Peanut Butter Cup Cake

Peanut Butter Cup Cake

If you’re anything like me, you will just have to look at the picture of this cake and you immediately want to make it. Although I didn’t use the same recipe, the original idea for this cake came from A Farm Girl’s Dabbles (a truly wonderful blog). As soon as I saw it, I knew I needed to make it. I’ve had this cake saved on my Pinterest board just waiting for the right time to attempt it. This is not a cake I want to make for no reason. Can you imagine if I had this sitting around the house with just Mike and me home to eat it? Bad, bad idea.  But finally, a friend’s birthday gave me just the excuse I needed.

This  cake turned out even better than I’d hoped. It consists of creamy peanut butter icing sandwiched between moist chocolate cake and topped with chocolate ganache and chopped up peanut butter cups. Seriously, there is no way this cake is not going to be good! I used my favorite chocolate cake recipe to make this peanut butter cup cake, so I had no doubt I would love the end result. The beauty of this cake, however, is in its visual appeal. I love how it really does remind you of a peanut butter cup! And I have to point out that this takes absolutely zero cake decorating ability, a key point when you’re me and your best decorated cake looks like a child could have done it. For this cake however, just spoon the ganache on top, letting it drip down over the sides (a happy accident), sprinkle crumbled candy on top and that’s it! It looks incredibly impressive and really there’s no need to share just how easy it was to make. 🙂

Peanut Butter Cup Cake

Peanut Butter Cup Cake

This recipe consists of a chocolate cake with a creamy peanut butter icing in between the layers, like a peanut butter cup! It is topped with a chocolate ganache and sprinkled with chopped peanut butter cups. Truly decadent and amazing.


1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup Dark Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

Creamy Peanut Butter Icing:
1-1/2 c. creamy peanut butter
8 T. unsalted butter, at room temperature
1/4 tsp. kosher salt
1/2 c. heavy whipping cream
1-1/2 tsp. vanilla
2-1/4 c. powdered sugar

6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

chopped peanut butter cups, for the top of the cake


For the cake:
Preheat oven to 350 F. Prepare 2 x 9″ cake pans with butter and flour or parchment paper. Sift the dry ingredients into the bowl of electric mixer. Add the remaning ingredients to the bowl. With paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer). The batter will be liquidy. Pour into prepared pans.

Bake for 20 minutes, then rotate the pans in the oven. Bake 15 minutes longer or until a toothpick comes out clean – approximately 35 minutes total. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

For the Peanut Butter Icing:
Place the peanut butter, butter, and salt in the bowl of a stand mixer. Beat on medium speed until thoroughly combined. Mix in the remaining ingredients. Turn the speed up to high and beat for 2 to 3 more minutes, until frosting is light and fluffy. Feel free to adjust the amount of cream and powdered sugar to get the texture you want.

For the Ganache:
Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter in a saucepan until just boiling, then pour over the chocolate. Let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

To assemble the cake:
Turn one of the cooled cake layers upside down on a cake board or serving platter. Spread the peanut butter icing on the cake and place the other cake layer right side up on top of the icing. Smooth out the sides. Spoon the cooled ganache on top of the cake and let it drip down the sides. Sprinkle with chopped peanut butter cups.

Inspired by A Farm Girl's Dabbles. Recipes from here, here, and here

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  1. Wow. Definitely looks impressive. It’s the cake version of my favorite candy: Reeses!

  2. You are right, I do immediately want to make that!

  3. oh wow- your friend is lucky to have you around for her birthday! 🙂

  4. Loll. 🙂 I’m really pleased to see the image of Peanut Butter Cup Cake. It is really full of taste. Definitely I will try it today. Thanks for this allocation. 🙂

  5. I think I am going to do something like this for my daughter’s birthday in April – she adores peanut butter cups!

  6. @Simply life – I sure am lucky to be friends with Megan!! Not only did I get this scrumptious cake for a party at work. She also provided awesome cupcakes for a surprise party my husband planned!!

  7. you are completely correct: I saw this picture and immediately want to make it. looks so decadent and delicious.

  8. My 1200 calorie, Dr induced diet really dislikes you right now. Just sayin’ 🙂

  9. Yum! That looks and sounds absolutely fabulous!

  10. Pardon me while I whipe the drool from my chin…

  11. Wow, this is to die for. Looks AMAZING, Megan!!

  12. Oh my goodness, this cake looks amazing! I want it for my birthday!

  13. This looks amazing! Nothing is more worth the calories than peanut butter and chocolate!!!! Thanks, Megan!

  14. Megan,
    Thank you so much for this recipe! I made it yesterday for my Sister-in-law’s Birthday and we all loved it! (Even my brother-in-law who doesn’t like peanut butter as a dessert!) Thank you!!!
    Beth and family.

  15. Hi Megan,
    This looks fantastic, peanut butter cups are so hard to find here in Scotland though 🙁 A lot of people here haven’t discovered Reeses. This is definitely at the top of the baking list next time I do get them! Thanks for sharing.

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  17. Hi,
    I have a question— I want to make this cake for a friends birthday this weekend but it is up at a cottage. We will be having the cake Saturday. Do you think it would be okay if I put the cake together Friday morning and last until Saturday evening?

    Thank you

    • Yes it should be fine! You might want to keep it refrigerated with the ganache on top, but it will stay moist and fresh for a few days. I hope you like it! 🙂

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  19. Dumb question, but is the Heavy Whipping Cream in the icing and the Heavy Cream in the ganache the same ingredient? Or are those two different things?

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  21. Hi! Can you tell me how many serving this makes? I’m having a birthday for around 50 people and want to make sure there is enough cake for everyone! Would you suggest making two cakes? or doing one big one? any advice is appreciated 🙂


    • The recipe makes a 9-inch layer cake (like you see in the picture). For fifty people, I would definitely do more than one, or maybe adjust it to make a sheet cake?

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