Peanut Butter Cup Cake
Today, I turn 34 years young, and I have the most serious of serious questions to ask. Does this mean I’m now in my mid-30’s? If the answer is yes, don’t tell me. It dumbfounds me to think that at 34 years old, my mom already had a 9-year-old and a 7-year-old. I barely feel like a grown-up, save for the mortgage payments and general responsibilities that come with not being 18 anymore.
If time is going to keep on moving, we might as well welcome it with open arms and some phenomenal cake, right? I have had this cake on the brain for months, but decided to shelve it and save it for my birthday. I couldn’t think of anything more perfect for me than an overdose of chocolate and peanut butter to the highest degree.
I basically took my favorite chocolate cake, my favorite peanut butter frosting, tons of peanut butter cups, and smooshed it all together into one of the most fabulous cakes I have made to date.
For someone who could eat chocolate and peanut butter for breakfast, lunch and dinner, this cake is a dream come true.
The cake is the same one I used for my Snickers cake last year; do you remember how much I went on and on about how it’s the best chocolate cake ever?
Well, it’s still the best chocolate cake ever.
Case closed.
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The peanut butter frosting is a double batch from my chocolate-peanut butter cupcakes, and I love it because it’s silky smooth, super peanut butter-y and not at all too sugar-y. I would love to just eat it from a bowl with a spoon. However, I’ll settle for it on this cake along with tons of chopped peanut butter cups, because, of course, there needs to be peanut butter cups.
I plan to spend my birthday relaxing, going to a hockey game, and eating a ridiculous amount of dessert.
That’s what birthdays are for, right?
One year ago: Italian Easter Pie
Three years ago: Tiramisu Cupcakes
Four years ago: Easy Vanilla Bean Buttercream
Six years ago: Slow Cooker Beef Burgundy
Watch How to Make the Peanut Butter Cup Cake:
Peanut Butter Cup Overload Cake
Ingredients
For the Cake:
- 2½ cups (312.5 g) + 1 tablespoon all-purpose flour
- 3 cups (600 g) granulated sugar
- 1 cup (86 g) + 1 tablespoon Dutch-process cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons (1.5 teaspoons) baking powder
- 1½ teaspoons (1.5 teaspoons) salt
- 3 eggs, at room temperature
- 1½ cups (360 ml) buttermilk, at room temperature
- 1½ cups (355.5 ml) strong black coffee, hot
- ¾ cup (163.5 ml) vegetable oil
- 4½ teaspoons (4.5 teaspoons) vanilla extract
For the Peanut Butter Frosting:
- 2 cups (240 g) powdered sugar
- 2 cups (516 g) creamy peanut butter
- 10 tablespoons unsalted butter, at room temperature
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- ½ teaspoon (0.5 teaspoon) kosher salt
- ⅔ cup (158.67 ml) heavy cream
For the Chocolate Ganache:
- 8 ounces (226.8 g) semisweet chocolate, finely chopped
- ¾ cup (178.5 ml) heavy cream
- 30 miniature peanut butter cups, coarsely chopped, divided
Instructions
- Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.
- In the bowl of an electric mixer (or large mixing bowl if you’re using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
- Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).
- Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.
- Make the Peanut Butter Frosting: Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as needed. Add the heavy cream and beat on high speed until the mixture is light and smooth (do not overbeat).
- Assemble the Cake: If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer on a serving plate. Cover with 1 cup of the peanut butter frosting and sprinkle 10 of the chopped peanut butter cups over the frosting. Top with a second cake layer and cover with another 1 cup of the peanut butter frosting, and top with another 10 chopped peanut butter cups. Place the final cake layer on top face-down. Frost the cake with the remaining peanut butter frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.
- Make the Chocolate Ganache: While the cake chills, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.
- Garnish the Cake: If the ganache was mixed in a bowl, transfer it to a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Top with the remaining 10 chopped peanut butter cups. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. Keep the cake refrigerated, removing it from the refrigerator about 20 minutes prior to serving.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I made this 4 years ago and couldn’t remember where I found the recipe. After sifting through tons of peanut butter chocolate cakes I finally found your recipe again, just in time for my dad’s birthday! For everyone asking about strong coffee, I think the stronger the better here because it really adds dimension to the flavor of the cake and cuts into the sweetness. The peanut butter buttercream and chocolate ganache more than balance out the bitterness of the coffee. Great recipe!
