Chocolate Peanut Butter Cake

Virginia Lopez Recipe

By Virginia Lopez sosuka70

3 Hr
50 Min

Cake covered in chocolate, peanut butter glaze. In my family, I have grandchildren who love peanut butter and chocolate. I realized that I could combine the two ingredients to satisfy my grandchildren. They, as well as the rest of the family, love the cake.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a peanut lover's dream cake! We used creamy peanut butter and heavy cream in the decoration and it all baked perfectly in a 9" cake pan. Simply delicious.


2 c
all purpose flour
2/3 c
unsweetened cocoa powder
1 1/4 tsp
baking soda
1/4 tsp
baking powder
3 large
1 2/3 c
1 tsp
vanilla extract
1 c
peanut butter
1 1/3 c
cold water
1 c
whip cream
1/2 c
peanut butter
24 oz
semi-sweet chocolate chips

Directions Step-By-Step

FOR CAKE: Preheat the oven to 350 degrees F.
Butter and flour one 9 inch round cake pan.
In a bowl, sift the flour 3 times, measure again to make sure that you have excatly 2 cups of flour. (Flour may expand when sifted.) Sift again with cocoa, baking powder, and baking soda.
In a diffrent bowl, using an electric mixer on high, beat the eggs, sugar, and vanilla for 3 minutes or until fluffy.
Reduce speed to low, and blend in peanut butter.
Using a wooden spoon, stir the flour mixture into the egg mixture, 1/3 at a time, Alternating with the water and beginning and ending with the flour.
Pour the batter into the pan and bake for 45 minutes or until toothpick comes out clean.
Cool the cake in the pan on a rack for 10 minutes. Place the pan into the freezer for 20 minutes, after it has cooled for 10 minutes outside.
Remove cake from freezer and place cake on a rack.
FOR GLAZE: While cake is in freezer: In a saucepan, heat the whipped cream and peanut butter until it starts to boil; remove from heat and add chips. Stir until chocolate has melted.
Pour the glaze evenly over the cake. Let glaze dry for 15-20 minutes.
In a piping bag, put peanut butter cream. Decorate cake however you wish.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Nuts
Regional Style: American
Collection: 2012 Member's Choice
Other Tag: For Kids

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Alison Wiebe ALIW1
Nov 30, 2013
Oh, and by the way, the glaze recipe makes a LOT of glaze, and you really don't need it all.
I saved some and am now using it for a cheesecake. MMMMM, luscious!!!
Alison Wiebe ALIW1
Nov 30, 2013
I made this the other day and it turned out great. I must say though, that the instructions given were a little murky, to say the least.
I realized what a lot of batter this recipe made, so poured it all into a 9 inch springform pan that I lined on the bottom only with parchment paper, and sprayed the sides lightly with cooking spray. Someone showed up for a visit, so it didn't get put into the freezer, but instead just cooled on the rack. It released from the pan beautifully.
I read quite a few of the reviews about all the confusion with the peanut butter cream, so Googled it and decided on Wilton's Peanut Butter Butter Cream Frosting/Icing. Wow!! and Holy Cow!! was that ever good!!
I cut the cake in half horizontally and filled it with said Frosting, then plopped the top half back on and poured on the glaze.
I then put it in the fridge and the glaze hardened into this lovely, rich shell. For the final touch, I piped rosettes of the peanut butter frosting on the top.
It made 12 generous, but not over-the-top servings.
P.S. Use Heavy or Whipping Cream, and NOT Whipped.
Gail Springsteen gail0925
Nov 3, 2013
Thanks for the great help and comments, Nancy!
Nancy Roto nanomom
Nov 3, 2013
I made this cake twice yesterday. A 9 inch round that is 1 to 1 1/2 inches deep will not hold all the batter. I did this with one and it oozed out all over. I ended up throwing that out and starting again. I used to two 8 1/2 inch rounds and made a layered cake. I definitely need to lower the timed amount as cake was about 5 minutes too long making it a tad dry. I also learned that I will now read the test kitchens comments as I only used regular whipping cream and should have used the advised heavy whipping cream. I will make this again but purchase a deeper 9 inch pan and heavy whipping cream.
Pamela Fuller Grams2011
Oct 28, 2013
This really serves 30??