This decadent chocolate peanut butter cake combines two of my favorite recipes - moist and fudgy chocolate cake with fluffy peanut butter cream cheese frosting - into one over-the-top cake that's like eating a giant Reese's peanut butter cup! This easy sheet cake serves 24, making it ideal for birthday parties, family gatherings, and other celebrations when you want to impress a crowd but don't want to fuss over assembling a layer cake.
Honestly, what took me so long to make this cake?! I mean, my super popular moist chocolate cake and fluffy peanut butter cream cheese frosting recipes have been right here, practically begging to be joined together into the perfect cake for peanut butter lovers!
The rich, fudgy dark chocolate cake pairs perfectly with the sweet and nutty peanut butter frosting for a flavor combo that strikes the perfect balance between the two. The drizzles of chocolate ganache and melty peanut butter paired with peanut butter cups take this cake from great to heavenly.
Best of all, this cake is easy to make and easy to decorate! The thick layer of peanut butter cream cheese frosting spreads beautifully over the cooled chocolate cake. When it comes to topping the cake with candies and drizzles, there's no fancy piping skills or decorating techniques needed. The casual, imperfect look is part of the cake's charm! This would be an especially fun cake to decorate with kids.
And since this sheet cake is baked in a 9x13 pan, it's party-ready for feeding a crowd. Just have the recipe ready, because your friends and family will be asking for it.

Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Chocolate Cake Ingredients

Cocoa Powder - I really like using Dutch processed cocoa powder in this cake for a dark chocolate flavor, but you can use natural unsweetened cocoa powder if you prefer for a more classic chocolate cake flavor.
Whole Milk - I recommend whole milk for its richness, though you can substitute a lowfat milk if you prefer.
Vegetable Oil - Vegetable oil adds needed moisture and fat to the cake batter, and it creates a cake that's more tender than if we used butter instead.
Sour Cream - Sour cream helps to create a moist cake. Because of its acidity, it's also responsible for activating the baking soda, which helps the cake to rise when baking. You can substitute Greek yogurt for the sour cream, but note that doing so may add a subtle tangy flavor to the cake.
Hot Coffee - The hot liquid blooms the cocoa powder, deepening its chocolate flavor, while the coffee enhances the flavor of the chocolate. I promise the cake doesn't taste like coffee (I'm not a coffee drinker, so I won't lie to you!), but you can substitute an equal measure of boiling water if you don't want to use coffee.
Peanut Butter Cream Cheese Frosting & Toppings Ingredients

Peanut Butter - This recipe was designed using a creamy, conventional peanut butter (I used Jif brand). Avoid natural or crunchy peanut butters, which don't have the right texture for this recipe. We'll also melt some peanut butter to drizzle over the cake.
Cream Cheese - For the best flavor and texture, use a full-fat cream cheese block. Do not use low fat cream cheese or cream cheese from a tub.
Chocolate Chips - I'm breaking my own rule here and using chocolate chips (combined with heavy cream) to make chocolate ganache for drizzling over the cake. I preach using bakers chocolate for ganache since that doesn't include stabilizers, but since we're using such a small amount of chocolate here I decided it's not worth it to splurge on the good stuff.
Peanut Butter Cups - I used a combination of Reese's Miniature Cups (which I cut into halves of quarters) and Reese's minis (the tiny unwrapped ones) to top the cake. You can use any variety you like, and I include other toppings ideas below.
More Topping Ideas
Feel free to get creative with the toppings! You can use some or all of the toppings I suggest in the recipe, or try some of these other ideas:
- Other chocolate peanut butter candies (like Reese's Pieces)
- Chopped peanuts
- Peanut butter chips
- Chocolate chips
- Chocolate shavings or curls
- Chocolate jimmies
Special Equipment
In addition to essential baking equipment (like a mixing bowl and spatula), I recommend some special tools for making this recipe.
- A 9x13 metal baking pan, for baking the cake.
- A stand mixer with the paddle attachment or an electric hand mixer, for mixing the frosting.
- An offset spatula, for spreading the frosting.
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.

Step 1: Make the cake batter. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add milk, oil, sour cream, eggs, and vanilla. Stir until well combined.

Step 2: Add hot coffee to the batter, carefully mixing with a whisk until well blended. The batter will now be very thin.

Step 3: Bake the cake. Pour the cake batter into a 9x13 pan lined with parchment paper. Bake the cake at 350º F for 30-35 minutes. Let the cake cool completely.

Step 4: Make the frosting. Beat peanut butter, cream cheese, and butter until smooth. Add vanilla and salt and beat to combine. Slowly add confectioners' sugar and beat until the mixture is well combined and creamy.

Step 5: Decorate the cake. Spread the frosting over the top of the cake. Sprinkle the peanut butter cups over the frosting.

Step 6: Heat chocolate chips and cream in the microwave to melt. Stir until fully blended. Drizzle the chocolate ganache over the top of the cake. Then heat peanut butter in the microwave until melted and drizzle it over the top of the cake.
Recipe Tips
When the dry and wet ingredients in the cake batter are mixed together, the batter will be thick and look a lot like brownie batter. When you add the hot coffee, it will at first seem like it won't blend into the batter, but keep mixing. It will eventually come together and the batter will be thin and pourable.
Before making the frosting, be sure to let the cream cheese and butter come to a cool room temperature to ensure a smooth frosting. If you're in a hurry, check out my tips for bringing ingredients to room temperature more quickly.
For drizzling the chocolate ganache and melted peanut butter, my perfectionist side got the best of me and I used a piping bag. But you can absolutely drizzle these toppings onto the cake using a spoon or a cup with a pour spout!

