I love a fancy layer cake, but sometimes I don’t have the time (or patience) to make one! That’s why I made this chocolate peanut butter cake recipe! It’s a moist chocolate Nutella cake topped with both Nutella ganache and peanut butter buttercream frosting. It is a single layer cake, making it super easy and quick to make & share with your guests!
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After testing cake recipes for years, I can say this cake is one of my favorites! It’s full of peanut butter and chocolate flavor, just like my peanut butter and chocolate cupcakes!
The best part? You spread rich Nutella ganache on first. Then you pile on a thick layer of peanut butter buttercream! It basically tastes just like a peanut butter cup in cake form!
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Why You’ll Love This Recipe
- It’s a simple but special single layer chocolate cake just like my raspberry and chocolate cake! The two toppings take just about five minutes each to make.
- It’s topped with chocolatey Nutella ganache and luscious peanut butter frosting!
- You probably already have Nutella and peanut butter in your pantry right?!
- It’s easy enough for a weeknight and special enough for a special occasion.
Ingredients
Below are useful notes about some of the ingredients for this chocolate cake with peanut butter frosting.
- Nutella is a delicious chocolate hazelnut spread. We are adding some to the cake batter and to the ganache. I recommend store bought Nutella. Any brand of chocolate hazelnut spread will work. You can also use it to make my banana and Nutella cookies!
- Use 2 large, room temperature eggs.
- Use unsweetened natural cocoa powder such as Hershey’s. I don’t recommend Dutch-process cocoa powder for this cake. For more cocoa based chocolate cakes, try my chocolate sweet potato cake recipe and carrot and chocolate cake.
- Use full fat room temperature sour cream and milk in the cake. Sour cream makes the cake moist and tender. Milk thins the batter. Whole milk works best but 2% is fine too.
- We’re using room temperature butter for the frosting. I like to add a small 1/2 tablespoon of butter to the ganache too. It’s optional but adds extra shine to the ganache.
- Canola or vegetable oil makes the cake moist.
- Use regular creamy peanut butter such as Jif, Skippy or Kraft, not natural. Natural peanut butter is too oily.
- Heavy cream gets heated and poured over the Nutella to make it silky and spreadable.
- Powdered sugar sweetens and thickens the frosting. I recommend sifting it so that your frosting doesn’t have lumps.
- Espresso powder is optional but recommended. It brings out the chocolate flavor without adding a coffee taste.
Substitutions & Variations
- Add hot coffee or espresso instead of hot water. Coffee intensifies the chocolate flavor. (If you use coffee, you can leave out that optional espresso powder)!
- Want to add some crunch and decoration? Sprinkle some chopped or whole hazelnuts or peanuts over the frosting. You could also top with chocolate shavings, sprinkles, mini chocolate chips, or Reese’s cups!
- Big Nutella fan? Swap in the delicious Nutella buttercream frosting from my Nutella stuffed cupcakes as your frosting!
- Don’t have a 9 inch springform pan? Use a regular 9 inch round cake pan instead.
How to Make Chocolate and Peanut Butter Cake
Quick Video Recap
Instructions
Step One: Whisk the eggs until slightly frothy. Add the oil and whisk until combined. Whisk in both sugars until well mixed. Add the vanilla, milk, sour cream and melted Nutella. Whisk until smooth.
Step Two: Pour the wet mixture into the bowl with the flour and cocoa. Fold gently with a spatula until just combined. Don’t overmix. Pour in the boiling water and stir until the batter is smooth and pourable.
Step Three: Pour batter into your prepared 9 inch pan. Bake for 36-40 minutes until a toothpick comes out with moist crumbs. Cool in the pan for 15 minutes then remove and cool completely.
Step Four: Place Nutella and butter in a bowl. Heat the cream until it just barely starts to boil. Pour over the Nutella. Let sit for 5 minutes without stirring. Stir until smooth. Let cool for 10-15 minutes until thickened.
Step Five: Beat the peanut butter and butter for 1-2 minutes until fluffy. Add the vanilla and salt. With the mixer on low, add the sifted powdered sugar. Beat for 1-2 minutes. Add the heavy cream (if using) and beat until fluffy.
Step Six: Spread the cooled ganache over the cake with an offset spatula. Let set for 15-20 minutes. Use an ice cream scoop to dollop buttercream on top. Spread with an offset spatula.
Expert Tips
- Don’t overmix. Stir the wet and dry ingredients together til just combined.
- Keep stirring the ganache. It will look like it’s not coming together, but it will.
- Let the ganache cool before spreading it. If it’s too thin, it will run right off the cake! (Trust me, this happened to me!)
- Stop stirring as soon as the wet and dry ingredients are combined. Do not overmix. Overmixing makes the cake dense and can cause sinking.
- Make sure the eggs, sour cream and milk are at room temperature.
- Don’t open the oven door while the cake bakes.
- Bake the cake up to 2 days ahead. Wrap well and store at room temperature. Make and add the ganache and buttercream the day you serve it.
Recipe FAQs
Yes! Lumpy powdered sugar makes lumpy buttercream. Sift it before adding to the butter and peanut butter. This takes 30 seconds and makes a huge difference.
Yes. Use a regular 9 inch round cake pan. Line the bottom with parchment and grease the sides and bottom.
Store the cake in an airtight container in the refrigerator for up to 4 days. Let sit at room temperature 20-30 minutes before serving.
