This Chocolate Peanut Butter Cake is the ultimate indulgence, with layers of thick peanut butter filling and rich dark chocolate cake. Then, it’s topped with a dreamy chocolate glaze for good measure. 

Chocolate peanut butter layer cake. Chocolate cake layered with creamy peanut butter filling and topped with rich chocolate frosting.

Looking for the perfect Chocolate Peanut Butter Layer Cake?

Then this is the perfect cake for you! This is the best Chocolate Peanut Butter Cake you will ever try! It’s the perfect recipe for birthdays, dinner parties, or a regular weeknight because cake is life. 

There’s nothing better than a slice of chocolate cake to wind down after a long day. Add in some peanut butter, and you’ve got a golden combination that has withstood the tests of time. Chocolate peanut butter is one of our favorite combinations to whip up, as you can probably tell from our Chocolate Peanut Butter Fudge and Dark Chocolate Peanut Butter Krispie Treats. Now we’ve added cake to the list for those who want to have their cake and eat it too. 

What Is Peanut Butter Chocolate Cake?

Chocolate Peanut Butter Cake contains layers of moist chocolate cake with a creamy peanut butter filling wedged in between. Then, it’s topped with a velvety chocolate glaze. The chocolate glaze is definitely an added bonus for mega-chocolate lovers, but you can totally leave it off if that’s too much for you (we won’t judge). Lastly, this cake is a bit different than what you might have seen on a boxed cake mix. It contains butter instead of canola oil or vegetable oil, which lends to a denser cake, perfect for pairing with decadent chocolate peanut butter goodness. 

Why you’ll love this recipe

This recipe combines peanut butter flavor with chocolate cake layers, perfect for chocolate and peanut butter lovers everywhere. If you’re looking for a new go-to chocolate cake recipe that can’t be bought in a grocery store, this recipe is for you. Plus, it’s super easy to make, making it perfect for those who aren’t seasoned bakers. 

Chocolate peanut butter layer cake. Chocolate cake layered with creamy peanut butter filling and topped with rich chocolate frosting.


Chocolate Cake Ingredients

  • Dark unsweetened cocoa powder: Provides rich chocolate flavor to the cake.
  • Sour cream: Adds moisture to the cake, contributing to its soft texture.
  • All-purpose flour: Serves as the base and structure of the cake.
  • Baking powder and baking soda: Leavening agents that help the cake rise.
  • Salt: Enhances the overall flavor by balancing sweetness and highlighting chocolate notes.
  • Butter and vegetable shortening: Fats that contribute to the cake’s tenderness.
  • Granulated and dark brown sugar: Sweetens the cake with dark brown sugar, adding depth with molasses content.
  • Eggs: Provide structure and moisture.
  • Pure vanilla extract: Enhances the chocolate flavor and adds aromatic depth.

Peanut Butter Filling Ingredients

  • Butter and cream cheese: Bring richness and a creamy texture to the peanut butter filling.
  • Peanut butter: Infuses a nutty, savory flavor.
  • Salt: Balances sweetness and enhances the overall taste.
  • Confectioners’ sugar: Sweetens and thickens the filling.
  • Mini chocolate chips: Introduce crunchy chocolate bursts.

Chocolate Frosting Ingredients

  • Confectioner’s sugar and unsweetened cocoa powder: Form the base of the frosting, providing sweetness and chocolate flavor.
  • Butter and cream cheese: Add richness and creaminess.
  • Salt: Balances sweetness.
  • Pure vanilla extract: Enhances the chocolate flavor.

Chocolate Glaze Ingredients

  • Good quality dark chocolate: Creates a glossy, chocolatey glaze.
  • Unsalted butter: Enhances the smoothness of the glaze.
  • Light corn syrup: Adds shine and helps achieve a desirable consistency.

How to Make Chocolate Peanut Butter Cake 

Chocolate Cake

First things first, preheat your oven to 325 degrees F. Butter three 8-inch cake pans, line them with parchment paper and butter the parchment for good measure. A little flour on top and a tap to shake off the excess to prevent sticking. 

In a medium bowl, whip up the cocoa powder and sour cream, along with 1 ¼ cups of hot water. Set it aside to cool. Meanwhile, mix the dry ingredients. In a large bowl, sift together the flour, baking soda, baking powder, and salt. 

Grab your standing mixer fitted with the paddle attachment. Beat the butter and shortening on medium speed – around 5 minutes should do the trick. Add sugars, and let the beat go on for another 5 minutes until everything is airy and creamy. Add in the eggs one by one, with a quick mix after each addition. Now, lower the speed, add vanilla, scrape down the sides, and mix again for 30 seconds. 

