With a cake this good, all you need is one layer. Chocolate Peanut Butter Cake just got a whole lot easier thanks to one pan and a simple recipe with great big, delicious results. A moist, rich, and decadently chocolate sheet cake gets a spread of thick and fluffy layer of Peanut Butter Frosting and finished off with a pop of color thanks to a sprinkle of Reece’s Pieces and mini peanut butter cups!
Thanks to its perfectly consistent results, you can always count on this heavenly, peanut butter-y dessert to boost your baking ego!
Chocolate Peanut Butter Cake will equally tempt both the chocolate and peanut butter lovers in your life. If you can’t get enough yourself, bookmark our Reece’s No-Bake Peanut Butter Pie and Peanut Butter Chocolate Chip Cookies for your baking lineup!
HOW TO MAKE CHOCOLATE PEANUT BUTTER CAKE
In addition to being rich, light, and fluffy, this cake is also seriously easy to make! It starts with boiling water (very similar to the method for Hershey’s Chocolate Cake), which not only keeps the cake crazy moist but also helps the cocoa powder to bloom, making it extra chocolatey in flavor! The rest is a simple matter of combining ingredients, stirring, and popping it into the oven!
Once your cake comes out of the oven, set it aside to cool completely. Keep in mind, it is very important that you do not add icing to a warm cake. Icing is made up mostly of butter and sugar. When butter and sugar get hot, they melt. Patience pays when it comes to frosting a cake!
Below, you’ll see that Peanut Butter Frosting comes together just as easily as any other buttercream…maybe even easier! Simply combine the ingredients and mix! But, keep in mind, room temperature butter is the key to a smooth and creamy frosting!
HOW TO MAKE THE CHOCOLATE CAKE
- Whisk together the dry ingredients (except for the cocoa powder) and set aside.
- Combine cocoa powder and boiling hot water in a large bowl, and whisk to combine.
- Mix the wet ingredients into the cocoa mixture, followed by the dry ingredients.
- Transfer to a 9″ x 13″ baking dish and bake at 350°F for 28-32 minutes.
HOW TO MAKE PEANUT BUTTER FROSTING
- Add room-temperature butter and creamy peanut butter to a mixing bowl and mix to combine.
- Add the remaining ingredients. Start mixing slowly so the powdered sugar doesn’t fly everywhere! Increase the speed and mix until combined.
- Spread the icing evenly over the cake and sprinkle it with your favorite peanut butter candies!
6 TIPS FOR MAKING AN AWESOME CAKE
This is an easy cake to whip up, but there are a few things you’ll want to keep in mind when purchasing ingredients and while mixing up your cake. Below are a few of our best tips and tricks to get you the best possible results every step of the way!
1. CREAMY PEANUT BUTTER ONLY
This is not the time for healthy peanut butter substitutes. Just use good, ol’ fashioned creamy peanut butter for the best results when making the frosting.
2. DON’T MIX UP THE LEAVENERS
Baking soda and baking powder — not the same. While these two ingredients have many similarities, they are not the same and should not be mixed up. Take care to use the correct amounts of each when adding these leaveners to the dry ingredient mix!
3. THE BEST WAY TO MEASURE
The best way to measure both flour and powdered sugar is to spoon each out of its bag (or container) into a measuring cup, rather than dipping the cup directly into the bag. This keeps you from accidentally compacting the ingredient and throwing off your measurements. Also, be sure to use the back of a knife to level off the measuring cup.
4. ROOM TEMPERATURE MATTERS
More times than not, room temperature ingredients provide you with the best results when it comes to baking. This applies to butter, eggs, milk, etc… To be perfectly honest, I’ve skated by on cold eggs plenty of times. But the one time you absolutely cannot get by with cold ingredients is in the case of buttercream frosting.
Room temperature butter is extremely important when it comes to making a smooth and creamy frosting. Make sure the butter for the peanut butter frosting is at room temperature for best results!
5. DON’T OVERMIX
Don’t overmix the dry ingredients! This could cause your cake to toughen up.
6. HOW TO KNOW WHEN THE CAKE IS DONE
You’ll know the cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs clinging to it. You can also determine its doneness by touch. To do this, gently poke the center of the cake; if it springs back (just ever-so-slightly) it is done. If not, it needs more time in the oven.
FUN TOPPING IDEAS!
If you want to add some serious party vibes to your Peanut Butter Chocolate Cake, ready the candy, sprinkles, or chocolate chips! Below are a few suggestions for topping off your cake and taking it to the next level!
- Reece’s Pieces Candy
- Reece’s Peanut Butter Cups Miniatures
- Chopped Reece’s Peanut Butter Cups (any size)
- Chocolate Chips
- Peanut Butter Chips
- Chopped Peanuts
Love a good candy-cake combo? You’ll adore our easy Kit-Kat Cake!
HOW TO STORE CHOCOLATE PEANUT BUTTER CAKE
You do not need to refrigerate Chocolate Peanut Butter Cake. You can store your frosted cake in a cake keeper or sealed with plastic wrap (or aluminum foil) at room temperature. It’s best to consume within three to four days, as after the fourth day, the cake will begin to get rather stale. If you’d like to preserve the cake any longer than this, you can freeze it!
To freeze iced cake, transfer it to a freezer-safe container (one just large enough to house it — too large and it will develop freezer burn quickly), seal it tightly with the lid, and place in the freezer. Consume within 2-3 months for best results.
5 MORE CAKE RECIPES YOU’LL LOVE
An easy, one-pan recipe for rich, moist Chocolate Peanut Butter Cake with a fluffy layer of Peanut Butter Frosting and a festive sprinkle of Reece's candy!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 2/3 cup unsweetened cocoa powder
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup milk
- 1 cup unsalted butter, room temperature
- 3/4 cup creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
Preheat the oven to 350°F, grease a 9x13" baking dish, and have ready 1 cup of boiling hot water.
In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Add the cocoa powder to a large bowl, pour over the hot water and whisk to combine. Then, add the melted butter and sugar and whisk until combined. Add the eggs, one at a time, mixing well after each addition. Finally, add the vanilla and milk and mix again.
Add the dry ingredients to the bowl and stir until the dry ingredients no longer show. Do not overmix.
Bake for 28-32 minutes, until the cake is done and springs back ever so slightly when gently poked in the center. Transfer to a wire rack to cool completely before frosting.
Add the butter and the peanut butter to a large mixing bowl and mix on medium-high speed for about 1 minute.
Add the powdered sugar, vanilla, and salt to the bowl. Start mixing on low. Once the mixture starts to come together, increase the speed to medium-high and mix until well-combined. Scrape down the sides of the bowl and mix once more.
Add all of the icing to the center of the cake, and using an offset spatula, spread it toward the edges. Sprinkle with peanut butter candies, if desired. Slice, serve, and enjoy!