Chocolate Cake with Peanut Butter Frosting
This Chocolate Cake with Peanut Butter Frosting is made with a store-bought cake mix and our secret ingredient, pudding mix. We spread a homemade peanut butter frosting on top for an easy dessert that has become one of our family favorites.
This chocolate cake with peanut butter frosting tastes bakery-quality with minimal prep! It’s a moist, rich chocolate cake that requires just one bowl and a whisk or mixer to make.
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Our secret ingredients of pudding and sour cream give it an incredible crumb that is like no other chocolate cake you’ve ever had. Add a candy topping and garnishes and you’ve got yourself a dessert that will receive so many compliments.
Looking for more dessert inspiration to quench your sweet tooth? Our Chocolate Peanut Butter No Bake Cookies, and Chocolate Bundt Cake are two other simple desserts that are great crowdpleasers.
“Made this cake last weekend. It was SO DELICIOUS! This will definitely be a family favorite! I didn’t change a thing and it was perfect. The cake was moist and so yummy. But that frosting was to die for!”
– Kim
Table of Contents
Why You’ll Love this Recipe
- Any Occasion Dessert: For a birthday, family reunion, work potluck, sporting get-together, you name it, this dessert is the perfect cake for all special occasions and celebrations.
- Classic Flavor Pairing: Chocolate and peanut butter is an iconic flavor combination. The rich, dark chocolate flavor and nutty, sweet, creamy peanut butter frosting and peanut butter chips make this a dessert that you won’t be able to resist.
- Simple to Make: This delicious cake uses familiar ingredients that are easy to assemble. A box cake mix and instant pudding mix adds both ease and maximum flavor and moisture.
- Rich with Bakery-Quality Flavor: This peanut butter chocolate cake is so tender and moist, it’s the epitome of decadence!
Ingredients for Chocolate Peanut Butter Cake
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
For the Chocolate Cake:
- Dark Chocolate Cake Mix: Serves as the foundational ingredient, providing the structure and basic flavor profile.
- Instant Chocolate Pudding Mix: Contributes moisture and helps maintain a tender crumb texture.
- Sour Cream: Adds moisture, resulting in a moist and dense texture, and a slightly tangy flavor that complements the sweetness of the cake.
- Eggs: Provides structure and stability and contribute to the cake’s leavening.
- Vegetable or Canola Oil (plus water): Either canola or vegetable oil along with the water can both add moisture to the cake, ensuring a soft and tender crumb.
- Peanut Butter Chips: Introduces a burst of flavor and a textural element to the cake.
For the Peanut Butter Frosting Recipe:
- Creamy Peanut Butter: The star ingredient! It contributes to the creamiest peanut butter frosting and adds richness to the overall taste.
- Cream Cheese: Adds a luscious and creamy texture to the frosting. Its slight tanginess complements the sweetness of the frosting.
- Powdered Sugar: Confectioners’ sugar sweetens the frosting and also helps give it structure.
- Vanilla Extract: Enhances the overall flavor of the frosting.
- Whipped Topping: Adds a light and airy quality to the frosting.
- Garnish Options: Chocolate Sauce, Reese’s Peanut Butter Cups, Peanuts
Tools You’ll Need
How to Make Chocolate Cake with Peanut Butter Frosting
Chocolate Cake Instructions:
- In a large bowl, combine the cake mix, pudding mix, sour cream, eggs, oil, and water. Mix with an electric mixer on medium speed for or with a whisk just until blended, about 45-60 seconds.
- Scrape down the sides of the bowl. Fold in the peanut butter chips.
- Pour the cake batter into a greased 13″x9″ pan. Bake in a preheated 350ºF for 35-40 minutes. Allow the cake to cool completely before frosting.
Peanut Butter Cream Cheese Frosting Instructions:
- For the frosting, blend the cream cheese and peanut butter in a large mixing bowl with an electric mixer on medium-high speed until well combined.
- Add powdered sugar, a pinch of salt, and vanilla. Mix until smooth.
