Chocolate Brownie Cake with Peanut Butter Frosting

Recipe By Tessa Arias
  |  
January 8th, 2020
4.97 from 27 votes
4.97 from 27 votes

Chocolate Brownie Cake with Peanut Butter Frosting features three layers of fudgy brownie cake with rich peanut butter buttercream topped with chocolate ganache and peanut butter cups. Ultimate decadence!

Yield: 6 servings

Prep Time: 45 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: The cake layers are ultra chocolaty and the frosting is ultra peanut buttery. Dessert bliss!
Texture: The brownie cake is super dense, rich, and fudgy but sturdy enough to stack and the buttercream and chocolate topping are the definition of smooth yet rich.
Ease: Not too difficult, just a little time consuming. A great weekend project.
Pros: DELICIOUS.
Cons: None, really.
Would I make this again? Yes yes yes. I want to already.

Happy January! I’m referring to this cake recipe as the Anti New Year’s Resolution cake.

It’s for everyone who can’t stand to hear one more word about resolutions, diets, Keto, and on and on. I dedicate this cake to you 😉

Peanut butter brownie cake on a cake stand topped with dipping chocolate ganache and peanut butter cups with a slice taken out

It truly is all of my dessert dreams come true.

You could definitely use the brownie cake layers in this recipe with any other thick fillings and frostings to get creative with flavors!

But you guys probably already know that I’m obsessed with the chocolate + peanut butter flavor combination. When brownies are involved there… well I’m truly in heaven!

Tips for Chocolate Brownie Cake with Peanut Butter Frosting

How to turn brownies into cake layers

Three 6 inch brownie cake layers

The brownie cake recipe is adapted from the ultra talented Erin of Cloudy Kitchen. She took classic brownies and made them sturdy enough for a layer cake while still remaining rich and fudgy.

The brownie cake layers use a high amount of both melted semisweet chocolate and cocoa powder for an intense chocolate flavor. They also use a combination of butter and oil for the best flavor and moist texture. Tons of eggs help add richness and structure, as does the addition of baking powder (which is not included in my traditional brownie recipes).

Which cake pans are the best?

I love my Fat Daddio anodized aluminum cake pans. They release cakes of all variety easily and don’t dry out the edges. Whatever you do, never bake a cake in a dark colored pan. It’ll likely over bake and be too brown and dry at the edges.

Can I use 8-inch cake pans instead?

This recipe uses three 6-inch cake pans for a beautifully tall cake with the perfect amount of fudgy brownie goodness in every slice.

I haven’t tested this, but can try using two 8-inch cake pans and start checking for doneness at 25 minutes. The cake will obviously be much shorter.

How to Make Creamy Peanut Butter Frosting

Start with butter that’s softened to room temperature and a whole cup of creamy conventional peanut butter. Not the “natural” stuff that doesn’t contain any added added oil. I like to use Skippy.

Why? That added oil helps prevent the peanut butter from separating so it stays homogenous which is definitely what we want for buttercream. If you use a natural peanut butter product that only contains ground peanuts then your buttercream may break and not taste as peanut buttery.

Make sure to sift your powdered sugar before using for the smoothest creamiest buttercream. For even creamier buttercream, try using organic powdered sugar with tapioca starch. It dissolves into the frosting better than the traditional cornstarch so you don’t get any grittiness. For more buttercream tips check out this post.

How to Assemble & Decorate a Layer Cake

Brownie layer cake on a cake stand with a bowl of peanut butter frosting

Place one cake layer on a cake stand or serving plate. Spread with about 1/2 cup of the frosting. Repeat with the remaining two cake layers, leaving the top layer flat side up. This ensures the top of the cake is level with clean edges.

Apply a thin layer of crumb coat icing to the entire surface of the cake, scraping away any excess with an offset spatula or bench scraper to create a spackle-like coating. Be sure not to scrape any crumby icing back into your clean bowl of icing. A cake turntable makes easy work of this. Refrigerate the whole thing until hard, about 15 to 20 minutes.

While the crumb coat is in the fridge make the chocolate drip. You want it to cool until it has thickened but is still pourable. But not so thin that it runs clear down the sides of the cake. It’s a fine balance! The amount of time it takes for the ganache to cool to this consistency will depend on the temperature of your kitchen and the size and shape of your bowl.

