Pumpkin Patch Chocolate Peanut Butter Cake.
This Pumpkin Patch Chocolate Peanut Butter Cake is the perfect cake for all your fall parties, game-day tailgating, Halloween, and everything in between. It’s seriously the BEST chocolate peanut butter cake. Three soft, perfectly sweet, super moist, and extra chocolatey cake layers. Each generously frosted with the most delicious creamy peanut butter frosting. Then finished with a light, whipped chocolate frosting to really seal the deal. Decorate with mini peanut butter pumpkins and you’ll have a deliciously festive chocolate peanut butter cake that beats out any others!
Well, would you look at that? It’s Friday, it’s almost October, and I have chocolate peanut butter cake to share.
And it’s kind of festive too.
Because when it’s fall, I can’t help but make everything with a pumpkin twist. Today there are no pumpkin flavors, only cute little mini peanut butter and chocolate pumpkins. And plenty of chocolate peanut butter cake too.
Here’s the story. It’s quick and it’s simple. This is the very cake that I made for my brother’s wedding two weeks ago. It was THE cake that everyone LOVED. I mean, once the cake was sliced it seemed like only five seconds later it had all been devoured. This cake was hands down the crowd favorite of the night. I was never planning to share this recipe…because really, did I need yet another chocolate peanut butter creation here on HBH? I have so many already…
BUT after sharing the photo of the cake on Instagram I received hundreds of messages asking for the recipe. That’s when I decided I’d better share this wonderfully delicious cake with you all.
So here it is. My go-to chocolate peanut butter cake…with a slight fall twist, chocolate peanut butter pumpkins!
This cake is…
…incredibly easy to make.
…has 3 delicious, super moist chocolate layers.
…is celebrated with 2 thick layers of creamy peanut butter frosting.
…finished with a generous coating of “whipped” chocolate frosting.
…simply decorated with leftover cake crumbles and peanut butter pumpkins.
…super chocolatey, so moist, decadent, and DELICIOUS.
And every last bite is roll your eyes back GOOD!
To make this chocolate peanut butter cake
First, bake three chocolate cake layers. I used my all-time favorite chocolate cake as a base. This cake has been my go-to cake base for years and years and years (well, I’m probably not that old). It’s simply the best and never fails me. The secret here is to use oil instead of butter (shocking, but promise, it’s better). I also use coffee to bring out the flavors of the chocolate.
It’s made in just one bowl and is truly the easiest chocolate cake…and the best.
Second, make the frostings. Start with the peanut butter. It’s literally just peanut butter, butter, powdered sugar, and vanilla. Simple and perfect.
The chocolate is more of a “whipped” chocolate frosting. It’s super light and airy. The key here is to whip the frosting for a minute or two to really incorporate some air.
Once the cake layers have cooled, layer them with the peanut butter frosting and then frost the outside of the cake with the chocolate frosting. Easy, right? Now, you can stop here…or embrace fall and create a Pumpkin Patch Cake.
For the pumpkin patch “look”
To create the look of “dirt” in your “pumpkin patch”, simply take a serrated bread knife and slice off the top rounded portion of each cake layer. If you’d prefer not to have an extra step – skip.
The mini pumpkins can be made by forming additional peanut butter frosting into balls. Then just use cinnamon sticks and melted chocolate to create the “stem”. Make the pumpkins sparkle by adding cinnamon sugar, then chill until firm. And now you have mini peanut butter pumpkins!
To decorate…
If using, sprinkle the cake crumbles over top of the cake and add the pumpkins.
Then say hello to the cutest pumpkin patch chocolate peanut butter cake.
Nothing too fancy, but all things incredibly delicious.
This is without a doubt one of my family’s all-time favorite cakes. It’s going to be perfect for any upcoming fall parties or game day gatherings. And YES, you must make this for Halloween…it’s got all the spooky, haunted Halloween vibes. I LOVE it!
Here’s a suggestion. Spend your Saturday baking this cake and having fun decorating it. Perfect it to just how you want it to look for Halloween. Then, when the ominous day comes, you’ll be extra prepared…nothing wrong with that!
