Chocolate and peanut butter — name a more iconic duo. This Chocolate and Peanut Butter Drip Cake is rich, decadent, and downright show-stopping. With layers of moist chocolate cake, creamy peanut butter frosting, and a glossy chocolate ganache drip, it’s the kind of dessert that commands attention and satisfies every sweet tooth in the room.
Perfect for birthdays, celebrations, or just because, this cake looks fancy but is totally doable at home. You don’t need to be a pastry chef to pull it off. With some basic tools and a little patience, you’ll have a bakery-style masterpiece that tastes as good as it looks.
The base is a soft, tender chocolate cake made from scratch — no boxed mix here. It’s intensely chocolaty and stays moist for days. The peanut butter frosting is fluffy and slightly salty, the ideal balance to the richness of the cake layers. And then there’s the ganache drip: smooth, shiny, and undeniably dramatic.
One of the reasons this cake works so well is the contrast. The deep cocoa flavor of the cake plays perfectly off the nutty creaminess of the frosting. The textures, too — dense cake, airy frosting, silky ganache — keep every bite interesting.
If you’ve ever had a chocolate peanut butter cup, this is that turned up to eleven. It captures everything people love about the flavor combo, in a sliceable, celebratory format.
Don’t be intimidated by the drip. A simple ganache made from chocolate and cream creates that signature look, and a spoon is all you need to drizzle it over the edge. It’s surprisingly forgiving, and any imperfections just add to the homemade charm.
This cake also holds up beautifully. Make it the night before your event and refrigerate it. The flavors meld, the frosting sets, and the ganache keeps its shine. Just bring it to room temp before serving.
Want to get creative? Sprinkle chopped peanuts, mini peanut butter cups, or crushed chocolate cookies on top for extra flair. You can even layer some between the cakes for surprise crunch.
It’s a celebration cake, but it’s also comfort food. Rich, satisfying, and familiar. It’s the kind of dessert that makes people stop mid-bite and say, “Wow.”
And if you’re making it for a crowd, rest assured — this cake feeds a lot of people. It’s tall, dense, and indulgent. A small slice goes a long way, which means more people get a taste.
Even better, the components can be made ahead of time. Bake the cake layers and freeze them. Make the frosting and keep it chilled. Then assemble when ready — less stress, same stunning result.
This is one of those desserts that becomes a go-to. Once you’ve made it, you’ll keep coming back whenever you want to impress or indulge. It’s got flavor, style, and just the right amount of drama.
Servings: 12-14
Prep Time: 35 minutes
Cook Time: 30-35 minutes
Assembly Time: 20 minutes
Total Time: About 1.5 hours (plus cooling)
Ingredients:
For the chocolate cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- ¾ cup hot water or brewed coffee
For the peanut butter frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- 1-2 tablespoons milk or cream
- ¼ teaspoon salt
For the chocolate ganache drip:
- ¾ cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix sugars, oil, eggs, and vanilla. Add buttermilk and mix until smooth.
- Gradually add dry ingredients to wet mixture. Stir in hot water or coffee until batter is thin and well mixed.
- Divide batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool cakes completely before frosting.
- For frosting, beat butter and peanut butter until fluffy. Gradually add powdered sugar, salt, and milk until smooth and spreadable.
- Stack one cake layer, add frosting, then place second layer and frost top and sides.
- For ganache, heat cream until just simmering. Pour over chocolate chips and let sit 2 minutes, then stir until smooth.
- Spoon ganache around edges to drip, then spread a thin layer on top. Chill slightly to set.
- Decorate with optional toppings and serve.
Tips:
- Use brewed coffee for deeper chocolate flavor (it won’t taste like coffee).
- Chill cake briefly before adding ganache for a more controlled drip.
- Store leftovers covered in the fridge for up to 5 days.
- Use room temp ingredients for best results.
Why You Will Love This Recipe:
- Classic chocolate-peanut butter flavor combo.
- Stunning presentation with simple steps.
- Make-ahead friendly.
- Rich, moist, and deeply satisfying.
This Chocolate and Peanut Butter Drip Cake layers rich chocolate cake, fluffy peanut butter frosting, and a glossy ganache drip for a decadent dessert that’s perfect for birthdays and celebrations.