Add the dry ingredients, taking turns with the cocoa mixture in three rounds, ending with the dry ingredients. Divide the cake batter among the prepared pans, and use an offset spatula to make it all nice and level. 

Bake for 35 to 40 minutes with a mid-bake rotation to ensure even cooking. Once a toothpick comes out clean, let them cool on a wire rack for 30 to 45 minutes. Turn the cakes out, let them cool completely, and peel away the parchment. 

Peanut Butter Filling

Now, onto the filling. With an electric mixer, add the butter, peanut butter, cream cheese, and a pinch of salt until smooth. Add confectioners’ sugar at low speed until it’s fluffy, then toss in those chocolate chips.

Next, whisk together the confectioners’ sugar and cocoa powder. Then, cream the butter, cream cheese, and a dash of salt at high speed until fluffy. Gradually add the cocoa-sugar mixture, cup by cup, at low speed. Finish with a high-speed beat, introducing vanilla until it reaches fluffy perfection.

Chocolate Glaze

In a double boiler, combine chocolate, butter, and corn syrup. Stir until the chocolate and butter transform into a smooth, velvety mixture. Remove from heat and stir to release excess heat.


If the cakes need a little trim, go ahead with a serrated knife. Place one layer on a cake plate, generously spread half of that peanut butter filling, add the second layer, and repeat the process. Add the final layer. 

Frost the top of the cake with the chocolate frosting. Refrigerate 15 minutes before to set the cake, then top it all off with glaze and peanut butter whoppers. Place it back into the refrigerator for another 15 minutes before serving. Serve at room temperature. Enjoy!

Expert Recipe Tips 

  • Add one teaspoon of espresso powder for a depth of flavor. 
  • Beat the eggs for 5 minutes. Yes, it’s a long time, but this step helps make the batter super fluffy!
  • Let the cakes completely cool before icing them. If you don’t, the warm cake will make the icing slide off!

How to Store Leftovers & Reheat

Store leftover cake in an airtight container or a cake saver on the counter for 2-3 days. After that, refrigerate for up to 1 week and freeze for up to 2 months. However, we don’t recommend refrigerating as it can make the cake dry out. It’s best to either eat it within 3 days or freeze it for later to maintain quality. 

Before reheating from frozen, make sure your cake comes to room temperature. 

To reheat:

Pop your cake into the microwave for 10 seconds and reheat. 

What to Serve With Chocolate Peanut Butter Cake

You might as well go big or go home when serving this cake. Why not serve it with a Coffee Cocktail or two?

Recipe FAQs

Can I use regular cocoa powder instead of dark chocolate cocoa powder?

Yes! If you prefer a more mild cocoa flavor, regular cocoa is the way to go. 

Can I make this cake ahead of time?

Yes, but only make it up to one day ahead of time as it can become dry over time. 

Do I have to use mini chocolate chips?

Nope! You can use regular sized semi-sweet chocolate chips, dark chocolate chips, or even shaved chocolate from a chocolate bar! You don’t even have to use any chocolate chips if you don’t want to. The choice is yours.

Chocolate peanut butter layer cake. Chocolate cake layered with creamy peanut butter filling and topped with rich chocolate frosting.

More Cake Recipes 

One bite of this decadent cake, and you’ll be hooked! All you need are a few basic ingredients, and you can create a bakery-worthy cake in your kitchen. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader!

Chocolate Peanut Butter Birthday Cake

Chocolate peanut butter layer cake. Chocolate cake layered with creamy peanut butter filling and topped with rich chocolate frosting.
4.38 from 8 votes
Print Pin Rate
Author: Kita Roberts
1 hour 20 minutes
Serves: 1 Cake



  • 3/4 cup dark unsweetened cocoa powder
  • 2/3 cup sour cream
  • 2 2/3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 sticks butter - softened and cut into cubes
  • 1/2 cup vegetable shortening
  • 1 1/2 cups granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 3 large eggs - at room temperature
  • 1 tbsp pure vanilla extract


  • 1 1/2 sticks butter - softened
  • 1/2 cup peanut butter
  • 1 ounce cream cheese
  • 1/2 tsp salt
  • 3/4 cup confectioners’ sugar
  • 1/2 cup mini chocolate chips


  • 3 cups confectioner’s sugar
  • 3/4 cup unsweetened cocoa powder
  • 3 sticks unsalted butter - softened
  • 3 ounces cream cheese
  • 1/8 tsp salt
  • 1 tbsp pure vanilla extract


