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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.
this looks amazing…what do you think about a omitting the butter and just making a chocolate whipped cream frosting?
Hey Mel,
That would work just fine! I hope you love the recipe, please let me know if you give it a try! xTieghan
Absolutely delicious cake. Everyone who had a piece was raving about the cake!
Hey Sarah,
Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan
Hi! I want to make this for my boyfriend’s birthday this weekend but he hates Greek yogurt and swears he can taste it everytime I cook with it. Do you think I could sub sour cream and it would work?
Thanks!
Hey there,
Lol yes, sour cream will work just fine for you. I hope you love the recipe and happy birthday to your boyfriend! xTieghan
Thank you so much! The cake was a huge hit and everyone loved it! I liked that this cake was super moist and not dry at all. Both frostings were delicious!
Hey there,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan
Made this for my daughter’s 5-year-old birthday (she’s a peanut butter and chocolate girl, like me!) and she loved it, as did everyone else!! So delicious!! Don’t skip the coffee step– it doesn’t make the cake taste like coffee, it just adds richness and brings out all the chocolatey goodness! Thanks for another fantastic recipe!!
Hey Rachel,
I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan
This sounds great! I’m hoping to make this cake – do you think I can about half with 3 6 in round pans instead? I’m trying to make this cake for a smaller crowd.
Hey Allie,
I think that would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m in the UK. I was looking for Halloween cakes for my friend’s son’s birthday and found this. It tastes so good. It was a hit at the party. I’m now making the same cake again for my niece’s 5th birthday at the request of my sister. It is with a Christmas theme this time. I love the peanut butter frosting.
Thank you so much Lisa! I am really glad this turned out so well for you! xTieghan
Following all the directions, my chocolate frosting turned out very light in color, like mousse! ? I wish it was that gorgeous brown your pics show!
Hi Stacie! I am sorry it did not turn out as expected.. Is there anything I can help with? xTieghan
Stacy, try using Hershey’s Special Dark Cocoa powder. I get mine at Safeway. I use it in all my recipes and it is darker in color.
We made this for my daughter’s 3rd COVID “non” birthday party and it was a hit.The sponges are easy to make, light, fluffy, and good taste. The recipe calls for +2 TBS for a few ingredients- not sure where those were supposed to go (maybe adjust to taste?). The frosting was very thick and never got that smooth frosting texture. We used Trader Joe’s PB which is only peanuts and we had to add in canola oil to try to smooth it out but only helped a bit. The chocolate frosting was also thick. Perhaps the butter wasn’t room temperature enough? However, once on the cake, the frosting didn’t taste too thick. Great flavors and I’m eating leftovers with coffee for breakfast at this moment.
Hey Jenna,
Thanks so much for giving the recipe a try, I am so glad you family enjoyed! The +2 TBS is the measurements plus those tablespoons so you want to use that in the recipe as well. I hope this helps for next time! xTieghan
The cake was very moist and well balanced. This will certainly make it into a go to for birthdays, etc.!
Thank you so much Pam! I am really glad you have been enjoying this recipe! xTieghan
Can’t wait to try this! Has anyone had to adjust the cake part for a high altitude setting?
Thank you!
Hey Allison,
You should not need to adjust the cake for altitude. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this cake yesterday in an attempt to distract myself from wondering if my baby would ever put me into labor! It was really easy and SO rich and delicious. I did have some trouble with really thick peanut butter frosting. I followed your recipe and it was too thick to spread. I think it was because I used a natural peanut butter vs. something like JIF. I just added some heavy cream while mixing until it was soft enough 🙂
I am so happy you enjoyed this one, Katie! Congrats on your pregnancy!! I hope everything is going amazing!! xTieghan
This looks amazing and I’m very excited to try to make this! The only cake pans I have are stackable, so the sides are slightly not straight; they’re a little angled. Will this be a problem for making a layered cake like this one? Should I go out and buy new pans that are totally straight on the sides? Haha, sorry if that’s a ridiculous question. Thanks!
Hey Tabby,
I think those should workout just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you use coconut oil instead of canola oil??
Hey Katie,
Yes that would be fine to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m completely new to baking cakes! The 8-inch cake pans you mention … what height are they? 2 inches, 1 inch? Sorrrry, I’m super new to this. 😀
Hey,
They are about 2 inches deep. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I make the cake part as a pound/Bundt cake. Would I need to make any changes or substitutions?
Hey Jackie,
You will need to check for doneness when using a different pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for my bday this last weekend and all I can say is Wow!! Everyone raved about how this was the best cake they’ve ever had. Even my mom who is a strictly white/almond cake fan loved it. She wants it for her birthday too. Great job on this recipe! It’s absolutely delicious.
Thank you so much Amy!! I am really glad this recipe turned out so well for you! xTieghan