Three Easy Step Chocolate Peanut Butter Cake

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Yield: 20 servings

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Chocolate and peanut butter... what a perfect combination. Deb Gruber from Slatington, PA was the runner-up in King Arthur Flour's national "Great Cake Contest." Deb's cake took home the blue ribbon at the Allentown (PA) Fair. It was a very close race and she more than deserves a round of applause for this fantastic cake.

Three Easy Step Chocolate Peanut Butter Cake

star rating (3) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 20 servings
Published: 01/19/2012




  • 1/2 cup unsalted butter
  • 1 cup peanut butter
  • 4 cups confectioners' sugar
  • 1/4 teaspoon salt
  • 1/4 to 1/3 cup milk


  • 1 cup King Arthur All-Purpose Cocoa or natural or Dutch-process cocoa
  • 2 cups confectioners' sugar
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/2 cup vegetable shortening
  • 3 tablespoons milk
  • 2 cups marshmallow crème


1) Preheat the oven to 350°F. Grease and flour four 8" cake pans.

2) To make the cake: In a large bowl, whisk together the granulated sugar, flour, cocoa, baking powder, baking soda, and salt.

3) Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.

4) Add the water, stirring to combine.

5) Divide the batter evenly among the prepared pans.

6) Bake the cakes for 25 minutes, until they begin to pull away from the sides of the pans, and spring back when lightly touched in the center.

7) Remove the cakes from the oven, and cool completely in the pans.

8) To make the frosting: Beat the butter and peanut butter until fluffy.

9) Beat in half the confectioners' sugar and the salt. Continue adding confectioners' sugar in batches, alternating with the milk, until everything is incorporated. Adjust consistency with more milk or sugar as needed to make a spreadable frosting.

10) To make the filling: Sift the cocoa, confectioners' sugar, and salt into a large bowl.

11) Add the butter and shortening, and beat at low speed until the mixture comes together.

12) Add the milk, beat for another minute, scrape the bowl, and add the marshmallow crème.

13) To assemble the cake: Turn the cakes out of the pans. Place one layer, top side down, on a serving plate; trim off any dome beforehand, if necessary. Cover with 1/3 of the filling, and repeat with the remaining layers. Cover the top and sides with the peanut butter frosting, and garnish with chocolate pieces or shavings and peanuts, as desired.

Yield: 20 servings.

Nutrition information

Serving Size: 2 slice Servings Per Batch: 20 servings Amount Per Serving: Calories: 566 Calories from Fat: 243 Total Fat: 27g Saturated Fat: 9g Trans Fat: 0g Cholesterol: 44mg Sodium: 344mg Total Carbohydrate: 78g Dietary Fiber: 3g Sugars: 61g Protein: 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 01/16/2015
  • Tracey from Arlington, VA
  • One of my all time favorite cakes!
  • star rating 05/30/2012
  • from
  • The word easy doesn't really belong in the name of the recipe. It's easy enough to do but I had to wash my mixer bowl 2 times in between making all of the different steps which was a pain in the butt.
  • star rating 02/14/2012
  • Misty from Baltimore, MD
  • This was a fabulous cake, easy to make and so pretty too. I made it for my husband's birthday for him to take it to work and his co-workers couldn't get enough of it. The cake itself is moist and a little bit heavy (could be just me overmixing the batter?) and not too sweet. Both the filling and the frosting were oustanding and worked well with the cake. I followed recipe completely, except I baked the cake in two square pans. I will definitely be making this cake again. I would like to try it in the cupcake form and core the cupcakes to put the filling inside and then cover with peanut butter frosting.

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