  • 8 ounces good quality dark chocolate - coarsely chopped
  • 3/4 cup unsalted butter - softened and cut into 1/2 inch pieces
  • 1 tbs light corn syrup


Chocolate Cake Preparation:

  • Preheat the oven to 325 degrees F.
  • Butter three 8-inch round cake pans, line them with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.
  • In a medium bowl, mix the cocoa powder and sour cream with 1 1/4 cups hot water and set aside to cool.
  • In a large bowl, sift the flour, baking soda, baking powder, and salt together and set aside.
  • Using a standing mixer fitted with the paddle attachment, beat the butter and shortening together on a medium speed until light and fluffy, about minutes — the mixture will appear to string or ribbon throughout the bowl.
  • Add the sugars and beat on medium speed until light and fluffy, about 5 minutes more.
  • Add the eggs, one at a time, mixing about 10 to 15 seconds after each addition until the egg is incorporated into the mixture.
  • Then turn the mixer to low, add the vanilla, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds.
  • Beginning with the dry ingredients, add the dry mixture and the cocoa mixture to the mixer bowl in three alternating parts, ending with dry.
  • Divide the batter among the prepared pans. Use an offset spatula to level the batter.
  • Bake the cakes from 35 to 40 minutes, rotating halfway through the baking time, until a toothpick inserted in the center comes out clean.
  • Transfer the pans to a wire rack and cool for 30 to 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove from parchment.

Meanwhile Prepare the Filling:

  • Using an electric mixer, beat the butter, peanut butter, cream cheese and salt at medium speed until smooth.
  • Mix in the confectioners’ sugar at low speed until fluffy.
  • Mix in the chocolate chips.

Prepare The Frosting:

  • In a large bowl, whisk together the confectioners’ sugar and cocoa powder.
  • Using an electric mixer, cream the butter, cream cheese and salt at high speed until fluffy.
  • Mix in the cocoa-sugar mixture 1 cup at a time at low speed.
  • Beat in the vanilla at high speed until fluffy.

Prepare the Glaze:

  • Place the chocolate, butter, and corn syrup in the top of a double boiler
  • Using a rubber spatula, stir the mixture until the chocolate and butter are completely melted and smooth.
  • Remove the pan from the heat and stir the glaze to release excess heat.

To Assemble the Cake:

  • If needed, trim the cakes using a serrated knife.
  • Place one cake layer on a cake plate.
  • Spread half of the peanut butter filling over the cake layer. Place the second layer and repeat process.
  • Top with the final cake layer.
  • Frost the top and and sides with chocolate frosting. Refrigerate 15 minutes to set.
  • Top with glaze and peanut butter whoppers. Refrigerate to set 15 minutes before serving.
  • Serve at room temperature.



From Baked Explorations


From Rachael Ray Magazine


Serving: 1g | Calories: 978kcal | Carbohydrates: 93g | Protein: 9g | Fat: 66g | Saturated Fat: 37g | Polyunsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 528mg | Fiber: 4g | Sugar: 67g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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  1. How appropriate is this!? I’d just finished baking a chocolate cake for my own little cravings and just wandered off here for a second and it’s your birthday! … with a chocolate cake! HAPPY 25 YEARS YOUNG!!! (boy, I feel old). I’m gonna go feed my depression with some cake … have one with me 😀

  2. Happy birthday!

    Hey, someone says on Twitter, “It’s my birthday”, ya gotta come and say happy birthday.

    Hope it’s a great day and that’s a damn delicious looking cake!

    Aaahhh, to be 25 again! BTW, I decided at 25 to get myself to college after waiting. Worked out just fine!

  3. happy birthday girl! Even though it is the middle of the week, I am glad you found time for reflection and this tasty cake. I wish you all the best and don’t forget to celebrate “big time” this weekend.
    I have bookmarked this cake recipe-it looks stunning, a chocoholics dream!

  4. Happy Birthday! Stunning pics, especially that last one 🙂

  5. Your cake looks lovely. As for not going to school — I earned my PhD just as the economy turned south and since we don’t truly value education in the USA, I was never able to find a job in academia. I left and focused on my writing full-time. If you are happy as a shop manager, stay with it, go back to school if you WANT to not because you feel you need to or should because it may not be worth the expense.

  6. Happy Birthday Girl! Mine is fast approaching! and sadly I’ll be the dreaded 29 – dundundun! I love this cake and the photos! Great post and have a fab birthday!