Whatever you do, don’t place the ganache drip in the fridge to cool. This will create uneven chunks of cooler ganache next to runnier warmer bits. Test the consistency of the drip by pouring down the side of a glass. If it’s too thick, microwave for 5 to 10 seconds then stir. If it’s too thin, allow to continue to cool.

Can this recipe be made into cupcakes?

Almost any cake recipe can be converted into cupcakes. Check out my full guide on how to convert cake to cupcakes (and vice versa!). 

How to Make the Cake Ahead of Time

The brownie cake layers can be stored in the fridge, wrapped tightly in plastic wrap, for up to 2 days before assembling.

The frosting can also be stored in the fridge, wrapped in plastic wrap, for up to 1 week. Allow to come to room temperature before re-whipping with an electric mixer until smooth and creamy again.

The assembled and frosted cake can be stored, covered, at room temperature for up to 1 day or in the fridge for up to 3 days.

Slice of chocolate brownie cake with peanut butter buttercream

More Cake Recipes You’ll Love

4.97 from 27 votes

How to make
Chocolate Brownie Cake with Peanut Butter Frosting

Yield: 6 servings
Prep Time: 45 minutes
Cook Time: 25 minutes
Chocolate Brownie Cake with Peanut Butter Frosting features three layers of fudgy brownie cake with rich peanut butter buttercream topped with chocolate ganache and peanut butter cups. Ultimate decadence!

Ingredients

For the brownie cake Layers:

  • 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 salt
  • 5 large eggs, at room temperature
  • 1/2 cup fresh vegetable oil
  • 1 teaspoon vanilla extract

For the peanut butter frosting:

  • 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 salt
  • 2 1/2 cups (313 grams) powdered sugar, sifted

For the chocolate drip:

  • 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • Chopped peanut butter cups, optional

Directions

Make the cake layers:

  1. Preheat the oven to 350°F. Grease and line three 6-inch cake pans with parchment paper.
  2. In a heatsafe bowl, combine the butter and chocolate and microwave for 45 seconds. Stir and continue to heat in 30-second bursts, stirring between bursts, until melted and smooth. Whisk in the sugars until combined. Let cool.
  3. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  4. To the cooled chocolate mixture whisk in the eggs, one at a time, Whisk vigorously for 30 seconds until very well combined. Add in the oil and vanilla and whisk until combined. Add the dry ingredients and gently fold to combine.
  5. Divide the batter between the three cake pans, and tap on the counter to prevent air bubbles.
  6. Bake for 25 to 30 minutes, or until the tops are dry and a cake tester inserted in the middle comes out with a few crumbs attached. Be sure not to overbake, the cakes will continue to cook after being removed from the oven.
  7. Cool in pans for 10 minutes, then turn out onto a wire rack and allow to cool completely. At this point the brownie cake layers can be stored in the fridge, wrapped tightly in plastic wrap, for up to 2 days before assembling.

Make the frosting:

  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and peanut butter on medium-high speed until light and fluffy, scraping down the sides and bottom of the bowl as needed. Add the vanilla, salt, and powdered sugar and continue beating until the frosting is smooth and fluffy, about another 3 minutes.

Assemble the cake:

  1. Place one cake layer on a cake stand or serving plate. Spread with about 1/2 cup of the frosting. Repeat with the remaining two cake layers, leaving the top layer flat side up.
  2. Apply a thin layer of crumb coat icing to the entire surface of the cake, scraping away any excess with an offset spatula or bench scraper to create a spackle-like coating. Refrigerate until hard, about 15 to 20 minutes.
  3. Spread the remaining frosting in an even layer all over the cake. Refrigerate while you make the chocolate drip.

Make chocolate drip:

  1. Place the chopped chocolate in a heatproof bowl. Bring the heavy cream to a simmer then immediately remove from heat and pour over chocolate. You can also do this in the microwave. Cover for a few minutes then stir until smooth.
  2. Allow to cool until it has thickened but is still pourable, about 10 minutes. Don’t place ganache in the fridge to cool. Test the consistency of the drip by pouring down the side of a glass. If it’s too thick, microwave for 5 to 10 seconds. If it’s too thin, allow to continue to cool. Spread the drip all over the top of the cake and allow it to drip down the sides.

