This chocolate peanut butter drip cake is rich, decadent, indulgent, and sure to impress all of your guests! Sweet chocolate cake is layered with mouthwatering homemade peanut butter buttercream. With a combination as delicious as this, everyone will want to know the recipe!
Easy Chocolate Peanut Butter Cake Recipe
A cake is a perfect dessert option for any type of celebration! From birthdays to anniversaries and graduations, everyone loves enjoying a slice of homemade cake!
This cake combines two of my favorite flavors: chocolate and peanut butter. The cake itself is chocolate while the frosting is peanut butter. Of course, you could always stop there but I just had to top it off with a chocolate ganache and Reeses!
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🥘 Chocolate Peanut Butter Drip Cake Ingredients
Don't be intimidated by this long ingredient list. If you enjoy baking at all, most of these items are already in your kitchen!
Chocolate Cake
- Flour - 2 cups of all-purpose flour. Make sure to spoon and level it for the best results. This is the base of our cake batter.
- Sugar - 2 cups of sugar.
- Cocoa Powder - ¾ cup of unsweetened cocoa powder to turn it into a chocolate cake!
- Baking Powder - 2 teaspoons of baking powder.
- Baking Soda - 1½ teaspoons of baking soda.
- Salt - 1 teaspoon of salt. This will help to emphasize all of the flavors.
- Espresso Powder (Optional) - ½ tablespoon of espresso powder. This really helps to elevate the flavor of the chocolate (and won't make your cake taste like coffee)!
- Milk - 1 cup of milk that has been brought up to room temperature.
- Coconut Oil - ½ cup of coconut oil, melted butter, or your preferred vegetable oil.
- Eggs - 2 room-temperature large eggs that are lightly beaten.
- Vanilla - 3 teaspoons of pure vanilla extract.
- Water - 1 cup of boiling water.
Peanut Butter Buttercream Frosting
- Confectioners' Sugar - 3 cups of powdered sugar to act as the base.
- Butter - 1 cup of butter that is at room temperature. Making sure your butter is at room temperature is the key to being able to properly mix your ingredients together!
- Vanilla - 1 teaspoon of vanilla extract.
- Milk - 2 tablespoons of milk.
- Peanut Butter - 1 cup of creamy peanut butter. Use your favorite brand!
- Salt - A pinch of salt.
Chocolate Ganache
- Chocolate Chips - 8 ounces of semi-sweet chocolate chips.
- Heavy Cream - ½ cup of heavy cream.
Optional Candy
- Reeses - 10.5 ounces of Reeses miniature peanut butter cups, unwrapped.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make A Chocolate Peanut Butter Drip Cake
If you've ever made a cake before, this one will be a breeze! You'll need a whisk, your stand mixer, and cake pans for this easy cake recipe.
As written, this will make two 8-inch cake rounds.
Make the Cake
- Preheat. To get ready, preheat the oven to 350°F (175°C) and grease your cake pans.
- Whisk. In a large bowl, whisk together your 2 cups of flour, 2 cups of sugar, ¾ cup of cocoa powder, 2 teaspoons of baking powder, 1½ teaspoons of baking soda, 1 teaspoon of salt, and the optional ½ tablespoon of espresso powder. (Using a whisk helps to remove any lumps from the cocoa powder).
- Incorporate wet ingredients. In the middle of the combined dry ingredients, make a well. Then add your 2 eggs, 1 cup of milk, ½ cup of oil, and 3 teaspoons of vanilla into the center. Mix until well combined.
- Mix in the water. Next, pour in 1 cup of boiling water and mix until the batter is nice and smooth. Pour it into your greased cake pans.
- Bake. Bake the cake in the oven at 350°F (175°C) for 25-30 minutes for 8" rounds. You can check your cake by poking a toothpick into the middle of the layers and seeing if it is clean when removed.
Prepare the Peanut Butter Buttercream
- Cream butter. Using your stand mixer or an electric hand mixer, cream 1 cup of butter til it is smooth, light, and creamy.
- Mix in peanut butter. Add in 1 cup of creamy peanut butter and beat it until thoroughly combined.
- Add powdered sugar. Turn your mixer onto low speed and gradually add in 3 cups of confectioners' sugar. Make sure to stop and scrape down the bottom and sides of your mixing bowl.
- Stir. Stir in 1 teaspoon of vanilla and a pinch of salt.
- Drizzle in milk. Keeping your mixer on low speed, drizzle in 2 tablespoons of milk and allow it to become thoroughly incorporated.
- Beat. Increase your mixer to high speed and allow the buttercream to mix for 30 seconds.
Frost & Decorate
- Frost the cake. Make sure to let the cake cool completely before adding the frosting.
- Make ganache. Place 8 ounces of semi-sweet chocolate chips in a bowl to make the ganache. Heat the ½ cup of heavy cream to just below boiling (200°F/93°C) then pour it over the chocolate. Allow the mixture to set for 3 minutes, then stir until smooth.
- Decorate. Pour the ganache over the top of the cake and allow it to drip down the sides. Top with 10.5 ounces of Reese's candies and serve.
Everyone knows that cake is a standalone dessert that is perfect just how it is! Of course, no one will complain if you serve it with some ice cream! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can prepare this cake in a 9x13 baking pan, 3 6" rounds, 2 8" rounds, a 10" springform pan, or a 10" bundt pan. Make sure to adjust bake times accordingly.
- Your cake needs to cool completely before you begin frosting it (this will take a minimum of two hours). I like to pop the layers into the refrigerator before I add on my crumb coat.
- If you want a rich chocolate flavor, make sure to include espresso powder or opt for a Dutch-processed cocoa powder.
- For help with frosting your cake, take a look at my walkthrough for frosting cake!
