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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.
Made this recipe and the whole cake was gone with a week!!!!
I’m pretty picky on chocolate cake but this one is a goodie!!!
Thank you
Hi Giselle,
Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xT
Hi, if I were to substitute the water for coffee, would it be a 1:1 substitution? And should the water be hot like the coffee?
Hi Lorrie,
You bet, that will work well for you! I hope you love this cake, please let me know if you give it a try! xTieghan
Made this so many times. It’s all incredible but even when I need just a chocolate cake to go with a different type of frosting this is the recipe I use. It’s so moist and extra flavorful. I think using a high-quality cocoa powder makes a real difference and is worth it even though it can be expensive. If you’re wondering how it turns out with gluten free 1-to-1 flour, you can’t even tell the difference. Thanks Tieghan!
Hey Amanda,
Happy Friday! I am so excited to hear that this recipe is always enjoyed, thanks a bunch for making it so often! ?xx
Made this a few years ago for a birthday party and my family still talks about how it was the best cake they’ve ever had. Thinking I may make it again for my little guys baptism. Would like to work ahead and bake/freeze the cakes ahead of time. Should the frosting be made fresh or could I make and freeze that as well? Thanks for any guidance you can give! This recipe is absolutely delicious!!
Hey Amy,
So glad to hear you have enjoyed this recipe in the past!! If you can, I would probably just freeze the cakes and make the frosting fresh:) Please let me know if you have any other questions! xTieghan
I want to make this for my daughters birthday party, but it’s for 4 year olds. Can I omit the coffee or substitute something for it?
Hi Carly,
You can use water in place of the coffee. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I have made this cake several times- with the peanut butter layers and nutella frosting as in your book. It is so delicious and always a hit. I haven’t tried to freeze the layers yet and wondering if you think this would work. Thanks in advance.
PS just purchased your newest book- it looks amazing.
Hey Rebecca,
So glad to hear you have been enjoying the recipe!! Yes, you can definitely freeze, that would work well! Please let me know if you have any other questions! xTieghan
This cake is always a hit with my family & friends! Is there a substitution that can be used in place of the eggs for an egg allergy? Thanks!
Hey Caitlin,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! You could try using a chia egg or apple sauce for the egg but I have not tested this. Have the best weekend! xTieghan
Can I double this recipe? Or should I make two separate batches?
Hi Hilary! Yes, you can definitely double this recipe! xxTieghan
Thanks so much! Making them as cupcakes with pb filling for my friends birthday. Thanks again!
I made this for my daughter’s birthday!
Amazing!!!! Everyone loved it. It is sooo delicious.
Definitely will make this again.
Thank you for sharing this recipe.
Hey Pat! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
This Chocolate Peanut Butter cake is a keeper! A new Thanksgiving and maybe Christmas tradition. I decorated it with mini pb cups and a pb tree!
Hi Elaine,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
I’m making this cake tomorrow, Thursday, and my husband is taking it to work on Friday. How do you suggest I store it over night? Is the fridge necessary or ok to just leave it out? I’m extremely excited to make this cake! We won first place last year with one of your cakes at his company’s Halloween party.
Hi there! I would store it in the fridge 🙂 xTieghan
Literally the BEST chocolate cake EVER. And chocolate frosting. PB is not for me, so I eat around that layer but my husband is a PB connoisseur and thinks it’s amazing. The only thing I do differently is use hot water instead of coffee because I also do not like coffee and in cakes past I swear I can still taste the flavour which ruins it for me. Anyway, works perfectly and I’ve made it a few times now as we just love, love, love this cake!!!!
Thank you so much! Makes me so happy that you loved this cake! 🙂 xTieghan
Can I use nutella instead of peanut butter?
–Nori Bento
I made this cake and because I was trying to bake dinner at the same time I neglected the add the leavening. When the cakes didn’t rise, I figured out what I had done. I already had the frosting made so I went ahead and assembled it. I used 10” pans and used chocolates ganache for frosting and sprinkled chopped Trader Joe Dark chocolate peanut butter cups on top. I presented it as a torte as opposed to a cake and everyone loved it. It was amazing. So your recipe, with just a few omissions does double duty. I’m looking forward to making it the regular way. Great recipe!
Hey Jackie,
Happy Friday!! I am thrilled that this recipe was a winner, thanks so much for giving it a try! xTieghan
I have made this cake 5 times now, and every time it turns out fabulous. Really hard to ruin and super moist. A family favorite.
Hey Christa,
Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan
Would you recommend this cake recipe for cupcakes?
I just find cupcakes easier with kids.
Hey Tara,
Yes, cupcakes would be great. I would start checking them for doneness at 25 minutes. I hope you love the recipe, please let me know if you give it a try! xTieghan
What can I use instead of coffee? I never have coffee at my house.
Hi Courtney,
You can use hot water in place of the hot coffee. Let me know if you give the recipe a try, I hope you love it! xT