This Peanut Butter Chocolate Cake is pure decadence! Rich chocolatey layers and a silky peanut butter frosting. |
4.67 from 15 votes

Peanut Butter Chocolate Cake

This Peanut Butter Chocolate Cake is pure decadence! Rich chocolatey layers and a silky peanut butter frosting.
Course Dessert
Cuisine Cake
Keyword Peanut Butter Chocolate Cake
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 12
Calories 578kcal
Author Olivia


Peanut Butter Chocolate Cake:

Peanut Butter Swiss Meringue Buttercream:



  • Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
  • Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  • In a medium bowl whisk all wet ingredients (pour water in slowly as not to cook the eggs if very hot).
  • Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  • Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  • Bake until a cake tester comes out mostly clean. A total of 35-40mins.
  • Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Peanut Butter Swiss Meringue Buttercream:

  • Place egg whites and dark brown sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
  • Add powdered peanut butter & vanilla and whip until smooth.


  • Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup buttercream. Repeat with remaining layers. Frost and smooth the outside with a thin crumb coat (thicker on the very top). Chill for 20mins.
  • Do a decorative rope border on top using a 1M tip if desired.***


* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
*** This recipe makes enough frosting to fully frost the cake if desired.


Calories: 578kcal | Carbohydrates: 73g | Protein: 8g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 93mg | Sodium: 462mg | Potassium: 242mg | Fiber: 3g | Sugar: 56g | Vitamin A: 805IU | Calcium: 87mg | Iron: 1.9mg