If you know me, you already know I love chocolate and peanut butter anything. This chocolate cake with peanut butter frosting is the ultimate combination of my favorite flavor pairing, and it’s so good! I baked up a classic chocolate cake and smothered it in a decadent homemade peanut butter frosting. Made with just a handful of ingredients, this chocolate peanut butter cake is so easy and so yummy!
I don’t think I’ll ever get tired of eating this chocolate cake with peanut butter frosting. It’s made with less than 10 ingredients and comes together in less than an hour– talk about simple! It satisfies my sweet tooth every time!
What’s in This Chocolate Peanut Butter Cake Recipe?
- Chocolate Cake Mix: Makes this recipe super easy!
- Espresso Powder: While this is totally optional, I highly recommend it. It does not make the cake taste like coffee; it just enhances the chocolate flavor.
- Vegetable Oil: Makes the cake rich and moist.
- Eggs: Bind the cake and keep it moist.
- Powdered Sugar: Sweetens the frosting and gives it structure.
- Butter: Unsalted butter forms the creamy base of the frosting.
- Peanut Butter: Adds delicious nutty flavor to the frosting. To prevent the frosting from separating, I recommend using a no-stir creamy peanut butter, such as Skippy or Jif.
- Vanilla Extract: Enhances the warm, sweet flavor of the frosting.
- Salt: Kosher salt enhances the peanut flavor of the frosting.
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How to Store and Reheat
Store leftover chocolate cake with peanut butter frosting in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving.
Tips for Success
- Do not overmix the cake batter once the flour has been added as this causes the gluten to overdevelop resulting in a rubbery, crumbly cake.
- Cool the cakes completely before frosting; otherwise, the frosting will melt off!
- If the peanut butter frosting is too thick, simply mix in 1-2 teaspoons of milk until the desired consistency has been achieved.
- I placed a layer of chocolate ganache on top of my cake for contrast, but that’s totally optional!
Chocolate Cake with Peanut Butter Frosting
Ingredients
For the Cake
- 30.5 ounces chocolate cake mix (2 (15.25-ounce) boxes)
- 2 teaspoons espresso powder optional
- 2½ cups water
- 1 cup vegetable oil
- 6 large eggs
For the Frosting
- 6½ cups powdered sugar
- 2 cups unsalted butter (4 sticks)
- 1 cup creamy peanut butter such as Skippy or Jif
- 2 teaspoons pure vanilla extract
- ¾ teaspoon kosher salt
Equipment
- Kitchen Scale
- 3 9-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set
Instructions
- Preheat oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment paper and spray with nonstick spray. Set aside.
- Stir together the water, vegetable oil, and eggs. Add the cake mix and espresso powder (if using), and stir until just combined.30.5 ounces chocolate cake mix, 2 teaspoons espresso powder, 2½ cups water, 1 cup vegetable oil, 6 large eggs
- Divide the cake batter evenly into the prepared cake pans (about 644 grams per pan). Place the pans into the oven to bake for 22-24 minutes, or until a toothpick inserted comes out clean or with slightly moist crumbs. Once baked, remove from the oven and place onto a cooling rack to cool completely.
- While the cakes are cooling, make the frosting. Place all of the frosting ingredients into the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 3-4 minutes or until smooth and fluffy.2 cups unsalted butter, 1 cup creamy peanut butter, 2 teaspoons pure vanilla extract, ¾ teaspoon kosher salt, 6½ cups powdered sugar
- To frost the cake, start by placing one cake layer onto a cake stand. Use an offset or rubber spatula to spread about ⅔ cup of frosting onto the surface of the cake layer. Place a second cake layer directly on top and frost. Place the last cake layer on top and spread the remaining frosting onto the top and sides of the cake. If any frosting remains, spoon into a piping bag fitted with a tip and pipe swirls on top of the cake.
Notes
- For a sheet cake, bake at 350°F in a 9×13-inch baking pan for 35-40 minutes.
- For cupcakes, bake at 350°F in lined cupcake tins for 18-20 minutes
- For a bundt cake, bake at 350°F in a 10-cup bundt pan for 50-55 minutes.
- For a smaller layer cake, bake at 350°F in 3 (8-inch) round cake pans for 5-10 minutes longer than the stated recipe.
How to Make Chocolate Cake with Peanut Butter Frosting Step-by-Step
Mix the Batter: Preheat your oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment paper and spray with nonstick spray. Set aside. Stir together 2½ cups of water, 1 cup of vegetable oil, and 6 large eggs. Add 30.5 ounces (2 boxes) of chocolate cake mix and 2 teaspoons of espresso powder (if using), and stir until just combined.
Bake the Cakes: Divide the cake batter evenly into the prepared cake pans (about 644 grams per pan). Place the pans into the oven to bake for 22-24 minutes, or until a toothpick inserted comes out clean or with slightly moist crumbs. Once baked, remove from the oven and place onto a cooling rack to cool completely.
Beat the Frosting: While the cakes are cooling, make the frosting. Place 2 cups of unsalted butter, 1 cup of creamy peanut butter, 2 teaspoons of pure vanilla extract, ¾ teaspoon of kosher salt, and 6½ cups of powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 3-4 minutes or until smooth and fluffy.
Frost the Cake: To frost the cake, start by placing one cake layer onto a cake stand. Use an offset or rubber spatula to spread about ⅔ cup of frosting onto the surface of the cake layer. Place a second cake layer directly on top and frost. Place the last cake layer on top and spread the remaining frosting onto the top and sides of the cake. If any frosting remains, spoon into a piping bag fitted with a tip and pipe swirls on top of the cake.
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