Enjoy a fluffy, moist old fashioned slab cake ready in only 30 minutes. My quick, easy peanut butter cake with a gooey chocolate frosting is just the recipe you’re looking for. Everything comes together in a saucepan, even the frosting, which is smothered on the freshly-baked sheet cake to make a crackly, warm chocolate glaze on top. Grab a fork and dig in!

a slice of peanut butter cake on a stack of two plates with a fork cutting in.
Peanut butter cake with chocolate frosting is the recipe my family asks for on repeat. No one can resist this Texas-style cake with a tangy sour cream chocolate frosting.

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Easy Peanut Butter Cake with Gooey Chocolate Frosting

It’s slightly embarrassing how much I’ve been making this homemade peanut butter cake. However, once I’m shoving warm, gooey cake in my face, any self-dignity is gone anyway. The simple, kitchen staple ingredients always being ready to go doesn’t help matters…

Plus, I find peanut butter and chocolate to be one of the most heavenly combos put on this earth. It’s been the inspo for some of the most widely shared recipe on my site, from these viral buckeye turtle brownies to my old school no bake peanut butter bars.

The simple peanut butter 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 icing.

Better yet, this recipe can easily be transformed into a gluten-free dessert. I’ve made a gluten-free peanut butter cake countless times, with a swap out of an all purpose gluten-free flour blend. No modifications need to be made to the recipe. It’s still just as easy!

I saw this recipe and had to try it! I followed the recipe exactly and it was as delicious as the picture looked! My family ate it up and asked that I keep it in my rotation!

—Cami

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

A cake in a saucepan? Yep!

Part of the reason while this cake is so quick to throw together is we don’t mess around with different bowls. Begin by bring the water, butter, and peanut butter to a boil. This gives the cake a really airy texture, similar to Texas sheet cake.

a saucepan with peanut butter cake batter in it.

Stir in remaining ingredients, spread and bake

Remove from the heat and stir in the flour (or gluten-free flour), baking soda and salt. I use a large liquid measuring glass for the milk, then whisk the eggs and vanilla into there. Pour that into the flour mixture and stir to combine. Moist, homemade cake pretty much done-zo!

Spread the cake batter into a greased 10X15 jelly roll pan and bake in a 350℉ for about 23 minutes. If making a GF cake, bake 1-2 minutes longer to make sure the excess moisture is baked off.

the flour being stirred into the peanut butter mixture.

While it bakes gooey, sour cream chocolate frosting

In the last 5 minutes of baking time, combine the chocolate icing ingredients in a saucepan. You’ll want it ready to go so it can be poured on warm cake as it comes out of the oven. All that frosting goodness soaks into the cake to make ooey gooey chocolate peanut butter cake heaven.

If you want the ultimate peanut butter dessert, swap out the chocolate frosting for this gooey peanut butter glaze. Right after frosting, sprinkle with toppings, like chopped peanuts, chocolate chips, or even chopped peanut butter cups.

chocolate icing being poured over the freshly baked cake.
a piece of cake on a white plate with a bite taken out.
Not only is the taste and texture great, but this vintage-style cake is perfect for larger gatherings and special occasions. It’s easy to slice and serve or guests can serve themselves.

If you’d rather bake a thicker sheet cake in a 9X13-inch baking pan, no adjustments are needed to to the ingredients, but the baking time will be longer. It will take about 30-35 minutes to bake. A toothpick inserted in the middle should come out clean and the cake’s top should spring back when touched lightly.

a slice of cake with chopped peanuts on top of the chocolate frosting.
Besides chopped nuts, we’ve topped this cake with flaky sea salt, sprinkles, mini M&Ms, toffee bits, Reese’s Pieces, and chopped peanut butter cups. You can’t really go wrong when you have peanut butter and chocolate together!

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

a fork cutting into a piece of peanut butter chocolate cake
4.55 stars (22 ratings)

Vintage Peanut Butter Cake & Chocolate Frosting

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 20
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Enjoy a fluffy, moist old fashioned slab cake ready in only 30 minutes. My quick, easy peanut butter cake with a gooey chocolate frosting is just the recipe you're looking for. Everything comes together in a saucepan, even the frosting, which is smothered on the freshly-baked sheet cake to make a crackly, warm chocolate glaze on top. Grab a fork and dig in!
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Ingredients
 

Peanut Butter Cake

Chocolate Frosting

Equipment

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.
    ½ cup unsalted butter, 1 cup water, ½ cup peanut butter, 2 cups sugar, 2 cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
  • In a small bowl or large liquid measuring cup, 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). During the last few minutes of baking, make the chocolate frosting.
    2 eggs, ½ cup milk, 1 teaspoon vanilla extract
    • If using gluten-free flour, let the cake rest 10 minutes before baking. This gives time for the GF starches to hydrate and builds the cake's structure so it doesn't sink after baking.

Chocolate Frosting

  • In a medium saucepan add butter and cocoa powder. Stir together over medium heat until butter melts and mixture is very smooth. 
    ½ cup (1 stick) unsalted butter, 6 tablespoons unsweetened cocoa powder
  • 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. Immediately sprinkle on optional chopped peanuts. Eat warm to experience cake heaven. 
    6 tablespoons sour cream, 1 teaspoon vanilla extract, 3 ½ cups powdered sugar

Notes

9X13-inch baking pan
The ingredient amounts will stay the same, but the cake will have to bake longer. Start checking around 30-35 minutes. The middle should be set and spring back when lightly touched. A toothpick inserted in the middle should come out clean.
Peanut Butter Cake recipe adapted from All Recipes and chocolate frosting from The Food Charlatan 
Calories: 353kcal, Carbohydrates: 53g, Protein: 4g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 42mg, Sodium: 130mg, Potassium: 113mg, Fiber: 1g, Sugar: 41g, Vitamin A: 325IU, Calcium: 26mg, Iron: 1.1mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!