- Fold or with a mixer on low speed, incorporate half of the whipped topping. Once combined, add the remaining whipped topping.
- Spread evenly over the top of the cake. Cover and refrigerate at least 4 hours.
- When ready to serve, garnish as desired.
Expert Tips
- Be mindful of mixing time. Mix the batter until just combined. Over-mixing can lead to a tough cake.
- Preheat your oven correctly. Ensure that your oven is fully preheated before baking. Consistent temperature is crucial for even baking.
- Check for doneness. Use the toothpick test to check for doneness. A toothpick inserted into the center of the cake should come out with a few moist crumbs but no wet batter.
- Let it cool properly. Allow to cool in the pan on a wire rack. Cooling too quickly can lead to a collapsed cake.
Substitutions
- You can make homemade chocolate cake if you desire. If you want to substitute with a homemade cake mix, here are the ingredients:
- 2 cups all-purpose flour, 1 ¾ cups granulated sugar,. ¾ cup unsweetened cocoa or dark cocoa powder, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt
- Make homemade whipped cream. Frozen whipped topping can be substituted with homemade. Simply whip together 1 1/2 cups heavy cream or heavy whipping cream, 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
- Homemade Instant chocolate pudding mix. You can opt for a homemade instant pudding mix. DO NOT substitute the mix for a packaged cooked chocolate pudding mix.
- 2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa or dark cocoa powder, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt
Storage
Chocolate and Peanut Butter Cake should be stored in the refrigerator because of the dairy content. It can be kept in the refrigerator in an airtight container for up to 4 days.
It can also be frozen. Simply store in a freezer safe container for up to 3 months. Thaw it in the refrigerator before serving. It’s best to add the garnishes once it’s completely thawed.
Frequently Asked Questions
It tends to have a softer and runnier consistency which can affect the texture of your frosting. To create the desired texture and sweetness, you might need to increase the amount of powdered sugar. Make sure to thoroughly mix the natural peanut butter to incorporate any separated oil.
This makes for an excellent chocolate sheet cake with peanut butter frosting. Simply use the same recipe for both the cake and the frosting. Bake the cake in a 12u0022x17u0022 sheet pan for 25-30 minutes or 10u0022x15u0022 for 28-32 minute, or until a cake tester inserted comes out clean. This icing is too soft to spread and set for a layer cake. However, you could opt for a different icing, like buttercream, and make the batter in 2 9-inch cake pans.
Yes! Besides adding chopped nuts to the icing, you can also add chopped chocolate or chocolate chips.
To make this cake vegan, substitute the eggs with flax eggs. Simply combine 1/4 cup of ground flax seed and 1/2 cup water in a small bowl. Stir and set aside for 15 minutes to gel. This equals 4 eggs. Jello Instant Pudding is Vegan-friendly. Substitute the sour cream with a vegan sour cream. For the frosting, substitute the cream cheese and whipped topping with a vegan-friendly variety.
Yes, you can substitute butter for cream cheese in peanut butter frosting. However, keep in mind that this substitution will result in a different flavor and texture. Cream cheese adds a tangy note and a creamy texture to the frosting, while butter contributes richness and a different flavor profile. Use 1 cup unsalted room temperature butter in place of the cream cheese.
More Easy Dessert Recipes
Chocolate Peanut Butter Cake
Ingredients
Cake
- 15.25 ounce chocolate cake mix
- 3.9 ounce package instant chocolate pudding
- 1 cup sour cream
- 4 large eggs
- 1/2 cup water
- 1/2 cup canola or vegetable oil
- 1 1/2 cups peanut butter chips
Peanut Butter Frosting
- 1 cup creamy peanut butter
- 8 ounces cream cheese room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 8 ounce package frozen whipped topping thawed
Garnish Option
- Chocolate Sauce, Chopped Reese's Peanut Butter Cups, Chopped Peanuts
Instructions
Cake
- Preheat oven to 350ºF. Grease a 13"x9" cake pan.
