Peanut Butter and Chocolate Cake I

D. Kelly 0

"Two layers of peanut butter cake sandwiched with peanut butter filling and covered in chocolate fudge frosting."

Ingredients 1 h {{adjustedServings}} servings 531 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the peanut butter and vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pans.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
  4. Make the Frosting and Filling: In a large bowl, beat 3/4 cup butter until smooth. Slowly beat in confectioners' sugar until smooth. Blend in 2 tablespoons milk and vanilla. Beat at high speed until light and fluffy. For filling, combine 1/2 cup of butter mixture with 1/2 cup peanut butter. For frosting, beat 1/2 cup of the (cool) hot fudge into remaining butter mixture.
  5. To assemble: Place one cake layer on serving plate. Spread top with peanut butter filling. Place second layer on top and frost top and sides with fudge frosting. Warm the remaining fudge sauce and drizzle over cake when serving.
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Reviews 7

  1. 7 Ratings


This review is for the cake only, as I did not make the filling or frosting. The cake is delicious - perfectly moist and dense. The flavor is best the second day. I made a 9x13, so I cut the baking powder back to 1.5 tsp, and used my own chocolate frosting recipe. I am a cake snob, and prefer scratch made, and it doesn't get much better than this.


If you're looking for a great cake and filling recipe and have a standard chocolate frosting you want to use, this is your recipe. I thought this recipe was really great if for no other reason that I botched it a bit and it still got rave reviews. I accidentally put in 1 cup butter instead of the advised 3/4 cup. It was very dense but for it being a peanut butter cake, I don't think that's a total failure. If I make this again I would probably not add the extra 1/4 cup butter but it certainly wasn't dry like the other reviews have warned. Also, I really loved the filling! My only complaint is that I wasn't so much a fan of the frosting part as the filling. The peanut butter filling is SO EASY and really fancies up the cake. I felt the frosting left a little bit to be desired. Mine came out not too chocolaty. I was afraid it wouldn't be strong enough to couple well with the all that peanut butter so be prepared with a chocolate frosting back up if you like a richer chocolate taste. However, I'll use this recipe again for the cake and filling. Excellent.


My 14 year old son was craving a PB cake and found this recipe. It was his first ever attempt at baking. Excellent cake recipe, just right on the PB flavor. He baked a sheet cake using the cake mix and frosted it with Fudge Frosting (by Martha). Delicious!