5 from 2 votes
Chocolate Cake with Peanut Butter Frosting
This chocolate cake with peanut butter frosting is the ultimate combination of my favorite flavor pairing.
Prep Time
30 mins
Cook Time
22 mins
Total Time
52 mins
Servings:
12
slices
Calories:
1160 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
For the Cake
- 30.5 ounces chocolate cake mix (2 (15.25-ounce) boxes)
- 2 teaspoons espresso powder optional
- 2½ cups water
- 1 cup vegetable oil
- 6 large egg
For the Frosting
- 6½ cups powdered sugar
- 2 cups butter 4 sticks, unsalted
- 1 cup peanut butter such as Skippy or Jif, creamy
- 2 teaspoons vanilla extract pure
- ¾ teaspoon kosher salt
Instructions
- Preheat oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment paper and spray with nonstick spray. Set aside.
- Stir together the water, vegetable oil, and eggs. Add the cake mix and espresso powder (if using), and stir until just combined.
- Divide the cake batter evenly into the prepared cake pans (about 644 grams per pan). Place the pans into the oven to bake for 22-24 minutes, or until a toothpick inserted comes out clean or with slightly moist crumbs. Once baked, remove from the oven and place onto a cooling rack to cool completely.
- While the cakes are cooling, make the frosting. Place all of the frosting ingredients into the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 3-4 minutes or until smooth and fluffy.
- To frost the cake, start by placing one cake layer onto a cake stand. Use an offset or rubber spatula to spread about ⅔ cup of frosting onto the surface of the cake layer. Place a second cake layer directly on top and frost. Place the last cake layer on top and spread the remaining frosting onto the top and sides of the cake. If any frosting remains, spoon into a piping bag fitted with a tip and pipe swirls on top of the cake.
Cup of Yum
Notes
- Storage: Store chocolate peanut butter cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
- For a sheet cake, bake at 350°F in a 9x13-inch baking pan for 35-40 minutes.
- For cupcakes, bake at 350°F in lined cupcake tins for 18-20 minutes
- For a bundt cake, bake at 350°F in a 10-cup bundt pan for 50-55 minutes.
- For a smaller layer cake, bake at 350°F in 3 (8-inch) round cake pans for 5-10 minutes longer than the stated recipe.
Nutrition Information
Serving
1slice
Calories
1160kcal
(58%)
Carbohydrates
123g
(41%)
Protein
13g
(26%)
Fat
73g
(112%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
18g
(106%)
Monounsaturated Fat
23g
(115%)
Trans Fat
1g
(50%)
Cholesterol
174mg
(58%)
Sodium
876mg
(37%)
Potassium
411mg
(9%)
Fiber
3g
(12%)
Sugar
94g
(188%)
Vitamin A
1083IU
(22%)
Calcium
144mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 1160
% Daily Value*
| Serving | 1slice | |
| Calories | 1160kcal | 58% |
| Carbohydrates | 123g | 41% |
| Protein | 13g | 26% |
| Fat | 73g | 112% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 174mg | 58% |
| Sodium | 876mg | 37% |
| Potassium | 411mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 94g | 188% |
| Vitamin A | 1083IU | 22% |
| Calcium | 144mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.