Why You’ll Love Chocolate Peanut Butter Cheesecake Cake Recipe
This recipe brings together two iconic flavors—chocolate and peanut butter—in one stunning cake. The layers of tender chocolate cake contrast beautifully with the dense, creamy peanut butter cheesecake. Topped with a glossy chocolate ganache, every bite is indulgent, balanced, and unforgettable. Whether you’re celebrating a birthday, holiday, or just want to impress, this cake delivers every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cake:
1 and 3/4 cups all-purpose flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup cooled strong black coffee
1/2 cup vegetable oil
2 teaspoons vanilla extract
For the Peanut Butter Cheesecake:
24 oz softened cream cheese
1 cup sugar
1 cup peanut butter
3 tablespoons all-purpose flour
4 eggs
1/2 cup sour cream
2 teaspoons vanilla extract
For the Chocolate Ganache:
1 cup heavy cream
1 and 1/2 cups semi-sweet chocolate chips
Directions
Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, buttermilk, coffee, vegetable oil, and vanilla extract. Beat the mixture until smooth and well-combined. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Peanut Butter Cheesecake:
Reduce oven temperature to 325°F (165°C). In a mixing bowl, blend cream cheese, sugar, peanut butter, and flour until smooth. Add eggs one at a time, mixing just until incorporated. Stir in sour cream and vanilla extract. Pour the batter into a greased 9-inch springform pan. Bake for 60–70 minutes or until the center is set and the edges are lightly golden. Let the cheesecake cool completely, then refrigerate for at least 2 hours before assembling.
Chocolate Ganache:
In a small saucepan, heat the heavy cream until it just begins to simmer. Pour over the chocolate chips in a heatproof bowl and let sit for 5 minutes. Stir until smooth and allow to cool slightly to thicken.
Assembly:
Place one chocolate cake layer on a serving plate. Spread half of the ganache over the top. Gently place the peanut butter cheesecake layer on top. Add the second chocolate cake layer, then pour the remaining ganache over the top, allowing it to drip down the sides.
Servings and timing
Servings: 12
Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Calories per serving: 980 kcal
Variations
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Mini Cakes: Use smaller cake pans and divide the components into multiple mini cakes for personal servings.
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Crunchy Twist: Add crushed peanuts or chocolate chips between layers for added texture.
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Frosting Swap: Instead of ganache, try a whipped peanut butter frosting or chocolate buttercream.
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
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Dairy-Free Option: Use dairy-free cream cheese, sour cream, and plant-based milk alternatives.
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Coffee-Free Cake: Replace coffee with water if preferred.
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Extra Ganache: Double the ganache recipe for extra drip and coverage.
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Nut-Free Version: Swap peanut butter for sunflower seed butter for those with allergies.
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Add Caramel: Drizzle caramel sauce between layers for a sweet-salty touch.
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Decorative Toppings: Top with peanut butter cups, chocolate shavings, or piped frosting for presentation.
Storage/Reheating
Store the assembled cake in the refrigerator, covered, for up to 5 days. For best texture and flavor, let it sit at room temperature for about 20 minutes before serving. Individual slices can be frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying. Avoid reheating as it may alter the cheesecake texture.
FAQs
How do I prevent my cheesecake layer from cracking?
Bake the cheesecake in a water bath and avoid overmixing the batter. Let it cool gradually to room temperature before refrigerating.
Can I make this cake ahead of time?
Yes, you can make each component a day in advance and assemble the cake before serving.
What type of peanut butter works best?
Use creamy peanut butter for a smooth texture. Avoid natural peanut butters that separate, as they can affect consistency.
Can I use a different size cake pan?
You can, but be sure to adjust baking times accordingly. A 9-inch pan is ideal for even layering.
Is the coffee taste noticeable in the cake?
No, the coffee enhances the chocolate flavor without adding a coffee taste.
Can I skip the ganache?
Yes, but the ganache adds richness and a finished look. A chocolate frosting could be used instead.
How can I make the layers even?
Use a serrated knife or cake leveler to trim the tops of the cakes and cheesecake for a professional look.
What should I do if my ganache is too thin?
Let it cool longer or add more chocolate chips and stir until desired consistency is reached.
Can I turn this into cupcakes?
Yes! Bake the chocolate batter in cupcake tins and top with mini peanut butter cheesecake discs and ganache.
How do I transport this cake safely?
Chill the cake before transport and use a cake carrier or box with a non-slip base to prevent shifting.
Conclusion
The Chocolate Peanut Butter Cheesecake Cake is a true celebration dessert, blending rich chocolate cake, creamy peanut butter cheesecake, and smooth ganache into one unforgettable treat. With customizable options and show-stopping presentation, this cake is a favorite for special occasions and chocolate lovers alike.
