Chocolate Peanut Butter Birthday Cake

One thing about being a baker is you’re always expected to supply a show stopping cake for any upcoming Birthdays.  Not that I mind baking for my nearest and dearest, the hard thing is coming up with something to top your previous offering.  That’s where this off the hook Chocolate Peanut Butter Birthday Cake comes in.  I’m dreading next year because this cake is going to take some topping!

Chocolate Peanut Butter Birthday Cake

I decorated the top of my cake with some leftover frosting and Miniature Reeses Pieces but it looks just as good left plain.

Chocolate Peanut Butter Birthday Cake

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate Peanut Butter Birthday Cake

Chocolate Peanut Butter Birthday Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews



For the Cake:

  • 400g softened butter
  • 400g caster sugar
  • 6 large free range eggs
  • 400g self-raising flour
  • 6 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 150ml milk
  • 1 teaspoon vanilla extract

For the glaze:

  • 250g good quality dark chocolate
  • 3 tablespoons of smooth peanut butter
  • 3 tablespoons of golden syrup
  • 150ml double cream

For the frosting:

  • 500g icing sugar
  • 200g unsalted butter, softened
  • 150g full fat Philadelphia
  • 200g smooth peanut butter
  • 34 tablespoons full fat milk


  1. Preheat the oven to 170 C.  Grease and line three 8″ cake tins with baking parchment.
  2. Cream the butter and sugar for around 5 minutes until pale and creamy. Whisk in the eggs,
    one by one, until combined.  If it starts to curdle just add a table spoon of your flour while mixing.
  3. Sift together the flour, cocoa powder and baking powder and add to your egg mixture. Stir the dry ingredients through before adding your milk and vanilla extract.
  4. Divide the mixture between the cake tins and bake for 25-30 minutes or until a skewer inserted into the cake comes out clean.  Leave to cool for ten minutes before removing from the tins and continuing to cool an a rack.
  5. While cooling make the glaze.  In a heavy bottomed pan over a low heat melt together the chocolate, peanut butter and golden syrup until smooth and combined.  Remove the pan from the heat and whisk in the double cream.  Leave to cool while you frost the cake.
  6. To make the peanut butter frosting, beat the butter, peanut butter
    with the icing sugar and cream cheese for a few minutes, adding the milk when it feels too still, you want an easily spreadable texture. Using a large pallet knife frost the middles of each cake, stacking as you go.  Frost the cakes all over, smoothing as you go.  This is a great guide to getting super smooth frosting. Leave to set for twenty minutes in the fridge.
  7. Now the fun bit.  Once your frosting has set a little simply pour the glaze over the cake, allowing it to ooze down the side of the cake helping it along with an offset pallet knife.  Pop the cake back into the fridge for an hour before decorating the top as desired.


  1. Manderley de GuindillayCanela
    February 2, 2014 / 10:16 am

    Waooooo, it's wonderful and soooo yummy!! I adore this cake, I'm sure tha will be delicious.xoxo

  2. Liana Stevens
    February 3, 2014 / 12:54 pm

    This looks insanely good, I should not b left alone with a cake like this…

  3. Kate
    February 3, 2014 / 1:21 pm

    That is a SERIOUS showstopper! Happy Birthday!

  4. Kerry Cooks
    February 7, 2014 / 1:03 pm

    This looks soo delicious and decadent! happy birthday to you!

  5. Noni Rodriguez
    March 18, 2014 / 4:32 pm

    I made this cake to the letter and my cake was only about half the size of the one shown. I had to quadruple it in order to get that size. Overall though it was sinfully delicious 🙂

  6. Adam Reynolds
    March 9, 2017 / 9:28 pm

    Where does the unsalted butter for the frosting go? It's lists in the ingredients but not in the directions?

    • Katie Deacon
      March 10, 2017 / 8:17 am

      I've updated the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star