Chocolate Peanut Butter Cake

READY IN: 1hr 3mins
Recipe by evelynathens

If you love chocolate and peanut butter, then this is the cake for you.

Top Review by LAURIE

This is an awesome cake, even if I did do a few things differently! First off I made them as cupcakes in my larger size muffin pan and filled them a little fuller so that they would rise up higher. I did not use the coffee liquid as a personal preference and because some of these were going to a bake sale. I had a tube of ready to spread vanilla cream cheese frosting to which I mixed in about 1/2 cup of creamy peanut butter. Used that to spread on the cooled cupcakes and then rolled the tops in a mixture of chopped peanuts and chopped peanut butter cups. Those that went to the bake sale were individually wrapped in fall celophane goodie bags and tied with a orange ribbon. They sold for $1.50 a piece! The rest my kids inhaled!! Great cake Evelyn!!!

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. Grease bottom and side of 2 round pans, 9 x 1 1/2 inches, with shortening; lightly flour.
  3. Mix flour, cocoa, baking soda and salt; set aside.
  4. Beat sugar, shortening, eggs and vanilla in medium bowl with electric mixer on medium speed, scraping bowl occasionally, until blended.
  5. Beat in buttermilk and coffee.
  6. Gradually beat in flour mixture, beating after each addition until smooth.
  7. Stir in peanut butter chips.
  8. Pour into pans.
  9. Bake 30- 33 mins or until toothpick inserted in center comes out clean.
  10. Cool 10 mins; remove from pans to wire rack.
  11. Cool completely.
  12. Cut each cake horizontally to make 2 layers.
  13. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Drizzle 2 TBS of the liqueur over cut side of each layer.
  14. Place 1 layer, cut side up, on serving plate.
  15. Spread with 1/4 cup of the PB Cream Cheese Frosting to within 1/4" of edge.
  16. Sprinkle with 1/4 cup chopped PB cups.
  17. Repeat with remaining layers, placing second and top layers cut side down.
  18. Frost side of cake with Chocolate Mocha Cream Cheese Icing.
  19. Press peanuts on side of cake.
  20. Top with remaining PB Cups.
  21. Store covered in refrigerator.

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