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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 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 15 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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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


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.)


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.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 458kcal | Carbohydrates: 37g | Protein: 6g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 103mg | Potassium: 155mg | Fiber: 1g | Sugar: 34g | Vitamin A: 555IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg