Introduction

This Chocolate Brownie Cake with Peanut Butter Frosting is a rich, fudgy dessert perfect for any celebration. Layers of dense chocolate cake are topped with a creamy peanut butter frosting and finished with a glossy chocolate ganache drip. It’s indulgence at its best!

A round cake with smooth light brown frosting covers the entire surface in one even layer. On top, a thick layer of dark chocolate glaze drips down unevenly around the edges with small chocolate sprinkles scattered over the glaze and top edges. The cake is decorated with halved peanut butter cups piled in a heap in the center on top and placed around the base. It sits on a white cake stand with a wavy edge, set against a white marbled surface and plain white background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick (113 grams) unsalted butter
8 ounces (227 grams) semisweet baking chocolate, chopped

1 cup (200 grams) granulated sugar
2/3 cup (133 grams) dark brown sugar

3/4 cup (95 grams) all-purpose flour
1 cup (85 grams) unsweetened natural cocoa powder

3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
5 large eggs, at room temperature

1/2 cup fresh vegetable oil
1 teaspoon vanilla extract
2 sticks (227 grams) unsalted butter, at room temperature

1 cup (270 grams) creamy conventional peanut butter
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt

2 1/2 cups (313 grams) powdered sugar, sifted
4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
1/2 cup heavy cream

Chopped peanut butter cups, optional

Instructions

Step 1: Preheat the oven to 350°F. Grease and line three 6-inch cake pans with parchment paper.
Step 2: In a heat-safe bowl, combine the butter and chopped chocolate. Microwave for 45 seconds, stir, then heat in 30-second bursts stirring between until melted and smooth. Whisk in granulated and brown sugars. Let cool.

Step 3: In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
Step 4: To the cooled chocolate mixture, whisk in the eggs one at a time, whisking vigorously after each addition for 30 seconds. Add oil and vanilla and whisk until combined. Gently fold in the dry ingredients.
Step 5: Divide batter evenly between the three pans and tap them on the counter to release air bubbles.

Step 6: Bake for 25 to 30 minutes until tops are dry and a tester inserted comes out with a few moist crumbs. Avoid overbaking.
Step 7: Cool the cakes in the pans for 10 minutes, then turn onto wire racks to cool completely. Wrap and refrigerate if not assembling within 2 days.
Step 8: For the frosting, beat butter and peanut butter in a mixer on medium-high until light and fluffy. Add vanilla, salt, and powdered sugar, then beat until smooth and fluffy.

Step 9: Assemble the cake by placing one layer on a serving plate and spreading about 1/2 cup frosting on top. Repeat with remaining layers, ending with the top layer flat side up.
Step 10: Apply a thin crumb coat all over the cake and refrigerate for 15 to 20 minutes until set.
Step 11: Spread the remaining frosting evenly over the cake and refrigerate to firm again while preparing the chocolate drip.

Step 12: Place chopped chocolate in a heatproof bowl. Bring heavy cream to a simmer, pour over the chocolate, cover for a few minutes, then stir until smooth.
Step 13: Let the ganache cool until thick but pourable, about 10 minutes. Test consistency by dripping on a glass. Adjust thickness by brief microwaving or cooling as needed.
Step 14: Pour the drip evenly over the top of the cake, allowing it to drip down the sides.

Step 15: Let the drip set slightly, then garnish with chopped peanut butter cups if desired.

Tips & Variations

Use room-temperature eggs for a smoother batter and better rise.
Swap creamy peanut butter for crunchy to add texture in the frosting.

If you don’t have multiple pans, bake the layers one at a time and cool completely before proceeding.
For a nut-free version, substitute the peanut butter frosting with classic chocolate buttercream.
Decorate with roasted peanuts or a sprinkle of sea salt for an extra flavor boost.

Storage

Store the assembled cake covered at room temperature for up to 1 day or refrigerate for up to 3 days. Bring to room temperature before serving for the best flavor and texture. If refrigerating, cover tightly to prevent drying out. Leftover cake layers can be wrapped and refrigerated for 2 days before assembling.

How to Serve

A rich two-layer chocolate cake stands on a white scalloped cake stand set on a white marbled surface. Each moist, dark brown cake layer is separated by a thick layer of smooth light brown frosting that also covers the outside of the cake. Glossy dark chocolate ganache drips over the top edge and sides, topped with dark chocolate sprinkles. The top is decorated with several small chocolate peanut butter cup halves and one cut in half, revealing a creamy light brown filling. Additional whole peanut butter cups are placed around the base of the cake on the stand. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the brownie cake?

Yes, you can freeze the uniced cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before frosting and assembling.

What if I don’t have a microwave to melt chocolate?

You can melt the chocolate and butter using a double boiler on the stovetop. Stir gently until smooth and melted before whisking in sugars.