Peanut Butter Chocolate Cake is topped with rich peanut butter icing, chocolate peanut butter cups and salted peanuts. This cake is dense, fudgy, and delish!
Why You’ll Love Peanut Butter Cake
Do you have a favorite candy bar? Mine is anything made with peanuts and chocolate. That’s why Peanut Butter Chocolate Cake is my favorite dessert.
It has a whole lotta peanut action going on!
When you take a bite of this cake, you’ll notice how dense and moist it is. Next, your taste buds will flip out the minute you taste the topping.
It’s truly an explosion of flavor. Plus, everything’s made from scratch…which means there are no additives or preservatives, so it’s better for you.
See recipe card for exact quantities.
- butter, sugar, eggs, vanilla,
- water, buttermilk
- all-purpose flour, cocoa powder, baking soda
- half & half
- peanut butter
- powdered sugar
- salted peanuts
- chocolate peanut butter cups (Reese’s unwrapped) ad
Step by Step Instructions
1 – With an electric mixer, blend butter until creamy. Add sugar and mix until blended. Add eggs and mix until just blended. Stir in vanilla.
2 – Mix water and buttermilk together. In a separate bowl, mix flour, cocoa powder, and baking soda together. Alternate adding dry ingredients and wet ingredients with contents in mixing bowl until well blended.
3 – Pour batter into a 13 x 9 inch baking dish or pan. Bake at 350 for 30 minutes or until toothpick comes back clean when inserted in middle of cake. Cool cake while making frosting.
How to Make Peanut Butter Frosting
1 – To make the peanut butter frosting, melt butter in a saucepan on medium heat. Stir in half & half and bring to a boil. Take off heat and stir in peanut butter until creamy.
2 – Pour into a mixing bowl and add powdered sugar gradually while mixing at medium-low speed. Add vanilla and stir well.
3 – Pour icing over sheet cake. Sprinkle salted peanuts and chopped peanut butter cups (ad) over top of cake.
Does It Need to Be Refrigerated?
I’ve found that putting Peanut Butter Chocolate Cake in the refrigerator makes it even more moist than you can imagine. The candy topping hardens, but thaws out nicely when it’s time to be served.
Take it out of the fridge and let it sit on the counter for about an hour before serving.
This comes in handy if you’re making this recipe to take to dinner elsewhere. You can make it ahead of time and keep it in the fridge until ready to travel. Now, that’s pretty snazzy!
The Funny Story Behind This Cake
A funny thing happened when I started making this cake. I originally planned to create a five layer masterpiece (which I’ve never attempted before). It was going to be an epic event!
But, something went terribly wrong.
As luck would have it, the entire made-from-scratch cake collapsed into a massive mound on its beautiful white cake stand. Hours of preparation, photographs, how-tos and what-nots went down with it. I have to confess a few tears fell with it too.
How to Fix a Fallen Cake
What to do? Well, my mother always told me that sheet cakes are very forgiving. They’re also the perfect way to hide a terrible mistake…just in case you ever need to fix a mess like I did.
After my beautiful creation fell into the abyss, I scooped it up and pressed it into a 13 x 9 inch dish. (ad) Next, I slathered it with more icing and topped it with lots of peanuts and crushed candy. Miracles do happen!
No one ever had to know. If I didn’t have this food blog, no one ever would.
My best advice is to skip the steps I took in the beginning and go straight to the sheet cake version as I describe in the recipe card below! It’s AMAZING!
More Sheet Cakes to Love
- Beryl’s Chocolate Sheet Cake
- Vintage Strawberry Cake
- Granny Tag’s Prune Cake
- Pumpkin Spice Flip Cake
- Loaded Carrot Cake
Peanut Butter Chocolate Cake
*See notes in blog post for detailed tips, photos and instructions.
- 2 sticks butter softened
- 1 ½ cups sugar
- 2 large eggs
- 1 tsp. vanilla
- 1 cup water
- ½ cup buttermilk
- 2 cups all purpose flour
- ⅓ cup cocoa powder
- 1 tsp. baking soda
PEANUT BUTTER FROSTING
- 4 Tbsp. butter
- ¾ cup half & half
- 1 cup creamy peanut butter
- 16 oz. powdered sugar
- 1 tsp. vanilla
- 1 cup salted peanuts
- 1 cup chocolate peanut butter cups chopped
- Preheat oven to 350 degrees.
- In a mixing bowl, blend butter until creamy with an electric mixer. Add sugar and mix until blended.
- Add eggs and mix until just blended. Stir in vanilla.
- Mix water and buttermilk together. (wet ingredients)
- In a separate bowl, mix flour, cocoa powder, and baking soda together. (dry ingredients)
- Alternate adding dry ingredients and wet ingredients with contents in mixing bowl until well blended. Beat at low speed.
- Pour batter into a 13 x 9 inch baking dish (ad) or pan that has been greased and floured. Bake at 350 degrees for 30 minutes or until toothpick comes back clean when inserted in middle of cake.
- Cool cake while making frosting.
PEANUT BUTTER FROSTING
- Melt butter in a saucepan on medium heat.
- Stir in half & half and bring to a boil.
- Take off heat and stir in peanut butter until creamy.
- Pour into a mixing bowl and add powdered sugar gradually while mixing at medium-low speed.
- Add vanilla and stir well.
- Pour icing over sheet cake.
- Sprinkle salted peanuts and chopped peanut butter cups over top of cake.
- Use Reese's Chocolate Peanut Butter cups (ad) that are unwrapped. It's much easier to chop these when you don't have to unwrap them.
Nutrition info is an auto generated estimate.
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