Peanut Butter and Chocolate Cake recipe

Peanut butter and chocolate combine in this delicious recipe. Buttermilk makes the cake really moist and if you like, you can top the cake with peanut butter chocolates for extra crunch, texture and flavour.


  • 375g caster sugar
  • 375g smooth peanut butter
  • 250g plain flour
  • 250g butter
  • 250g buttermilk
  • 50g cocoa powder
  • 2 eggs, beaten
  • 1 tsp. vanilla extract
  • 1 tsp. bicarbonate of soda
  • 125g butter
  • 4 tbsp. cocoa powder
  • 80ml buttermilk
  • 500g icing sugar
  • 1 tsp. vanilla extract


  1. Whisk together 250g plain flour, 375g caster sugar and bicarbonate of soda in a large bowl.

  2. Melt 250g butter in a heavy saucepan. Stir in the cocoa powder until blended, then add the buttermilk and the eggs. Stir well until combined, then allow the mixture to boil. Remove from the heat and leave to cool slightly.

  3. Mix the warm liquid into the flour mixture until as smooth as possible. Stir in the vanilla, then transfer the mixture to a 20x30cm greased cake tin.

  4. Bake the cake at 180C for 20-25 minutes until a skewer inserted into the centre comes out clean. Whilst still warm, poke the cake all over with the skewer then brush the cake with the peanut butter. Leave to cool.

  5. Make the icing by combining the butter, cocoa powder and buttermilk in a small saucepan. Bring to the boil over a medium heat, stirring all the while, then pour over the sifted icing sugar in a bowl. Stir well until smooth then stir in the vanilla extract. Spread all over the cake.

You could add some peanut butter to the icing if you REALLY love peanut butter - just omit about half of the buttermilk and stir in the peanut butter right at the end. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

Add a Review or Comment: