Cakes

Chocolate and Peanut Butter Cake

Chocolate and Peanut have become the celebrity couple in the baking world. Your friends will swoon over my rich and rustic Chocolate and Peanut Butter Cake.

Hi Bold Bakers!

It’s official – chocolate and peanut butter are a thing. The baking world has taken the famed Reese’s Peanut Butter Cup and transformed the happy couple into a flavor combination as beloved as chocolate and coffee or chocolate and hazelnut. What better way to celebrate this salty sweet combination than with a big and bold Chocolate and Peanut Butter Cake?!

For those of you who don’t know me, hi! I’m Gemma Stafford, the baker behind Bigger Bolder Baking. As a professional chef and Bold Baker to the core, my passion is taking over-the-top sweets and baked goods and making them both accessible while holding on to all of that wow factor. I’m very proud to be an ambassador for GoodCook, since I love all of their baking essentials including many things you’ll want to make this treat.

This cake is a perfect example of that and actually a favorite in my house. In fact, this Chocolate and Peanut Butter cake was requested by my husband, Kevin to celebrate his birthday this year! This style of cake is my favorite – it’s freeform and rustic, decorated with fresh fruit and the most lovely swirled peanut butter butter cream (thanks to my OodleTip disposable piping bag from GoodCook). Whether you’re making it for a special occasion or for a big birthday, your friends and family will literally swoon for this delicacy.

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The cake inside of my Chocolate Peanut Butter Cake is one of my go-to recipes as it’s beyond moist and chocolatey, a nod to good quality cocoa powder and the addition of strong coffee. That being said, the best part of this cake is what happens when it’s introduced to my Crazy Peanut Butter Frosting.

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This frosting is salty, sweet, light as air and crazy rich. Just like a Reese’s Peanut Butter Cup, this cake packs a chocolate punch while being sweet and salty in all the right ways. To take it up that extra notch, I top this cake with fresh raspberries. Can you imagine anything more festive?!

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Get the full recipe on GoodCook.com!

And don’t miss my 3-Layer Neapolitan Cake.


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Preena
Preena
1 year ago

Hi Gemma, can I make it into a single cake? If yes what size pan to use. Thankyou.

Mindy
Mindy
1 year ago

Thanks for this recipe! It looks great! Would it work to make this cake in a 9×13 pan? I live in Costa Rica and I’m limited in pans! If so, would I bake it for the same amount of time ? Thanks for your advice!

Bvandermerwe
2 years ago

Could I replace the raspberry’s with something else?

pep
2 years ago

fantastic recepie gemma .
i love it
thank you

Nancy Cogar
Nancy Cogar
2 years ago

It seems that I can not bring up your recipes, please you tell me how I can get them?

2 years ago

Do I need baking soda for the 1cake

2 years ago

Thank you

bigboldbaker12
2 years ago

Hey Gemma,
It’s me again i would just like you to tell me if it’s okay to use 10 inch tins as i don’t have 9 inch
thanks bigboldbaker12
xxx

2 years ago

THANKS but i live in Ireland Newbridge but if you make it i will be so glad
u can make it

2 years ago

hi my name is oge i was wondering if you can make a chocolate cake but first can you please tell me the price because we are doing a bake sale for our school i hope its not really expensive

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford