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Chocolate Peanut Butter Cup Cake
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5 from 3 votes

Chocolate Peanut Butter Cup Cake

Layers of chocolate and peanut butter make this Chocolate Peanut Butter Cup Cake a seriously tasty indulgent cake, perfect for any occasion!
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 651kcal


  • 2 cups flour
  • 2 cups sugar
  • 1 cup Dutch process cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup vegetable or canola oil
  • 1 1/2 tsp vanilla
  • 1 cup boiling water


  • 2 cups butter
  • 1 16 oz container creamy peanut butter
  • 2 tsp vanilla
  • 6-7 cups powdered sugar
  • Heavy cream if desired
  • Peanut butter cups
  • Chocolate sprinkles


  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream


  • Preheat oven to 300.
  • In large bowl whisk together your dry ingredients until combined.
  • Add in your eggs, buttermilk, oil, vanilla and water and stir until combined well.
  • Line 3 8" baking pans with parchment paper and spray with non-stick cooking spray.
  • Pour cake batter evenly among the 3 pans.
  • Bake for about 30 minutes or until center us set and toothpick comes out clean.
  • Remove from oven and let cool in pans for about 5 minutes before turning out onto cooking racks to cool completely.
  • To make your frosting in large bowl with stand or hand mixer mix together your butter and peanut butter until smooth.
  • Add in your vanilla and mix until blended.
  • Add in your powdered sugar one cup at a time until you reach your desired consistency.
  • Add in heavy cream if it gets to thick.
  • To assemble place one of your cake layers on a cake stand or turn table and cover with about 3/4 cup of your frosting. Repeat layers.
  • Spread a fine layer of frosting on the outside of the cake to create a crumb coat and refrigerate for about 15-20 minutes to set.
  • Remove from refrigerator and finish frosting top and outside of cake, reserving about 1 cup of frosting for the top.
  • Place back in refrigerator while making your ganache.
  • To make ganache place your chocolate chips in a heat safe bowl.
  • Heat your whipping cream on stove or in microwave until simmering.
  • Pour over your chocolate chips and cover and let sit for about 5 minutes.
  • Remove cover and whisk together until smooth, let sit to come to room temp.
  • Once room temp remove your cake from the refrigerator and start spooning or piping drops of ganache down the side, the cooled cake will help the ganache set up fast.
  • Keep going all around the cake.
  • Then spoon the ganache in center of the cake and spread to the sides with an offset spatula.
  • Let set up for about 10 minutes.
  • Pipe remains frosting in swirls around the top of your cake and place peanut butter cups on swirls and sprinkle with chocolate sprinkles if desired.


Calories: 651kcal | Carbohydrates: 90g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 94mg | Sodium: 536mg | Potassium: 187mg | Fiber: 3g | Sugar: 73g | Vitamin A: 875IU | Calcium: 46mg | Iron: 2.1mg