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Three Easy Step Chocolate Peanut Butter Cake

Author: Deb Gruber

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.

At a glance

20 servings
Nutrition information


Choose your measure:


  • 2 cups granulated sugar
  • 1 3/4 cups King Arthur Unbleached Cake Flour Blend
  • 3/4 cup King Arthur All-Purpose Cocoa or natural cocoa
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  • 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.
  14. 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.