Storage Instructions
Refrigerator: Once frosted, the cake will need to be refrigerated and can be stored in the fridge in a sealed container for up to 4 days.
Freezing: Before it's frosted, the cake can be baked ahead of time and frozen. Wrap the completely cooled cake in plastic wrap followed by a layer of foil before freezing for up to 3 months. Defrost the cake at room temperature before frosting and serving.
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Recipe

Easy Chocolate Peanut Butter Cake
Special Equipment
- 9x13 metal pan
- Stand mixer or electric hand mixer
Ingredients
Chocolate Cake
- 2 cups (240 grams) all-purpose flour
- 2 cups (396 grams) granulated sugar
- ¾ cup (63 grams) Dutch processed cocoa powder (or natural unsweetened cocoa powder)
- 2 teaspoons (8 grams) baking powder
- 1 ½ teaspoons (10 grams) baking soda
- 1 teaspoon (6 grams) fine sea salt
- ¾ cup (170 grams) whole milk
- ½ cup (100 grams) vegetable oil
- ¼ cup (56 grams) full-fat sour cream
- 2 large eggs lightly beaten
- 2 teaspoons (10 grams) vanilla extract
- 1 cup (227 grams) hot coffee (or boiling water)
Peanut Butter Cream Cheese Frosting
- ⅔ cup (180 grams) peanut butter
- 6 ounces (170 grams) full-fat block cream cheese room temperature
- 5 Tablespoons (71 grams) unsalted butter room temperature
- 2 teaspoons (9 grams) vanilla extract
- 1 pinch fine sea salt
- 2 cups (226 grams) confectioners' sugar
Toppings
- 2 Tablespoons (21 grams) semisweet chocolate chips
- 1 Tablespoon (14 grams) heavy whipping cream
- 8 (108 grams) Reese's Miniature Cups halved or quartered
- ¾ cup (75 grams) Reese's minis
- 2 Tablespoons (34 grams) peanut butter
Instructions
- Preheat oven to 350º F. Line a 9x13 metal baking pan with parchment paper and set aside.
Make the cake batter.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.2 cups (240 grams) all-purpose flour, 2 cups (396 grams) granulated sugar, ¾ cup (63 grams) Dutch processed cocoa powder, 2 teaspoons (8 grams) baking powder, 1 ½ teaspoons (10 grams) baking soda, 1 teaspoon (6 grams) fine sea salt
- To the dry ingredients add milk, oil, sour cream, eggs, and vanilla. Stir until well combined. The batter will be thick, similar to the texture of brownie batter.¾ cup (170 grams) whole milk, ½ cup (100 grams) vegetable oil, ¼ cup (56 grams) full-fat sour cream, 2 large eggs, 2 teaspoons (10 grams) vanilla extract
- Add hot coffee to the batter, carefully mixing with a whisk until well blended. The batter will now be very thin.1 cup (227 grams) hot coffee
Bake the cake.
- Pour the cake batter into the prepared cake pan.
- Bake the cake for 30-35 minutes, or until the top sprigs back when gently poked and a cake tester inserted into the center of the cake comes out clean or with just a few moist crumbs.
- Let the cake cool completely in the pan on a wire rack.
Make the frosting.
- Once the cake has cooled, make the frosting. In the bowl of a stand mixer using the paddle attachment (or in a large bowl using an electric hand mixer), beat peanut butter, cream cheese, and butter on high speed until smooth, about 1 minute.⅔ cup (180 grams) peanut butter, 6 ounces (170 grams) full-fat block cream cheese, 5 Tablespoons (71 grams) unsalted butter
- Add vanilla and salt and beat to combine.2 teaspoons (9 grams) vanilla extract, 1 pinch fine sea salt
- With the mixer running on low speed, slowly add confectioners' sugar until all the sugar is added. Then beat on high speed until the mixture is well combined and creamy.2 cups (226 grams) confectioners' sugar
Decorate the cake.
- Place the chocolate chips and whipping cream in a small microwave-safe bowl. Heat the mixture in the microwave for 30 seconds on 70% power. Stir until the chocolate is fully melted and the mixture is well blended. If needed, continue to microwave in 10 second increments on 70% power. Set aside to cool slightly.2 Tablespoons (21 grams) semisweet chocolate chips, 1 Tablespoon (14 grams) heavy whipping cream
- Spread the frosting over the top of the cake using a large offset spatula.
- Sprinkle the peanut butter cups over the top of the frosted cake.8 (108 grams) Reese's Miniature Cups, ¾ cup (75 grams) Reese's minis
- Using a piping bag or spoon, drizzle the chocolate ganache over the top of the cake.
- Add peanut butter to another small microwave-safe bowl. Heat it in the microwave for 10-15 seconds on 50% power. The peanut butter should be pourable but not completely liquidy.2 Tablespoons (34 grams) peanut butter
- Using another piping bag or spoon, drizzle the melted peanut butter over the top of the cake.
- Slice and serve!










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