Name: Chocolate Brownie Cake with Peanut Butter Frosting Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 stick (113 grams) unsalted butter; 8 ounces (227 grams) semisweet baking chocolate, chopped; 1 cup (200 grams) granulated sugar; 2/3 cup (133 grams) dark brown sugar; 3/4 cup (95 grams) all-purpose flour; 1 cup (85 grams) unsweetened natural cocoa powder; 3/4 teaspoon baking powder; 1/2 teaspoon fine sea salt; 5 large eggs, at room temperature; 1/2 cup fresh vegetable oil; 1 teaspoon vanilla extract; 2 sticks (227 grams) unsalted butter, at room temperature; 1 cup (270 grams) creamy conventional peanut butter; 1 teaspoon vanilla extract; 1/8 teaspoon fine sea salt; 2 1/2 cups (313 grams) powdered sugar, sifted; 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped; 1/2 cup heavy cream; Chopped peanut butter cups (optional)

Jump to Recipe

If you’re craving a dessert that perfectly balances rich chocolate and luscious peanut butter, then this Chocolate Brownie Cake with Peanut Butter Frosting is about to become your new go-to indulgence. Imagine dense, fudgy brownie layers that melt in your mouth, layered and enveloped in a creamy, dreamy peanut butter frosting that adds just the right touch of savory sweetness. This cake turns a classic flavor combination into an elegant, show-stopping treat that’s perfect for celebrations or any day that deserves something special. Whether you’re a chocolate lover, a peanut butter fanatic, or both, this cake brings the best of both worlds in every delicious bite.

Chocolate Brownie Cake with Peanut Butter Frosting Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, quality ingredients is the first step in creating the magic of this Chocolate Brownie Cake with Peanut Butter Frosting. Each component plays a vital role, from the silky butter that gives richness to the batter, to the cocoa powder that deepens the chocolate flavor, and the peanut butter that transforms the frosting into a creamy treasure.

Unsalted butter: Provides a rich, smooth base for both the brownie layers and frosting, ensuring the perfect texture.
Semisweet baking chocolate: Adds deep chocolate intensity and a glossy finish when melted.
Granulated sugar: Sweetens the cake while helping to create that desirable fudgy structure.
Dark brown sugar: Enhances moisture and introduces subtle caramel notes to the cake.
All-purpose flour: Gives the cake structure without weighing it down too much.
Unsweetened natural cocoa powder: Boosts chocolate flavor with a wonderful earthy depth.
Baking powder: Just enough to give the brownie layers a slight lift for softness.
Fine sea salt: Balances sweetness and amplifies flavors beautifully.
Large eggs: Add richness and help bind everything together perfectly.
Fresh vegetable oil: Keeps the brownies tender and moist.
Vanilla extract: Brings warmth and rounds out the cake’s flavor profile.
Creamy conventional peanut butter: The star of the frosting that brings that irresistible peanut butter punch.
Powdered sugar: Sweetens and stabilizes the frosting for a fluffy consistency.
Heavy cream: Mixed with chocolate to create the luscious ganache drip topping.
Chopped peanut butter cups (optional): A fun garnish that adds texture and extra peanut butter goodness.

How to Make Chocolate Brownie Cake with Peanut Butter Frosting

Step 1: Prepare the Cake Layers

Start by preheating your oven and getting your pans ready with grease and parchment paper for easy removal later. Melt the butter and semisweet baking chocolate together gently—this smooth chocolate base is what gives the cake its intense richness. Once combined with sugars, cooling the mixture is essential so you don’t scramble the eggs when adding them.

Step 2: Mix Dry Ingredients

Whisk the flour, cocoa powder, baking powder, and salt in a separate bowl. This mix brings everything together in the batter, creating the perfect fudgy crumb without being too cakey or too dense.

Step 3: Combine Wet Ingredients with Dry

Whisk the eggs one by one into the cooled chocolate mixture, beating energetically for a smooth, glossy batter. Add the oil and vanilla for extra moisture and flavor. Then gently fold the dry ingredients into the wet, careful not to overmix so the brownie layers stay tender.

