Go Back
Print Recipe

Single Layer Chocolate Peanut Butter Cake

This Single Layer Chocolate Peanut Butter Cake makes baking super simple! The cake is a deep chocolate and topped with the creamiest frosting, it's honestly such a good combo!
Prep Time30 minutes
Cook Time30 minutes
Course: Dessert
Keyword: cake, chocolate cake, cookies and cream, layered cake, peanut butter
Servings: 8 slices
Author: Emily - My Messy Kitchen

Ingredients

For the chocolate cake:

  • ¼ cup salted butter room temperature
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 ¼ cup all-purpose flour
  • ½ cup dark cocoa powder you can use whatever type of cocoa you prefer!
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • ¾ cup buttermilk room temperature
  • ¼ cup strong coffee

For the peanut butter buttercream

  • ½ cup salted butter room temperature
  • ½ cup creamy peanut butter
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla
  • ½ tsp salt
  • 2-4 tbsp milk

Garnishes:

  • 1 cup mini Reeses cups

Instructions

For the chocolate cake:

  • Preheat the oven to 350°. Grease and flour (I use cocoa powder) a 9 inch cake pan and set aside. In a medium bowl or stand mixer beat butter, granulated sugar, brown sugar and vegetable oil until combined. Add in vanilla and eggs and beat until the eggs are fully incorporated, about 20 seconds.
  • Add flour, cocoa powder, baking soda, baking powder, salt and buttermilk to the mixture. Mix on slow until just combined. Add in hot coffee and mix on medium low speed until incorporated. Pour batter into the prepared cake pans and bake for 30 minutes or until baked through (sides of the cake will pull away from the pan and the center will spring back if you tap it). Remove from the oven and let cool for 15 minutes before flipping out of the pan onto a cookie sheet. Let cool completely before frosting.

For the peanut butter buttercream:

  • In a stand mixer beat together butter and peanut butter. Add in powdered sugar, vanilla and salt and beat until smooth. Add in milk, 1 tablespoon at a time, until it reaches desired consistency.

For assembly:

  • Once the cake has completely cooled top with the buttercream. Sprinkle on Reeses. The cake will be good covered with clear wrap for up to 3 days!