Easy Chocolate Cake with Peanut Butter Frosting

Chocolate cake slice with peanut butter frosting on a white plate.

Easy Chocolate Cake with Peanut Butter Frosting

Course: Dessert

Cuisine: American

Keyword: chocolate cake, peanut butter frosting

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: slices

Calories: 458kcal

Author: Kara @ Quick and Easy Baking

This chocolate cake with peanut butter frosting is super easy because it starts with a cake mix to make the moist chocolate cake layer, then it's covered in a rich and creamy peanut butter frosting.

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US Customary - Metric

Ingredients

For the cake:

1 15.24 ounce box chocolate cake mix (I used Betty Crocker's chocolate fudge cake)
1 3.9 ounce box Jello instant chocolate pudding mix
1 cup sour cream
1/2 cup canola oil
1/2 cup milk
4 large eggs
1 teaspoon vanilla extract

For the frosting: (See easier frosting option in notes.)

1 cup unsalted butter, room temperature (2 sticks)
1 cup peanut butter
4 cups confectioner’s sugar
2 teaspoons vanilla extract
3-4 tablespoons milk

Instructions

For the cake:

Preheat oven to 350 degrees F. Grease or spray a 9 x 13 inch pan very well.
In a large bowl, mix all the cake ingredients on medium to medium-high speed for about two minutes. Batter will be thick.
Spread the batter evenly into the pan and bake for approximately 35-40 minutes. Cake is done baking when a toothpick inserted into the center comes out with a few moist crumbs or clean, but no raw batter.
Once baked, set on a wire rack to cool completely before adding frosting.

For the frosting:

Mix the butter, peanut butter and vanilla extract well with an electric mixer on medium to medium-high until very smooth.
Add the confectioner’s sugar, vanilla extract and 3 tablespoons of milk and mix on low until incorporated, then on medium until well mixed.
Check the consistency. If it’s too thick, add another tablespoon of milk. If it's too thin, add another 1/2 cup of confectioner's sugar and mix well.
Once the desired consistency is reached, mix on medium-high speed for about a minute, so the icing becomes fluffy.
Add frosting to cooled cake.
(See an even easier option for the frosting in the notes.)

Notes

This cake can be stored, well covered, at room temperature for approximately 3 days, then stored in the refrigerator for another 2-3 days to prolong freshness. This cake can last up to 6 days when stored properly.

This cake is best served at room temperature. If cold, allow it to come to room temperature before serving. or pop a slice in the microwave and warm for about 10 seconds.

For an easier frosting: Add peanut butter to canned vanilla frosting and top cake.

Nutritional values are an estimate. Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.

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