  3. Allow to set slightly before garnishing with the peanut butter cups, if using.

  4. The cake can be stored, covered, at room temperature for up to 1 day or in the fridge for up to 3 days.

Recipe Notes

Brownie cake adapted from Cloudy Kitchen.
Course: Dessert
Cuisine: American
Keyword: ganache, peanut butter cups

Photos by Ashley McLaughlin.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Fran B — January 10, 2020 at 7:31 am

    Your timing is PERFECT! I have to make a chocolate cake for my son’s birthday next week and this one will the one. My only question is: What is a ‘crumb coat’ icing?

    • #
      Tessa — January 15, 2020 at 4:15 pm

      It’s the idea of basically creating a very thin coating with the icing – kind of like spackle – to prevent any crumbs from ruining the appearance of the frosting. There’s a ton of YouTube videos on it 🙂

  2. #
    Natalie Dawn — January 10, 2020 at 7:48 am

    I’ve only got 2 6″ 3″ deep cake pans would it still work? X

    • #
      Tessa — January 15, 2020 at 4:07 pm

      Bake the cake in batches with the pans you do have! You need all three otherwise you’ll have a ton of extra batter and not a lot of cake.

      • #
        Natalie Dawn — January 15, 2020 at 11:24 pm

        Thank you

  3. #
    Abby — January 10, 2020 at 9:27 am

    Hey, I was wondering if I could sub the oil for something in the cake. Like applesauce? Also could you sub all of it or just half? I really want to make this though…it looks amamzing!

    • #
      Tessa — January 15, 2020 at 4:06 pm

      I wouldn’t advise using a substitute.

  4. #
    Erica Holm — January 10, 2020 at 10:25 am

    This cake is amazing! I made it last night for a friend’s birthday and it was a hit! Not only was it rich and delicious, it was beautiful with all the peanut butter cups on it! Since I don’t have a 6 inch cake pan, I used an 8 inch and also made it square. I checked at 20 minutes and I think I ended up leaving it in for 3 more, but I also have to use a toaster oven. With two layers it was a bit on the short side, but still looked good. I was a bit worried that the buttercream would be too peanut buttery and thick, but it’s actually super light and balances out the fudgy cake layers. I also finally got the chocolate to drip! I’ve tried with other recipes and couldn’t do it. Your tip about trying it on the side of a glass worked perfectly! Thank you for another great recipe!

    • #
      Tessa — January 15, 2020 at 4:05 pm

      Woohoo! So glad to hear that.

  5. #
    Rebekah — January 13, 2020 at 3:22 am

    This is gorgeous! Totally agree with you on the New Years’ nonsense. But I really had to tell you, the tip about organic powdered sugar is AMAZING! why did I not know this? Now I can’t wait to get some organic and try it! You are so smart, Tess. Thanks!!

    • #
      Tessa — January 15, 2020 at 4:04 pm

      I learned it from Stella Parks! So random, but so good!

  6. #
    Ailsa — January 14, 2020 at 4:23 am

    This is a perfect one cake with a perfect recipe. Thank you so much for this recipe.

  7. #
    Cheryl serna — January 15, 2020 at 2:05 pm

    Will it make a difference if I use mini chocolate chips, I only have the Ghirardelli baking mini chips. Also would this be ok for an ice cream cake?

  8. #
    Lisa Engles — January 19, 2020 at 9:07 pm

    First, it was absolutely delicious. So I doubled the recipe and baked 3 8in cakes. Height was perfect but the brownies got a bit overcooked around the edges so next time I will maybe lower the oven temp. The biggest issue I had was the brownie cake really is more of a brownie. The buttercream frosting is delicious but definitely not stiff enough to keep the layers from coming apart when I cut it. That was my biggest problem apart from the sugar coma I put myself into eating this deliciousness. I can’t wait to make it again to see if I can get the temp/timing down for 8 inch layers. Thanks so much for posting.

    • #
      Mikayla — July 22, 2020 at 10:28 am

      This is helpful, thanks. I am using 8in pans now and I was concerned that it wouldn’t turn out right.

  9. #
    Connie — February 18, 2020 at 10:53 am

    Made this for my son’s birthday cake and it is absolutely amazing! A cross between a cake & brownie, it’s very thick, rich and decadent. And that peanut butter frosting is eat alone scrumptious! Followed the directions exactly and it came out perfectly!

  10. #
    Sofia — March 21, 2020 at 5:35 am

    Can you use wax paper?

  11. #
    Deshira — March 21, 2020 at 1:01 pm

    Can I use light brown sugar instead of dark brown sugar?

