• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Dinners
    • Breakfast
    • Side Dishes
    • Desserts
  • Game Day Appetizers
  • Valentine's Day
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Dinners
    • Breakfast
    • Side Dishes
    • Desserts
  • Game Day Appetizers
  • Valentine's Day
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Dinners
      • Breakfast
      • Side Dishes
      • Desserts
    • Game Day Appetizers
    • Valentine's Day
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Cake Recipes

    Angela @ BakeItWithLove.com · Leave a Comment

    Chocolate Peanut Butter Drip Cake

    Jump to Recipe
    Pin image with text of chocolate peanut butter drip cake.

    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!

    Square image of a slice of chocolate peanut butter drip cake.
    This rich and indulgent chocolate peanut butter drip cake is perfect for any celebration!
    Jump to:
    • Easy Chocolate Peanut Butter Cake Recipe
    • 🥘 Chocolate Peanut Butter Drip Cake Ingredients
    • 🔪 How To Make A Chocolate Peanut Butter Drip Cake
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing
    • ❓ FAQ
    • 🎂 Delicious Cake Recipes
    • 📋 Recipe

    🥘 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

    1. Preheat. To get ready, preheat the oven to 350°F (175°C) and grease your cake pans.
    2. 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).
    3. 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.
    4. 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.
    5. 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

    1. Cream butter. Using your stand mixer or an electric hand mixer, cream 1 cup of butter til it is smooth, light, and creamy.
    2. Mix in peanut butter. Add in 1 cup of creamy peanut butter and beat it until thoroughly combined.
    3. 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.
    4. Stir. Stir in 1 teaspoon of vanilla and a pinch of salt.
    5. Drizzle in milk. Keeping your mixer on low speed, drizzle in 2 tablespoons of milk and allow it to become thoroughly incorporated.
    6. Beat. Increase your mixer to high speed and allow the buttercream to mix for 30 seconds.

    Frost & Decorate

    1. Frost the cake. Make sure to let the cake cool completely before adding the frosting.
    2. 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.
    3. 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!

    Overhead wide image of chocolate peanut butter drip cake.

    💭 Angela's 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!
    Horizontal image of chocolate peanut butter drip 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.

    >>>>See all of my recipes HERE<<<<

    Wide image of chocolate peanut butter drip cake.

    ❓ FAQ

    How Many Layers Should A Drip Cake Be?

    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!

    Why Is My Chocolate Drip Not Working?

    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.

    Can Drip Cake Be Refrigerated?

    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.

    Tall image of a slice of chocolate peanut butter drip cake.

    🎂 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!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Square image of a slice of chocolate peanut butter drip cake.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 1 review

    Chocolate Peanut Butter Drip Cake

    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!
    Author | Angela
    Servings: 24 servings
    Calories: 423kcal
    Prep 15 minutes
    Cooking 30 minutes
    Cooling Time 2 hours
    Total Time 2 hours 45 minutes
    Pin Recipe Share on Facebook

    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)

    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).
      2 cups all-purpose flour, 2 cups sugar, ¾ cup unsweetened cocoa powder, 2 teaspoon baking powder, 1 ½ teaspoon baking soda, 1 teaspoon salt, ½ tablespoon espresso 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.
      1 cup milk, ½ cup coconut oil, 2 large eggs, 3 teaspoon vanilla extract
    • Next, pour in your boiling water and mix until the batter is smooth. Pour it into your prepared cake pans.
      1 cup water
    • 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.
      1 cup butter
    • Add in your creamy peanut butter and beat until thoroughly combined.
      1 cup peanut butter
    • 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.
      3 cups confectioners sugar
    • Stir in the vanilla and pinch of salt.
      1 teaspoon vanilla extract, 1 pinch salt
    • Keeping your mixer on the low speed, drizzle in the milk and allow it to become thoroughly incorporated.
      2 tablespoon milk
    • 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.

    Equipment You May Need

    Measuring Cups
    Mixing Bowl
    8-inch round cake pan

    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.

    Nutrition

    Calories: 423kcal (21%) | Carbohydrates: 49g (16%) | Protein: 6g (12%) | Fat: 24g (37%) | Saturated Fat: 13g (81%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 43mg (14%) | Sodium: 289mg (13%) | Potassium: 235mg (7%) | Fiber: 3g (13%) | Sugar: 37g (41%) | Vitamin A: 355IU (7%) | Vitamin C: 0.03mg | Calcium: 53mg (5%) | Iron: 2mg (11%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    8 inch chocolate cake, 9 inch chocolate cake, best chocolate birthday cake, best chocolate cake recipe, chocolate cake recipe, chocolate peanut butter cake ingredients, chocolate peanut butter drip cake, how to make a drip cake with chocolate ganache, Peanut Butter Buttercream Frosting
    Course Birthday Cakes, Cake Recipes, Chocolate
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Meal Prep Butter Chicken
    Meal Prep Sweet & Sour Chicken »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print

    Reader Interactions

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Game Day Appetizers

    • Southern Corn Fritters
    • Boneless Chicken Wings
    • Buffalo Shrimp
    • Mild Buffalo Sauce
    • Traditional Easter Dinner Menu
    • Salad Recipes
    • Winter Potluck Recipes
    • Dill Pickle Dip

    Valentine's Day

    • Red Velvet Valentine's Day Treats
    • Red Velvet Blossoms
    • Red Velvet Crinkle Cookies
    • Heart Shaped Dessert Ideas For Valentine's Day
    • Strawberry Dump Cake
    • Valentine's Day Desserts
    • Chocolate Valentine's Day Desserts
    • Family Dinner Ideas For Valentine's Day
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    CroatianCzechDanishDutchEnglishFrenchGermanItalianJapaneseMalayPortugueseRussianSwedishTurkish

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2022 Bake It With Love