If you make this pumpkin patch chocolate peanut butter cake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Pumpkin Patch Chocolate Peanut Butter Cake.
3 soft, perfectly sweet, super moist, and extra chocolatey cake layers. Each generously frosted with delicious creamy peanut butter frosting. Then finished with a light, whipped chocolate frosting to really seal the deal!
Ingredients
- 3 large eggs, at room temperature
- 1 cup + 2 tablespoons buttermilk, at room temperature
- 1/4 cup + 2 tablespoons plain greek yogurt
- 3/4 cup canola oil
- 1 tablespoon vanilla extract
- 2 1/4 cup all-purpose flour
- 2 1/4 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 2 1/4 teaspoons baking soda
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoon kosher salt
- 1 cup + 2 tablespoons hot black coffee
Peanut Butter Frosting
- 1 1/2 cups creamy peanut butter
- 1 stick (1/2 cup) salted butter, at room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
Chocolate Frosting
- 2 sticks (1 cup) salted butter, at room temperature
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream, at room temperature
Instructions
-
1. Preheat oven to 350 degrees F. Grease 3 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the eggs, buttermilk, yogurt, canola oil, and vanilla until smooth. Add the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Mix until combined and smooth. Slowly stream in the hot coffee, mixing until combined. The batter should be pourable, but not super thin.
3. Pour the batter among the cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool 5 minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling. To create the look of "dirt" look in your "pumpkin patch", simply take a serrated bread knife and slice off the top rounded portion of each cake layer. If you'd prefer not to have an extra step - skip.
4. To make the peanut butter frosting. Add the peanut butter, butter, powdered sugar, and vanilla to the bowl of a stand mixer. Beat until light and fluffy.
5. To make the chocolate frosting. Add the butter, powdered sugar, cocoa powder, and vanilla to the bowl of a stand mixer. Beat until light and fluffy. Add the heavy cream and whip the frosting for 1-2 minutes, until light and fluffy.
6. To assemble, place one cake layer on a serving plate or cake stand. Spread half the peanut butter frosting over the cake. Add the 2nd cake layer and spread with the remaining peanut butter frosting. Add the final cake layer and frost the outside of the cake with the chocolate frosting. Decorate as desired with cake crumbs and mini peanut pumpkins (recipe below). Chill 1 hour to allow the cake to set up. Serve, or store in a cool place at room temperature, or in the fridge for up to 3 days.
Recipe Notes
To Bring Eggs to Room Temperature: place the eggs in a bowl and fill with warm water. Let sit 5 minutes.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Mini Peanut Butter Pumpkins
Cute little peanut butter pumpkins for decoration.
Ingredients
- 1 cup creamy peanut butter
- 6 tablespoons salted butter, at room temperature
- 2-2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate melted
- cinnamon sticks, melted chocolate, cinnamon sugar, for decorating
Instructions
-
1. Add the peanut butter, butter, powdered sugar, and vanilla to the bowl of a stand mixer. Beat until combined. Roll the dough into 1 inch balls and place on a parchment-lined cookie sheet.
2. Insert a cinnamon stick into the center of each dough ball. Drizzle chocolate around the cinnamon stick to look like a stem. Sprinkle with cinnamon sugar. Transfer to the freezer and chill in freezer until firm, about 30 minutes. Once chilled, use the pumpkins to decorate the cake.
Our Favorite Recipes
Apple Butter and Sage Pork Chops.
yes, I could definetely eat this. And then more.
Thank you Ruth! xTieghan
This looks amazing and I can’t wait to try it!! But also… where did you get those adorable dried pumpkin pod thingies?! I wanna put them on every shelf in my house!! 🙂
Can natural peanut butter be used? I sometimes find that it doesn’t work well in your recipes. Too oily I guess? Please let me know if you have ever tried. I use Trader Joe’s natural peanut butter.
