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Chocolate Peanut Butter Cake for a Crowd Recipe

If you’re on the hunt for a dessert that’s going to wow a big group without a ton of fuss, I’ve got you covered. **Chocolate Peanut Butter Cake for a Crowd Recipe** is one of those show-stopping cakes that I always turn to when I want to impress friends or family—because let me tell you, it’s downright irresistible. Rich chocolate layers paired with a fluffy peanut butter frosting and a topping of mini Reece’s cups? Trust me, it’s fan-freaking-tastic and perfect for sharing.

❤️

Why You’ll Love This Recipe

  • Feed a Crowd Easily: This recipe makes enough to serve 20 to 25 people without needing giant slices thanks to its richness.
  • Classic Flavor Combo: Chocolate and peanut butter are a match made in heaven, and this cake takes it to the next level.
  • Simple to Make: Despite its fancy look, the cake itself is straightforward with pantry-friendly ingredients.
  • Impress Without Stress: The beautiful layers and toppings’ll make your guests think you spent hours in the kitchen.

Ingredients You’ll Need

Each ingredient in this chocolate peanut butter cake plays a big role in delivering that perfect balance of fudgy chocolate and creamy peanut butter goodness. When shopping, grab good-quality cocoa powder and smooth peanut butter (not pure peanut butter, but the spreadable kind) for the best flavor and texture.

Flat lay of rich unsweetened cocoa powder, smooth peanut butter spread in a small dollop, glossy semi-sweet chocolate chips, halved miniature Reece’s Peanut Butter Cups showing their creamy centers, finely chopped salted peanuts scattered lightly, softened unsalted butter blocks, fluffy white powdered sugar dusted gently around, and whole large brown eggs, all beautifully arranged with natural shadows, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Chocolate Peanut Butter Cake for a Crowd, easy crowd-pleasing cake, large batch chocolate peanut butter dessert, no-fuss party cake, rich chocolate peanut butter cake
  • Flour: Plain or all-purpose works perfectly to create a tender cake crumb.
  • Cocoa powder: Unsweetened is key here; it brings that deep chocolate flavor without extra sweetness.
  • Baking powder and baking soda: These are your leavening agents to keep the cake light and fluffy.
  • White sugar: I like superfine or caster sugar because it dissolves faster, but regular granulated sugar is just fine.
  • Salt: Adding cooking or kosher salt enhances the chocolate flavor and balances the sweetness.
  • Eggs: Large eggs give structure and moisture to the cake.
  • Milk: You can use low or full-fat; it adds tenderness and helps mix the batter smoothly.
  • Vegetable oil: Neutral-flavored oils like canola or grapeseed keep the cake moist without overpowering the flavors.
  • Vanilla extract: Just a splash adds depth and rounds out the flavors.
  • Instant coffee powder (optional): Coffee intensifies the chocolate notes—don’t skip if you want that extra oomph!
  • Boiling water: It “blooms” the cocoa powder, making the chocolate flavor rich and vibrant.
  • Unsalted butter: Softened for the frosting, this keeps the peanut butter frosting light and creamy.
  • Icing sugar: Sifted to avoid lumps, it sweetens the frosting perfectly.
  • Smooth peanut butter (spread): I use the spreadable kind because it’s the perfect texture for frosting.
  • Additional salt for frosting: Just a pinch adds a slight savory note that makes all the sweetness pop.
  • Milk for frosting: Helps achieve that fluffy, silky consistency.
  • Chocolate chips or melts: Semi-sweet is my go-to to drizzle over the top along with peanut butter.
  • Cream: Thickened or heavy cream helps you get that smooth chocolate drizzle.
  • Peanut butter (warmed): Warm it slightly so it drizzles easily over the cake’s top.
  • Mini Reece’s Peanut Butter Cups: These delightful treats pile on top, plus some halved for decoration.
  • Salted peanuts (finely chopped): Adds a crunchy, salty contrast that I just can’t resist.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Chocolate Peanut Butter Cake for a Crowd Recipe is! Over time, I’ve tweaked it for different tastes and occasions—you can definitely mix things up to suit your crowd or dietary needs.

  • Nut-Free Version: Swap peanut butter for sunflower seed butter and leave off the peanuts and Reece’s cups to accommodate allergies—I promise it’s still fantastic!
  • Vegan Twist: Use flax eggs, plant-based milk, and vegan butter substitutes; the cake stays moist and rich with just a couple ingredient switches.
  • Extra Crunch: Add crushed pretzels or toasted coconut to the frosting for texture and flavor contrast—I tried this for a party once, and everyone loved it!
  • More Chocolate: Mix chocolate chunks into the batter or sprinkle the frosting with dark chocolate shavings for a decadent upgrade.