Making this for my husband’s birthday and I wondered by “strong” black coffee, does it matter what kind of coffee is used? And when you make the coffee, do you use more than the normal amount of grounds to brew it? Thanks so much!!! I’ve made your Guinness, Bailey’s and Jameson cupcakes every year for St. Patrick’s Day since my husband and I started dating years ago. I swear he would’ve proposed to the cupcakes over me if he had the option.
Hi Mallory, I just use our regular coffee. I think you would not want to use a watered down or light brew.
OMG this cake is phenomenal! I hate coffee so even with all the reviews I was skeptical that it I would be able to taste it, but you couldn’t taste it at all. The chocolate cake was so dark and moist and light-not dense at all. The peanut butter frosting was fabulous and the ganache on top made it taste like a peanut butter cup. I brought this to work for a birthday and it got rave reviews for all. This one is definitely a keeper. I made it in 3, 9 inch pans with no issues. My cakes came out super moist and sticky so were a little hard to frost, but tasted amazing so I’m not going to complain about that.
This cake is wonderful! Made it over the weekend for a party and everyone loved it. It was beautiful and the taste was heavenly. Thank you very much for this special cake recipe.
This has become a family and friends favorite! Making it again for my friends birthday this week, Thank you! It’s out if this world delicious xo
Question: did you scoop the flour or spoon and level?
I always weigh!
Made this for my wife’s 50th. Absolutely delicious! One of the best cakes EVER made. Not too sweet either. Had it for breakfast.
I’ve made this cake multiple times for different occasions because I know this recipe will make the consumers’ eyes swirl! It never fails to get raving reviews.
I normally don’t leave comments on recipes I find online, but I HAD to for this chocolate peanut butter cake. OH MY GOD. The cakes came out beautifully (I used 3 9-inch pans, which worked fine for me) — they were moist, but sturdy enough to work with, and tasted great! The icing was also spectacular, and with the ganache on top it was perfection. I make a cake for my husband every year for his birthday, and usually we will have about half a cake left over after the party. This year, there was NOTHING left. Everyone raved about it, asked for the recipe, and said I could sell it! Ha!
If you are looking for a chocolate peanut butter cake, then this is it. Probably the best cake I’ve ever tasted. Thanks so much for the recipe!!
I’m in the middle of making this for Thsbkgiving tomorrow. Does this need to be refrigerated ?
Hi Shannon, Yes, per step #8 above, keep the cake refrigerated and removed about 20 minutes prior to serving.
Do you have this recipe with weighted measures?
Yes, just click “metric” underneath the list of ingredients.
Yes! 100% delicious. This was a huge challenge for me as I refer to myself as a cook not a baker… followed the steps to a T and it was AMAZING!!!!!!
My go to chocolate cake recipe! The cake is soft, moist & dense without being like a brownie. It’s amazingggg. The frosting is really good too and compliments the cake however serving with vanilla ice cream or milk isn’t a bad idea 😉 I’ve served this cake a few times at parties & I always receive compliments.
I made this for a friend’s son’s birthday and they all agreed it was the best cake they had ever tasted. Only change I made was to omit the candy in between the layers – I just sprinkled on top. Thanks for a great recipe!
I have made this cake 5 or more times and love it every time. The cake comes out moist and is so delicious. The peanut butter frosting and ganache make this cake so good.
I love this cake so much. I made it for my husband’s birthday a couple of years ago, and our friends still talk about it as the best cake I’ve ever made.
This has become our family’s favorite cake! I love it because it is not too complicated & has turned out great every time I have made it. I would like to convert the recipe to a sheet cake for my son’s graduation party. What are your suggestions?
Hi Mary, I think it would be too much batter for a 9×13-inch, and I’m not sure how it would work in a half sheet pan. Might just need to do some trial and error; I’ve only ever done a layer cake.
You can bake any cake into a sheet cake or 9×13 cake pan. What you do is simply make sure you don’t fill the pan more than 1/2 to 2/3 full. Any more than that and you will likely have a mess in your oven with run over. Hope this helps.
Wow! Made this cake yesterday for my husbands birthday, it was awesome, the cake was so moist and delicious, I was worried it would be way to sweet but it was just perfect, and it’s a beautiful looking cake.
Made this cake for my coworker’s promotion. It was the bomb. Had a great salty sweet thing going on. Thx for such a great recipe.