I have not scoured all your recipes yet, but am here to say that a few years ago I discovered Peanut Butter Cream Cheese Frosting and it literally changed my life. Now I find PB frosting to be flat compared to it’s cousin of the cream cheese variety. I ran into the recipe from Smitten Kitchen, where Deb adapts a recipe of Tessa Huff’s. 8oz cream cheese (room temp), 1 stick butter (slightly cold), 5 C powdered sugar, sifted, 2/3 C (170g) smooth PB. whip the the cream cheese, add butter and whip, add sugar, whip, add in PB. I need to try this chocolate cake recipe ASAP!! I make custom cakes and am always trying new recipes. Yours is on my list. Have a wonderful weekend. xox
Hi Patience! I am so glad you like this one! I hope it turns out amazing for you! xTieghan
Thanks for sharing Patience!
what’s your suggestions on substituting black coffee? definitely going to try this!
You could swap with just hot water, however you don’t even taste the coffee in the end product. It simply gives the chocolate cake even more flavor and richness. Hope that helps! Let us know if you have any other questions as you go.
Love, Love, Love your cute pumpkins! I kind of like the idea of skipping a pumpkin flavored fall dessert. =D
Thank you so much Melinda! I am so glad you enjoyed this recipe! xTieghan
I love seeing all the recipes you share this time of year. We can tell you really love the season!!
Can’t wait to try this!
Thank you Lauren! I hope you love this recipe! xTieghan
Looks so good. Would it be ok to use Dutch processed cocoa for this recipe?
Can’t wait to try!
Hi Sharon! Yes that would be just fine. Let us know if you have any other questions as you go. Hope you enjoy!
I am going to embark on another journey and make or should I say try to recreate your pumpkin patch chocolate peanut butter cake. Last Thanksgiving I made a Peanut butter chocolate carmel toffee type of cake of yours.(name forgotten) it was hands down the most delicious cake Ive ever tasted! My family loved it! My sister travelled with Husband and kids and they loved it. It was large cake and a huge success! Unfortunately I was addicted to it (not normaly a chocolate fan at all but the combination was heavenly!
I am sure I gained 10 pounds from that cake! I’m finally working it off almost a year later and so Im afraid to try another Desert recipe. How do you stay so slim- please share! Seriously though- I love all your recipes! Your Reçipes, your stories, the atmosphere and setting in your barn in the Country is my dream…it reminds me of a Simpler more wonderful time – where pretty dishes mattered. Where we bake not only food but love for our families! Thank you for Sharing! God bless!
Hi Cassandra! I am so glad you loved that recipe and I hope this one turns out amazing for you as well!! I like to have everything in moderation and make sure to exercise everyday! That is really it haha I do not do anything special! xTieghan
Such an amazing cake, great for any occasion if you ask me! Gorgeous photos too as always!
Thank you Lili! xTieghan
I cannot wait to try this! Your recipes are A-MAZING!! I normally don’t carry canola oil (I never use it). Is there an alternative? Like Coconut oil? Avocado oil?… Thanks in advance! Keep rockin’on!! 🙂
Would ther be a substitiute for black coffee or coud one leave it out altogether?
Thank Tieghan!
You could swap with just hot water, however you don’t even taste the coffee in the end product. It simply gives the chocolate cake even more flavor and richness. Hope that helps! Let us know if you have any other questions as you go.
I made this today using a 9×13 pan because I wanted to try the recipe and not have to go through stocking cakes. The cake cane out moist and chocolatey, really good. I had a bit of trouble with the peanut butter frosting. It came out thick, not light and fluffy so I added some milk a little at a time to loosen it up. Worked out perfectly. The chocolate cake with the peanut butter filling and chocolate frosting is a game changer. You have to try it if you are a peanut butter lover! Thanks for the recipe, it’s definitely a keeper!
Thank you so much Sharon! I am so glad you loved this! xTieghan
Hi!
What are your thoughts about making this with gluten free flour? Dying to make it! Thank you!
Hi Kara! You could swap with your favorite GF flour blend like Bob’s Red Mill or Cup4Cup and you’ll be just fine! Enjoy!
Can’t wait to make this for my friends birthday next week. I have some leftover ricotta that I need to use up- do you think it’s would work as a substitute for the yogurt?
Hi Lacy! I would suggest more of a sour cream substitute as you want the smoother texture and the tanginess of the yogurt or sour cream. Let me know if you have more questions along the way! Enjoy!