- In a large bowl, combine the cake mix, pudding mix, sour cream, eggs, oil, and water. Mix with an electric mixer on medium speed for or with a whisk just until blended, about 45-60 seconds.
- Scrape down the sides of the bowl. Fold in the peanut butter chips.
- Pour the batter into the prepared pan. Bake for 35-40 minutes. Allow the cake to cool completely before frosting.
Frosting
- For the frosting, blend the cream cheese and peanut butter in a large mixing bowl with an electric mixer on medium-high speed until well combined.
- Add powdered sugar, a pinch of salt, and vanilla. Mix until smooth.
- Fold or with a mixer on low speed, incorporate half of the whipped topping. Once combined, add the remaining whipped topping.
- Spread evenly over the top of the cake. Cover and refrigerate at least 4 hours.
- When ready to serve, garnish as desired.
Video
Notes
Expert Tips for Recipe Success
- Homemade Chocolate Cake: If you want to substitute with a homemade cake mix, here are the ingredients:
- 2 cups all-purpose flour, 1 ¾ cups granulated sugar,. ¾ cup unsweetened cocoa or dark cocoa powder, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt
- Homemade Whipped Cream: Frozen whipped topping can be substituted with homemade. Simply whip together 1 1/2 cups heavy cream or heavy whipping cream, 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
- Homemade Instant Chocolate Pudding Mix: You can opt for a homemade instant pudding mix. DO NOT substitute the mix for a packaged cooked chocolate pudding mix.
- Be Mindful of Mixing Time: Mix the batter until just combined. Overmixing can lead to a tough cake.
- Preheat Your Oven: Ensure that your oven is fully preheated before baking. Consistent temperature is crucial for even baking.
- Check for Doneness: Use the toothpick test to check for doneness. A toothpick inserted into the center of the cake should come out with a few moist crumbs but no wet batter.
- Let it Cool Properly: Allow the cake to cool in the pan on a wire rack. Cooling too quickly can lead to a collapsed cake.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
Oh my goodness, had this cake at a Lowe’s Foods, we don’t have those nearby, but this looks almost identical! Can’t wait to try it at home. Thanks!
Awesome!! I love when I discover familiar favorites! I hope you LOVE it too!
My husband would love this! Perfect for Valentine’s Day! I have most of the ingredients. Very nice directions and recipe.
Thank you SO much! I hope y’all love it and have a wonderful Valentine’s Day!
Made this cake last weekend. It was SO DELICIOUS! This will definitely be a family favorite! I didn’t change a thing and it was perfect. The cake was moist and so yummy. But that frosting was to die for!
That makes my heart SO happy to hear, Kim! Thank you SO SO much! I’m so happy you made it and liked it so much!
This looks like a super delicious one to try. Thank you so much for sharing so many easy and great recipes!
I just realized I made 3 of your recipes in one week! I brought the cake to work and it was a hit! Honestly, I could eat the peanut butter frosting with a spoon!
Wow! That’s amazing, Louanne! I’m so happy you’ve made so many and that they’ve been such a hit! Thank you!
A shortcut in the kitchen is my bestie! The homemade frosting took it over the top! Love!!!
Oh that is wonderful! Thank you SO much! I’m so happy you liked it!
I think I died and went to heaven! This cake was beyond yummy!! 🤤
LOL! I’m SOOO happy you liked it so much!!
This yummy recipe is everything my Reese’s cup-loving husband wants on his birthday!
OH YES!! It’s a Reese’s cup lovers dream for sure! So happy it’s his birthday request!
Oh Laura, this cake was to die for! I did use homemade Cool Whip as that was the one ingredient I forgot! My family loved it and is already begging for more.
Oh that makes my heart so happy to hear! I always hope those variations are helpful too, so thank you for sharing that with me!
This reminds me of a cake I made as a young mom. It looks and sounds delicious! I can’t wait to try it. Thank you for sharing. God bless and keep the recipes coming!!