Step 4: Bake the Brownie Layers

Divide the batter evenly into three prepared pans and tap them lightly to release any air bubbles. Baking for 25 to 30 minutes yields beautifully fudgy cakes—watch that they don’t overbake as the residual heat keeps them cooking just enough after removal. Let them cool in the pans before transferring to a wire rack to cool completely.

Step 5: Whip Up the Peanut Butter Frosting

Using an electric mixer, beat softened butter with creamy peanut butter until fluffy and light. Adding vanilla, salt, and sifted powdered sugar transforms this mixture into a silky, luscious frosting that is the peanut butter lover’s dream. Keep scraping the bowl for even fluffiness!

Step 6: Assemble the Cake

Layer the cooled brownie cakes with thick, generous spreads of peanut butter frosting between each tier. Coat the entire cake with a thin crumb coat to lock in crumbs and refrigerate to set. Then slather on the remaining frosting for a smooth, irresistible finish.

Step 7: Create the Chocolate Drip

Pour hot heavy cream over finely chopped semisweet or bittersweet chocolate and stir to make a shiny ganache. Let it cool until slightly thickened but still pourable before gently pouring it over the cake edges, letting it drip naturally for a decadent visual flair. Chill briefly and optionally top with chopped peanut butter cups for an extra-special touch.

How to Serve Chocolate Brownie Cake with Peanut Butter Frosting

Garnishes

The best part about serving this Chocolate Brownie Cake with Peanut Butter Frosting is adding your personal touch to the top. Fresh chopped peanut butter cups provide a fun crunch, while a light sprinkle of flaky sea salt accentuates the sweet and savory balance perfectly. You can even add a handful of chopped roasted peanuts for extra texture.

Side Dishes

This cake pairs beautifully with simple accompaniments that complement its richness. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream helps cut through the intensity, while fresh berries add brightness and a hint of tartness. For a totally indulgent party, serve with a glass of cold milk or a rich coffee.

Creative Ways to Present

Think beyond a traditional round cake! Slice this cake into squares and plate it with a drizzle of ganache and a sprinkle of chopped peanuts for an elegant dessert platter. Or serve mini individual portions with piped peanut butter frosting rosettes on top for a fancy touch. Presentation can be fun and help make your Chocolate Brownie Cake with Peanut Butter Frosting the star of any gathering.

Make Ahead and Storage

Storing Leftovers

Keep your cake covered at room temperature for up to one day to preserve softness and flavor. If you want it to last longer, it stores beautifully in the refrigerator for up to three days. Be sure to cover it tightly with plastic wrap or place it in an airtight container to prevent the frosting from drying out.

Freezing

You can freeze the unassembled brownie cake layers wrapped tightly in plastic wrap and sealed in a freezer bag for up to two months. Thaw overnight in the refrigerator before frosting. Once fully assembled, it’s best to freeze small portions rather than the whole cake to preserve texture and taste.

Reheating

This cake is equally enjoyable slightly chilled or at room temperature, so a gentle sit-out time before serving helps bring out all the flavors. If you prefer it warm, pop a slice in the microwave for about 15 seconds just until the frosting softens. Avoid overheating to keep that delicious cakey texture intact.

FAQs

Can I use natural peanut butter for the frosting?

You can, but natural peanut butter tends to be thinner and more oily, which can affect the consistency of the frosting. For best results and a smooth, fluffy texture, creamy conventional peanut butter is recommended.

How do I know when the brownie cake layers are done baking?

Look for dry tops on the cakes, and test with a cake tester or toothpick inserted in the center—it should come out with a few moist crumbs but not wet batter. Avoid overbaking for the fudgiest texture.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking flour blend that measures cup-for-cup, and ensure your cocoa powder and other ingredients are gluten-free. The texture might be slightly different but still delicious.

What’s the best way to get the chocolate drip just right?

Patience is key! Let the ganache cool to a pourable but thick consistency before dripping it on the cake. Test the drip on the side of a glass and adjust with brief microwaves or cooling periods until perfect. Pour slowly to control the drip effect.

Can this cake be made ahead for a party?

Yes! You can bake the brownie layers up to two days ahead and refrigerate them. Make the frosting and assemble the cake on the day of the event for the freshest taste and appearance. The assembled cake can also be done a day in advance and kept chilled.

