Real Recipes From Real Home Cooks ®

chocolate peanut butter cake

(40 ratings)
Blue Ribbon Recipe by
Virginia Lopez
Chula Vista, CA

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

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.

— The Test Kitchen @kitchencrew
(40 ratings)
yield 30 serving(s)
prep time 3 Hr
cook time 50 Min
method Bake

Ingredients For chocolate peanut butter cake

  • 2 c
    all purpose flour
  • 2/3 c
    unsweetened cocoa powder
  • 1 1/4 tsp
    baking soda
  • 1/4 tsp
    baking powder
  • 3 lg
  • 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

How To Make chocolate peanut butter cake

  • 1
    FOR CAKE: Preheat the oven to 350 degrees F.
  • 2
    Butter and flour one 9 inch round cake pan.
  • 3
    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.
  • 4
    In a diffrent bowl, using an electric mixer on high, beat the eggs, sugar, and vanilla for 3 minutes or until fluffy.
  • 5
    Reduce speed to low, and blend in peanut butter.
  • 6
    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.
  • 7
    Pour the batter into the pan and bake for 45 minutes or until toothpick comes out clean.
  • 8
    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.
  • 9
    Remove cake from freezer and place cake on a rack.
  • 10
    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.
  • 11
    Pour the glaze evenly over the cake. Let glaze dry for 15-20 minutes.
  • 12
    In a piping bag, put peanut butter cream. Decorate cake however you wish.