Hey Lacy! I actually wouldn’t recommend that. I think the ricotta could change the texture of the cake. So sorry! Please let me know if you have any other questions. I hope you and your friend love this recipe! Thank you! xTieghan ???
I made this today. It was delicious! Thanks for the recipe.
Thank you for trying this Anne! xTieghan
Hi…made this today for sons day! He loved it! I wish I could attach a picture…
I wish you could as well! Unfortunately, the only way right now is to turn it into a URL… But I am so glad you loved this still! xTieghan
Oh goodness.. this is the cake of my dreams! Beautiful!
Thank you Natasha! xTieghan
I just made this cake for my birthday party and WOW! I got os many compliments on it!
The flavors are so bold and complimentary with each other. I want to put this peanut butter frosting on everything.
and I think I just found a new favorite chocolate frosting recipe. Thank you for sharing Ruth and for everything else 🙂
That is so amazing to hear Houri! Thank you for trying this! xTieghan
How long would you recommend baking if I made them as cupcakes?
Hi Marnie! I would bake cupcakes fro 20-25 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Amazing!!! What a successful cake recipe! LOVED it! Followed the directions as written and it turned out wonderful!
Hi Liz! I am so glad this turned out so amazing for you! Thank you! xTieghan
Chocolate cake is very tempting tongue. thank you for the recipe.
Hi! This recipe looks delicious and I’m planning to make it for a party in a few weeks! I only have 9inch round cake pans. Would a 3 layer cake still work? Would you recommend reducing the bake time by a few minutes?
Thank you!!
Hi Hannah! Yes, I think that should be fine and yes, I would bake 3-4 minutes less since you are using a slightly large pan. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
If I wanted to make this cake as cupcakes? How would I need to adjust baking time and temperature?
Hey Sarah, this will make about 32 cupcakes. I would bake for 22-25 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
I made this cake this weekend. It was very moist and everyone loved it. I used natural peanut butter in the frosting and it was very, very stiff until I added cream to loosen it up. I only two round cake pans so my intent was to only have two layers but there was so much frosting I sliced the cakes and made four layers.
Thank you Richmond! I am so happy to hear that you loved this! xTieghan
This cake is amazing. It’s probably the best chocolate cake I have ever made. I am looking forward to baking more of your cake recipes. This is now my go to recipe!
Thank you Holly! I am so glad you loved this! xTieghan
Is it possible to pour all the batter into one 8-inch pan and then later slice it into 3separate layers? What would be the temperature and time if that’s possible? We unfortunately don’t have three separate cake pans.
Hey Christine, I do not recommend baking all of the batter in one pan. I do not believe the batter would fit. Is it possible to bake the cake layers 1 at a time? I know it is a bit of a pain, but for best results this is what I would recommend. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
extraordinary recipe, knowing that peanut butter is my favorite spread, now here’s your beautifully delicious cake, I will definitely follow your recipe. thank you so much.
Thank you Cooper! xTieghan
I made this today and it was so delicious. Super moist. I did have to add extra milk to the peanut butter frosting because it was too thick. Loved it. Thanks!
Thank you Cynthia! I am so glad you loved this! xTieghan
Do you really need the parchment paper, if you grease the pans?
hI! You son’t have to use it, but I do find it releases the cakes very nicely from the pan. But if you grease your pan well, you should be fine to not use the parchment paper. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
I just made this cake for my husband’s birthday. I cut the recipe in half and baked it in 3, 5 inch pans for a smaller cake. The cake itself is amazing. Next time I would either use less batter in each pan or use two layers and freeze one. My frosting skills need some practice! For the peanut butter frosting I added a bit of buttermilk to make it a little easier to spread. I almost gave up on the chocolate frosting because it did not seem like it was getting creamy, but keep mixing. I used a hand mixer. Once you add the cream ( I used half and half) it all comes together. Thanks for a fun recipe!
I am so glad this turned out so well for you Randy! Thank you so much for trying it! Also, Happy Birthday to your husband! xTieghan
You say to bake until the top is just set and the center isn’t wiggly. Does this mean I shouldn’t do the toothpick test?
