Martha Stewart Chocolate Peanut Butter Cake

This martha stewart chocolate peanut butter cake is a rich and crowd-pleasing dessert, which is made with Dutch-process cocoa powder and creamy peanut butter frosting. It’s a classic, no-fuss recipe, perfect for birthdays and casual gatherings, ready in about 1 hour.

Martha Stewart Chocolate Peanut Butter Cake Ingredients

Cake:

• 1 stick unsalted butter, melted and cooled, plus more, softened, for pan
• 1 1/3 cups unbleached all-purpose flour
• 1/2 cup Dutch-process cocoa powder, sifted
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 4 large eggs, room temperature
• 1 1/2 cups granulated sugar
• 2 teaspoons pure vanilla paste or extract
• 1 cup sour cream, room temperature

Frosting:

• 1 stick unsalted butter, softened
• 1 cup smooth peanut butter (not natural)
• 1 1/2 cups confectioners’ sugar
• 1/4 cup sour cream, room temperature
• 1/3 cup chopped salted roasted peanuts

How To Make Martha Stewart Chocolate Peanut Butter Cake

1. Prep the oven and pan: Preheat oven to 350°F. Butter a 9×13-inch or 8×12-inch baking pan. Line with parchment, leaving an overhang; butter parchment.
2. Mix dry ingredients: Whisk together flour, cocoa powder, baking powder, and salt.
3. Beat eggs and sugar: In a mixer fitted with the whisk attachment, beat eggs and sugar on high speed until thick and pale, about 4 minutes.
4. Build the batter: Add flour mixture and beat just to combine. Add melted butter and vanilla, then sour cream, beating until smooth.
5. Bake the cake: Spread batter evenly in prepared pan. Bake 30–35 minutes (9×13) or about 40 minutes (8×12), until a tester comes out clean.
6. Cool: Cool 10 minutes in pan, then lift out using parchment and cool completely on a rack.
7. Make the frosting: Beat butter and peanut butter until light and fluffy. Beat in confectioners’ sugar. Stir in sour cream by hand until silky.
8. Frost and finish: Spread frosting over cooled cake and sprinkle with chopped peanuts.

Recipe Tips

• Why use sour cream in cake? It keeps the cake moist and tender.
• Can I use natural peanut butter? No—use shelf-stable peanut butter for proper texture.
• Best pan size to use: A 9×13-inch pan gives a thinner, quicker-baking cake.
• Make-ahead tip: Bake cake one day ahead; frost before serving.
• For clean slices: Chill briefly, then slice with a warm knife.

What To Serve With Chocolate Peanut Butter Cake

• Cold milk
• Vanilla ice cream
• Coffee or espresso
• Fresh berries

How To Store Chocolate Peanut Butter Cake

Refrigerate: Store wrapped up to 1 day. Bring to room temperature before serving.

Freeze: Freeze unfrosted cake up to 1 month.

Chocolate Peanut Butter Cake Nutrition Facts

• Calories: ~480
• Carbs: ~45g
• Protein: ~8g
• Fat: ~30g

Nutrition information is estimated and may vary.

FAQs

Can I make this cake ahead of time?
Yes, bake the cake a day ahead and frost before serving.

Why is my frosting too soft?
Refrigerate briefly to firm up before spreading.

Can I bake this in a round pan?
Yes, adjust baking time accordingly.

Can I add chocolate chips to the batter?
Yes, fold in 1/2 cup for extra richness.

Try More Recipes:

• Martha Stewart Chocolate Orange Cake
• Martha Stewart Chocolate Mousse Cake
• Martha Stewart Chocolate Molten Lava Cake