We made this cake for a 4-H cake auction and it was a show stopper! It looks beautiful and is delicious. My boys now request this cake for there birthdays. Thank you for such a great recipe!
I made this cake. It turned out GORGEOUS. The frosting was a perfect consistency, the cake delish and rich. I wish I could share a picture. It cam out so yummy looking.
Best cake I have ever made. My son requested a cake like Reese’s pieces for his 14th birthday, and as I was looking around I found your recipe. I am so glad I did. The only minor change was leaving out the candy in between the layers but I decorated the top with the mini cups. The cake is so moist and delicious. The perfect texture. The frosting was so perfect as well. I was so worried at first with the amount of sugar, but it was not oversweet at all. And that’s coming from someone who loves her coffee black. Thank you!
Thanks for the recipe! The frosting, proportions and presentation was great! I also liked how it wasn’t overly sweet.
But the cake came out dry and bitter. I tested it at 20mins and it was done, so it definitely didn’t need the extra time. If I make this again I will check the cake sooner and maybe cut back on the coffee?
Looks incredible, but can i reduce the sugar without hurting the recipe?
Hi Donna, I haven’t tried reducing the sugar, so I couldn’t say 100% for sure.
I have been making this for my husband’s birthday for about 4 years. I always reduce the sugar in the cake by half. Turns out great. You don’t need a real sweet cake with the frosting and chocolate on top. .
I am hoping to make a 6 inch, 2 layer cake? Do you think it would work to half the recipe? Thanks!
Hi Margaret, Yes that should work just fine!
Your REESE cup chocolate cake says 3 cups of sugar and that’s more than any cake I’ve ever made. Is that correct? I ‘m taking for thanksgiving so don’t want to screw it up
Hi Jeanne, Yes that’s correct!
Thank you for this awesome recipie! I made it for my dad’s birthday and it was a hit! So fluffly and moist, a great balance of taste, not too sweet and just enough chocolaty. Delish! Now, I must find an occasion to make it again. :)
I made this cake once and everyone loved it! I want to make it again as a 2 layer cake this time, because it’s for a smaller group. I was thinking I’d use the extra batter for cupcakes, but I saw other comments that you said you’ve not had good luck using this batter for cupcakes. Can you tell me how I’d reduce the recipe so I’d have just enough for a 2 layer cake? Would I reduce the recipe by 1/3? Math is not my strong suit 😂 Thanks!
Hi Mary, I’ve had some folks comment that they’ve had good luck using this recipe for cupcakes, so maybe it was just me! But, I think if you’re going to go ahead and make cupcakes anyway, you should just make the full version of the cake and freeze leftovers for an emergency :)
Thanks. I tried to improvise. I did 2 layers in 9 inch pans and did a mini cake in a deep 6 inch pan. The mini cake came out fine. I over-filled the 9 inch pans and they overflowed in the oven! What a mess!!! But, I was able to salvage them and make the cake, and everyone still loved it!
Made my Gluten Free go-to chocolate cake and then used this frosting and ganache to complete. HUGE hit!! Frosting is the perfect amount of peanut buttery, not too sweet fluffy goodness! Will make again, and again!
Just curious if the cake recipe could be used for cupcakes? I made the recipe as written for my husband’s birthday cake a few weeks ago and it was the BEST chocolate cake I’ve ever had. I’d like to use for my son’s birthday cupcakes this weekend, if it was thought to work well.
Hi Nancy, I have never had luck using this batter for cupcakes, although some commenters have mentioned that it has worked for them. I use this as my go-to chocolate cupcake recipe (can omit the ganache filling for regular cupcakes): https://www.browneyedbaker.com/best-chocolate-cupcakes-recipe/
Nancy, to use for cupcakes, simply fill your cupcake pans/papers not more than 1/2 to 2/3 full. Bake for about 15 minutes.
I have used this cake recipe for almost every one of my chocolate cake orders because it always kept the customers coming back for the same cake! But now someone is ordering cupcakes and i wanted to use this recipe…has anyone tried putting the batter into cupcake tins ? Wondering if batter would be too thin…? Helllpp!
Hi Lizzy, I have never had luck using this batter for cupcakes, although some commenters have mentioned that it has worked for them. I use this as my go-to chocolate cupcake recipe (can omit the ganache filling for regular cupcakes): https://www.browneyedbaker.com/best-chocolate-cupcakes-recipe/