Hey Rachel! You can use the toothpick test if you would like. That works great for this cake! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Attempted this cake today and it didn’t go as planned. Followed the directions exactly and the cake was very dry. First cue should have been the batter. You said it would be pourable but it thick. Even after the coffee. So I added a bit more hot water and that helped a little. I think I’m adding the extra water I simply over-mixed it. Also, I’m at a higher altitude so that probably also contributed to it. Curious to hear your thoughts. Thanks in advance!
Hi Liz! I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details.I too am at an elevation, so I don not believe that is the issue. Are you sure you use all the ingredients? I hope you had a Merry Christmas! xTieghan
The best Choco Peanut butter cake I’ve made, 5 stars worthy
Thank you so much Caroline! That is so amazing to hear! xTieghan
This cake is super easy and tastes wonderful! I subbed the hot coffee for hot water because I am allergic and it turned out great. If you can’t decide which HBH cake to make start with this one!!
I am so glad you enjoyed this Sarah! Thank you so much!! xTieghan
My son turned 13 today and for the past week he has been asking me to make him a chocolate peanut butter cake. I’ve made one before for him and didn’t really care for it. I wasn’t really looking forward to making another one until I found this recipe. I made this today and everyone in our family loved it but especially my quaran-teen. 😉 My husband said he’d be very happy to eat this from a restaurant. It is that good! Thank for your sharing the recipe. I would totally make it again!
Aw! I am really glad you all enjoyed this recipe, Kim! Thank you so much for trying it!! xTieghan
Can I prepare the frostings a day ahead? I wanted to make everything one day and assemble the next.
Hi Michalene,
Yes that is totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
The dessert looks delicious. I want to try it at home. Thanks for sharing the recipe.
Thank you!! I am so glad you enjoyed this! xTieghan
Like many New Yorkers, I fled to my parents home in March when COVID arrived and I stayed with them for three months. This cake is the reason we somehow all lived peacefully together without any family feuds! hahaha I’m not joking. I made this cake in late March out of sheer boredom and with one bite we all were obsessed. It’s so rich, that the serving size is true. It says 14 servings but it’s honestly more like 30 because it’s so chocolatey and dense. We ended up slicing up the cake and freezing the pieces, and every Saturday morning for the next three months, the three of us would have a tiny sliver of cake with our coffee and it became our routine. I went back to New York in June, and just now, in August, I got a text from my mom asking if I would come home for her birthday. She says the only gift she wants is for me to make this cake again!! We call it the “corona-coco cake” because it really did get us through the worst of times. I’ll be making this recipe for years to come.
Ok wow that is so sweet to hear!! I am so happy you all loved this cake and it made those three months just a little bit brighter haha. Thank you so much, Katie! I hope your mom has an amazing birthday! xTieghan
This looks amazing! Any suggestion for a substitute for the Greek yogurt to make it dairy free? I can use a non dairy milk with vinegar to make a buttermilk, but not too sure on a Greek yogurt substitute, the consistency of non dairy yogurts is usually much thinner than a traditional Greek yogurt.
Hey Cassie,
I would just use a dairy free yogurt. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
I hav a Dear Friend who is Gluten Intolerant & I wud Luv to Bake this Cake. Wut is THE Best Wheat Flour Sub for This or Any Cake in yor Experience? Thanx so Much 🙏🏼
Hey Avalon,
I would recommend Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi dear what size pan do you use?
Hey Seena,
You are going to use 3 (8) inch round pans. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I don’t drink coffee, but I have expresso powder for baking. Could I use this instead of the coffee? If so, do you have suggestions for how to do it?
Hey Jennifer! I would mix 1 tbs espresso powder with 1 cup + 2 tablespoons hot water. That will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hello!
Can I substitute the yogurt on the recipe of the cake for something else? I get allergic reaction to the active cultures in yogurt (Yeah, I know so weird, but your recipe looks delicious and I would like to try it.
Thank you!
Hey Andreina,
You can use sour cream in place of the yogurt! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I only have two cake pans- how much longer should I bake the cakes if I spilt the recipe in two instead of three? Thanks!!!
