Single Layer Chocolate Peanut Butter Cake

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Baking a layered cake can feel a bit overwhelming, so let’s simplify things with this easy recipe for a single-layer chocolate cake topped with the fluffiest peanut butter frosting! This Single Layer Chocolate Peanut Butter Cake is a breeze to make and combines the richness of deep chocolate with the creamiest frosting – a match made in dessert heaven!

Single Layer Chocolate Peanut Butter Cake

Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Servings 8


*For the chocolate cake:*

  • 1/4 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder use your preferred type
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup buttermilk at room temperature
  • 1/4 cup strong coffee

*For the peanut butter buttercream:*

  • 1/2 cup unsalted butter softened
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2-4 tbsp milk


  • 1 cup mini Reese’s cups


*For the chocolate cake:*

  • Preheat the oven to 350°F. Grease and flour a 9-inch cake pan and set it aside.
  • In a medium bowl or using a stand mixer, beat together the softened butter, granulated sugar, brown sugar, and vegetable oil until well combined.
  • Add vanilla and eggs to the mixture and beat until fully incorporated (about 20 seconds).
  • Combine flour, cocoa powder, baking soda, baking powder, salt, and buttermilk. Mix on low speed until just combined.
  • Add hot coffee and mix on medium-low speed until fully incorporated.
  • Pour the batter into the prepared cake pan and bake for 30 minutes or until the cake is done (the sides will pull away from the pan, and the center will spring back when tapped).
  • Allow the cake to cool for 15 minutes before transferring it onto a cookie sheet. Let it cool completely before frosting.

*For the peanut butter buttercream:*

  • In a stand mixer, beat together the softened butter and peanut butter.
  • Add powdered sugar, vanilla, and salt. Beat until smooth.
  • Gradually add milk, 1 tablespoon at a time, until the frosting reaches the desired consistency.

*For assembly:*

  • Once the cake is completely cooled, top it with the peanut butter buttercream.
  • Sprinkle mini Reese’s cups on top.
  • The cake can be covered with clear wrap and will stay fresh for up to 3 days! Enjoy your delightful creation!

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