Peanut butter chocolate cake — a classic that never fails to please. When I used to take custom orders, this was one of the most requested flavors by guests of every age. The mix of sweet and salty is irresistible, and this dairy-free peanut butter chocolate cake delivers that flavor pairing beautifully in every bite.
Note: This post contains affiliate links to products I use and recommend. I may earn a small commission at no extra cost to you. Thank you for supporting CAKED by Katie.
The Best Dairy-Free Peanut Butter Chocolate Cake
I like to take a familiar favorite and add a little twist. For this cake I kept the beloved peanut butter and chocolate pairing but made the layers dairy-free and paired them with a smoked chocolate buttercream. The result is familiar yet a little unexpected — rich peanut butter flavor balanced by deep, smoky chocolate. It’s a crowd-pleaser that’s still a bit adventurous. Put on your apron and let’s bake.
What Is the Reverse Creaming Method?
The reverse creaming method delivers exceptionally tender cake layers and is what I used here. Instead of creaming sugar and fat first, you combine the dry ingredients with the fat (in this case dairy-free butter and peanut butter) until the mixture resembles coarse sand. Coating the flour with fat reduces gluten formation, so the crumb stays soft and delicate.
After achieving a sand-like texture, add the wet ingredients in two stages. This approach allows you to include slightly more liquid while still keeping a light, fluffy crumb. The batter becomes smooth and creamy — honestly worth licking the spatula.
How to Make Smoked Chocolate Buttercream
To elevate the chocolate buttercream, I added a touch of liquid smoke along with both cocoa powder and melted dairy-free chocolate for depth. Liquid smoke is potent — a little goes a long way — so use it sparingly. The buttercream ends up fluffy, deeply chocolatey, and with a subtle smoky background that pairs exceptionally well with peanut butter.
Slicing and Leveling Cake Layers
For a dramatic multi-layer presentation I sliced each baked layer in half, creating six thin, stacked layers. More layers mean more frosting between layers, which is decadent and visually impressive. If you prefer an easier assembly, you can skip cutting layers in half and just stack the three layers as-is.
Dairy-Free Peanut Butter Chocolate Cake
This dairy-free peanut butter chocolate cake delivers bold peanut butter flavor with rich smoked chocolate buttercream. It’s an excellent choice for birthdays or any celebration where peanut butter and chocolate lovers gather. The texture is tender and moist thanks to the reverse creaming method, and the smoky chocolate frosting adds complexity that elevates the whole cake.
Peanut Butter & Chocolate Ideas
- Peanut Butter Chocolate Chip Cookies
- Chocolate Chip Cookie Cake
- Mini Egg Cake
- Peppermint Chocolate Brownies
If you enjoy a hint of smoke, try a smoked butterscotch or smoked chocolate variation — the subtle char pairs wonderfully with fruit or nuts.
Description
Layers of dairy-free peanut butter cake filled and frosted with whipped smoked chocolate buttercream. Tender, moist, and richly flavored — easily one of the best peanut butter chocolate cakes you’ll taste.
Ingredients
Peanut Butter Cake
- 3/4 cup dairy-free milk, room temperature
- 1/4 cup vegetable oil
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cups cake flour, sifted (*can substitute a gluten-free 1:1 baking blend)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/8 teaspoon baking soda
- 2/3 cup dairy-free salted butter, room temperature
- 1/2 cup smooth peanut butter
Smoked Chocolate Buttercream
- 1 1/2 cups dairy-free salted butter, room temperature
- 4 1/2 cups icing sugar
- 3/4 cup dairy-free chocolate chips, melted
- 1 1/2 teaspoons liquid smoke (*optional — use sparingly)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- Optional: additional peanut butter cups, chocolate pieces, or chopped peanuts for decorating
Chocolate Ganache
- 1/3 cup dairy-free chocolate chips
- 1 tablespoon dairy-free milk (more or less to reach desired drip consistency)
Instructions
Peanut Butter Cake
- Preheat the oven to 350°F (175°C). Prepare three 6-inch round cake pans with non-stick spray and parchment paper.
- In a small bowl, whisk together the dairy-free milk, vegetable oil, eggs, and vanilla extract. Set aside.
- In the bowl of a stand mixer fitted with the flat beater, combine the cake flour, sugar, baking powder, baking soda, and salt. Whisk briefly to combine.
- Add the dairy-free butter and peanut butter to the dry ingredients. Mix on low until the mixture resembles coarse sand.
- Slowly add half of the liquid mixture and mix on medium for 2 minutes.
- Add the remaining liquid and mix on medium for another 2 minutes, scraping the bowl as needed.
- Divide the batter among the prepared pans and bake 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then invert onto cooling racks to cool completely.
Smoked Chocolate Buttercream
- In a stand mixer fitted with the paddle attachment, cream the dairy-free butter on high until light and fluffy, about 8–10 minutes.
- Add the icing sugar, vanilla extract, salt, and liquid smoke (if using). Mix on low until combined.
- Melt the dairy-free chocolate chips in short intervals until smooth, then add the melted chocolate to the buttercream and mix on low until incorporated.
- Increase the speed to high and beat for 4–6 minutes until the buttercream is silky and spreadable. Scrape the bowl as needed.
Chocolate Ganache
- Heat the chocolate chips and dairy-free milk together in short intervals, stirring until smooth. Adjust milk or chocolate to reach a pourable drip consistency.
- Test the consistency on a cool surface or over the sink before applying to the cake.
Cake Assembly
- Level each cooled cake layer. If desired, use a cake leveler to slice each layer in half for a total of six thin layers.
- Place a leveled layer on a cake board or plate and spread about 3/4 cup of smoked chocolate buttercream on top. Repeat with remaining layers.
- Apply a thin crumb coat of buttercream around the stacked cake and refrigerate for 20 minutes to set the crumb coat.
- Apply a final layer of buttercream and smooth the sides with a cake smoother.
- Spoon warm ganache over the top edge to create a drip. For a textured marbled finish, use an offset spatula to drag and texture the ganache while it’s still warm. Finish with chopped peanut butter cups, chocolate pieces, peanut butter chips, and chopped peanuts if desired. Serve and enjoy!
Equipment (suggested)
- 6-inch round cake pans
- Stand mixer with flat beater
- Cake leveler or serrated knife
- Cake turntable and icing spatula
- Offset spatula and cake smoother
Notes
- Reverse creaming gives a tender crumb and allows slightly more liquid for extra moistness.
- Liquid smoke is optional but powerful — add a small amount and taste the buttercream before adding more.
- To make this gluten-free, substitute a 1:1 gluten-free baking blend for the cake flour.