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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!
To decorate…
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.
Servings: 24
Calories Per Serving: 2599 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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 1/2 cups creamy peanut butter
- 1 stick (1/2 cup) salted butter, at room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
Chocolate Frosting
- 2 sticks (1 cup) salted butter, at room temperature
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream, at room temperature
Instructions
- 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.
Notes
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
Servings: 14
Calories Per Serving: 748 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup creamy peanut butter
- 6 tablespoons salted butter, at room temperature
- 2-2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate melted
- cinnamon sticks, melted chocolate, cinnamon sugar, for decorating
Instructions
- 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.
Can’t wait to make this for my friends birthday next week. I have some leftover ricotta that I need to use up- do you think it’s would work as a substitute for the yogurt?
Hi Lacy! I would suggest more of a sour cream substitute as you want the smoother texture and the tanginess of the yogurt or sour cream. Let me know if you have more questions along the way! Enjoy!
Hey Lacy! I actually wouldn’t recommend that. I think the ricotta could change the texture of the cake. So sorry! Please let me know if you have any other questions. I hope you and your friend love this recipe! Thank you! xTieghan ???
Hi!
What are your thoughts about making this with gluten free flour? Dying to make it! Thank you!
Hi Kara! You could swap with your favorite GF flour blend like Bob’s Red Mill or Cup4Cup and you’ll be just fine! Enjoy!
I made this today using a 9×13 pan because I wanted to try the recipe and not have to go through stocking cakes. The cake cane out moist and chocolatey, really good. I had a bit of trouble with the peanut butter frosting. It came out thick, not light and fluffy so I added some milk a little at a time to loosen it up. Worked out perfectly. The chocolate cake with the peanut butter filling and chocolate frosting is a game changer. You have to try it if you are a peanut butter lover! Thanks for the recipe, it’s definitely a keeper!
Thank you so much Sharon! I am so glad you loved this! xTieghan
Would ther be a substitiute for black coffee or coud one leave it out altogether?
Thank Tieghan!
You could swap with just hot water, however you don’t even taste the coffee in the end product. It simply gives the chocolate cake even more flavor and richness. Hope that helps! Let us know if you have any other questions as you go.
I cannot wait to try this! Your recipes are A-MAZING!! I normally don’t carry canola oil (I never use it). Is there an alternative? Like Coconut oil? Avocado oil?… Thanks in advance! Keep rockin’on!! 🙂
Such an amazing cake, great for any occasion if you ask me! Gorgeous photos too as always!
Thank you Lili! xTieghan
I am going to embark on another journey and make or should I say try to recreate your pumpkin patch chocolate peanut butter cake. Last Thanksgiving I made a Peanut butter chocolate carmel toffee type of cake of yours.(name forgotten) it was hands down the most delicious cake Ive ever tasted! My family loved it! My sister travelled with Husband and kids and they loved it. It was large cake and a huge success! Unfortunately I was addicted to it (not normaly a chocolate fan at all but the combination was heavenly!
I am sure I gained 10 pounds from that cake! I’m finally working it off almost a year later and so Im afraid to try another Desert recipe. How do you stay so slim- please share! Seriously though- I love all your recipes! Your Reçipes, your stories, the atmosphere and setting in your barn in the Country is my dream…it reminds me of a Simpler more wonderful time – where pretty dishes mattered. Where we bake not only food but love for our families! Thank you for Sharing! God bless!
Hi Cassandra! I am so glad you loved that recipe and I hope this one turns out amazing for you as well!! I like to have everything in moderation and make sure to exercise everyday! That is really it haha I do not do anything special! xTieghan
Looks so good. Would it be ok to use Dutch processed cocoa for this recipe?
Can’t wait to try!
Hi Sharon! Yes that would be just fine. Let us know if you have any other questions as you go. Hope you enjoy!
I love seeing all the recipes you share this time of year. We can tell you really love the season!!
Can’t wait to try this!
Thank you Lauren! I hope you love this recipe! xTieghan
Love, Love, Love your cute pumpkins! I kind of like the idea of skipping a pumpkin flavored fall dessert. =D
Thank you so much Melinda! I am so glad you enjoyed this recipe! xTieghan
what’s your suggestions on substituting black coffee? definitely going to try this!
You could swap with just hot water, however you don’t even taste the coffee in the end product. It simply gives the chocolate cake even more flavor and richness. Hope that helps! Let us know if you have any other questions as you go.
I have not scoured all your recipes yet, but am here to say that a few years ago I discovered Peanut Butter Cream Cheese Frosting and it literally changed my life. Now I find PB frosting to be flat compared to it’s cousin of the cream cheese variety. I ran into the recipe from Smitten Kitchen, where Deb adapts a recipe of Tessa Huff’s. 8oz cream cheese (room temp), 1 stick butter (slightly cold), 5 C powdered sugar, sifted, 2/3 C (170g) smooth PB. whip the the cream cheese, add butter and whip, add sugar, whip, add in PB. I need to try this chocolate cake recipe ASAP!! I make custom cakes and am always trying new recipes. Yours is on my list. Have a wonderful weekend. xox
Hi Patience! I am so glad you like this one! I hope it turns out amazing for you! xTieghan
Thanks for sharing Patience!
Can natural peanut butter be used? I sometimes find that it doesn’t work well in your recipes. Too oily I guess? Please let me know if you have ever tried. I use Trader Joe’s natural peanut butter.
This looks amazing and I can’t wait to try it!! But also… where did you get those adorable dried pumpkin pod thingies?! I wanna put them on every shelf in my house!! 🙂
yes, I could definetely eat this. And then more.
Thank you Ruth! xTieghan