Easy Chocolate Peanut Butter Cake
This Chocolate Peanut Butter Cake is pure indulgence! A rich, moist chocolate cake is layered with creamy peanut butter frosting and chopped mini Reese’s for an epic dessert. Whether you use a boxed mix for convenience or go the homemade route, this is a must-try for any peanut butter and chocolate lover!
EMAIL ME THE RECIPE!
Enter your email below and we'll send this recipe to your inbox. Plus, enjoy exclusive content!
Keep this chocolate peanut butter cake recipe super simple by using a boxed cake mix for convenience, or make it from scratch with my homemade chocolate cake recipe. Whether you go the effortless route or bake from scratch, this dessert is guaranteed to be a hit!
I love this recipe because it combines two of my favorites—rich chocolate flavor and creamy peanut butter—into one irresistible cake! The moist chocolate cake pairs perfectly with the smooth, peanut butter frosting, and the chopped mini Reese’s on top add extra deliciousness and the perfect crunch. It’s the ultimate treat for any chocolate and peanut butter lover!
Reasons to swoon over this recipe
- Delicious flavor: Rich chocolate and creamy peanut butter are a match made in heaven!
- Easy & versatile: Keep it simple with a boxed cake mix, or go all out with the homemade version—both are SO good!
- Incredible texture: The chocolate cake is incredibly soft and rich, thanks to the perfect balance of ingredients.
- Peanut butter frosting: Smooth, fluffy, and packed with flavor, the peanut butter frosting takes the cake to the next level.
- Reese’s peanut butter cups: Chopped mini Reese’s add extra crunch and extra peanut butter goodness in every bite!
- Crowd-pleasing: Great for a birthday cake, holiday, or just because! Everyone will love it!
This cake is amazing! Super easy to make and the taste is superb. You can fully taste all the flavors and they combine together beautifully. Thank you for another great recipe!
— Samantha
Three components to this cake
Let’s break down each component of this amazing chocolate peanut butter cake recipe:
Cake
A chocolate cake mix keeps things simple while a cup of smooth peanut butter adds richness and extra peanut butter flavor. Any boxed mix will work, but I typically use Pillsbury Chocolate Cake Mix, which requires 1 cup water, 1/2 cup canola oil, and 3 eggs.
Frosting
A dreamy, peanut butter frosting made with creamy peanut butter, powdered sugar, butter, heavy cream, and vanilla extract creates a light yet thick topping that perfectly complements the cake.
Toppings
Take it over the top with mini Reese’s, melted chocolate chips, warm peanut butter drizzle, chopped peanuts, or peanut butter chips—you can mix and match for the ultimate chocolate-peanut butter experience!
Substitutions and variations
- Cake base: Swap the boxed cake mix for a homemade chocolate cake if you prefer baking from scratch. See the notes section of the recipe card for my homemade chocolate cake recipe. You can also use a brownie mix for a denser texture.
- Other cake options: A Devil’s Food Cake Mix or Dark Chocolate Cake Mix. Use a gluten free cake mix as needed.
- Peanut butter alternatives: Use almond butter, cashew butter, or even sunflower seed butter for a nut-free option.
- Topping swaps: Try a few tablespoons crushed Oreos, toffee bits, or chopped pretzels instead of Reese’s for a different flavor and texture.
How to make this recipe
Making this chocolate peanut butter cake recipe is so easy! Start with a rich chocolate cake mix for the base, whip up a creamy peanut butter frosting and finish with your favorite toppings for an incredible treat.
Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch square pan (or 9×9-inch pan if you prefer a slightly thinner cake). Line the bottom with parchment paper, and spray the parchment paper. Set aside. In a large bowl, prepare the chocolate cake mix according to the package instructions. Add the 1 cup peanut butter to the batter and mix at medium speed using a hand mixer or stand mixer until smooth.
Step 2: Pour the batter into the prepared square pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. You can also chill the cake for faster cooling.
Step 3: While the cake cools, prepare the peanut butter buttercream: In a bowl, beat together the peanut butter, powdered sugar, softened butter, heavy cream, and vanilla until the mixture is smooth and creamy.
Step 4: Once the cake is fully cooled, spread a layer of frosting on top of the cake. If desired, you can invert the cake onto a platter or piece of parchment paper before frosting.
Step 5: Top with chopped mini Reese’s, melted chocolate, and other toppings of choice. Cut into 12 or 16 pieces and serve!
Helpful tips
- Use room temperature ingredients: Let the butter, peanut butter, and heavy cream sit out before using to ensure a smooth, creamy frosting.
- Don’t overmix the batter: Whether using a cake mix or making it from scratch, mix until just combined to keep the cake light and fluffy. Overmixing can make it dense.
- Scrape the sides of the bowl: When you’re beating the ingredients together, stop the mixer occasionally to scrape the sides of the bowl, so everything is fully combined.
