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overhead close up shot of chocolate cake with peanut butter frosting.

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
  • ⅓ 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
  • ⅛ 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 9x13 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.