This post may contain affiliate links. Please see my full disclosure for details.
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.
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.
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?!
Try These Recipes!
Watch The Recipe Video!
Chocolate and Peanut Butter Cake
Ingredients
Cake:
- 2 ¼ cups (111/4oz/340g) all purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (3oz/90g) cocoa powder
- 1¾ cup (14oz/420g) sugar
- ½ cup (4oz/120g) butter , at room temperature
- ⅓ cup (2½floz/75ml) vegetable oil
- 1 tsp vanilla extract
- 1/2 cup (4floz/120ml) coffee or water or milk
- 4 large eggs , at room temperature
Frosting :
- 1 batch Crazy Peanut Butter Frosting
Decoration :
- 2 cups (10oz/300g) fresh raspberries
Instructions
- Preheat the oven to 350oF (180oC) then grease and line 3 GoodCook 9-inch round cake tins, set aside.
- Over a large bowl sieve the flour, baking powder, baking soda, salt, cocoa, and sugar.
- Next rub in your butter by hand until you've reached the texture of coarse bread crumbs.
- In a large jug combine the vanilla extract, coffee (or water or milk), flavorless oil and eggs.
- Add your wet ingredients to your dry and whisk together until just combined.
- Divide your batter evenly between the 3 prepared cake tins and bake roughly 25 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow to cool for about 10 minutes before turning out onto a cooling rack. Allow to cool completely before decorating.
To assemble:
- Using a serrated knife level the tops of the cake.
- Fill a star Oodle Tip Piping bag with Crazy Peanut Butter Frosting.
- Transfer the first layer of your cake to the cake stand or plate of your choice. Using your piping bag, pipe rosettes around the outside of the cake working your way in until the whole thing is covered. Dot the top of your cake with 1/3 of the raspberries.
- Place your next layer of cake on top and repeat the process until all 3 layers have been decorated.
Recipe Notes
And don’t miss my 3-Layer Neapolitan Cake.
I made it for my daughter’s bday. Thank you for sharing the recipe. We havent try it yet. Im sure it taste delicious.
The ingredients for this recipe are missing the amount of milk. And can i use buttermilk for this cake or not recommended?
i cant find the recipe 🙁
Hi Gemma great recipe….is it possible to make it on a loaf pan thx derek…
Hi Gemma, can I make it into a single cake? If yes what size pan to use. Thankyou.
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!
Could I replace the raspberry’s with something else?
fantastic recepie gemma .
i love it
thank you
It seems that I can not bring up your recipes, please you tell me how I can get them?
Do I need baking soda for the 1cake