This Chocolate Peanut Butter Cake is an easy, crowd-pleasing dessert that tastes truly indulgent. Built around a chocolate cake mix and finished with a silky, cooked peanut butter frosting, it balances rich chocolate with creamy peanut butter for a classic, satisfying combination.
The base is a chocolate cake mix, which makes the cake quick to prepare without sacrificing texture. The frosting is the star: a simple cooked peanut butter glaze that’s smooth, sweet, and perfectly suited to the chocolate layer. This recipe is reliable, approachable, and ideal for birthdays, potlucks, or an everyday treat.
Table of Contents
- Ingredients Needed for this Recipe
- How to Make a Chocolate and Peanut Butter Cake
- Expert Tips
- Storage and Freezing
- Recipe FAQs
- Easy Chocolate Peanut Butter Cake Recipe
I developed this version when my daughter wanted a cake that reminded her of a peanut butter cup for her birthday. After several trials we found the right balance: a moist chocolate cake that isn’t overly sweet and a peanut butter frosting with a silky, slightly tangy finish thanks to a touch of dairy. It quickly became a family favorite and now appears at many celebrations.
After more than 35 years of baking professionally and teaching others to bake, I consider cake mix an excellent tool—not a shortcut—for producing consistently great results at home.
Ingredients Needed for this Recipe
- Chocolate Cake Mix: Choose a chocolate fudge mix for good texture. Any brand will work.
- Milk: 1% is fine; whole milk will make the cake richer.
- Sour Cream: Adds moisture and a subtle tang that improves flavor and crumb. Greek yogurt can substitute if needed.
- Butter: Use real butter for flavor and texture; allow it to soften to room temperature.
- Peanut Butter: Creamy peanut butter gives the smoothest frosting. Avoid natural varieties for this glaze because they can separate and become oily.
See the recipe card below for exact quantities.
How to Make a Chocolate and Peanut Butter Cake
Step 1: Make the Cake Batter
Preheat the oven to 350°F (175°C). Spray a 9×13-inch pan with nonstick spray. In a medium bowl, combine the chocolate cake mix with milk, vegetable oil, sour cream, and eggs. Beat with an electric mixer until the batter is smooth and well combined.
Step 2: Bake
Pour the batter into the prepared pan and spread it into an even layer. Bake for 25–35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Allow the cake to cool completely in the pan.
Step 3: Prepare the Frosting
When the cake is nearly cool, make the frosting. In a small saucepan over medium heat, combine butter, peanut butter, and milk. Whisk until melted and smooth, taking care not to boil. Remove from the heat and whisk in powdered sugar until the glaze is completely smooth. Stir in vanilla bean paste or vanilla extract.
Step 4: Finish the Cake
Pour the warm frosting over the cooled cake and spread into an even layer. Top with chopped candies, cookies, peanuts, or mini chocolate chips if desired. Let the frosting set completely before slicing and serving.
Expert Tips
- Cool completely before serving: Let the cake cool in the pan before adding the glaze so the frosting sets properly.
- Time the frosting: Make the glaze while the cake is cooling so it’s still pourable and smooth when applied.
- Choose the right peanut butter: Use a stable, creamy brand for the best texture; natural peanut butter can separate and appear oily.
- Try toppings: Chopped peanuts, crushed peanut butter cups, or mini chocolate chips add texture and visual appeal.
Storage and Freezing
Store: Keep leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days.
Freeze: Wrap the whole cake tightly in plastic wrap and foil to freeze for up to 3 months. Thaw overnight in the refrigerator before serving. The finish may lose some sheen but the flavor remains excellent.
Recipe FAQs
Crunchy peanut butter is not recommended for the frosting because the bits make the glaze less smooth. If you like crunch, use creamy peanut butter in the frosting and sprinkle chopped peanuts on top.
Yes. Any reliable homemade chocolate cake baked in a 9×13-inch pan will work. Follow the same frosting instructions for a delicious result.
Easy Chocolate Peanut Butter Cake Recipe
A moist chocolate sheet cake covered in a rich peanut butter frosting and finished with your favorite toppings.
Ingredients
Chocolate Cake
- 1 box chocolate fudge cake mix (13.25 ounces)
- 1 cup milk (1% or whole)
- 1/2 cup vegetable oil
- 1/4 cup sour cream
- 3 large eggs
Peanut Butter Frosting
- 1/2 cup butter
- 2/3 cup creamy peanut butter
- 6 tablespoons milk
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13-inch pan with nonstick spray.
- In a medium bowl, combine the cake mix, milk, vegetable oil, sour cream, and eggs. Beat until smooth. Pour into the prepared pan and spread evenly.
- Bake 25–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.
- To make the frosting, place butter, peanut butter, and milk in a small saucepan over medium heat. Whisk until melted and smooth, but do not boil. Remove from heat and whisk in powdered sugar until smooth. Stir in vanilla.
- Pour the warm frosting over the cooled cake and spread into an even layer. Add toppings if desired. Let the frosting set before cutting and serving.
Notes
Use regular creamy peanut butter for the best texture. Natural peanut butter can cause the frosting to separate and become oily.
Nutrition
Nutrition information is an estimate and should be used as a guideline: approximately 531 calories per serving, with about 56 g carbohydrates, 8 g protein, and 33 g fat (values vary by ingredients and portion size).