Chocolate Peanut Butter Cake

5 from 3 votes

This Chocolate Peanut Butter Cake is rich, ultra-moist, and topped with a warm chocolate peanut butter icing that sets into a soft, fudgy finish. It's an easy homemade dessert that's sure to satisfy chocolate and peanut butter lovers.

Prep Time20

Cook Time30

Total Time50

Course: Cake, Dessert

Cuisine: American

Servings:

Calories: 437kcal

Author: Valerie Brunmeier

Ingredients

Chocolate Peanut Butter Cake

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
½ cup creamy peanut butter
1 cup water
¾ cup unsweetened cocoa powder
½ cup sour cream
3 large eggs lightly beaten
2 teaspoons pure vanilla extract

Chocolate Peanut Butter Icing

½ cup butter
¼ cup creamy peanut butter
4 tablespoons unsweetened cocoa powder
6 tablespoons milk I use 2%
1 teaspoon pure vanilla extract
3 ½ to 4 cups powdered sugar as needed to reach desired consistency
¼ cup chopped salted peanuts

Instructions

For the Cake

Preheat oven to 350 °F. Coat a 13- x 9-inch baking pan with nonstick cooking spray.
In a large bowl, whisk the flour, sugar, baking soda and salt, Set aside.
In a medium saucepan, melt the butter with the peanut butter over LOW heat. Stir in the water and cocoa powder and increase heat to MEDIUM-LOW to bring just barely to a boil, stirring occasionally. Remove from heat and add to flour mixture, stirring just until moistened.
Add the sour cream, lightly beaten eggs, and vanilla, stirring until completely incorporated. Transfer to prepared baking dish. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.
Prepare icing while cake is baking.

For the Icing

In a large saucepan over LOW heat, melt the butter with the peanut butter. Whisk in the cocoa powder, milk and vanilla until well combined. Whisk in the powdered sugar, a little at a time, until you've reached the desired consistency. It should be thick but pourable. Continue whisking vigorously until the powdered sugar has dissolved and the icing is smooth.
Remove from the heat and immediately pour the icing over the warm cake. Use an offset spatula or butter knife to spread it out evenly over the surface. Sprinkle with chopped peanuts.
Allow to set for at least 30 minutes or longer before slicing and serving the cake.

Video

Notes

Storage

Room Temperature: Store the cake tightly covered at room temperature for up to 3 days.

Refrigerate: For longer storage, cover and refrigerate for up to 1 week. Let slices sit at room temperature for 15 to 20 minutes before serving for the best texture.

Freeze: Wrap individual slices or the entire cake well with plastic wrap and a layer of foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Nutrition