Chocolate Cake with Peanut Butter Frosting | Easy Sheet Cake

Chocolate Cake with Peanut Butter Frosting: The Ultimate Easy Family Dessert

This chocolate cake with peanut butter frosting is a rich, moist sheet cake topped with fluffy homemade frosting and baked in a simple 9x13 pan. The easy one-bowl chocolate cake comes together quickly, making it perfect for birthdays, potlucks, or a cozy family dessert. If you love classic chocolate and peanut butter flavors, this homemade cake is a simple, reliable recipe you'll want to bake again and again.

I first baked this cake on a cozy weekend when my family was craving something chocolatey, but I didn't want a complicated recipe or a sink full of dishes. Since this is a one-bowl chocolate cake baked in a simple 9x13 pan, it came together quickly. By the time the fluffy peanut butter frosting went on top, everyone was already waiting in the kitchen for a slice - and it disappeared fast!

If you love easy homemade desserts like my Red Velvet Cupcakes with Cream Cheese Frosting, this moist chocolate sheet cake will quickly become another go-to favorite.

Why You'll Love This Chocolate Cake with Peanut Butter Frosting

First, this recipe is incredibly simple: the cake batter mixes in one bowl, helping your audience feel capable and relaxed about baking.

Next, the sour cream and hot coffee create a rich, tender crumb that stays moist for days. Meanwhile, the homemade peanut butter frosting adds the perfect creamy sweet-and-salty balance.

Finally, baking this chocolate peanut butter cake in a 9x13 pan makes it perfect for birthdays, potlucks, or a cozy night at home, sparking enthusiasm for any occasion.

If you're building a dessert spread, this cake pairs beautifully with quick treats like my Chocolate Covered Pretzels, which are always a hit at parties.

Time, Servings, and Helpful Baking Tools

Prep time: 15 minutes

Bake time: 28-32 minutes

Cooling time: 1 hour

Total time: 1 hour 45 minutes

Servings: 12-16 slices

Helpful tools for best results:

• 9x13 baking pan for even baking
• parchment paper sheets for easy removal
• large mixing bowl
• whisk and silicone spatula
• stand mixer or hand mixer for making the frosting
• offset spatula for smooth spreading

If you enjoy baking cakes often, investing in reliable tools makes recipes like this much easier and more consistent.

Ingredients for Chocolate Cake with Peanut Butter Frosting

For the Chocolate Cake

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder (Dutch-process or natural)

1 ½ teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

¾ cup packed light brown sugar

¾ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

¾ cup hot coffee (or hot water)

Tip: Using high-quality cocoa powder and pure vanilla extract is essential, as they significantly deepen the flavor of this easy chocolate cake with peanut butter frosting, making each bite more satisfying.

For the Peanut Butter Frosting

¾ cup unsalted butter, softened

¾ cup creamy peanut butter

2-2 ½ cups powdered sugar

2-3 tablespoon milk or cream

1 teaspoon vanilla extract

Pinch of salt

A stand mixer makes the frosting extra fluffy, but a hand mixer works just as well.

Optional Garnishes

Chocolate ganache drizzle

Chopped mini peanut butter cups

Crushed roasted peanuts

These toppings instantly give this chocolate cake with peanut butter frosting a bakery-style finish.

How to Make Chocolate Cake with Peanut Butter Frosting

1. First, preheat your oven to 350°F and prepare your ingredients early.

2. Grease a 9x13 baking pan and line it with parchment paper so the cake lifts out easily after baking, streamlining the process.

3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Then add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract, stirring until fully mixed. The batter will look thick at this stage.

4. Next, stir in the sour cream until the mixture becomes smooth and creamy.

Slowly pour in the hot coffee while whisking gently, continuing to mix until the batter becomes thinner and glossy.

5. Pour the batter into the prepared pan and smooth the top.

6. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep the cake soft and moist.

7. Allow the cake to cool completely in the pan on a wire rack before frosting.

How to Make Homemade Peanut Butter Frosting

1. In a large bowl, beat the softened butter and peanut butter together until smooth and creamy.

2. Gradually add the powdered sugar while mixing, alternating with the milk or cream and the vanilla extract. Continue beating until the frosting becomes light, fluffy, and easy to spread.

