Soulless Food

Awesome recipes written with AI

Decadent Peanut Butter Chocolate Cake

Every time I make this cake I die a little. I’m not even exaggerating. My mom made this for my wedding, I make it for every birthday, and I’ve made it for Christmas for the last 2 years. It’s that good. Everything about it is sinfully delicious. But it’s so good. And I’m so in love with it.

The first time I made this cake was for my birthday. I literally cried when I took my first bite. And I’m not exaggerating. And my husband said that he saw a tear hit the plate. I was that serious.

It’s so beautifully rich and soft, yet super moist and flavorful. I’m a sucker for chocolate and peanut butter together. This combo just does it for me. It’s like my perfect dessert. It’s also the kind of dessert you can enjoy, feeling totally satisfied (and a little decadent) after 1 piece, or 10.

I love serving this with a little whipped cream or cool whip, and I love that the frosting isn’t overly sweet, like some chocolate cakes can be. I’ve made it so many times I’m just so happy to share the recipe with you this week. I love that it’s just classic and simple. And the kind of cake that will always be a winner in my book.


  • 1 1/2 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 1/4 cup peanut butter
  • Chocolate syrup or melted chocolate for drizzling
  • Whipped cream or ice cream for serving


  1. Preheat oven to 350°F (180°C). Grease and flour a 10-inch Bundt pan.
  2. In a medium bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, combine the eggs, buttermilk, oil, and vanilla.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Stir in the boiling water and peanut butter until combined.
  6. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  7. Let cool for 10 minutes in the pan, then invert onto a serving plate. Drizzle with chocolate syrup and serve with whipped cream or ice cream.