    • #
      Vanessa Simon — April 11, 2020 at 12:45 pm

      Yes, I made it with light brown sugar and it turned out amazing

  12. #
    Jessica — March 30, 2020 at 4:31 am

    WAY WAY WAY too rich!!! I could not even finish a tiny little piece. Would be way better with a lighter fluffier cake rather than brownie cake

    • #
      Danielle — August 8, 2020 at 10:58 am

      I used a devil’s food cake mix to lighten it up just a tad and made an 8″ triple layer cake. I doubled up the frosting to make sure I had enough. This cake did not disappoint! Almost the whole cake was consumed in one sitting!! Frosting was delicious! I would totally love to share pictures!

      • #
        Cat — March 18, 2021 at 7:04 am

        What do you mean by adding a devil’s cake mix in? Just adding the cake mix in or did you follow the cake mix instructions (adding oil, egg, water, etc) and then added it in the recipe? Thanks!

    • #
      Lola — September 1, 2021 at 12:01 pm

      That’s why it’s called a BROWNIE cake recipe
      And not just a choclate cake recipe!! If you don’t like brownies than you shouldn’t have tried this recipe!!

  13. #
    Sydney — April 17, 2020 at 12:44 pm

    I made this for my birthday and it was a huuuge hit. I’m not a big cake person, so brownie cake was perfect for me. Incredibly rich, so make sure to have a big glass of milk with it! 😉

  14. #
    Linda Holwerda — May 7, 2020 at 11:32 am

    Can I make a 8 inch or 9 inch cake with this
    recipe?

  15. #
    Cindy — May 9, 2020 at 6:33 pm

    This cake turned out Amazing! The moist chocolate brownie cake was great just by itself but then add the peanut butter icing it took it to a whole new level! This recipe will be my new go to for special occasions or just the chocolate fix everyone is looking for .

  16. #
    Anonymous — June 18, 2020 at 4:43 pm

    My family loved this!!! The icing is so light and fluffy with the perfect peanut butter flavor! I used a box chocolate cake mix in 2 8-inch round pans instead and it was the perfect amount of icing!

  17. #
    Rawan Hezam — July 23, 2020 at 1:21 pm

    Super excited to try out the recipe! was just curious though the amount of all purpose flour is 3/4 cups that’s less than 1 cup of flour. it seems too little for 3 pans of cake or maybe i’m doing the math wrong? i really want to make this cake today but i’m just confused about that one aspect:)

  18. #
    Carla — July 24, 2020 at 12:50 pm

    1 cup (85 grams) unsweetened natural cocoa powder?? Was this a mistake?

  19. #
    Danielle — August 8, 2020 at 11:01 am

    I was looking to lighten it up just a bit so I subbed a devils food cake mix. I made a triple 8″ cake and doubled up the delicious peanut butter frosting! Tips on letting the ganache cool helped me finally get it just right! The cake was gorgeous and so delicious!

  20. #
    Sian — August 18, 2020 at 12:58 am

    This looks amazing! Going to make it for my husband’s birthday! I was just wondering, when you say apply a thin layer of crumb coat icing to the cake… do you mean to use some of the peanut butter frosting? Or a separate icing?

  21. #
    Jessica Hogg — August 19, 2020 at 4:57 pm

    We made this for a friend “that doesn’t eat dessert”. Needless to say, he had three servings in one sitting (it was his birthday after all). My daughter and I received so many compliments mostly saying this is the best cake I have ever had. I have a feeling we are going to be making this cake for many more birthdays to come!

  22. #
    Tarana — September 13, 2020 at 4:07 pm

    I love this recipe and also i love you most Importantly thank you soo much for sharing all your amazing recipes with us. No one really likes to share their recipes with others but your doing it thank you soo much loads and loads love to you and you family from INDIA♥️

  23. #
    Helen — September 27, 2020 at 2:36 pm

    Big hit for recent friends birthday, thank you!

  24. #
    Ruchi — October 9, 2020 at 8:02 am

    Replacement for egg….. Please
    Would love to make one without eggs….. It looks super delicious and yummmm.

  25. #
    natasha — October 21, 2020 at 11:38 pm

    Made them for Birthday with the notes you gave me and they were perfect. Thank you for the recipe and the extra help. Wish I could post a picture in my comment because they were so adorable!!

