Peanut Butter Chocolate Cake Recipe

Yvonne Ruperti

If you love Drake's Funny Bones, you'll go peanuts over this super rich layer cake.

Recipe Facts

Active: 45 mins
Total: 3 hrs
Serves: 12 to 16 servings

Rate & Comment


For the Cake:

  • 2 ounces bittersweet chocolate, finely chopped

  • 3/4 cup hot coffee

  • 1 1/2 cups (10 1/2 ouncesgranulated sugar

  • 3/4 cup buttermilk

  • 1 large egg

  • 1 egg yolk

  • 7 tablespoons vegetable oil

  • 1/2 teaspoon salt

  • 1 1/2 teaspoons vanilla extract

  • 1 1/4 cups (6 1/4 ounces) all-purpose flour

  • 3/4 cup (2 1/4 ouncescocoa

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon baking powder

For the Peanut Butter Mousse:

  • 8 ounces cream cheese

  • 3/4 cup (3 ouncesconfectioners' sugar

  • 1 cup creamy peanut butter

  • 2 teaspoons vanilla extract

  • Pinch salt

  • 1 cup heavy cream

For the Peanut Butter Ganache:

  • 12 ounces bittersweet chocolate, finely chopped

  • 1 cup plus 2 tablespoons heavy cream

  • 2 tablespoons creamy peanut butter


  1. For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment paper.

  2. In medium bowl, stir chocolate into coffee and set aside. In large bowl, whisk sugar, buttermilk, egg, yolk, oil, salt, and vanilla until combined. In small bowl, whisk flour, cocoa, baking soda, and baking powder until combined. Whisk the dry ingredients into the wet until combined. Whisk in the coffee mixture until smooth.

  3. Pour 1/3 batter in one pan and the remaining 2/3 in the other pan. Bake until just firm, about 20 to 25 minutes, respectively. Let cake cool in pans for 15 minutes, then invert cakes onto wire rack to cool completely before assembling cake.

  4. For the Peanut Butter Mousse: In a stand mixer fitted with a paddle attachment, beat cream cheese with sugar, peanut butter, vanilla, and salt on medium speed until creamy and light, about 5 minutes. Transfer to large bowl. Switch to whip attachment and beat cream on high speed to stiff but not dry peaks. Fold cream into peanut butter mixture. Keep chilled until ready to use.

  5. Slice the larger of the two cakes into two layers. Place on serving plate and stack cake layers with peanut butter mousse. Keep chilled until ganache is ready to use.

  6. For the Peanut Butter Ganache: Using the microwave or in a bowl set over a pan of simmering water, heat the chocolate and cream until melted and smooth. Gently whisk in peanut butter. Chill until just firm enough to frost, about 30 minutes. Frost cake and serve.

Special equipment

Two 9-inch cake pans, mixer

This Recipe Appears In

Nutrition Facts (per serving)
643 Calories
46g Fat
49g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 643
% Daily Value*
Total Fat 46g 58%
Saturated Fat 21g 103%
Cholesterol 85mg 28%
Sodium 326mg 14%
Total Carbohydrate 49g 18%
Dietary Fiber 6g 22%
Total Sugars 27g
Protein 13g
Vitamin C 0mg 2%
Calcium 98mg 8%
Iron 7mg 38%
Potassium 408mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)