3. Add a small pinch of salt to balance the sweetness.

4. Once the cake has cooled, spread the frosting evenly across the top using an offset spatula.

5. Finish with optional toppings, slice, and serve.

Expert Tips for the Best Chocolate Peanut Butter Cake

Sour cream adds richness and moisture, but buttermilk can be substituted if needed. Hot coffee enhances the chocolate flavor without making the cake taste like coffee, although hot water works fine too.

For clean slices, wipe your knife with a damp paper towel between cuts. You can also bake the cake a day ahead and frost it just before serving.

If you enjoy experimenting with cake textures, you might also love my airy [Japanese Cheesecake Recipe], which is lighter but just as satisfying for dessert lovers.

Storage Tips for Chocolate Cake with Peanut Butter Frosting

• If you plan to enjoy the cake within a day or two, store it at room temperature, covered. This keeps the cake soft and the frosting smooth.
• For longer storage, refrigerate the cake, tightly covered, for up to 5 days. Before serving, let slices sit at room temperature for about 20 minutes so the frosting softens and the cake texture returns to perfectly moist.
• To freeze, wrap the unfrosted cake tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator and frost before serving. Frosted slices can also be frozen individually.

Frequently Asked Questions About Chocolate Cake with Peanut Butter Frosting

Can I make this cake ahead of time?

Yes. Bake the cake one day ahead and frost before serving.

What makes this chocolate cake extra moist?

The sour cream and hot coffee help create a tender crumb and deeper chocolate flavor.

Can I use natural peanut butter?

You can, but creamy, shelf-stable peanut butter produces the smoothest frosting.

Can I bake this cake in round pans instead?

Yes. Divide the batter between two 8-inch pans and bake for about 24-28 minutes.

Final Thoughts on This Easy Chocolate Cake with Peanut Butter Frosting

This Chocolate Cake with Peanut Butter Frosting is one of those reliable homemade desserts you'll return to again and again. It's simple enough for everyday baking yet special enough for birthdays, celebrations, and family gatherings.

If your family loves classic chocolate desserts, this moist chocolate sheet cake is sure to become a favorite in your kitchen, too.

MORE YUMMY DESSERTS TO TRY!

Robin's Egg Easter Cupcakes

Easy Carrot Cake Cupcakes with Cream Cheese Frosting

The BEST Lemon Raspberry Loaf Bread

The Prettiest Pastel Cakesicles Ever {Step-by-Step Recipe You'll Love!}

Pumpkin Spice Cinnamon Rolls Recipe {Cream Cheese Frosting}

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Chocolate Cake with Peanut Butter Frosting | Easy Sheet Cake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

• Author: Jocelyn Brown
• Total Time: 45 minutes + 1 hour cool time
• Yield: 12-16 servings

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Description

Make the best chocolate cake with peanut butter frosting in one bowl. This moist sheet cake with fluffy frosting is perfect for birthdays or family dessert.

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Ingredients

For the Cake:

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder (Dutch-process or natural)

1 ½ teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

¾ cup packed light brown sugar

¾ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream 

¾ cup hot coffee (enhances chocolate flavor) use hot water if you don’t want to use coffee.

For the Peanut Butter Frosting:

¾ cup unsalted butter, softened

¾ cup creamy peanut butter

2–2 ½ cups powdered sugar

2–3 tablespoon milk or cream

1 teaspoon vanilla extract

Pinch of salt

Optional Garnishes:

• Chocolate ganache drizzle
• Chopped mini peanut butter cups
• Crushed roasted peanuts

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Instructions

1. Preheat oven to 350°F. Grease and line a 9x13 baking pan with parchment for easy removal.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Add sugars, oil, eggs, and vanilla. Mix until combined with a silicone spatula; the batter will be thick. Stir in sour cream until smooth.
4. Carefully whisk in hot coffee until the batter is thinner and glossy.
5. Pour batter into prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick comes out clean with a few moist crumbs. Do not overbake! Cool completely in the pan on a wire rack before frosting.
6. To make the frosting, beat butter and peanut butter until smooth and creamy. Gradually add powdered sugar, alternating with milk or cream and vanilla, until light and fluffy. Add a pinch of salt to balance the sweetness.
7. Spread frosting over cooled cake with an offset spatula. Add optional garnishes if desired. Slice and serve!

• Prep Time: 15 minutes
• Cook Time: 28-32 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American