Chocolate and Peanut Butter Cake

Chocolate and Peanut Butter Cake

March 3, 2015 by: bright-admin Cake, Indulgent

My little brother, Tom, recently moved into a new flat. Instead of the traditional plant pot, I thought I’d bake him a house warming gift. When I suggested this to him, without a moments hesitation he said ‘I’d like a Chocolate and Peanut Butter Cake’. This, coming from my bother who takes at least a week to reply to my text messages..I knew he’d been thinking about it for a while…
I also thought it tied in quite nicely with Easter preparations. All those wonderful people who might have given up chocolate/sweet things, this Chocolate and Peanut Butter Cake is a well deserved reward.

Ingredients For Chocolate Peanut and Peanut Butter Cake

for the cake

180g self raising flour
50g cocoa
150g butter
180g caster sugar
2 medium eggs
250ml whole milk

for the peanut butter frosting

60g unsalted butter (room temperature)
125g smooth peanut butter
180g icing sugar
60ml whole milk

(a square or 2 of dark choc to grate on top for decoration)

Round 8″ baking tin, lined with baking paper

Preheat the oven to 180oC

For the chocolate cake

1) In a medium bowl sift together the flour and cocoa and mix well. Set aside.

2) In a large bowl, whisk together the butter and sugar until pale and fluffy. This will take at least 4 mins! Once done, whisk in the eggs one at a time. When all is mixed well, pour in about half of the flour mixture and half the milk and fold together carefully with a wooden spoon. Being careful not to over do it. Repeat with the remaining flour and milk.

3) Pour into your prepared baking tin and make sure you flatten the top. (For tips on a perfectly flat cake, click here and go to number 8!) Now pop onto the middle shelf of your pre heated oven for 35-40 mins. It’s done when a skewer inserted comes out clean. Leave to cool in the tin, before turning out onto a wire rack to cool completely.

For the peanut butter frosting

1) In a medium bowl whisk together the butter and peanut butter until smooth.

2) Once done, sift in the icing sugar and stir with a wooden spoon until it’s come together and then finish off with a whisk, so it’s really well mixed. Gradually, whisk the milk in to loosen the frosting. You may not need ALL of it, judge it by eye – until it is the consistency you want. (I ended up using the whole 60ml)

3) Once the cake is cool, spread the frosting all over the cake (or just on the top!). I did this by using the back of a spoon. Grate a little dark chocolate on top for decoration and your done!

Now, after all that washing up – you deserve a least one slice, possibly 2…

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  • Hi Rachel,
    Made this cake last week and it was absolutely delicious! One of the best cakes I have ever made.
    I love baking and am always on the lookout for new recipes. Have also made your Blueberry and Pecan loaf which again was delicious. Going to have a go at your new recipe Carrot and Maple Syrup cake as I adore Carrot Cake. I am a real cake fan as my waistline will testify but as I am a Dance Teacher I try and dance it all off ( without a lot of success I hasten to add). Putting it down to my age (61). Harder to lose weight as you get older (that’s what I tell myself anyway). Have baked all my married life and my husband always looks forward to my latest offering. He also said how much he enjoyed your cakes. Have recommended your site to my daughter and sister who also both enjoy baking. Keep up the good work!
    Kind regards

    • What a lovely message Lesley, thanks so much and let me know if you think of something that’s not on the site :) x

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