Peanut Butter lovers will rejoice with this homemade Peanut Butter Chocolate Cake. Easy-to-make old fashioned peanut butter sheet cake is covered in a 5 minute warm chocolate frosting and sprinkled with salty chopped peanuts.
Pour a glass of milk and take a warm, ooey gooey bite!
Anyone can make Peanut Butter Chocolate Cake – it’s that easy!
It’s slightly embarrassing how much I’ve been making this cake recipe. However, once I’m shoving warm, gooey cake in my face, any self-dignity is gone anyway.
It doesn’t help how damn easy it is to make and all the ingredients are kitchen staples! #realproblems
If you are one of those poor souls who thinks they can’t make homemade cake, please erase that ridiculous thought and make this cake recipe ASAP.
Peanut Butter Chocolate Cake mixes together in minutes without using any fancy equipment or techniques. You don’t even have to remember to wait for the cake to cool before slathering it with 5 minute chocolate frosting.
No excuses, people!!! I promise you can pull off this cake and join the Overindulgers Club. (No, seriously. You want to be in this club.👊)
Make Peanut Butter Cake With a Cake Mix
Looking for something a little quicker? Follow these simple directions to make peanut butter sheet cake using a cake mix.
- Preheat oven to 350. Spray 13X9″ pan with cooking spray.
- In a large bowl mix together yellow cake mix (such as Betty Crocker), 1 1/3 cups water, 1/3 cup peanut butter, 1/3 cup vegetable oil, 3 eggs, and 1 teaspoon vanilla using an electric mixer for 2 minutes.
- Spread in prepared pan and bake for 20-25 minutes or until inserted toothpick comes out clean.
- As soon as cake comes out of the oven make easy chocolate frosting included in recipe below OR cool completely and spread with chocolate buttercream frosting.
Toppings for Peanut Butter Chocolate Cake
I love adding chopped peanuts because of the saltiness it adds, but here are some other delicious ideas!
- sprinkles
- chopped Reese’s Peanut Butter Cups
- M&Ms
- Reese’s Pieces
- Flaky Sea Salt, such as Maldon
Tips for Making Chocolate Peanut Butter Cake
- Substitute chunky peanut butter in the cake.
- Using natural peanut butter is not recommended for this recipe, but if that’s all you have on hand make sure the oil is incorporated well before measuring out.
- As soon as the peanut butter cake comes out of the oven, make the easy stovetop chocolate frosting. It’s best spread on a still warm cake.
- This cake recipe can also be baked in a 9X13 pan, although I prefer a thinner cake to frosting ratio. It will take 35-40 minutes to bake in 9X13 pan.
- Yogurt can be substituted for the sour cream in the frosting.
How to Make Chocolate Peanut Butter Cake
- Bring butter, peanut butter, and water to a boil.
- Remove from heat and stir in sugar.
- Add flour, baking soda, and salt to saucepan. Stir well.
- In a separate bowl whisk together milk, eggs, and vanilla. Stir into saucepan. Spread in pan and bake.
Don’t forget the Warm Chocolate Frosting!
Similar to a Texas Sheet Cake, the chocolate frosting mixes together in a saucepan and is poured on warm cake. Chocolate goodness soaks into the peanut butter sheet cake to make ooey gooey chocolate peanut butter cake heaven.
More Peanut Butter Recipes You’ll Love!
- Tiger Butter – melted chocolate and peanut butter swirled together with chopped peanut butter cups on top
- Zucchini Brownies – fudgy brownies, with fluffy peanut butter frosting, and a creamy chocolate glaze
- Peanut Butter Chunky Monkey Cake – fluffy peanut butter buttercream frosting, moist banana cake layers, and Nutella ganache
- Buckeye Brownies – fudgy brownies, gooey caramel, pecan turtle topping
SAVE THIS Peanut Butter Chocolate Cake TO YOUR PINTEREST BOARD!
And let’s be friends on Pinterest! I’m always sharing great recipes!
Peanut Butter Chocolate Cake
Ingredients
Peanut Butter Cake:
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/2 cup peanut butter
- 2 cups sugar
- 2 cups all-purpose flour (for gluten free I recommend Cup 4 Cup gluten free flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Chocolate Frosting:
- 1/2 cup (1 stick) unsalted butter
- 6 tablespoons unsweetened cocoa powder
- 6 tablespoons sour cream
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
- 1/4 cup chopped peanuts, for topping
Instructions
Peanut Butter Cake:
- Preheat oven to 350ºF. Grease a 10X15" jelly roll pan. (For 9X13" pan see recipe notes)
- In a large saucepan melt butter over medium heat. Add water and peanut butter and bring to a boil. Remove from heat and stir in sugar. To the saucepan add flour, baking soda, and salt. Stir until well blended.
- In a small bowl whisk together eggs, milk, and vanilla extract. Add liquids to saucepan and stir until very well combined and smooth. Pour into prepared pan and bake 23-25 minutes, rotating pan once during baking. Cake is done when a toothpick inserted in middle comes clean. (For 9X13" pan see recipe notes). As soon as cake comes out of oven, make chocolate frosting.
Chocolate Frosting:
- In a medium saucepan add butter and cocoa powder. Stir together over medium heat until butter melts and mixture is very smooth.
- Remove from heat and stir in sour cream and vanilla extract. Gradually stir in powdered sugar until frosting is smooth and no lumps remain. Immediately pour on warm cake and spread evenly. Sprinkle on chopped peanuts. Eat warm to experience cake heaven.
❉DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD❉
Recipe Notes
- This cake recipe can also be baked in a 9X13 pan, although I prefer the thinner cake to frosting ratio. It will take 35-40 minutes to bake in 9X13 pan.
- Substitute chunky peanut butter in the cake.
- Using natural peanut butter is not recommended for this recipe, but if that's all you have on hand make sure the oil is incorporated well before measuring out.
- As soon as the peanut butter cake comes out of the oven, make the easy stovetop chocolate frosting. It's best spread on a still warm cake.
- Yogurt can be substituted for the sour cream in the frosting
Peanut Butter Cake recipe adapted from All Recipes and chocolate frosting from The Food Charlatan
Nutrition
❊SHOP THE RECIPE❊
Items used to make this recipe:
Jelly Roll Pan Offset Spatula Stainless Steel Saucepan
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Tracy Gardner says
Has anyone tried to divide this recipe in half? I dont need an entire sheet pan… more like half.
Melissa says
Hi Tracy,
You can use the slider bar on the recipe card to downsize the recipe however you like. For a half recipe, you can bake it in a 8X8 inch pan. The cake will probably be slightly thicker, though, so it will have to be baked a few minutes longer. Enjoy!
Best,
Melissa
Cindy says
This cake is delicious. I froze some in individual packets. Take it out microwave, Yum.
Melissa says
Hey Cindy,
You inspired me to make this cake today with “warm out of the microwave.” That sounds like heaven on Earth! Thank you for writing!
Best,
Melissa
Dana says
I understand the obsession. This cake is so good that after trying it, I had to take the rest in to work because I was afraid I might eat the whole thing.
Melissa says
I hear ya, sista. I had to practice some serious restraint around this dessert.
Roslia santamaria says
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂
Melissa says
Oh my goodness, I’m obsessed with this cake. It goes fast, so be forewarned!