🥡 Storing
Store your chocolate peanut butter drip cake in a sealed container on the counter for a maximum of three days.
Additionally, you can tightly wrap the layers of cake before you add the frosting and then freeze them for up to three months. When ready, let the layers thaw out overnight before frosting them.
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❓ Recipe FAQs
Of course, this is all personal preference. You can make this cake with only one layer (in a 9x13 pan) if you like. However, the presentation really gets to shine when you add more layers! For my chocolate peanut butter drip cake, I used two layers. You could also use 6-inch cake rounds for a 3-layer cake!
The key to a perfect drip on your cake is the consistency of the ganache, which is easily affected by temperature. If your ganache is pouring down the side of the cake and pooling at the bottom then your chocolate is too warm. Give it a minute to set and cool slightly before pouring it over the cake.
If the ganache is too thick and not running down the sides then the chocolate is too cold. Give it a quick burst in the microwave for about 10 seconds to warm it back up.
This chocolate peanut butter drip cake (or any frosted cake) is best stored at room temperature. The moisture in the refrigerator can make the frosting too soft and gooey. Plus, it can easily cause the colors to run.
🎂 Delicious Cake Recipes
- Peanut Butter Filled Cupcakes - Here's another chocolate and peanut butter cake combination that everyone will love!
- Chocolate Birthday Cake - This classic chocolate cake recipe is perfect for any birthday party!
- Red Velvet Cake - Red velvet cake layers are coated with homemade cream cheese frosting!
- Tres Leches Cake - This popular Mexican cake is soaked in a rich milk mixture for a unique and delicious flavor!
- Rainbow Cake - With each layer being a different color, this incredibly fun cake is perfect for kids!
- Carrot Cake - Light and delicious carrot cake is coated with homemade cream cheese buttercream frosting!
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📖 Recipe Card
Chocolate Peanut Butter Drip Cake
Ingredients
Chocolate Cake
- 2 cups all-purpose flour (spoon and leveled)
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- ½ tablespoon espresso powder (optional)
- 1 cup milk (warmed to room temperature)
- ½ cup coconut oil (or your preferred vegetable oil, or melted butter)
- 2 large eggs (beaten, at room temperature)
- 3 teaspoon vanilla extract
- 1 cup water (boiling)
Peanut Butter Buttercream Frosting
- 3 cups confectioners sugar
- 1 cup butter (softened, at room temperature)
- 1 teaspoon vanilla extract
- 2 tablespoon milk
- 1 cup peanut butter (creamy)
- 1 pinch salt
Chocolate Ganache
- 8 oz semi-sweet chocolate chips
- ½ cup heavy cream
Optional Candy
- 10.5 oz Reese's Miniature Peanut Butter Cups (unwrapped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make the Cake
- To get ready, preheat your oven to 350°F (175°C) and grease your cake pans.
- In a large bowl, whisk together your flour, sugar, cocoa powder, baking powder, baking soda, salt, and the optional espresso powder. (Using a whisk helps to remove any lumps from the cocoa powder).
- In the middle of the combined dry ingredients, make a well. Then, add your eggs, milk, oil, and vanilla to the center. Mix until well combined.
- Next, pour in your boiling water and mix until the batter is smooth. Pour it into your prepared cake pans.
- Bake the cake in the oven at 350°F (175°C) for 25-30 minutes for 8" rounds. You can check your cake by poking a toothpick into the middle of the layers and seeing if it is clean when removed.
Make the Peanut Butter Buttercream
- Using your stand mixer or an electric hand mixer, cream the butter until it is smooth, light, and creamy.
- Add in your creamy peanut butter and beat until thoroughly combined.
- Turn your mixer onto low speed and gradually add in the confectioners' sugar. Make sure to stop and scrape down the bottom and sides of your mixing bowl.
- Stir in the vanilla and pinch of salt.
- Keeping your mixer on the low speed, drizzle in the milk and allow it to become thoroughly incorporated.
- Increase your mixer to high speed and allow the buttercream to mix for 30 seconds.
Frost & Decorate
- Make sure to let the cake cool completely before adding the frosting.
- Place the semi-sweet chocolate chips in a bowl to make the ganache. Heat the cream to just below boiling (200°F/93°C) then pour over the chocolate. Allow the mixture to set for 3 minutes, then stir until smooth.
- Pour the ganache over the top of the cake and allow it to drip down the sides. Top with candies and serve.
Notes
- You can prepare this cake in a 9x13 baking pan, 3 6" rounds, 2 8" rounds, a 10" springform pan, or a 10" bundt pan. Make sure to adjust bake times accordingly.
- Your cake needs to be completely cool before you begin frosting it (this will take a minimum of 2 hours). I like to pop the layers into the refrigerator before I add on the crumb coat.
- If you want a rich chocolate flavor, make sure to include espresso powder or opt for a Dutch-processed cocoa powder.
- For help with frosting your cake, take a look at my walkthrough for frosting cake!
- To store: Store your chocolate peanut butter drip cake in a sealed container on the counter for a maximum of three days.
- To freeze: Tightly wrap the layers of cake before you add the frosting and then freeze them for up to three months. When ready, let the layers thaw out overnight before frosting them.
Atalja says
De chocoladecake was niet te zoet, waardoor de botercrème en chocolade ganache er goed bij pasten. Het was geen moeilijk recept en iedereen vond het smakelijk. Dankjewel!
"The chocolate cake was not too sweet, so the buttercream and chocolate ganache went well with it. It was not a difficult recipe and everyone liked it. Thank you!"
Angela @ BakeItWithLove.com says
Ik ben blij om te horen dat de taart in de smaak viel. Bedankt voor het delen van uw succes!
"I'm glad to hear that the cake was enjoyed. Thanks for sharing your success!"