Easy Chocolate Peanut Butter Cake Recipe
A moist chocolate cake is covered in an amazing peanut butter frosting and topped with your favorite treats.
Servings: 12 servings
Ingredients
Chocolate Cake
- 1 box chocolate fudge cake mix {13.25 ounces}
- 1 cup milk {I used 1%}
- ½ cup vegetable oil
- ¼ cup sour cream
- 3 large eggs
Peanut Butter Frosting
- ½ cup butter
- ⅔ cup creamy peanut butter
- 6 Tablespoons milk {I used 1%}
- 2 ½ cup powdered sugar
- 1 teaspoon vanilla bean paste {or vanilla extract}
Instructions
- Preheat the oven to 350°.
Chocolate Cake
- To prepare the cake batter: Combine cake mix, milk, vegetable oil, sour cream and eggs to medium bowl and stir with an electric mixer until well combined. Spray a 9×13 baking pan with nonstick spray and pour prepared batter into the greased pan. Spread into an even layer.
- Bake in a preheated oven for 25-35 minutes or until a toothpick inserted in the center comes out with only a few crumbs. Cool completely in the pan.
Peanut Butter Frosting
- Once the cake is almost completely cooled, combine the first 3 frosting ingredients in a small saucepan over medium heat. Whisk until the mixture has melted but not boiling. Remove from heat, add powdered sugar and whisk until smooth. Add vanilla extract and stir until completely incorporated. Pour frosting over the cooled cake.
- Let the frosting set and serve. Keep covered with plastic wrap and refrigerated for up to 4 days.
Notes
Use regular creamy peanut butter for the frosting - natural peanut butter can cause the frosting to separate and become oily.
Nutrition
Serving: 1serving | Calories: 531kcal | Carbohydrates: 56g | Protein: 8g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 450mg | Potassium: 267mg | Fiber: 2g | Sugar: 42g | Vitamin A: 380IU | Vitamin C: 0.04mg | Calcium: 110mg | Iron: 2mg