This peanut butter cake is sure to become a family favorite! The recipe is super-simple, and that fudge-y milk chocolate frosting is the perfect topper!

My family LOVED this peanut butter cake! The fudge-y milk chocolate frosting was so good too. All so simple to make, the recipe is practically foolproof. food desserts cake

Is there any flavor combination more beloved than peanut butter and chocolate?  I cannot imagine a one.  Yet somehow, in almost four years worth of recipes on this site, I have neglected to post a peanut butter cake with chocolate frosting recipe.

That all changes today, my friend.

My family LOVED this peanut butter cake! The fudge-y milk chocolate frosting was so good too. All so simple to make, the recipe is practically foolproof. food desserts cake

Today, that wrong gets righted.

This peanut butter cake is sure to become a family favorite.  It’s moist and peanut-butter-y, and so simple to make it’s practically foolproof.

It’s based on my Even Simpler, More Perfect Vanilla Cupcakes recipe, which, if you haven’t tried it yet, boy are you in for a treat.  I’m talking moist, fluffy cupcakes with tons of vanilla flavor and the most perfect dome.  And best of all, you’ll only have one bowl to wash.

My family LOVED this peanut butter cake! The fudge-y milk chocolate frosting was so good too. All so simple to make, the recipe is practically foolproof. food desserts cake

I decided to bake this peanut butter cake up in a 9×13-inch rectangular pan.  It seems to be a pretty popular choice- for every cake recipe on this site there’s at least one comment from a reader asking if it can be baked in a 9×13.  So I figured this might be something you’d like to see.

But if not, no worries!  I’ve included instructions below for how to bake this recipe as cupcakes, a 6-inch layer cake, and an 8-inch layer cake.  All the bases are covered!

My family LOVED this peanut butter cake! The fudge-y milk chocolate frosting was so good too. All so simple to make, the recipe is practically foolproof. food desserts cake

Just don’t forget the chocolate frosting!  This is a simple, American-style buttercream with a rich chocolate taste, and it’s super-fluffy and makes the most gorgeous swirls.

So what we have here is basically the cake version of a Reese’s Peanut Butter Cup.  And it’s about time, right?!

My family LOVED this peanut butter cake! The fudge-y milk chocolate frosting was so good too. All so simple to make, the recipe is practically foolproof. food desserts cake

Can’t get enough cake? Be sure to follow my “Cake Recipes” board on Pinterest!


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Peanut Butter Cake with Chocolate Frosting
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

This peanut butter cake is sure to become a family favorite! The recipe is super-simple, and that fudge-y milk chocolate frosting is the perfect topper!

Course: Dessert, Snack
Cuisine: American
Keyword: Cake, Chocolate, Frosting, peanut butter
Servings: 18
Calories: 678 kcal
Ingredients
For the peanut butter cake
For the chocolate frosting
Instructions
To make the peanut butter cake:
  1. Preheat the oven to 325 degrees F.
  2. Mist a 9×13-inch pan with non-stick spray, and line with parchment.
  3. Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
  4. Add the butter, and mix on medium-low speed until the mixture resembles damp sand.
  5. Stir in the peanut butter until smooth.
  6. Stir in the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
  7. Stir in the milk and Greek yogurt.
  8. Beat on medium-high speed for 60 to 90 seconds, to aerate the batter and build the cake’s structure.
  9. Transfer the mixture to the prepared pan, and bake for 30 to 35 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
  10. Cool completely, then top with chocolate frosting.
To make the chocolate frosting:
  1. Place the cream cheese and vanilla in a large mixing bowl, and beat on medium-high speed until smooth.
  2. Beat in the butter until incorporated.
  3. Stir in the cocoa powder and corn syrup.
  4. Add the powdered sugar and salt, and stir together until well-blended.
  5. Add the milk and beat on medium-high speed until fluffy and spreadable.
Recipe Notes

Can also be baked as 24 cupcakes.  Bake at 350 degrees F for 14 to 16 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean or with a few moist crumbs.

Can also be baked as a layer cake.  Bake in three 6-inch pans at 325 degrees F for 20 to 25 minutes, or three 8-inch pans at 325 degrees F for 15 to 20 minutes.

©Baking a Moment

Nutrition Facts
Peanut Butter Cake with Chocolate Frosting
Amount Per Serving
Calories 678 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 19g119%
Cholesterol 118mg39%
Sodium 316mg14%
Carbohydrates 76g25%
Fiber 3g13%
Sugar 51g57%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.
My family LOVED this peanut butter cake! The fudge-y milk chocolate frosting was so good too. All so simple to make, the recipe is practically foolproof. food desserts cake