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 love this cake! I made for a school event and it was loved by everyone! It is really fluffy and rich. I use this cake recipe without the penutbutter frosting as my go to chocolate cake. Love it so much. I will be making this cake many times in the future!
This sounds heavenly!I am addicted to chocolate&P.B.I order a 36 pk.of P.B.cups every month.(Regular size w/2 cups per pack.They rarely last me 2 wks.! I do not share????! I have Celiac disease so I was wondering if Gluten free flour would work in place of regular flour?I need to make this ASAP!! B.T.W.,you’re never too old to be a kid????????????????????…
Hi Kelly, Mmmm peanut butter cups! I’ve never tried this recipe with gluten-free flour, so I couldn’t say for sure. If you experiment, let me know how it turns out!
Would it work to bake and freeze the layers this weekend, then defrost and assemble and frost the following weekend?
Hi Maria, Yes, you can definitely do that!
This cake gets rave reviews every single time I make it (I’ve made it 4 times and then today again…! ) I did swap out the pb cups for crushed prezles in the layers – some of my guests thought the cake was good but very rich so the salt cuts this down a little… all in all, nobody ever believes that I made it – is a great cake for birthday’s and special celebrations!
would this recipe also work to make them as cupcakes? any ideas on how to make it a little better than just a cupcake? Also instead of your chocolate topping recipie i used a melting chocolate that dries hard. Would love for that to ne the topping of the cupcakes still also
Hi Brittney, I’ve tried to convert this recipe to cupcakes a number of times, and they just never seem to work out. If you’d like to make chocolate cupcakes, I’d recommend this recipe:
https://www.browneyedbaker.com/best-chocolate-cupcakes-recipe/
Hi, I don’t have Dutch processed cocoa. I have Ghirardelli unsweetened cocoa at home. Does it matter a lot if I don’t use Dutch kind? This cake sounds delicious btw!
Hi Frankie, Both baking soda and baking powder are used in this recipe so you MIGHT be okay with using regular unsweetened cocoa powder (usually Dutch reacts with baking powder and unsweetened reacts with baking soda). I haven’t made this swap so I can’t guarantee that the rise won’t be affected… please report back and let me know how it turns out!
I made this recipe. I had tons of compliments on the product, however, the cakes dropped in the center while baking. I ended up omitting the Peanut butter cups, because it just seemed to be too much. Also, the for the frosting, I would increase the butter and decrease the peanut butter because it was super sticky and not really fluffy. I also would find another ganache recipe. This one was not super great. I learned a great lesson with it though — make sure that the top of the cake is flat and smooth so that the ganache does not pool up. I like the moistness, but I’m truly a sucker for the traditional butter sugar base.
I know everyone is different.BUT,FOR ME YOU CAN NEVER HAVE TOO MUCH P.B. OR CHOCOLATE!!!
My first homemade cake ever and it was PERFECT
I am a longtime fan and I have made countless numbers of your recipes. Thanks so much for making such easy to follow instructions for such delicious food. Best baking blog EVER–I’d be lost without it. I just made this cake for a lab member’s birthday. I even broke my diet because I HAD to have a taste- holy smokes Batman, this is mindbogglingly delicious. Two thumbs up – you did it yet again. I look like I can cook- you are a magician.
Aww thank you so much for the kind comment! I’m so happy you enjoy the site!
if I want to bake this cake in a 12×3 inch round pan, do I keep the same amount of batter?
Hi Sophy, I’ve never tried using a pan that size, so unfortunately I’m not sure how much batter you would need.
Don’t use natural peanut butter like I did! It made the frosting thick instead of fluffy.
I would like to make this for a party where children will be joining in. Do you have any suggested replacements for the coffee in the cake recipe?
Hi Kim, I would just use decaf coffee if you’re worried about the caffeine content.
This cake is absolutely amazing. I’ve been wanting to make it forEVER, and now I finally have! For my 30th bday, which is tomorrow!! I’ll tag you on IG when I post pics of it in a bit! ?
Hi michelle I LOVE your site I been doing alot of your recipes for years they never fail :) anyways it would mean alot if you answer 2 questions please. does the material of the cake pans matter? Do they have to be non stick? Or aluminum ? Also can I try making with two 9 inch pans?
Hi Michelle, The material of the pans should not matter – mine aren’t non-stick; I use aluminum pans. I think there might be too much batter for two 9-inch pans, but you could try it – I would just recommend placing a rimmed baking sheet on the oven rack underneath to catch any potential spills. The baking time will need to be increased.
Love this cake! Did a practice run earlier this week and decided to tweek a bit for todays event. Decided to make 4 layers and split between 2 cakes. Cooked them for a total of 30 minutes, rotating halfway through and the texture was much better. Also the frosting to cake ratio when split between 2 cakes was more to my liking. Overall soooo yummy!
I just baked the cakes and they totally sunk in the middle. Baked them for 20 and turned and then another 12. Any idea what I could have done wrong?
Hi Jess, Oh no! Did you check that they were absolutely baked through in the center? If they were undercooked, that could cause them to sink in the middle.