Hey Karen,
I would recommend baking two, waiting for them to cool and then baking the third. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for my bday this last weekend and all I can say is Wow!! Everyone raved about how this was the best cake they’ve ever had. Even my mom who is a strictly white/almond cake fan loved it. She wants it for her birthday too. Great job on this recipe! It’s absolutely delicious.
Thank you so much Amy!! I am really glad this recipe turned out so well for you! xTieghan
Can I make the cake part as a pound/Bundt cake. Would I need to make any changes or substitutions?
Hey Jackie,
You will need to check for doneness when using a different pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m completely new to baking cakes! The 8-inch cake pans you mention … what height are they? 2 inches, 1 inch? Sorrrry, I’m super new to this. 😀
Hey,
They are about 2 inches deep. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you use coconut oil instead of canola oil??
Hey Katie,
Yes that would be fine to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing and I’m very excited to try to make this! The only cake pans I have are stackable, so the sides are slightly not straight; they’re a little angled. Will this be a problem for making a layered cake like this one? Should I go out and buy new pans that are totally straight on the sides? Haha, sorry if that’s a ridiculous question. Thanks!
Hey Tabby,
I think those should workout just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this cake yesterday in an attempt to distract myself from wondering if my baby would ever put me into labor! It was really easy and SO rich and delicious. I did have some trouble with really thick peanut butter frosting. I followed your recipe and it was too thick to spread. I think it was because I used a natural peanut butter vs. something like JIF. I just added some heavy cream while mixing until it was soft enough 🙂
I am so happy you enjoyed this one, Katie! Congrats on your pregnancy!! I hope everything is going amazing!! xTieghan
Can’t wait to try this! Has anyone had to adjust the cake part for a high altitude setting?
Thank you!
Hey Allison,
You should not need to adjust the cake for altitude. I hope you love the recipe, please let me know if you have any other questions! xTieghan
The cake was very moist and well balanced. This will certainly make it into a go to for birthdays, etc.!
Thank you so much Pam! I am really glad you have been enjoying this recipe! xTieghan
We made this for my daughter’s 3rd COVID “non” birthday party and it was a hit.The sponges are easy to make, light, fluffy, and good taste. The recipe calls for +2 TBS for a few ingredients- not sure where those were supposed to go (maybe adjust to taste?). The frosting was very thick and never got that smooth frosting texture. We used Trader Joe’s PB which is only peanuts and we had to add in canola oil to try to smooth it out but only helped a bit. The chocolate frosting was also thick. Perhaps the butter wasn’t room temperature enough? However, once on the cake, the frosting didn’t taste too thick. Great flavors and I’m eating leftovers with coffee for breakfast at this moment.
Hey Jenna,
Thanks so much for giving the recipe a try, I am so glad you family enjoyed! The +2 TBS is the measurements plus those tablespoons so you want to use that in the recipe as well. I hope this helps for next time! xTieghan
Following all the directions, my chocolate frosting turned out very light in color, like mousse! 😭 I wish it was that gorgeous brown your pics show!
Hi Stacie! I am sorry it did not turn out as expected.. Is there anything I can help with? xTieghan
I’m in the UK. I was looking for Halloween cakes for my friend’s son’s birthday and found this. It tastes so good. It was a hit at the party. I’m now making the same cake again for my niece’s 5th birthday at the request of my sister. It is with a Christmas theme this time. I love the peanut butter frosting.
Thank you so much Lisa! I am really glad this turned out so well for you! xTieghan
This sounds great! I’m hoping to make this cake – do you think I can about half with 3 6 in round pans instead? I’m trying to make this cake for a smaller crowd.
Hey Allie,
I think that would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for my daughter’s 5-year-old birthday (she’s a peanut butter and chocolate girl, like me!) and she loved it, as did everyone else!! So delicious!! Don’t skip the coffee step– it doesn’t make the cake taste like coffee, it just adds richness and brings out all the chocolatey goodness! Thanks for another fantastic recipe!!
Hey Rachel,
I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan
Absolutely delicious cake. Everyone who had a piece was raving about the cake!
Hey Sarah,
Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan
this looks amazing…what do you think about a omitting the butter and just making a chocolate whipped cream frosting?
Hey Mel,
That would work just fine! I hope you love the recipe, please let me know if you give it a try! xTieghan