The Ultimate Chocolate Peanut Butter Party Cake!

Get ready for a cake so indulgent, so fudgy, and so peanut buttery that you'll want to dive in headfirst! This Chocolate Cake with Peanut Butter Frosting is a party in every bite, with rich, moist layers and a frosting so good you might just eat it straight from the bowl (no judgment here!).

How to Make This Chocolate-Peanut Butter Dream

This cake is a breeze to whip up—no fancy equipment needed, just a couple of mixing bowls and a little bit of magic. Here’s the game plan:

1. Dry Ingredients First! Whisk together the flour, cocoa powder, baking soda, and salt in one bowl.

2. The Wet Crew! In another bowl, mix oil, sugar, and eggs until smooth and dreamy. Stir in sour cream, milk, and vanilla for that extra oomph.

3. Mix It Up! Add half of the dry ingredients to the wet ingredients, then pour in half of the hot coffee or water (trust us, coffee makes it even more chocolatey!). Stir, repeat, and mix until silky smooth.

4. Batter Alert! It’s going to be thin—don’t panic! That’s what makes this cake so ridiculously moist.

5. Bake Time! Pour into 6-inch cake pans and bake at 350°F for about 25–30 minutes, or until a toothpick comes out clean. Cool completely before frosting (we know, it’s hard to wait!).

Why This Cake is the GOAT

• Moist & Fudgy Goodness: Thanks to oil, sour cream, and Dutch-processed cocoa powder.

• Frosting Fit for a Spoon! Peanut butter frosting so rich and creamy, you’ll want to slather it on everything.

• Chocolate-Peanut Butter Drip = Game Changer A gooey, irresistible drizzle that takes this cake to legendary status.

What You’ll Need for This Showstopper

Beyond the usual pantry staples, here are the MVPs:

• Eggs – Because cake science!

• Sour Cream – Secret weapon for moisture and richness.

• Dutch-Processed Cocoa Powder – Deep, bold chocolate flavor.

• Hot Water or Coffee – Brings out the best in chocolate.

• Creamy Peanut Butter – The frosting superstar!

• Corn Syrup & Dark Chocolate – For that epic drip effect.

Tools of the Trade

• 6-inch Cake Pans (at least 2 inches tall)

• Large Mixing Bowl

• Whisk & Rubber Spatula

• Hand or Stand Mixer (for the frosting)

• Rotating Cake Stand (optional, but makes life easier!)

• Offset Spatula & Piping Bag (for pro-level decorating!)

Pro Tips for Cake Success

• No sour cream? Swap it for equal parts buttermilk.

• Want to skip coffee? Just use plain hot water.

• Choose the right peanut butter! No-stir, creamy brands (like Jif or Skippy) work best.

• Freeze for later! Wrap cake layers well and store for up to 3 months.

FAQs – Because We Know You’re Curious!

Q: Can I use natural cocoa powder instead of Dutch-processed?
A: Nope! They react differently in baking—stick with Dutch-processed for best results.

Q: Can I bake this in different pan sizes?
A: Yes! Two 8-inch or 9-inch pans work too, just adjust baking time.

Q: How do I store leftovers?
A: Keep at room temp for a day, then refrigerate for up to 3 days. Let slices warm up before serving for max deliciousness!

Time to Dig In!

Cut yourself a big slice (or two!) and enjoy the chocolate-peanut butter magic. Perfect for birthdays, celebrations, or just a random Tuesday treat—because why not?!