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Chocolate Peanut Butter Buttercream
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5 from 4 votes

The Ultimate Chocolate Peanut Butter Cake

Chocolate peanut butter cake layers with chocolate peanut butter buttercream.
Course: Dessert
Cuisine: Cake
Keyword: chocolate, Chocolate Cake, Chocolate Peanut Butter Cake, Peanut Butter
Servings: 20 people



  • 3 1/4 cups (373.75 g) cake flour
  • 3/4 cup (75 g) dark cocoa powder
  • 1 1/2 teaspoons (8 g) salt
  • 3/4 cup (169.5 g) unsalted butter at room temperature
  • 1 cup (240 g) smooth peanut butter
  • 1 3/4 cups (350 g) granulated sugar
  • 5 large eggs at room temperature
  • 2 cups (480 g) buttermilk at room temperature
  • 1 1/2 tablespoons (21 g) white distilled vinegar
  • 2 1/2 teaspoons (10 g) baking soda


  • 1/4 cup (60 g) heavy whipping cream
  • 8 ounces dark chocolate
  • 2 cups (452 g) unsalted butter slightly cold
  • 5 cups (625 g) powdered sugar measured then sifted
  • 1/2 cup (120 g) smooth peanut butter
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.



  • Preheat your oven to 325 degrees F. Spray three 8-inch round pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
  • In a medium bowl, whisk together flour, salt, and cocoa powder. Set aside.
  • In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter, peanut butter, and sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and mix again for another minute.
  • Add the eggs, one at a time, being sure to mix and scrape down the sides of the bowl between each addition. Once all of the eggs are added, continue to beat on medium-high speed for about two mintues, until the mixture gets lighter in color and bigger in volume.
  • With the mixer on low speed, add 1/3 of the flour mixture, followed by 1 cup of the buttermilk. Continue with another 1/3 of the flour, the second half of the buttermilk and then the remaining flour mixture. Stir until combined.
  • In a small bowl, combine the vinegar and baking soda. The mixture will bubble. Add the mixture to the cake batter and stir on low until combined. Scrape down the sides of the bowl and mix again for another 20 seconds.
  • Divide the batter evenly between the prepared pans (21 ounces in each of the 8-inch pans). Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.
    Allow to cool in pans for 15 minutes before inverting onto wire racks to cool completely.


  • Heat the cream and chocolate chips together in the microwave for about 45 to 60 seconds. Stir the mixture until the chips are melted. If the chocolate isn't melting enough, heat the mixture again for another 30 seconds. Stir until smooth. Set aside to cool. We want the ganache to be close to room temperature before adding it to the butter.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium-high until it's light and fluffy, about 2 minutes.
  • With the mixer on medium speed, gradually add the ganache mixture, scraping down the sides and bottom of the bowl as needed. Beat until silky, smooth.
  • With the mixer on low speed, gradually add the powdered sugar. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes.


  • Place the first cake layer top side up, in the center of the cake board. Evenly spread 1 cup of the buttercream over the cake layer.
  • Repeat for second cake layer.
  • Place the final cake layer, top side down, on the second layer of filling.
  • Apply a thin layer of buttercream around the cake. Freeze the cake for 15 minutes to set the crumb coat.
  • Once the crumb coat is set, continue frosting the cake with the remaining buttercream.