Final Thoughts

This Chocolate Brownie Cake with Peanut Butter Frosting is one of those rare treats that brings joy from the very first bite—rich, simple, and utterly satisfying. It’s the ultimate way to combine two favorite flavors into one show-stopping dessert that impresses guests and feels like a hug in cake form. I can’t wait for you to try baking it and discover just how incredible peanut butter and chocolate can be together!

Chocolate Brownie Cake with Peanut Butter Frosting Recipe

★★★★★

5.2 from 6 reviews

Author: Gabriel
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This decadent Chocolate Brownie Cake with Peanut Butter Frosting is a rich and fudgy treat perfect for chocolate lovers. Layers of moist brownie cake are topped with a creamy peanut butter frosting and finished with a luscious chocolate ganache drip, making it an indulgent dessert that combines the perfect balance of chocolate and peanut butter flavors.

Instructions

Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and line three 6-inch cake pans with parchment paper to ensure the cakes bake evenly and release easily.
Melt chocolate and butter: In a heat-safe bowl, combine butter and chopped semisweet chocolate. Microwave for 45 seconds, then stir. Continue heating in 30-second bursts, stirring between each, until fully melted and smooth. Whisk in the granulated and dark brown sugars until well combined, then let the mixture cool.
Mix dry ingredients: In a separate small bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt thoroughly to evenly distribute the leavening agent and salt.
Combine wet and dry ingredients: To the cooled chocolate mixture, add eggs one at a time, whisking vigorously for about 30 seconds after each addition until fully incorporated. Then whisk in vegetable oil and vanilla extract. Finally, fold in the dry ingredient mixture gently until just combined, being careful not to overmix.
Divide and bake batter: Evenly divide the batter among the prepared cake pans. Tap each pan gently on the counter to release any air bubbles. Bake for 25 to 30 minutes, or until the tops feel dry to the touch and a cake tester inserted into the center comes out with a few moist crumbs attached. Avoid overbaking as the cakes will continue to set once removed.
Cool cake layers: Allow cakes to cool in the pans for about 10 minutes, then invert them onto wire racks to cool completely. Once cooled, the layers can be wrapped tightly in plastic wrap and refrigerated for up to 2 days if not assembling immediately.
Prepare peanut butter frosting: Using an electric mixer fitted with the paddle attachment, beat the room temperature butter and creamy peanut butter on medium-high speed until light and fluffy. Scrape down the bowl as needed. Add vanilla extract, fine sea salt, and sifted powdered sugar, beating for about 3 more minutes until the frosting is smooth and fluffy.
Assemble the cake layers: Place one brownie cake layer on a serving plate. Spread about 1/2 cup of frosting evenly over the top. Repeat layering and frosting with the remaining two cake layers, ensuring the final layer is placed with the flat side facing up.
Apply crumb coat: Frost the entire cake with a thin layer of frosting to seal in crumbs. Use an offset spatula or bench scraper to smooth the surface. Refrigerate for 15 to 20 minutes until the crumb coat is firm.
Final frosting layer: Spread the remaining frosting evenly over the cake’s surface. Chill again to allow the frosting to set before applying the chocolate drip.
Make chocolate ganache drip: Place chopped chocolate in a heatproof bowl. Heat heavy cream to a simmer and pour it immediately over the chocolate. Let it sit for a few minutes, then stir until smooth to create ganache. Allow ganache to cool until slightly thickened but still pourable, about 10 minutes. Adjust consistency by briefly microwaving or allowing to cool further as needed.
Apply chocolate drip: Pour the ganache over the top of the cake, letting it drip naturally down the sides. Allow it to set slightly before proceeding.
Garnish and store: Optionally, decorate the cake with chopped peanut butter cups for added texture and flavor. Store the finished cake covered at room temperature for up to 1 day or refrigerated for up to 3 days.

Notes

Ensure eggs are at room temperature for better incorporation and cake texture.
Do not overbake the brownie cake layers to maintain fudgy texture; they will continue to cook slightly after removal from the oven.
For easier cake removal, use parchment paper and grease the pans well.
The frosting can be made a day ahead and stored in the refrigerator; bring to room temperature and re-whip before using.
If no microwave is available, melt chocolate and butter using a double boiler.
Ganache consistency is crucial for the drip effect; test on the side of a glass before applying on cake.
Store cake properly covered to prevent it from drying out.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American