Simple Chocolate Cake with Peanut Butter Frosting

Disclosure: This post may contain affiliate links and I may receive a commission if you purchase through them, at no extra cost to you. For more information visit my privacy policy.

You are going to love this Simple Chocolate Cake with Peanut Butter Frosting! This recipe features a moist chocolate sheet cake with a generous layer of sweet peanut butter frosting. Great for your next birthday cake!

I created this recipe using my Chocolate Cupcakes recipe and my delicious Peanut Butter Frosting recipe. Instead of cupcakes, I made it into a 9×13-inch cake and spread the frosting on top for a simple yet delicious cake. I also made it a bit fancier by sprinkling chopped peanut butter cups and a drizzle of melted chocolate on top but that’s completely optional.

This chocolate sheet cake will complete my collection of easy and simple chocolate cakes on my blog because I already have cupcakes and a chocolate layer cake recipe. And, of course, I had to top it with my Peanut Butter Frosting because chocolate and peanut butter is one of my favourite flavour combinations!

Why You’ll Love This Recipe

  • Easy to make- no layering or individual frosting involved
  • Feeds a crowd
  • Superb flavour combination
  • Additional toppings make the cake look fancier but still so easy to make
  • Great for any occasion- for those with peanut allergies swap the frosting with Chocolate Buttercream, Vanilla Buttercream, or even this Brown Sugar icing would taste delicious!

Ingredients You’ll Need

Cake Ingredients

  • Butter or margarine: a basic but necessary ingredient for cake.
  • Sugar: adds the sweetness!
  • Eggs: create structure and stability.
  • Baking Powder: helps the cake to rise.
  • Vanilla extract: flavour enhancer.
  • Soured milk: Souring the milk first provides the appropriate acidity to the cake batter. See the note below on how to sour milk.
  • Baking Soda: In combination with the soured milk it acts as a leavening agent and gives a slight tang.
  • All-purpose Flour: no need for special cake flour.
  • Cocoa Powder: adds that chocolately flavour.
  • Boiling water: helps to dissolve and hydrate the cocoa powder and mix it into the cake batter.

Peanut Butter Frosting

  • Butter: the main ingredient in this buttercream frosting.
  • Creamy peanut butter: adds that peanut butter flavour.
  • Icing Sugar: adds sweetness and a thicker consistency
  • Milk or cream: helps loosen it up.
  • Vanilla: flavour enhancer.
  • Salt: flavour enhancer.

Instructions

Chocolate Sheet Cake

Preheat oven to 350° F. Grease a 9×13 inch cake pan and set aside.

Blend in a large bowl 1/4 cup of margarine or butter, 1 cup white sugar, and 2 eggs. Add 2 teaspoons of baking powder and 1 teaspoon of vanilla, and blend.

Then mix 1 cup of soured milk* with 1 teaspoon of baking soda. Add this alternatively with 2 cups of all-purpose flour to your above mixture.

*Tidbit: to make “soured milk” place 1 tablespoon of vinegar or lemon juice into a 1 cup measure cup. Then pour milk in until it reaches the 1 cup line. Mix and let sit for 5 minutes.

Mix 1/3 cup of cocoa and 1/2 cup of boiling water to remove any lumps. Add this to your batter and mix until fully incorporated.

Pour into your greased cake pan 3/4 full. Bake at 350° F for 20-25 minutes or until a toothpick inserted into the centre comes out clean. Cool before frosting.

Peanut Butter Frosting

Beat 1 cup of unsalted butter on medium speed until fluffy. Beat in 1 cup of creamy peanut butter, 1/2 cup of icing sugar, 2 and 1/2 tablespoons of milk or cream, 1 teaspoon of vanilla, and 1/8 teaspoon of salt. 

Gradually beat in another 3 and 1/2 cups of icing sugar, beating well after each addition until smooth. 

Spread frosting all over the cooled cake. If desired, top with chopped peanut butter cups, melted chocolate and/or melted peanut butter. Slice and serve.

Storage Tips

Cover tightly and store in the refrigerator for up to 5 days. Can be stored in the freezer for up to 2 months, just thaw overnight in the fridge and bring to room temperature before serving.

Simple Chocolate Cake with Peanut Butter Frosting

This recipe features a moist chocolate sheet cake with a generous layer of sweet peanut butter frosting. Great for your next birthday cake!

Course Dessert
Cuisine American
Keyword birthday cake recipe, chocolate dessert recipe, dessert recipe, peanut butter frosting
Prep Time 30 minutes
Cook Time 20 minutes
Cool 2 hours
Total Time 2 hours 50 minutes
Servings 20 Servings
Calories 350 kcal
Author Taylor Harrison

Ingredients

Chocolate Cake

  • ¼ cup margarine or butter
  • 1 cup sugar granulated
  • 2 large eggs room temperature
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup milk soured*
  • 2 cups flour all-purpose
  • cup cocoa powder unsweetened
  • ½ water boiled

Peanut Butter Frosting

  • 1 cup unsalted butter softened
  • 1 cup peanut butter creamy
  • 4 cups icing sugar
  • 2 ½ tbsp milk or cream
  • 1 tsp vanilla extract
  • tsp salt

Optional Toppings

  • Peanut butter cups chopped
  • chocolate melted
  • creamy peanut butter melted

Instructions

Chocolate Cake

  1. Preheat oven to 350° F. Grease a 9×13 inch cake pan and set aside. (You can also place a piece of parchment paper onto the bottom if you are taking the cake out of the pan to frost it.)

  2. Blend in a large bowl 1/4 cup of margarine or butter, 1 cup white sugar, and 2 eggs. Add 2 teaspoons of baking powder and 1 teaspoon of vanilla, and blend.

  3. Then mix 1 cup of soured milk* with 1 teaspoon of baking soda. Add this alternatively with 2 cups of all-purpose flour to your above mixture.

  4. Mix 1/3 cup of cocoa and 1/2 cup of boiling water to remove any lumps. Add this to your batter and mix until fully incorporated.

  5. Pour into your greased cake pan 3/4 full. Bake at 350° F for 20-25 minutes or until a toothpick inserted into the centre comes out clean. Cool before frosting.

Peanut Butter Frosting

  1. Beat 1 cup of unsalted butter on medium speed until fluffy. Beat in 1 cup of creamy peanut butter, 1/2 cup of icing sugar, 2 and 1/2 tablespoons of milk or cream, 1 teaspoon of vanilla, and 1/8 teaspoon of salt. 

  2. Gradually beat in another 3 and 1/2 cups of icing sugar, beating well after each addition until smooth. 

  3. Spread frosting all over the cooled cake. If desired, top with chopped peanut butter cups, melted chocolate and/or melted peanut butter. Slice and serve.

Recipe Notes

*To make “soured milk” place 1 tablespoon of vinegar or lemon juice into a 1 cup measure cup. Then pour milk in until it reaches the 1 cup line. Mix and let sit for 5 minutes.

Store tightly covered in the fridge for up to 5 days. Can be frozen for up to 2 months, just thaw overnight in fridge and let it come to room temperature before serving.

Did you make this recipe?

Leave a comment or recipe rating below or tag @tidbitsbytaylor on Instagram and hashtag it #tidbitsbytaylor

Pin for Later

You Might Also Like:

Lemon Blueberry Pancakes stacked on plate with syrup pour shot.
Lemon Blueberry Pancakes
Easy Chocolate Buttercream frosting in bowl.
Easy Chocolate Buttercream Frosting
essential kitchen tools
Essential Kitchen Equipment
Peanut butter chocolate chip muffins overhead shot on platter.
Peanut Butter Chocolate Chip Muffins

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.