Chocolate Peanut Butter Cake

How to Make Chocolate Peanut Butter Cake

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 180°C / 355°F and line two 20 cm round tins. Sift the flour, cocoa and baking powder together.

   Mark done

2. Beat the 150 g butter and caster sugar for 4 minutes until pale. Beat in the eggs one at a time.

   Mark done Start 4 min timer

3. Fold in the dry mixture and the 240 ml milk in two additions. Divide between the tins and bake for 30 minutes. Cool completely.

   Mark done Start 30 min timer

4. Beat the 100 g butter and peanut butter with the icing sugar and 3 tbsp milk until pale and fluffy.

   Mark done

5. Sandwich the layers with a third of the buttercream and spread the rest over the top and sides.

   Mark done

Tips for Making Chocolate Peanut Butter Cake

• Sift the cocoa.
• Divide the batter evenly.
• If your oven runs hot, check at 24 minutes.
• Chill the iced cake for 20 minutes before slicing.

Serving Suggestions

• Cold milk
• Hot coffee
• Vanilla ice cream
• Salted peanuts

Storing & Reheating Chocolate Peanut Butter Cake

Keeps in the fridge for 4 days. Bring to room temperature before serving.

Questions About Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.