clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A chocolate peanut butter cake on a cake stand with slices cut out of it.

Chocolate Peanut Butter Cake

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.50 out of 5)


  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour, 10 minutes
  • Yield: 10 servings 1x


Chocolate Peanut Butter Cake marries decadent dark chocolate with rich cream cheese and peanut butter frosting. 

Chocolate and peanut butter were obviously meant to go together. This recipe is like a peanut butter cup in cake form. You can’t go wrong with this classic combination. 

This chocolate cake with peanut butter frosting is a crowd favorite and can be dressed up or down depending on the occasion (just like your favorite sweater!). Bake this cake in a 9×13 pan to keep things simple, or make it a 3-layered cake for birthdays and holidays. Either way, it’s sure to be a hit!



For the cake:

  • 1 cup brewed coffee, hot
  • 3/4 cup cocoa powder, Dutch processed preferred
  • 1 cup heavy cream
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

For the frosting:

  • 8 oz cream cheese, softened
  • 1 stick (8 tablespoons) butter, softened
  • 1/2 cup creamy peanut butter
  • 3 cups powdered sugar


For the cake:

  1. Preheat your oven to 350 degrees. In a small bowl, whisk together the coffee and the cocoa powder until smooth, set aside. In a large bowl, whisk together the heavy cream, oil, eggs and vanilla extract. Slowly whisk in the coffee/cocoa mixture until combined.
  2. Add in the flour, sugar, baking powder, baking soda and salt and whisk until a smooth batter forms. Evenly pour the cake batter into two well-greased and parchment lined 9-inch round cake pans.
  3. Bake for 40 minutes or until a toothpick inserted into the middle comes out clean. Let the cakes cool for a couple minutes in the pans before turning them out onto a cooling rack to cool completely. Allow to cool completely prior to frosting.

For the frosting:

  1. In a bowl of an electric mixer, cream together the cream cheese, butter and peanut butter until light and fluffy, about a couple minutes.
  2. Mix in one cup of powdered sugar at a time on low speed, and then cream the frosting on medium speed until light and fluffy, about a couple minutes.
  3. Set the first, cooled cake layer on your desired serving plate or cake stand and evenly frost a 1/4 inch thick layer of frosting over the top. Top with the second cake layer and use the remaining frosting to frost the top and sides of the cake. Slice, serve and enjoy!


  • This cake can be made in a 9×13 pan, two 9-inch round cake pans or three 8-inch round cake pans or cupcakes.
  • Since the frosting has cream cheese in it, the cake will need to be refrigerated for storage. Bring to room temperature prior to serving.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Desserts
  • Method: Baking


  • Serving Size: 1
  • Calories: 784
  • Sugar: 76.8g
  • Sodium: 570mg
  • Fat: 40.9g
  • Carbohydrates: 102.5g
  • Fiber: 3.4g
  • Protein: 10.2g
  • Cholesterol: 98mg
Running Dry on Culinary Inspiration?

Running Dry on Culinary Inspiration?

Look no further than your inbox. We’ll send you ideas to help you put delicious meals on your table. Or dessert in bed. No judgment either way.

You have Successfully Subscribed!