This Peanut Butter Chocolate Doughnut Cake is inspired by these peanut butter chocolate doughnuts from the site, and it’s basically just a very large version of those doughnuts which I think makes them even better. You can’t go wrong with chocolate and peanut butter and when it’s in cake form, things are definitely going to be delicious.

The great thing about this cake is that you can adapt it to resemble your favorite doughnut. You can do a vanilla glaze (dyed any color you’d like) and top with sprinkles instead. Or you can do the chocolate with coconut on top if you like coconut. Make it like your favorite doughnut!

Print Recipe

Peanut Butter Chocolate Doughnut Cake

This Peanut Butter Chocolate Doughnut Cake is a moist peanut butter cake topped with homemade chocolate ganache and nuts.

Prep Time10

Cook Time30

Cooling Time2

Total Time2 40

Course: Dessert

Cuisine: American

Keyword: Baking, Cake, Chocolate, Peanut Butter

Servings: 12

Author: Jonathan Melendez

Equipment

Mixer
9-inch ring mold pan

Ingredients

Cake:

1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup granulated sugar
4 tablespoons unsalted butter softened
½ cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
¾ cup buttermilk

Glaze:

1 ½ cups powdered sugar
4 tablespoons cocoa powder
3 tablespoons whole milk
2 teaspoons vanilla extract
¼ cup chopped nuts for topping

Instructions

Preheat oven to 350°F. Grease a 9-inch ring mold pan with cooking spray, set aside.
In a large bowl, sift or whisk together the flour, baking powder and salt. Set aside.
In a separate bowl, cream together the sugar, butter and peanut butter until light and fluffy. Add in the eggs, one at a time, stirring well after each addition. Stir in the vanilla. Add the dry ingredients alternately with the buttermilk, starting and ending with the dry.
Pour the batter into the prepared pan and give it a couple of taps on the counter to even it out. Bake until a toothpick inserted in the middle comes out clean, about 28 to 30 minutes. Remove from the oven and allow to cool for about 5 minutes in the pan, before inverting onto a plate to cool completely.
To make the glaze, whisk together the powdered sugar, cocoa, milk and vanilla until smooth and somewhat thick, but still pourable. If the glaze is too thick, add a teaspoon of milk at a time, until the right consistency is reached.
Spread the glaze over the cooled cake and sprinkle the top completely with chopped nuts while the glaze is still wet. Allow to set for about 10 minutes before slicing and serving. Enjoy!