Peanut Butter Chocolate Cake

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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!

chocolate cake topped with peanuts, chocolate peanut butter cups in a white dish on a blue napkin
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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.

Ingredients

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
chocolate sheet cake in a white dish on a blue napkin with peanuts and chocolate candy on top

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. 

slice of chocolate peanut butter cake with a fork taking a bite out of it

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!

slice of peanut butter chocolate cake on a white dish

More Sheet Cakes to Love

Recipe Card

chocolate cake topped with peanuts, chocolate peanut butter cups in a white dish on a blue napkin

Peanut Butter Chocolate Cake

Peanut Butter Chocolate Cake is topped with rich peanut butter icing, chocolate peanut butter cups, and salted peanuts. It's out of this world! 
5 from 3 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Calories: 719kcal

*See notes in blog post for detailed tips, photos and instructions.

Ingredients

CHOCOLATE CAKE

  • 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
  • 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

TOPPING

  • 1 cup salted peanuts
  • 1 cup chocolate peanut butter cups chopped

Instructions

CAKE

  • 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.

TOPPING

  • Sprinkle salted peanuts and chopped peanut butter cups over top of cake. 

Notes

Nutrition

Calories: 719kcal | Carbohydrates: 101g | Protein: 16g | Fat: 31g | Saturated Fat: 10g | Sodium: 414mg | Potassium: 421mg | Fiber: 5g | Sugar: 76g | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

Nutrition info is an auto generated estimate.

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8 Comments

  1. 5 stars
    Thanks for sharing your goof up with everyone. It helps to know I’m not the only one who can destroy a perfectly good cake. Glad you figured out a way to save it!

    1. Yeah, I definitely mess up from time to time. Cooking is a lifelong learning process, isn’t it?

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