge. Bring to room temperature before serving as the frosting will harden in the fridge.

More Variations For Your Chocolate Peanut Butter Cake Recipe

Add some peanut butter cups on top of the cake for a peanut butter cup candy delight when it comes to elevating your chocolate cake with peanut butter frosting!
Add some colorful sprinkles for a birthday celebration or some chocolate curls for a decadent touch!
Top this cake with a chocolate ganache drip with peanut butter frosting covering the whole cake! Get creative!

In conclusion, chocolate peanut butter cake is more than just a dessert – it’s a heavenly combination that can satisfy any sweet tooth. From its rich chocolatey base to its creamy peanut butter frosting, this cake offers a perfect balance of indulgence and satisfaction.

So go ahead and indulge in this delicious treat, because as world-renowned chef Julia Child once said, “A party without cake is just a meeting.” But don’t just take our word for it, try it out for yourself and let your taste buds do the talking. After all, the possibilities are endless when it comes to the heavenly duo of chocolate and peanut butter. Bon Appetit!

If you try this chocolate peanut butter cake recipe, tag me on Pinterest, Instagram, or Facebook. 🙂

More Delish Cake Ideas!

Chocolate Peanut Butter Cake

Kim Lange

This Chocolate Peanut Butter Cake is the ultimate indulgence that combines two beloved flavors into one delicious dessert. With a perfect balance of rich chocolate and creamy peanut butter, this soft, moist crumb cake is sure to please everyone and every occasion! A cake lover’s dreams come true!

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Prep Time 30

Cook Time 35

Course Dessert

Servings Servings

Calories

Ingredients

Chocolate Peanut Butter Cake Explosion Recipe

CHOCOLATE CAKE

1 ¾ cups all purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
2 cups Domino’s Bakers Sugar
1 teaspoon salt
2 large eggs
1 cup milk of choice
½ cup canola oil or vegetable oil
2 teaspoons vanilla extract
2 teaspoons instant coffee powder optional
1 cup boiling water

PEANUT BUTTER BUTTERCREAM FROSTING (FOR FILLING & SWIRLS ON TOP OF CAKE)

3 sticks unsalted butter softened (1 1/2 cups)
6 cups Domino’s Powdered Sugar
1 ½ cups creamy peanut butter
¾ teaspoon salt
3 tablespoons milk of choice if needed for more creaminess

DARK CHOCOLATE BUTTERCREAM FROSTING - (FOR FROSTING CAKE)

4 sticks unsalted butter softened (2 cups)
1 cup unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon salt
5 cups Domino’s Powdered Sugar
⅔ cup heavy whipping cream room temperature
1 ⅓ cups dark chocolate chips melted and cooled

Instructions

Instructions How to Make Our Chocolate Peanut Butter Cake

Preheat oven to 350 degrees. Spray 3 8-inch rounds with non-stick cooking spray, then line with the bottoms of the pans with parchment paper. Lightly spray top of parchment paper and set aside. I like to use Baker’s Joy, which has flour and oil in the spray. (Can also use 2 9-inch pans if you want a double layer cake instead of a 3 layer cake.)

CHOCOLATE CAKE

Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Domino’s Bakers Sugar and salt. Whisk briefly to combine.
Add eggs, milk, oil and vanilla to a small bowl and whisk well to combine, then add to the dry ingredients and mix until lump free – about 30 seconds.
Add the coffee powder to the boiling water. Whisk to incorporate. The batter will be very thin. Pour batter into each of the cake pans evenly.
Bake for 30-45 minutes or until a wooden skewer inserted into the center comes out clean.
Cool for 10 minutes, then fully cool on a wire rack before frosting, about 2 hours.

PEANUT BUTTER BUTTERCREAM FROSTING (FOR FILLING & SWIRLS ON TOP OF CAKE)

In a large mixing bowl, using a mixer, beat the softened butter until soft and fluffy. Add the peanut butter and salt and continue mixing until incorporated.
Add the powdered sugar, starting on low speed then increasing the speed to mix in the powdered sugar. Beat on high speed for 2-3 minutes to make it really nice and fluffy. Add milk as needed for creamier texture.

DARK CHOCOLATE BUTTERCREAM FROSTING (FOR FROSTING CAKE)

Melt dark chocolate chips in microwave in 30 second increments, stirring at each interim until the chocolate is melted. Set aside to cool.
In a large mixing bowl, beat the softened butter on a medium speed for 30 seconds with a mixer until smooth.
Add in the unsweetened cocoa powder, vanilla extract and salt, and mix on low until the ingredients are fully incorporated.
Slowly mix in the powdered sugar. Half way through, add in the heavy cream to make the frosting easier to mix.
Mix in the cooled, melted dark chocolate on a low speed until the ingredients are fully incorporated and the desired consistency is reached.

ASSEMBLING THE CAKE LAYERS & FROSTING THE CAKE

Place a dollop of frosting in the middle of the cake plate and place one of the cake layers on top.
Place some of the peanut butter frosting in a pastry bag and pipe a large circle around the border of the cake and fill in the center with peanut butter frosting.
Repeat with another cake layer and peanut butter layer, then top with the 3rd cake layer. Get ready to frost with the dark chocolate buttercream frosting. The remaining peanut butter frosting will go on top of the cake, so you can put the frosting in a pastry bag with a large star tip or whatever you like, set aside.
Frost the outside of the cake with the chocolate frosting however you like.
With the remaining peanut butter frosting, make swirls on top of the cake border.
We added chopped salted peanuts to the tops of the swirls and the bottom of the cake, but decorate as you desire! Super yummy!