Peanut Butter Cake With Chocolate Frosting

peanut butter cake with chocolate frosting
Peanut butter cake with chocolate frosting. Diana Rattray
  • Total: 43 mins
  • Prep: 15 mins
  • Cook: 28 mins
  • Yield: 1 cake (16 to 20 servings)
Nutritional Guidelines (per serving)
340 Calories
18g Fat
42g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 cake (16 to 20 servings)
Amount per serving
Calories 340
% Daily Value*
Total Fat 18g 23%
Saturated Fat 9g 47%
Cholesterol 80mg 27%
Sodium 194mg 8%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 3%
Protein 4g
Calcium 65mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Here's a homemade peanut butter cake recipe you can make and bake when you need a cake in a hurry.  Super moist and rich, this cake pairs well with the chocolate frosting recipe that is provided below. However, if you are in a hurry, feel free to use a store-bought chocolate fudge or milk chocolate frosting to finish this cake. Both options are absolutely delectable and will have you and your guests coming back for seconds, and possibly thirds.


  • For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butter
  • 1/3 cup peanut butter
  • 3/4 cup milk
  • 2 large eggs
  • 2/3 cup buttermilk
  • 1 1/2 teaspoons vanilla extract
  • For the Chocolate Frosting
  • 2 ounces unsweetened chocolate
  • 4 tablespoons softened butter
  • 2 1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk (or evaporated milk)

Steps to Make It

Note: while there are multiple steps to this recipe, this cake is broken down into workable categories to help you better plan for preparation and baking.

Make the Cake

  1. Gather the ingredients.

  2. Heat oven to 350 F. Grease and flour a 9-by-13-by-2-inch baking pan.

  3. In a large mixing bowl, combine the flour, granulated sugar, salt, and baking soda.

  4. In a saucepan, heat the 1 cup of butter, peanut butter, and milk until the butter has melted and mixture is hot.

  5. Stir the hot mixture into the flour mixture until blended.

  6. Whisk together the eggs, buttermilk, and 1 1/2 teaspoons of vanilla.

  7. Slowly beat into the first mixture until smooth and well blended.

  8. Pour into the prepared baking pan.

  9. Bake for 25 to 30 minutes, or until a cake tester or wooden pick inserted into the center of the cake comes out clean.

Make the Chocolate Frosting

  1. Gather the ingredients.

  2. Melt the unsweetened chocolate in a stainless steel bowl or double boiler over simmering water. Set aside for about 5 minutes, or until cooled.

  3. In a mixing bowl, combine the melted chocolate with the softened butter, confectioners' sugar, and 1 teaspoon of vanilla. 

  4. With an electric mixer on low speed, gradually beat the confectioners' sugar and chocolate mixture until blended.

  5. Increase the mixer speed to medium and gradually add the milk while beating constantly. Continue beating until smooth and creamy. 

  6. Spread the frosting over the cooled cake.

  7. Slice, serve, and enjoy!


  • If you don't have buttermilk, put 1 1/2 teaspoons of vinegar in a liquid measure and add whole milk to the 2/3 cup line. Let it stand for about 5 minutes, or until the milk has soured.

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