Chocolate Peanut butter cake

Recipe Number: 7

Date Attempted: 1/21/16

Photo via insidecrucrewlife, it looks pretty true to what I made.
  • Link:
  • Review: Again I made this for a birthday party! I was honored to be asked to bake/cook for this and I thought there could be nothing better than a chocolate peanut butter cake. This chocolate cake recipe is dense, super chocolatey and yummy. The whole thing is really rich though you can only have a sliver before you’re done. By the time I was done making this cake I ran out of butter and sugar (I know, I should’ve looked before) but whatever. Because of that though, the peanut butter frosting didn’t get any butter added to it or any sugar. Also, since I only had raw honey I didn’t add that so it didn’t really get lightened. It was basically peanut butter with confectioner’s sugar and some whipping cream. I was a huge fan of the chocolate frosting though it was so dark and delish. Would probably make this cake again if there’s an occasion for it but I’ve got to really like you to bake a cake from scratch!

Recipe (not mine, because the original is going to be more amazing)

Prep Time: 1 hour, 30 minutes

Cook Time: 30 minutes

Yield: 14 cake slices

Best Chocolate Peanut Butter Cake

Homemade chocolate cake with chocolate and peanut butter frosting and peanut butter cups makes an impressive dessert for any party!


For the Cake

  • 3/4 cup butter
  • 3 eggs
  • 2 cups flour
  • 3/4 cup dark cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • 3/4 cup milk
  • 3/4 cup cooled strong coffee

For the Chocolate Frosting

  • 1 cup dark chocolate chips
  • 1/4 cup butter
  • 1/2 cup sour cream
  • 2 cups powdered sugar
  • 1/4 cup dark cocoa powder

For the Peanut Butter Frosting

  • 1 cup butter, softened
  • 1/2 cup peanut butter
  • 2 Tablespoons whipping cream
  • 4 Tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups powdered sugar
  • peanut butter cups


  1. Beat the butter until light and fluffy. Add the sugars and beat again.
  2. Add the eggs one at a time and beat until mixed in. Stir in the vanilla.
  3. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Stir together the milk and coffee.
  4. Add the flour mixture alternately with the milk mixture to the butter mixture. Beat on medium speed for 2 minutes. Pour the batter in a foil lined greased 9×13 pan. Bake at 350 degrees for 30-35 minutes. Remove and let cool. Cut the cake in half and set aside.
  5. Melt the chocolate chips and butter in a saucepan. Let cool for 5 minutes. Beat in the sour cream.
  6. Sift together the powdered sugar and cocoa powder. Slowly beat into the mixture.
  7. Spread the frosting on top of one side of the cake. Place the other layer on top.
  8. Beat the butter and peanut butter. Add whipping cream, salt, honey and vanilla and cream again. Slowly add the powdered sugar and beat until creamy. Cover the cake with the frosting.
  9. Add chopped peanut butter cups to the top, and halved peanut butter cups to the sides, if desired. Store in a covered container. Serves 14.


my finished product, complete with star wars decorations



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