  7. Happy Birthday to you! I made my cake too but it’s still in the freezer have yet to put it all together but is chocolate and peanut butter too! Us Leo’s stick together 🙂

  8. Happy Birthday!

    For someone who isn’t a cake person, you make one crazy-delicious-decadent-looking cake. It’s gorgeous and PB + chocolate is my favorite combo. YUM!!!

  9. RavieNomNoms says:

    Happy Birthday dear Kita! What a great post, I loved reading it…quarter of a century huh? I have to say that my 25th year was one of my best and now that I am 3/4ths through my 26th year, I can say it has only gotten better.

    Your cake looks fabulous. I am such a peanut butter freak, so this is just over the top tempting for me. It looks great to me! I know you said that you are more partial to the cupcakes and all because they are easier, but I think your cake is beautiful.

  10. What a cool job! You would think that at 26 and in graduate school getting my PhD that I would have a clue about what I want to do afterwards but I don’t. And it sucks. But I’ll make this cake and it’ll be okay :-). Happy birthday!!

  11. What a gorgeous (and super CUTE!) cake Kita!!! I’m so impressed and it looks absolutely delicious! 🙂

  12. HAPPY birthday! 1. I think your frosting job looks awesome! and 2. I guess great leo minds think alike. My b-day was on the 13th. I was debating b/t a chocolate peanut butter cake and a banana split cake. I went with the latter… but now I have a recipe for the former! 😀 Your cake looks AWESOME!

  13. Happy birthday! I wish I was 25 again.

    This cake looks just like the one my husband bought me from my favorite bakery, which says a lot about how awesome of a job you did! Peanut butter and chocolate is my favorite combo so I’m totally lovin’ your cake.

    Have a great one!

  14. Happy B-day.
    You parents love their Grandkitties very very much!!!
    This looks amazing!! Now I’m hungry.

  15. Happy Birthday!! I think this is the perfect way to celebrate! I love this post so much…and I too still believe in Santa!!

  16. YUM, this cake looks so awesome! It really does look professional…I’m totally amazing! Yum yum.

  17. 1. Happy Birthday! 2. Our brains must be on the same channel, b/c I just made a 3 layer choc/pb cake too! 3. Painted nails are over rated, they chip in .4 seconds anyway 😉

  18. I kind of think that if all you did in 25 years is make this cake you would be pretty successful:-) Sounds like you’ve accomplished so much even if it is different from what you thought you would do!

    Happy Happy Birthday!!!!!

  19. First off, Happy Birthday! Secondly, that cake looks AMAZING! And thirdly, there is nothing wrong with where you are in your life. I’m also currently in grad school and about a year away from getting my Ph.D. and I have been feeling so stressed lately and unsure about exactly what I want to do when I finish!

  20. Happy birthday! I love the way your decorated the cake – it looks gorgeous. I’ve just started properly painting my nails and it’s great (my tip is to splash out and get a good one – much better colour and stays for ages – I have a great one from OPI).

  21. Gasp! Looks out of this world…this definitely deserves some buzz love! 🙂

  22. So beautiful and very worthy of a birthday! That peanut butter filling sounds so delicious. I hope you’ve had a wonderful birthday!!

  23. The frosting looks so pretty and that dark mood you created in the photo is gorgeous !

  24. Happy Birthday! Funny, I had been contemplating making myself a cake for my upcoming birthday-this looks like it may be the recipe I’ll use, thanks for posting it!

  25. What a gorgeous cake girl! Happy birthday. 25?! I remember 25!! Those were the days! Thank you for sharing your list of accomplishments – not only is it beautiful, but it also shows what an adorable and awesome person you are. I wish you the best on your birthday!

  26. What an amazing cake! And what a lovely picture you paint 🙂 Wishing you a very Happy Birthday and life’s best!

  27. Kita, this cake blows my mind! Saw it on FG and stumbled it immediately. Happy belated bday. When and if you are ready to go to college, you will find a way. But there isn’t necessarily a rush. Having been an academic at several large universities, I can tell you from experience that the older students who go there because they WANT to, instead of because it’s what’s expected of them, always do well.

  28. Happy belated birthday! I hope you OD’d on this peanut butter cake. But you know, a good OD. You’ve got a great outlook on life and I’m hella envious of your job. I think you should pack up your expertise set up a kick ass comic shop in Cayman. Sand, surf, sun and Sandman. I like the sound of that.

    Good luck in the MANY years to come. Just s’so you know tho, skirts are overrated. Totally limits your ability to go ‘commando.’

  29. No wonder why this looked familar.. I have the “Baked” cooks and have made a mental note of this cake, it looks great! Great job and what a way to celebrate too.

