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Chocolate Peanut Butter Loaf Cake

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1-1/3 cups flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
10 tablespoons butter, softened
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
1 (14 ounce) can, divided sweetened condensed milk
1 cup semisweet chocolate chips
1/4 cup butter, softened
1-1/2 cups powdered sugar
3 tablespoons butter, softened
1/3 cup peanut butter
1-1/2 cups powdered sugar
1-3 tablespoons milk

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Chocolate Peanut Butter Loaf Cake

  • Serves 6
  • Easy

About This Recipe

There’s nothing better, in my opinion, in the dessert world than the combination of chocolate and peanut butter. The richness of peanut butter smooths out chocolate and reduces the bitterness in dark chocolate, which I don’t really care for. And it’s delicious!

There are many recipes that combine these two foods, but this loaf cake is something special. The rich cake is filled with a creamy peanut butter frosting, and the whole thing is frosted with a decadent swirl of chocolate frosting.

What could be better?




Preheat the oven to 350°F. Spray a 9" x 5" loaf pan with nonstick baking spray containing powder and set aside.


Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside.


In a large bowl, combine 10 tablespoons butter and the brown sugar and beat well until fluffy.


Add the eggs and vanilla and beat well. Then add the flour mixture and 10 tablespoons of the sweetened condensed milk, alternately, to the batter and mix until combined.


Spoon the batter into the prepared pan.


Bake for 50-60 minutes or until the cake is firm and it just starts to pull away from the sides of the pan. Let the cake cool on a wire rack for 10 minutes, then remove from the pan and let cool completely.


When you're ready to frost the cake, make the chocolate frosting by combining the remaining sweetened condensed milk with the chocolate chips in a microwave-safe bowl. Microwave until melted, then stir until smooth.


Beat 1/4 cup butter and 1-1/2 cups powdered sugar into the melted chocolate mixture until smooth.


For the peanut butter filling, beat 3 tablespoons butter with 1/3 cup peanut butter and 1-1/2 cups powdered sugar until smooth. Add enough milk for desired spreading consistency.


To assemble the cake, slice it in half horizontally with a sharp knife. Put all of the peanut butter mixture on the bottom half and top with the top half.


Frost the whole thing with the chocolate frosting.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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