  26. #
    Heidi — October 23, 2020 at 8:55 am

    I made this cake!! It was excellent. I followed the recipe exactly as written and it was perfection.

  27. #
    Sarah — October 31, 2020 at 7:23 pm

    I loved this recipe. Super easy to follow and super rich! I only had 8in pans so I doubled the recipe and baked at 325 for about an hour. The brownie recipe is a keeper but the pb frosting is amazing! I’d gladly make this cake again!!

    • #
      Sarah — October 31, 2020 at 7:25 pm

      The only reason I gave it 4/5 is because it was very very rich and finishing one small slice was hard.

    • #
      Tessa — November 5, 2020 at 2:20 pm

      So happy you enjoyed this recipe! It’s definitely meant to be an indulgent dessert!

  28. #
    Nicole — November 4, 2020 at 3:18 pm

    What do you use ton grease your pans?

    • #
      Tessa — November 5, 2020 at 1:52 pm

      I normally use butter spray or a stick of butter!

  29. #
    Dee — November 15, 2020 at 9:24 pm

    Such a rich and decadent treat, perfect for chocolate lovers!! I only used the cake recipe for my niece’s birthday and not the frosting, but it turned out as expected and tasted awesome.

    • #
      Tessa — November 16, 2020 at 12:47 pm

      Hooray! I hope your niece enjoyed this cake for her birthday!

  30. #
    Annie — December 22, 2020 at 10:58 pm

    I made this exact recipe in September for my church cake off and won first place. Awesome awesome awesome.

    • #
      Tessa — December 23, 2020 at 9:20 am

      Ah YAY! That is so amazing! Congrats Annie!!

  31. #
    Brenda — December 25, 2020 at 11:56 pm

    I made this for my husband’s birthday who loves peanut butter cups and brownies!! This was the perfect combination!

  32. #
    Rose — December 30, 2020 at 1:59 am

    I made this cake for my 21st birthday today! I followed the recipe exactly and it was delicious and a big hit. However, no one could finish their slices because it was so rich. I recommend this cake to anyone thinking about making it, but be sure to cut small slices!

  33. #
    Karina — January 14, 2021 at 1:06 pm

    I was wondering if i halved the recipe how much baking powder would i need?

  34. #
    Linda — March 5, 2021 at 1:23 am

    It was heaven! I made this for my sisters Birthday cause she loves Peanut Butter and it was everything!!

  35. #
    Christina — March 12, 2021 at 6:00 pm

    I only have 3 9” pans should I do 1 and a half x recipe?

  36. #
    Jane — March 27, 2021 at 6:53 pm

    This turned out exactly as promised… rich, delicious and beautiful. For anyone who may want to use natural peanut butter: i used homemade peanut butter at room temp and the frosting was still light and fluffy and delicious.

  37. #
    Tiff — March 28, 2021 at 5:31 pm

    I made this in 2: 8 inch pans it is still turned out great! I just made the frosting thicker in the middle and added some chopped up peanut butter cups inside too! Everyone loved it! Great recipe! Thanks for sharing!

    • #
      Tessa — March 29, 2021 at 12:22 pm

      Hooray! So happy everyone enjoyed your cake!

  38. #
    Nicole — March 31, 2021 at 3:37 pm

    This recipe have become a staple cake! A family and fan favorite!!!! This recipe is amazing!!! Thank you so much for sharing it!

    • #
      Tessa — April 1, 2021 at 10:04 am

      So happy to hear everyone loves this recipe!!

  39. #
    Liza — April 18, 2021 at 11:18 pm

    I only used the frosting in this recipe with the chocolate drizzle and peanut butter cups for my own chocolate cake and I loved it! Although it wasn’t clear in the recipe when it said mix in medium-high speed the butter and peanut butter because after doing this, when I added my powdered sugar, I continued to beat them in this speed and the frosting became very thick and not smooth at all. Only then I realized that you should lower your speed when adding your sugar to make a very smooth buttercream so I had to re-do it. Just a note for other newbies like me.

