Peanut Butter Chocolate Cake

Another baking adventure I took one afternoon that I didn’t actually plan out or pre-buy ingredients for, was this yummy peanut butter chocolate cake. I looked in the fridge and saw some peanut butter and semi-sweet chocolate squares, and some cocoa powder- and I know that my fiance absolutely LOVES peanut butter and chocolate together (as do I), so I thought I would try a little experiment because, what the heck flour is pretty cheap so what did I have to lose! This recipe is still in progress, and is completely my own adventure, so please comment if you bake it and let me know how it turns out! I’m always looking for tips and suggestions 🙂

This peanut butter chocolate cake cake be enjoyed with a large cold glass of milk and if you are feeling like you want that extra splurge, I’d recommend some french vanilla ice cream on the side of course!



Peanut Butter Chocolate cake with white peanut frosting and chopped peanuts

Peanut Butter Chocolate cake

(with peanut frosting and chopped peanuts)


Peanut Butter Cake:

1 cup all-purpose flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa powder ( you can substitute this with 4 squares of real melted semi-sweet chocolate if you prefer)
1/2 cup peanut butter
1 tsp baking soda
1/2 tsp salt
1/2 cup canola oil
3/4 cups water
1/2 teaspoon vanilla extract
2 eggs


Peanut Butter Frosting:
1 cups creamy peanut butter
2 cups powdered sugar
1/2 cup unsalted butter, room temperature
2 Tablespoons pure vanilla extract
1/4 cup milk (add more if consistency is too thick)
*If you like a thick layer of frosting on your cake, I would recommend doubling this recipe.
Chopped Unsalted Peanuts as desired for top of cake


Preheat the oven to 350° F.
Grease baking pan with crisco or butter.
Combine dry ingredients in a one bowl.
Combine wet ingredients and eggs in another bowl. Add the peanut butter last because it’s very sticky and hard to stir.
Mix all ingredients together and whisk until a desired cakey consistency is achieved. You can use an electric mixer if you have one, but I preferred to just use a wooden spoon because it was very thick and this was my first time making this cake.
Bake for 30 to 35 minutes, or until a toothpick comes out clean. Let cool in the pan for about 20 minutes. Cool on wire rack for another 10 minutes.


For frosting:

In a small sauce pan, slowly melt butter and combine with other ingredients. Be careful not to burn the butter! Chop the peanuts into tiny pieces and sprinkle on top of cake.

One thought on “Peanut Butter Chocolate Cake

  1. Craig M Thompson

    I so glad I found this cake recipe, my wife is bonkers for chocolate and peanut butter together especially icecream. I will give this a try, but I must admit that I am going to cut back the sugerby at least 1/2 a cup…..

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