  30. Hope you had a great Birthday! Gorgeous cake and pics, awesome!

  31. That cake is gorgeous, the glaze looks amazing and whats better than a pb & choc combo! Hope you had a great bday!

  32. Happy Birthday to you! Being a huge peanut butter fan, that is the most dreamy B-Day cake I’ve ever seen!

  33. This looks amazing! Thanks for sharing and happy birthday!

  34. I would have never known you weren’t a cake person by looking at this blog! What a lovely cake (Although I agree with you on the cupcake front- they are so much easier and easier to eat). Nicely done.

  35. Sounds like you’re in a really good space and that’s pretty cool. I hope your birthday Rocked and that you’re ready for all the amazing things coming your way.

  36. Hi Kita

    First of all, I’d like to wih you the warmest wishes for your Birthday, even though I’m a little late. Hope it was as fabulous as your cake looks and sounds! I read your article and found it so very touching ~ I’m sure you’ll succeed at anything you set out to do!

    Congratulations on making the Foodbuzz Top 9 ~ you deserve it 🙂

    ~ marie

  37. Congrads for the Top 9. This is a delicious, beautiful cake! Thanks for sharing.

  38. Happy Birthday Kita! You seem to have a very well adjusted head on your shoulders for one so young, puts me to shame. I didn’t go to college either, everyone still says that I should have done (I’m 38)! I think success should be measured by happpiness not qualifications or salary. I think you are really succesfull with a beautiful, honest blog, a job you love and a gorgeously lickable cake!!

  39. WOW, this cake is GORGEOUS! Seriously. I love the way you have the glaze dripping down the sides. simply amazing. Not to mention, choco/pb is one of my all-time fave combos, so I might just have to try making this myself 🙂

  40. Happy birthday! I think everyone would like to get a cake as tempting as this one for his/her birthday. Lovely shots, I love the first and the last picture – simple, pure, great lighting and smooth reflections, really well done!

  41. Looks great… but how much butter is in the cake? It calls to cream the butter and shortening but there is no butter listed. Happy Birthday!

  42. What a gorgeous cake! The photos are exquisite!

  43. Congratulations on the quarter century and this cakes looks like the perfect way to celebrate!

  44. Imwaytoobusy says:

    I hope you had a great birthday! That cake looks like so much work. I’m sure it was delicious. You deserved every single bite!

  45. just wanted to wish you a belated happy b-day, specially since your b-day is on the same day as my daughter. i’ve been reading your blog for a little while and enjoy your posts 🙂 keep them coming!

  46. Happy belated birthday! This looks wonderful! Congratulations on top 9. Great post!

  47. chitapitachita says:

    I forgot to look at your cake because you caught me with your beautifull message.
    Happy birthday en thank you for sharing your thoughts.

  48. Happy belated bday, Kita! Sorry I’m late but looks like u’d fun 🙂 What a lovely cake! Love the presentation!

  49. Hi Kita! Happy Belated Birthday! Sorry I’m so late for your birthday wish, but I can’t help commenting on this beautiful chocolate peanut butter cake! And congrats on Top 9 (sorry I missed this one too). I wish I can make a cake like you for myself (!!!) or even my kids. I need to work on that one day. I enjoyed reading more about you. I wish I am 25… I’m ten years older than you~~~ Yeah I see negative image about comics here but I grew up with it and I guess I’m normal?!. =P Good luck with everything, and enjoy your life and travel as much as you can. 🙂

  50. This looks amazing! Not to mention the photos are gorgeous. Thanks for sharing!

  51. Well I’m bummed I didn’t catch the virtual bday bash earlier but HAPPY BELATED BIRTHDAY!! I love your stories & your sense of humor, and not to mention this cake looks insanely decadent & delicious 😉 Congrats!!

  52. I got lucky enough to get sent a piece. I love me some sweets so love to great desserts when out. This beat everything! Wow!

  53. This is definitely belated, but Happy Birthday! What a wonderful post – – I’m sure you will accomplish all that you plan, and so much more!

    This cake is beautiful, and looks so decadent! I will definitely try out the recipe, but have no aspirations that it will come out looking anything like yours! (When I’m trying a new recipe, I always tell my kids, it doesn’t matter what it looks like in the end, as long as it tastes good, and I’m sure it will taste delicious).

  54. I made this for my husband and his brother’s birthday (they’re twins) and it was AMAZING! Thanks for sharing, I would definitely make this one again!

4.38 from 8 votes (8 ratings without comment)

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