More Recipes You’ll Love
Chocolate Peanut Butter Cake
Ingredients
Chocolate Cake
- 1 ¼ cups (156 g) all purpose flour
- ½ cup (43 g) unsweetened natural cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon espresso powder optional
- ½ cup (118 ml) canola oil or vegetable oil
- ¾ cup (150 g) granulated sugar
- ¼ cup (55 g) light brown sugar packed
- ¼ cup (75 g) Nutella melted, cooled slightly
- 2 large eggs room temperature
- 1 ¾ teaspoons vanilla extract
- ⅔ cup (163 g) sour cream or plain yogurt
- ¼ cup (59.15 ml) whole milk or 2%, room temperature
- ¼ cup boiling water
Nutella Ganache
- 1 cup (300 g) Nutella
- ½ cup (118 ml) heavy cream
- ½ tablespoon (7 g) unsalted butter softened (optional)
Peanut Butter Buttercream
- ½ cup (113 g) unsalted butter room temperature
- ½ cup (129 g) creamy peanut butter
- ½ teaspoon vanilla extract
- 1 cup (120 g) powdered sugar sifted, add 2-3 more tablespoons if needed to thicken
- 1 tablespoon (14 ml) heavy cream optional
- 1 pinch salt
Instructions
Chocolate Cake
- Preheat oven to 350 F. Line the bottom of a 9-inch springform pan with parchment paper. Spray sides generously with baking spray.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Whisk to combine and set aside.
- In a medium bowl, whisk the eggs until slightly frothy. Add the oil and whisk until combined. Whisk in the granulated sugar and brown sugar until well mixed. Make sure to break up any lumps of brown sugar. Add the vanilla extract, milk, and sour cream, whisking until smooth. Finally, whisk in the melted, slightly cooled Nutella until fully incorporated.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold together until just combined. Do not overmix. The batter will be thick.
- Pour in the boiling water and stir until combined.
- Pour batter into the prepared pan. Bake for 36-40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The top should spring back when gently pressed.
- Place pan on a wire rack and cool in the pan for 15 minutes. Remove the springform ring and let the cake cool completely on the base before topping with the ganache and frosting.
Nutella Ganache
- Once the cake has cooled, make the ganache and frosting. Place the Nutella and softened butter (if using) in a medium heatproof bowl.
- In a small saucepan over low heat, bring the heavy cream to just boiling (small bubbles around edges).
- Pour the hot cream over the Nutella and butter. Do not stir. Let stand for 5 minutes.
- After 5 minutes, stir gently until smooth and glossy. Allow to cool for 10-15 minutes until slightly thickened but still pourable.
Peanut Butter Buttercream
- In a mixing bowl, beat the peanut butter and room temperature butter together on medium speed for 1-2 minutes until fluffy.
- Scrape down the sides. Add the vanilla and salt, beating until combined.
- With mixer on low speed, gradually add the sifted powdered sugar. Beat for 1-2 minutes.
- Add the heavy cream (if using) and beat on medium speed until light, fluffy, and spreadable (about 1 minute).
Assembling the Cake
- Pour the slightly cooled ganache over the middle of the cake. The ganache may spread over the top on its own. Use an offset spatula to spread the Nutella ganache over the top of the cooled cake. Push some ganache to the edges so it drips slightly over the sides for a rustic look.
- Allow ganache to set for 15-20 minutes (place the cake in the fridge or leave at room temperature).
- Dollop the peanut butter buttercream on top. Spread the buttercream evenly with an offset spatula. Use a long, sharp knife to slice the cake. Wipe knife clean between slices.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
*This site contains affiliate links which means that I may receive commissions for purchases made through these links. Please know I only link to products that I use and can recommend based on my experience!
Amy -
2/13/26
Been wanting to try this recipe and finally made it..
Probably one of the best cakes I’ve made!
I did make some modifications to what I had on the kitchen- eg: used avocado oil-.. didn’t have Nutella used an organic Italian hazelnut spread-
Very moist and not an overpowering peanut butter flavor..
Sprinkled with cacao nibs..
Definitely keeper!
Thank you.
Natalie Ward
Hi Amy! I’m so happy you loved this cake. Thanks so much for making it and for sharing your helpful recipe notes! 🙂
Erin
Do you use natural peanut butter or Kraft type?
Natalie
Hi Erin, I use classic creamy peanut butter such as Kraft, Skippy or Jif. Please let me know if you have any other questions.
Jess
This cake turned out absolutely incredible!! The Nutella ganache was something I could seriously eat by the spoonful. My cake sunk in the center (definitely something I did wrong on my end) which left for even more ganache for each slice and it was such a happy and delicious accident!! Highly recommend 🙂
Natalie
Hi Jess! Thank you so much for making my Nutella and Peanut Butter Cake! I’m so happy you enjoyed it and YES that Nutella ganache is so irresistible! Thanks for taking the time to comment! XO Natalie
Pandy Garvic
Hi Natalie,
So excited to make this Christmas Eve for our granddaughter who loves Nutella and peanut butter. A home run dessert for her! How far ahead can this be prepared and how best to store it? Many thanks!
Pandy
Natalie
Hi Pandy! This sounds like the perfect cake for your granddaughter! This cake can be prepared up to four days in advance. It’s best to store it in an airtight container (such as a cake carrier) in the fridge. I hope you and your family enjoy this Nutella Peanut Butter Cake! Please let me know if you have any other questions 🙂 -Natalie
Aubrey MacMillan
Hi Natalie,
This cake was a home run! So decadent and delicious. So good to have with tea or coffee.
Thanks Natalie for the great treats! Cannot wait to try others!
Natalie
My pleasure Aubrey! Thank you! I’m so happy you enjoyed this cake:) Natalie
Barbara Ward
Never thought I’d say a cake looked eloquent but this cake is like no other!
A must to enjoy!
Natalie
Eloquent is a great way to describe this beauty! Thank you so much! xo Natalie