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Chocolate Peanut Butter Cake for a Crowd Recipe

★★★★★

4.7 from 69 reviews
  • Author: Sophie
  • Total Time: 2 hours 45 minutes
  • Yield: 12-16 servings 1x

Description

This Chocolate Peanut Butter Cake for a Crowd is a rich, moist chocolate cake layered with creamy peanut butter buttercream frosting. Perfectly balanced with a hint of coffee to enhance the chocolate flavor, this crowd-pleasing dessert is topped with luscious chocolate and peanut butter drizzles, Reece’s Peanut Butter Cups, and salted peanuts for delightful texture and taste. Ideal for large gatherings, this cake is baked in a single pan and decorated with a smooth, fluffy peanut butter frosting that melts in your mouth.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups plain/all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda (bi-carb soda)
  • 2 cups white sugar (or caster/superfine sugar)
  • 1 tsp kosher/cooking salt

Wet Ingredients

  • 2 large eggs
  • 1 cup milk (low or full fat)
  • 1/2 cup vegetable oil (or other plain flavored oil like canola, grapeseed, rapeseed, sunflower)
  • 2 tsp vanilla extract
  • 2 tsp instant coffee powder (optional)
  • 1 cup boiling water

Frosting

  • 250g (2 sticks) unsalted butter, softened
  • 4 cups (500 g) soft icing sugar / powdered sugar, sifted
  • 1/2 cup (120 g) smooth peanut butter (spread, not pure)
  • 1/4 tsp kosher/cooking salt
  • 1 tbsp milk

Decoration

  • 1/2 cup chocolate chips or melts (semi-sweet)
  • 2 tbsp thickened/heavy cream
  • 3 tbsp peanut butter (warmed to make it runny)
  • 120g (4 oz) mini Reece’s Peanut Butter Cups
  • 10+ miniature Reece’s Peanut Butter Cups, halved
  • 1/4 cup salted peanuts, finely chopped

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C for fan ovens. This ensures the oven is at the optimal temperature for baking the cake evenly.
  2. Prep the Pan: Grease a 23 x 33 cm (9 x 13 inch) metal cake pan with butter. Line with parchment paper leaving an overhang for easy removal after baking.
  3. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add the sugar and salt, then whisk briefly to combine evenly.
  4. Mix Wet Ingredients: To the dry mixture, add the eggs, milk, vegetable oil, and vanilla extract. Whisk well until the batter is smooth and lump-free, about 30 seconds.
  5. Add Coffee and Water: Stir in the instant coffee powder (if using), then slowly add the boiling water while whisking to incorporate. The batter will be very thin at this stage, which is normal and ensures a moist cake.
  6. Pour and Bake: Pour the batter into the prepared cake pan. Bake in the preheated oven for about 45 minutes or until a wooden skewer inserted into the center comes out clean.
  7. Cool Cake: Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely, approximately 2 hours, before frosting.
  8. Make Peanut Butter Buttercream: Using a stand mixer with a paddle attachment or a handheld beater, beat the softened butter on high speed for 3 minutes until soft and fluffy.
  9. Add Icing Sugar: Gradually add the sifted icing sugar in three batches, starting on low speed to prevent a sugar cloud then increasing speed until fully incorporated.
  10. Finish Frosting: Once all icing sugar is mixed in, add the smooth peanut butter, salt, and milk. Beat on high speed for 3 minutes to create a light, fluffy, creamy frosting.
  11. Prepare Chocolate Drizzle: In a small bowl, combine the chocolate chips and cream. Microwave in 15-second increments, stirring between each, until smooth. Let the drizzle cool for 10 minutes before using.
  12. Frost Cake: Spread the peanut butter buttercream evenly over the cooled cake, covering the entire surface from edge to edge.
  13. Decorate: Drizzle half of the cooled chocolate drizzle and the warmed peanut butter randomly across the top of the frosted cake. Sprinkle with whole and halved mini Reece’s Peanut Butter Cups and finish by drizzling the remaining chocolate and peanut butter. Garnish with finely chopped salted peanuts.
  14. Serve and Store: Serve the cake immediately. Cut into desired sized pieces. Refrigerate leftovers up to 5 days but bring to room temperature before serving as the frosting firms up in the fridge.

Notes

  • Note 1: Use unsweetened cocoa powder for a deep chocolate flavor without added sweetness.
  • Note 2: Baking soda helps the cake rise along with baking powder, creating a perfect texture.
  • Note 3: Instant coffee powder is optional but enhances the chocolate’s depth.
  • Note 4: Soft icing sugar should be sifted to avoid lumps in the frosting.
  • Note 5: Use smooth peanut butter spread rather than pure peanut butter for better frosting texture.
  • For round pans, adjust baking time slightly and check doneness earlier.
  • Peanut butter buttercream can be stored in the fridge but bring to room temperature and re-whip before use.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate peanut butter cake, peanut butter frosting, chocolate cake for crowd, party cake, chocolate peanut butter dessert

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Find it online: https://cookwithsophie.com/chocolate-peanut-butter-cake-for-a-crowd-recipe/