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Chocolate Peanut Butter Cake with a chocolate drip
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5 from 3 votes

Chocolate Peanut Butter Cake

Moist and fudgy layers are paired with spoon-licking, delicious buttercream in this Chocolate Peanut Butter Cake. 
Prep Time1 hr
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cake, chocolate drip, peanut butter frosting
Servings: 10


For the Chocolate Cake

  • 1 ¾ cups (210g) all-purpose flour
  • cup (66g) Dutch-processed unsweetened cocoa powder
  • 1 ½ teas baking powder
  • ¼ tea baking soda
  • ¾ tea salt
  • 1 ⅔ cups (330g) granulated sugar
  • ½ cup (120ml) canola oil
  • 2 large eggs
  • ½ cup (120ml) whole milk
  • cup (80ml) sour cream
  • 2 teas vanilla extract
  • 1 cup (240ml) hot coffee

For the Peanut Butter Frosting

  • ¾ cup unsalted butter, softened
  • ½ cup creamy peanut butter
  • 3 to 4 cups confectioners' sugar
  • 2 tablespoon heavy cream or whole milk
  • pinch salt
  • 2 teas vanilla extract

For the Chocolate Peanut Butter Glaze

  • 2 ounces dark chocolate, chopped
  • 3 tablespoon heavy cream
  • 2 tablespoon light corn syrup
  • 1 ½ tbsp creamy peanut butter
  • pinch salt


To Make the Chocolate Cake

  • Preheat the oven to 350°F. Grease and flour three 6-inch cake pans and set aside.
  • Whisk or sift together the flour, cocoa powder, baking powder, baking soda, and salt.  
  • In a separate large mixing bowl, whisk together the sugar, oil, and eggs until smooth.
  • Add the milk, sour cream, and vanilla. Stir together until smooth.
  • Add in half of the flour mixture to the batter and stir to combine with a large rubber spatula.
  • Carefully pour in the coffee and whisk until smooth. Repeat with the remains flour and coffee.
  • Evenly distribute the batter into the prepared pans. Bake in a preheated oven for 25 to 28 minutes or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs. Cool the cakes in their pans for 10 to 20 minutes before removing them from their pans. Continue to cool the cakes on a wire rack before storing, slicing, or frosting.

To Make the Peanut Butter Frosting

  • Using a hand or stand mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy (1 to 3 minutes). Add the peanut butter and mix to combine.
  • Stop the mixer and add 3 cups of confectioners' sugar. Mix in the sugar on low speed until just combined.
  • Add the cream, salt, and vanilla and mix to combine.
  • Turn the mixer up to medium speed and mix for 2 to 3 minutes until the frosting is completely smooth and creamy. If needed, add more confectioners' sugar. The frosting should spread easily without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.
  • Use a rubber spatula or wooden spoon to vigorously stir the frosting by hand for up to 30 seconds to make it smooth and knock out any air bubbles.

To Make the Chocolate Peanut Butter Glaze

  • Place the chocolate, heavy cream, and corn syrup in a small a saucepan and set on the stove over medium heat.
  • Gently heat the ingredients until the cream begins to simmer and the chocolate starts to melt. Add the peanut butter and salt. Stir everything together until smooth.
  • Pour the glaze into a heat-safe container and refrigerate for 10 to 20 minutes, or until it is no longer warm to the touch. When ready to use, the glaze should be fluid but not hot.

To Assemble the Cake

  • Once the cakes are completely cool, trim the tops until flat with a serrated knife.
  • Place on layer of cake on a cake board or serving dish
  • Dollop on about 1 cup of peanut butter frosting and spread with an offset spatula until smooth.
  • Add the next layer of cake and repeat.
  • Crumb coat the cake with thin layer of frosting all of the sides and top of the cake. Place the cake in the refrigerator for at least 20 minutes to chill the frosting before adding the chocolate peanut butter glaze.
  • When ready, spoon the glaze over the top edge of the chilled cake to create the drips.
  • Pour more of the glaze on the top of the cake and spread carefully with an offset spatula.
  • For the decorations, fill a piping bag fitted with a star 1M piping tip with any remaining buttercream. Holding the bag at a 45 degree angle, pipe continuous spirals around the top edge of the cake.


If you do not have hot coffee, you may substitute with the same amount of hot water and 1 tablespoon instant coffee. If you prefer not to use any coffee products at all (although the cake will not have any coffee flavor once baked), just use plain hot water (from the tap is fine).