- Use a larger pan: You can also make this cake in a rectangular pan if you prefer. If using a larger pan, like a 9×13-inch, the cake will bake a bit faster, so check for doneness starting around 25-30 minutes. You will also end up with a thinner layer of cake, still delicious! And it will make more servings, perfect if you’re feeding a crowd.
- Cool completely before frosting: Before adding the frosting, ensure your cake is fully cooled. A warm cake will cause the peanut butter glaze to melt and slide off.
- For easy drizzles: Microwave the peanut butter and chocolate chips in short bursts (about 15 seconds) and stir in between until smooth. Use a spoon, piping bag or Ziplock bag with a corner snipped off to drizzle over the cake.
Frequently asked questions
Smooth peanut butter works best for a creamy texture, but if you like a bit of crunch, you can use crunchy peanut butter instead. Avoid natural peanut butter, as the oil separation can affect the texture. I like to use Skippy or Jif brand.
You can make the cake a day ahead, allowing it to cool completely before frosting. Store it at room temperature, then frost it just before serving.
You can use regular-size Reese’s Peanut Butter Cups, chopped into smaller pieces. You could also use another candy of your choice, like Snickers or M&Ms if you prefer.
Yes, to make a layer cake, follow the recipe but pour the batter into three 8×2-inch round pans that have been greased and floured. Bake at 325 degrees until the middle of the cake springs back when touched or a toothpick inserted into the center comes out clean or with just a few crumbs attached. Double the frosting and add a thin layer of frosting between each cooled cake. You can even add a chocolate ganache drip over the top. Here are instructions for the chocolate drip.
Storage recommendations
To store your chocolate peanut butter cake, follow these simple steps to keep it fresh and delicious:
Storing leftovers:
- At room temperature: Store the cake in an airtight container at room temperature for 3 days.
- In the fridge: For longer freshness, keep it in the refrigerator for up to 5 days. Let it sit at room temperature for about 30 minutes before serving to soften the frosting.
Freezing (Up to 3 Months):
You can freeze this cake, both frosted or unfrosted. However, add the toppings just before serving.
- Whole cake: Wrap it tightly in plastic wrap, followed by a layer of foil, and store it in the freezer.
- Sliced cake: Wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container for easy grab-and-go portions.
- Thawing: Let the cake thaw in the refrigerator overnight, then bring it to room temperature before serving.
More delicious cake recipes
If you try this recipe, leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Chocolate Peanut Butter Cake
Ingredients
For the cake:
- 1 box chocolate cake mix
- 1 cup creamy peanut butter
For the frosting:
- 1/2 cup creamy peanut butter, preferably Skippy or Jif for a smooth texture
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Topping ideas:
- 1 cup Reese’s minis or chopped Reese's miniature cups
- 1/2 cup chocolate chips, melted
- 1/4 cup peanut butter, heat in the microwave for a few seconds
- chopped peanuts
- peanut butter chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch square pan (or 9×9-inch pan if you prefer a slightly thinner cake). Line with parchment paper with an overhang on all four sides for easier removal, and spray the parchment paper with nonstick spray. Set aside.
- In a large bowl, prepare the chocolate cake mix according to the package instructions. Add the 1 cup peanut butter to the batter and mix until smooth.
- Pour the batter into the prepared square pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While the cake cools, prepare the frosting: In a bowl, beat together the peanut butter, powdered sugar, softened butter, heavy cream, and vanilla until smooth and creamy.
- Once the cake is fully cooled, spread a layer of frosting on top of the cake. Top with chopped mini Reese’s, melted chocolate, and other toppings of choice.
- Cut into 12 pieces and serve!
Notes
If you don’t have or prefer not to use a boxed cake mix, you can easily make the cake from scratch. For the dry ingredients, you’ll need 1 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt. For the wet ingredients, you’ll need 3 large eggs, 1 cup water (or milk for a richer taste), 1/4 cup vegetable oil, 1 tsp vanilla extract, and 1 cup peanut butter. Simply whisk the dry ingredients together, add the wet ingredients, and mix until smooth. Bake as directed in the main recipe. Tips:
- Cake texture: If you want a denser cake, you can reduce the amount of water or milk slightly. For a fluffier texture, add a little more liquid.
- Use a larger pan: You can also make this cake in a rectangular pan if you prefer. If using a larger pan, like a 9×13-inch, the cake will bake a bit faster, so check for doneness starting around 25-30 minutes. You will also end up with a thinner layer of cake, still delicious! And it will make more servings, perfect if you’re feeding a crowd.
- Cake mix: I used Pillsbury Chocolate Cake Mix which required 1 cup water, 1/2 cup oil, and 3 eggs.
- What if I don’t have mini Reese’s? You can use regular-size Reese’s Peanut Butter Cups, chopped into smaller pieces. You could also use another candy of your choice, like Snickers or M&Ms if you prefer.
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
This cake is amazing! Super easy to make and the taste is superb. You can fully taste all the flavors and they combine together beautifully. Thank you for another great recipe!