Chocolate and peanut butter aka the world’s great combination comes together in a delectable and moist classic chocolate peanut butter cake. Perfect for any choco pb lovers celebration!

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Can you name a better combination than chocolate and peanut butter? It’s hard to think of another flavor pairing that even comes close!

I made this cake for my boyfriend’s birthday, but because our birthdays are only 6 days apart, it’s really a cake for me too! 

Two fluffy and chocolatey layers of cake with a creamy and smooth peanut butter frosting…. THIS CAKE IS TO DIE FOR!

What Ingredients are Needed for Classic Chocolate Peanut Butter Cake?

Sugar: Granulated white sugar.

Flour: Regular all-purpose flour.

Cocoa Powder: I used unsweetened cocoa powder. Premium dutch cocoa powder would work as well.

Baking Powder & Baking Soda: We want this cake to rise and be super fluffy so the combo of both of these really helps to achieve this.

Salt

Eggs

Milk: Regular whole milk works best and helps the cake stay extra moist. Swapping for a lighter milk or a non-dairy alternative may affect the moist factor of your cake.

Oil: I used canola but you can swap for coconut or vegetable.

Vanilla Extract: To enhance the flavors.

Hot Black Coffee: To enhance the chocolate flavor.

Butter: Unsalted and room temperature butter for the frosting!

Peanut Butter: Opt for creamy peanut butter. Don’t try to swap for natural peanut butter where the oils are separated - that’s not going to work here.

Powdered Sugar: Sweetens up the frosting.

Kitchen Tools Needed for this Recipe

• Stand mixer or electric hand mixer
• Mixing bowls
• Spatula 
• 9x9 round baking pans
• Wire cooling racks
• Measuring cups 

Hungry for More Dessert? 

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Preheat the oven to 350° F and grease two 9x9 round cake pans with cooking oil.

Beat together the eggs, milk, oil, yogurt, and vanilla on medium speed.

Mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt.

Slowly incorporate the dry ingredients to the wet ingredients on low speed.

Stir in the hot coffee with a spatula until just combined.

Pour batter into the prepared pans and bake for 25-30 minutes.

Remove cakes from the oven and let them cool for a few minutes before removing from the pan.

Set on wire cooling racks to completely cool before frosting. 

While the cakes are cooling, make the peanut butter frosting.

Combine butter and peanut butter and beat with mixer until creamy and well combined.

Add in the vanilla and milk on low speed. 

Gradually add in the powdered sugar until completely combined, scraping down the sides as you go.

Spread onto completely cooled cake and enjoy!