    • #
      Tessa — April 19, 2021 at 3:46 pm

      Hi Liza, I’m so glad you love this frosting! While you should start out with a lower speed to make sure powdered sugar doesn’t get all over your kitchen :), there shouldn’t be a problem with continuing to beat all of the ingredients at medium-high speed for another 3 minutes. Did you substitute any ingredients? Make sure to read my tips about making the peanut butter frosting creamy in the pink box above the recipe, but I’m so glad yours still turned out 🙂

  40. #
    Julia — May 19, 2021 at 6:24 pm

    Every recipe I have tried so far on handletheheat has turned out amazing! I feel like Tessa is my true taste bud spirit match. No surprise this one turned out awesome too! I did a 2/3 recipe using my trusty kitchen scale (LOVE that you put ingredients in grams!) because I only wanted a small cake. I’m eating the last piece now and wishing I had made the bigger cake, lol! Still so good on day 3 (zapped it for 20 seconds in the microwave mmm mmm mmm!). Thank you so much for sharing your wonderful recipes with us!

  41. #
    Annalise Brown — June 25, 2021 at 6:33 am

    Made this for my dad’s birthday, he loves reeses. It was surprisingly easy to make and it turned out amazing. Everyone love it. Great recipe!

    I will say to make sure you spray and do parchment paper with enough on the edges to be able to pull the cake out. I had a little trouble. Once the cakes sat for 10 minutes I wrapped them tight in saran wrap and put them in the freezer to make sure they were sturdy and prevent cracking.

    • #
      Tessa — June 25, 2021 at 8:30 am

      I’m so happy to hear this recipe was such a hit for your dad’s birthday! And yes, you definitely want to grease and line your cake pans well! I’m so glad you were able to get yours out ok 🙂

  42. #
    Toni — June 30, 2021 at 6:38 pm

    Hey Tessa! I’m planning on making this cake for my birthday in August and I had one question – do my 6” cake pans need to be 3” deep like the ones you linked, or can they be 2” deep?

    • #
      Tessa — July 1, 2021 at 9:52 am

      I wouldn’t recommend anything less than 2 1/2 inches deep, I always use a 3″ for more flexibility and just to be safe that it doesn’t overflow! I’m honored you chose to make my recipe for your birthday and can’t wait for you to enjoy it! Happy early birthday 🙂

      • #
        Toni — July 2, 2021 at 4:47 am

        Thanks! Now that I’m looking more closely, I see it only serves 6! Begrudgingly (I hate altering a recipe before ever making it as written), I’m going to double the recipe and try two 8” springform pans so I can hopefully feed 10-12 people. I just really want to make this!!

        • #
          Tessa — July 2, 2021 at 8:44 am

          Good luck! Just make sure to not overfill the pans-if you’ve got too much batter, I’d make a few cupcakes…you know, so you can try the cake without actually cutting into it before your birthday! 🙂

          • #
            Toni — July 2, 2021 at 10:18 am

            Great tip and great idea – thanks so much! I appreciate it! I’ll be sure to follow up after I make it!

  43. #
    Madonna Rosales — August 29, 2021 at 9:20 pm

    You forgot to mention oil and vanilla in the recipe. What is the ratio? Thanks

    • #
      Emily — August 30, 2021 at 9:13 am

      Hi Madonna, the oil and vanilla are listed in the ingredients right below the 5 large eggs 🙂 In the cake layer directions, they are added to the mixture in paragraph 4. Hope that helps!

  44. #
    Heather — September 30, 2021 at 1:26 pm

    Make this cake, NOW! It’s incredibly rich in all the best ways, so much flavor, so good, going to the dentist now. Also don’t skip the choco drip! I added crushed butterfingers cuz I forgot peanut butter cups and WHOA. This is definitely in the rotation for friend bday cakes!

    • #
      Emily — October 1, 2021 at 3:38 pm

      haha love it, Heather! Crushed butterfinger would be AMAZING on this cake! So happy you enjoyed it 🙂

  45. #
    Brenda Lawson — October 4, 2021 at 7:48 am

    Hi. I made the chocolate brownie cake with peanut butter frosting. I made it for my birthday and i made them as cupcakes. Everyone loved the cupcakes. They said it was the best they ever had. Im getting married on Halloween and im making cupcakes instead of a regular cake nd im definitely making some of these for my wedding. Thanks so much. I love this recipe.

    Brenda

    • #
      Emily — October 4, 2021 at 1:24 pm

      Wow, Brenda! Thanks so much for choosing our recipe to celebrate with, not only for your birthday, but also for your wedding! We’re absolutely thrilled to hear you love this cake so much 🙂 Congratulations and best wishes to you! Be sure to tag us on social media if you share any pictures!

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