Description
This easy chocolate peanut butter cake recipe makes a large, moist, and decadent cake perfect for crowds. It features a rich chocolate cake base topped with a creamy peanut butter frosting and optional chocolate chips.
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 2 ¼ cups (450g) granulated sugar
- 1 cup (85g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup (240ml) vegetable oil
- 4 large eggs, room temperature
- 2 cups (480ml) buttermilk, room temperature
- 2 teaspoon vanilla extract
- 1 cup (240ml) hot water
- 1 cup (240g) unsalted butter, softened
- 2 cups (510g) creamy peanut butter
- 4 cups (480g) powdered sugar, sifted
- ½ cup (120ml) milk (plus more as needed)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup mini chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12×18-inch (half-sheet) cake pan and line with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add oil, eggs, buttermilk, and vanilla. Beat on medium speed until just combined.
- Slowly pour in the hot water and mix until the batter is smooth.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
- In a large bowl, beat softened butter and peanut butter until light and creamy.
- Gradually add powdered sugar, mixing on low, then medium speed.
- Beat in milk, vanilla, and salt. Adjust consistency with additional milk if needed until smooth and spreadable.
- Once the cake is cool, spread frosting generously over the top.
- Sprinkle with mini chocolate chips if desired.
- Slice into 24 squares with a sharp knife and serve.
Notes
- Room-temperature eggs and buttermilk help your cake rise evenly for a fluffier texture.
- For sturdier frosting that holds up to warm environments, chill the cake after frosting for 20-30 minutes before serving.
- Substitute a 1-to-1 gluten-free flour blend for a gluten-free version.
- Swap peanut butter for SunButter or another seed butter for a nut-free alternative.
- To freeze, wrap unfrosted cake tightly in plastic and foil, and freeze up to 2 months; thaw and frost before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 420 calories
- Sugar: 55g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg