Rich, decadent, dark chocolate cake layers with whipped peanut butter frosting make this cake hands-down the best chocolate peanut butter cake you’ll ever have! That’s a promise.
I love getting creative with my cake flavors and texture combinations, but there’s something about the classics that never get old. I shared a lot of classic cake flavors when I first started my blog a couple years ago. I’ve been meaning to revisit them ever since. I finally had a chance to work on several of them this past month and can’t wait to reintroduce you to many of them.
The World’s Best Flavor Combination
First on my list is my favorite flavor combination: chocolate and peanut butter. I never get tired of this combo, in any dessert. It always works! I especially love this pairing in cake form. Bittersweet, rich dark chocolate cake, paired with a sweet and salty, whipped peanut butter frosting is like heaven on earth. Neither element over powers the other. They compliment each other so well.
Chocolate Cake
The chocolate cake is my High Altitude Friendly Chocolate Cake. It’s a cake I worked on perfecting for several months after moving to Utah and having the original recipe fail on me over and over. The recipe is pretty much fool proof at this point. And don’t worry if you’re in lower altitude or higher altitude. I’ve got you covered.
Altitude Changes
If you’re at low altitude, you won’t need to change a thing about this recipe. I’ve made it several times in Southern California and haven’t run into any baking issues. If you’re at higher altitude than Northern Utah, there’s a couple steps you can take to make sure you’re chocolate cake doesn’t sink.
- For every cup of all-purpose called for in the recipe, add an extra tablespoon of flour (in addition to what I already have added).
- For every cup of sugar called for in the recipe, remove a tablespoon of sugar (sugar tends to weigh cakes down at high altitude).
- Make sure your baking powder and baking soda are fresh (don’t use them if they’re over 6 months old).
- Don’t over mix the batter! You only need to mix the batter on low speed, just until the dry ingredients are incorporated.
Whipped Peanut Butter Frosting
For the frosting, you’ll want to make sure the heavy whipping cream is chilled before you start to beat it. It also helps the whipping cream to thicken quickly if you freeze your mixing bowl for about 15 to 20 minutes before you start beating. I also suggest using smooth peanut butter. And if we’re getting really specific, I also suggest using Skippy Peanut Butter – for no other reason than it’s my favorite!
Decorating Tips
As you start to decorate this chocolate peanut butter cake, there’s a couple things to remember:
- You’ll want to level the cake layers, if needed, to ensure your cake stacks evenly.
- Chill the cake layers for at least an hour in the freezer before frosting. Working with chilled cakes will make frosting the cake much easier – you’re less likely to get crumbs in your frosting.
- Make sure to do a crumb coat before you frost the entire cake. The chocolate crumbs are moist and easily get stuck in the frosting if you don’t do a crumb coat. Remember, the crumb coat is just a thin layer of frosting that you freeze for 10 to 15 minutes to set. This will lock in the crumbs so your final coat of frosting is crumb-free.
Ok! I think you’re all set to go. Hope you enjoy this cake as much as I do!
Courtney!!! Thank you, thank you!! I made this cake for my son’s birthday and it got nothing but praise!! It was SO DELICIOUS!! And the frosting!! Girl I could eat it and only it the rest of my life! You’re amazing, thank you for sharing your talents!! Can’t wait for more celebrations so I can try more of your cakes!!
I’m so glad you liked it!!!
I also really liked this cake. My sister made it for my birthday and it has the best peanut butter frosting I’ve ever had. Its so moist and fluffy, I’ve never had any cake this good!
Oh I’m so happy to hear that!
Are there any issues frosting this cake a day early? I’ve never made a frosting with whipped cream folded in and wanted to make sure it could sit at room temp for a day.
You could make it a day ahead but refrigerate (completely covered in an airtight container) but don’t leave it at room temperature
Your cakes are the fluffiest, moistest, most delicious cakes I’ve ever had. This cake is one on my favorites! Your peanut butter frosting is so smooth and soft, some of the best icing I’ve ever had in my life!
It’s one of my favorites too. Thanks for your sweet words!
I really like your cakes, they are the fluffiest and moistest cakes I’ve ever had. Also your peanut butter frosting is to die for!
Thank you!!! I’m so thrilled to hear that!!!
Can I use this recipe in a 8 by 3 inch deep cake pan?
Love your cakes!!!
Gemma
Yes you can.
Wait, sorry, just reread this – no, I wouldn’t put it all in one pan. You need three 8-inch pans. height of them won’t matter.
Hi there!! I have been eyeing your cakes for ever and am finally ready to take the plunge!! In this recipe, it calls for large or extra large? Have you made it with both? I just worry about the extra liquid in the extra large vs large and wonder which I should go with or if it truly hasn’t made a difference in the results!
Thank you for sharing so many fun and delicious recipes!
You can use either extra large or large – nothing smaller though or you’d need to add an extra egg all together
I saw you on Studio 5 talking about making a homemade cake, I have never had luck with scratch cakes. My son’s birthday is tomorrow I decided to try your recipe out. The cakes are made and in the freezer. I am going frost and finish it tomorrow. But holy cow, just the little slivers I cut off to even out the cakes were amazing! Thank you for sharing!!!
Yay! I hoped you loved it!
My cakes ended up really thin and dense, even though I’m at the same altitude as you are. Hopefully it turns out okay when it’s all frosted up. :/
That can happen from over mixing the batter or not having fresh baking powder.
Hi! Would I be able to bake this cake using 9 inch pans? I’d still like to do the three layers and I figured I would have to lower that baking time, but I wanted to make sure it was doable! Thank you!
Yes absolutely – divide the batter equally and bake at 325 for about 15-20 minutes longer.
Hi,
Just wanted to leave this note here for anyone making it in the future: I switched this to a 6 inch cake and my plan was to do 4 layers – This was my first time doing a 6 inch cake, so I wasn’t sure how much typically goes into a 6 inch cake pan so I googled it to make sure I was in the right ball park. Several places recommended to put 2 cups of batter in a 6 inch pan. For this cake, don’t do that 🙂 This recipe makes about 6 cups batter, so split that by 4 and put 1.5 cups of batter in each pan if doing 4 6 inch cake laters. I had 3 very thick cakes. Had to bake the three cakes longer than the 18 minutes.
Also, I had a difficult time doing the frosting technique shown above with the square design scraper. Any tips?
I always recommend using 4 6-inch pans or 3 8-inch pans for my cakes and then use a scale to measure out batter between the pans equally. Every cake recipe is going to be a little different. The scrapers I use are my brand from shop.cakebycourtney.com. they’re a little taller and light weight so really easy to use.