Pumpkin Patch Chocolate Peanut Butter Cake.
This Pumpkin Patch Chocolate Peanut Butter Cake is the perfect cake for all your fall parties, game-day tailgating, Halloween, and everything in between. It’s seriously the BEST chocolate peanut butter cake. Three soft, perfectly sweet, super moist, and extra chocolatey cake layers. Each generously frosted with the most delicious creamy peanut butter frosting. Then finished with a light, whipped chocolate frosting to really seal the deal. Decorate with mini peanut butter pumpkins and you’ll have a deliciously festive chocolate peanut butter cake that beats out any others!
Well, would you look at that? It’s Friday, it’s almost October, and I have chocolate peanut butter cake to share.
And it’s kind of festive too.
Because when it’s fall, I can’t help but make everything with a pumpkin twist. Today there are no pumpkin flavors, only cute little mini peanut butter and chocolate pumpkins. And plenty of chocolate peanut butter cake too.
Here’s the story. It’s quick and it’s simple. This is the very cake that I made for my brother’s wedding two weeks ago. It was THE cake that everyone LOVED. I mean, once the cake was sliced it seemed like only five seconds later it had all been devoured. This cake was hands down the crowd favorite of the night. I was never planning to share this recipe…because really, did I need yet another chocolate peanut butter creation here on HBH? I have so many already…
BUT after sharing the photo of the cake on Instagram I received hundreds of messages asking for the recipe. That’s when I decided I’d better share this wonderfully delicious cake with you all.
So here it is. My go-to chocolate peanut butter cake…with a slight fall twist, chocolate peanut butter pumpkins!
This cake is…
…incredibly easy to make.
…has 3 delicious, super moist chocolate layers.
…is celebrated with 2 thick layers of creamy peanut butter frosting.
…finished with a generous coating of “whipped” chocolate frosting.
…simply decorated with leftover cake crumbles and peanut butter pumpkins.
…super chocolatey, so moist, decadent, and DELICIOUS.
And every last bite is roll your eyes back GOOD!
To make this chocolate peanut butter cake
First, bake three chocolate cake layers. I used my all-time favorite chocolate cake as a base. This cake has been my go-to cake base for years and years and years (well, I’m probably not that old). It’s simply the best and never fails me. The secret here is to use oil instead of butter (shocking, but promise, it’s better). I also use coffee to bring out the flavors of the chocolate.
It’s made in just one bowl and is truly the easiest chocolate cake…and the best.
Second, make the frostings. Start with the peanut butter. It’s literally just peanut butter, butter, powdered sugar, and vanilla. Simple and perfect.
The chocolate is more of a “whipped” chocolate frosting. It’s super light and airy. The key here is to whip the frosting for a minute or two to really incorporate some air.
Once the cake layers have cooled, layer them with the peanut butter frosting and then frost the outside of the cake with the chocolate frosting. Easy, right? Now, you can stop here…or embrace fall and create a Pumpkin Patch Cake.
For the pumpkin patch “look”
To create the look of “dirt” in your “pumpkin patch”, simply take a serrated bread knife and slice off the top rounded portion of each cake layer. If you’d prefer not to have an extra step – skip.
The mini pumpkins can be made by forming additional peanut butter frosting into balls. Then just use cinnamon sticks and melted chocolate to create the “stem”. Make the pumpkins sparkle by adding cinnamon sugar, then chill until firm. And now you have mini peanut butter pumpkins!
If using, sprinkle the cake crumbles over top of the cake and add the pumpkins.
Then say hello to the cutest pumpkin patch chocolate peanut butter cake.
Nothing too fancy, but all things incredibly delicious.
This is without a doubt one of my family’s all-time favorite cakes. It’s going to be perfect for any upcoming fall parties or game day gatherings. And YES, you must make this for Halloween…it’s got all the spooky, haunted Halloween vibes. I LOVE it!
Here’s a suggestion. Spend your Saturday baking this cake and having fun decorating it. Perfect it to just how you want it to look for Halloween. Then, when the ominous day comes, you’ll be extra prepared…nothing wrong with that!
If you make this pumpkin patch chocolate peanut butter cake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pumpkin Patch Chocolate Peanut Butter Cake.
3 soft, perfectly sweet, super moist, and extra chocolatey cake layers. Each generously frosted with delicious creamy peanut butter frosting. Then finished with a light, whipped chocolate frosting to really seal the deal!
- 3 large eggs, at room temperature
- 1 cup + 2 tablespoons buttermilk, at room temperature
- 1/4 cup + 2 tablespoons plain greek yogurt
- 3/4 cup canola oil
- 1 tablespoon vanilla extract
- 2 1/4 cup all-purpose flour
- 2 1/4 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 2 1/4 teaspoons baking soda
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoon kosher salt
- 1 cup + 2 tablespoons hot black coffee
Peanut Butter Frosting
1. Preheat oven to 350 degrees F. Grease 3 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the eggs, buttermilk, yogurt, canola oil, and vanilla until smooth. Add the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Mix until combined and smooth. Slowly stream in the hot coffee, mixing until combined. The batter should be pourable, but not super thin.
3. Pour the batter among the cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool 5 minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling. To create the look of "dirt" look in your "pumpkin patch", simply take a serrated bread knife and slice off the top rounded portion of each cake layer. If you'd prefer not to have an extra step - skip.
4. To make the peanut butter frosting. Add the peanut butter, butter, powdered sugar, and vanilla to the bowl of a stand mixer. Beat until light and fluffy.
5. To make the chocolate frosting. Add the butter, powdered sugar, cocoa powder, and vanilla to the bowl of a stand mixer. Beat until light and fluffy. Add the heavy cream and whip the frosting for 1-2 minutes, until light and fluffy.
6. To assemble, place one cake layer on a serving plate or cake stand. Spread half the peanut butter frosting over the cake. Add the 2nd cake layer and spread with the remaining peanut butter frosting. Add the final cake layer and frost the outside of the cake with the chocolate frosting. Decorate as desired with cake crumbs and mini peanut pumpkins (recipe below). Chill 1 hour to allow the cake to set up. Serve, or store in a cool place at room temperature, or in the fridge for up to 3 days.
To Bring Eggs to Room Temperature: place the eggs in a bowl and fill with warm water. Let sit 5 minutes.
Mini Peanut Butter Pumpkins
Cute little peanut butter pumpkins for decoration.
1. Add the peanut butter, butter, powdered sugar, and vanilla to the bowl of a stand mixer. Beat until combined. Roll the dough into 1 inch balls and place on a parchment-lined cookie sheet.
2. Insert a cinnamon stick into the center of each dough ball. Drizzle chocolate around the cinnamon stick to look like a stem. Sprinkle with cinnamon sugar. Transfer to the freezer and chill in freezer until firm, about 30 minutes. Once chilled, use the pumpkins to decorate the cake.
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