I had the same problem!!!
Hi have used your chocolate cake recipe several times and is always absolutely delicious I was wondering about making it gluten free ? Have u done it before and if so how ? Thanks
Hi Brigitta, I haven’t done any experimenting with gluten-free substitutions, unfortunately.
This came out great. Thanks for the recipe!
Making this cake again this year – once for my dad’s birthday in March and now for Christmas Eve. A huge hit at the birthday. The chef we hired to prepare the rest of the meal took a big piece of cake home. It does freeze well if you need to make it ahead. My sister has made this as a single layer cake and a double layer for less of a crowd.
Will be definitely serving this with pride on Christmas Eve.
This cake is excellent. I made it for my father’s 90th birthday and am making it again for Christmas Eve. Keep up the great recipes. Thanks
Can I make cupcakes out of this cake recipe if so how long would they need to bake?
Hi Veronica, I’ve tried using this cake batter for cupcakes and have never had luck with it (they always sink). I would recommend this chocolate cupcake recipe (with no ganache center) as the base:
https://www.browneyedbaker.com/best-chocolate-cupcakes-recipe/
I just wanted to say that I made this cake and it was a huge hit. Its such a decadent recipe.
Oh my Michelle! I am the Auntie that always makes the desserts for our family gatherings. I made this wonderful, delicious cake for our October Birthday celebration this year, we had 5 birthdays to celebrate. I was told it was the BEST cake that I’ve ever made and that it was definitely a “keeper”. Thanks for sharing your recipe. I’m now searching your site for other recipes. Thank you from another BEB :)
Okay, I couldn’t help myself. I made this cake again for a December birthday dinner. Of course it was a great hit! YUM YUM! I’m going to try your Oreo Cookie and Snickers version this year, 2017. Looks like the same cake recipe, but the icing and toppings are going to be delish! Thanks again for sharing.
I have made this cake twice in the past year and are getting ready to make it again for my boyfriend’s birthday. This is the most deliciously moist and impressive cake ever and I get rave reviews every time i make it. I even made a little one for a friend of mine out of little springform pans and mini Reeses cups and it turned out so adorable and just as delicious! Thank you so much for this recipe!
Made for my sons birthday. Was delicious. Used teddys natural peanut butter, came out great.
Hi Michelle! I made this cake today for my sister’s birthday, and I can’t wait to dig in. I have a question about the frosting: I made this in two 9-inch layers (tall pans, baked for appx 40 min total and they came out fine) and I put a little extra frosting in the middle since I did not have three layers. I barely had enough to cover the cake. I also found it to be very stiff and difficult to spread. Did I maybe not mix it long enough? I used th recipe exactly as you stated, no substitutions.
Hi Carole, Oh no! It shouldn’t be terribly stiff, I might add a bit more cream a little at a time to get it to a more spreadable consistency. And happy birthday to your sister!!
I just made this cake a few days ago. It is fabulous. So much for being careful with calories! Oh well..it is totally worth it. If anyone is worried about the coffee…don’t be. I don’t drink coffee at all, but I loved the cake. It’s moist and you can’t taste any coffee at all. Mostly what you taste is the wonderful peanutbutter flavor. Be careful not to put too much frosting between layers – I think I overdid it and then it was tough to get the whole cake covered. My daughter will be 21 this year and already said that she wants this cake for her birthday. Thanks for the great recipe (and it wasn’t too difficult to make either!)
Hi, I don’t have kosher salt for the peanut butter frosting. Can I use regular table salt instead? And if so, how much table salt? Also, where is the heavy cream located in the grocery store? Is it in the refrigerated section? Does it come in a cardboard container or a round plastic tub like sour cream? Thanks!
Hi Savannah, You can use table salt, but I would use a scant ½ teaspoon, as table salt has finer granules, thus the same amount will be saltier. Heavy cream is in the refrigerated section near the milk – it’s in a cardboard container. It is usually sold by the pint or quart.
Hi, thanks for the prompt response : ) So, just to make sure I understand you correctly I use the same amount of regular table salt? Because the recipe calls for 1/2 teaspoon of kosher salt…. not sure what you mean by “scant”. Will using regular salt change the taste of the PB frosting? Thanks!
Savannah, Scant means a little bit less than. So I would fill your ½ teaspoon measuring spoon a bit short of full. It won’t change the taste; you want to use a little bit less than the kosher salt because the granules are smaller, so you end up with more salt per measuring spoon.
Thank you for the fabulous recipe! I just made this tonight for a birthday at work tomorrow. Cake turned out beautifully. Had to level the layers but that let my husband and I taste test it. ~wink~ Peanut butter frosting is rich and creamy and made plenty to frost the cake and layers–I always worry that there won’t be enough. Chocolate ganache is inspired! Rich, decadent, and positively sinful. Perfect! Thank you!
I know I am very late to the party here but any idea what quantities I would use for a 9inch cake? Planning on making this for my friends birthday.
Thankyou x
Hi Nikki, You can use the same amounts, the baking time will just need to be shortened a bit since the cake layers will be a little shorter.