How to Make Chocolate Peanut Butter Cake for a Crowd Recipe

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 180°C (350°F) — 160°C if you’re using fan forced. I always grease my 9×13” metal cake pan with butter, then line it with parchment paper leaving some overhang on the sides. This little trick makes it so much easier to lift the whole cake out when it’s done, saving you from accidental breakage or fuss.

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, sugar, and salt. Sifting really helps everything mix evenly and ensures you don’t get lumps where baking powder could clump.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the eggs with milk, vegetable oil, and vanilla extract. If you’ve got instant coffee powder, stir that in too—it really boosts the chocolate flavor. The secret here is using boiling water: once your wet and dry ingredients are combined, gradually mix in the boiling water (it’ll be runny, don’t worry!), which “blooms” the cocoa powder and creates that rich, deep chocolate taste.

Step 4: Bake Until Perfectly Moist

Pour the batter into your prepared pan and pop it in the oven. Bake for about 40 to 45 minutes—you’ll know it’s done when a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). I recommend starting to check around 38 minutes to avoid overbaking, as this cake is deliciously moist.

Step 5: Make the Peanut Butter Frosting

While the cake cools (completely, which is key—you don’t want frosting melting into your cake!), beat together softened unsalted butter, sifted icing sugar, smooth peanut butter, a pinch of salt, and a little milk. I usually start on low speed to prevent a sugar cloud explosion, then crank it up. The frosting should be fluffy, silky, and easy to spread—if it’s too stiff, a splash more milk helps; too runny, pop in a bit more icing sugar.

Step 6: Frost and Decorate Like a Pro

Spread a thick, even layer of your peanut butter frosting over the cooled cake. In a small saucepan or microwave-safe bowl, gently melt chocolate chips with cream until smooth, then drizzle over the top. Warm your peanut butter so it flows easily, and drizzle alongside the chocolate for that “wow” factor. Finally, pile on mini Reece’s Peanut Butter Cups and sprinkle with finely chopped salted peanuts—the salty crunch with the creamy chocolate and peanut butter is just heavenly.

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Pro Tips for Making Chocolate Peanut Butter Cake for a Crowd Recipe

  • Use Boiling Water Wisely: Adding boiling water last might seem tricky, but it’s what really unlocks that deep chocolate flavor—mix carefully and don’t skip this step.
  • Patience with Cooling: I learned the hard way not to frost warm cake—wait until completely cool so frosting stays fluffy and smooth, not melted and runny.
  • Warm Your Peanut Butter: Heating peanut butter for just about 20 seconds makes it so much easier to drizzle beautifully without clumps.
  • Don’t Skip the Salt: Whether in the batter or frosting, salt balances the sweetness and enhances the chocolate and peanut butter flavors dramatically.

How to Serve Chocolate Peanut Butter Cake for a Crowd Recipe

A slice of rich dark chocolate cake with a thick, creamy light brown peanut butter frosting layer on top, decorated with chopped peanut butter cups and whole peanuts. The frosting is drizzled with dark chocolate sauce. The cake is placed on a white plate with a few scattered peanuts around. A woman's hand holding a fork is cutting into the moist cake, lifting a piece. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate Peanut Butter Cake for a Crowd, easy crowd-pleasing cake, large batch chocolate peanut butter dessert, no-fuss party cake, rich chocolate peanut butter cake

Garnishes

I usually stick with mini Reece’s Peanut Butter Cups scattered generously across the top—because who doesn’t love more peanut butter candy? A sprinkle of salted peanuts adds a wonderful crunch and just the right amount of savory contrast. For a bit of extra flair, a drizzle of melted chocolate and peanut butter elevates the look and flavor, making every slice feel special.

Side Dishes

This cake is rich enough to stand on its own, but I sometimes serve it with fresh berries or a light fruit salad to cut through the sweetness. A scoop of vanilla ice cream is a classic match, especially if you serve it slightly chilled for a party.

Creative Ways to Present

For birthday parties or celebrations, I’ve arranged cut cake pieces on a decorative platter with extra Reece’s peanut butter cups piled in the center for effect. Layering the cake in clear glass containers for a “cake trifle” look is another fun way I’ve jazzed up this recipe for potluck gatherings, letting everyone admire the layers through the glass.

Make Ahead and Storage

Storing Leftovers

Once frosted, I keep this cake covered in the fridge to maintain freshness—especially because of the peanut butter frosting. It holds up well for up to 4 days. Before slicing, I let it sit out for 15–20 minutes so it’s easier to cut and all those flavors open up again.

Freezing

If you want to prep ahead, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil. When ready to serve, thaw fully and then frost. I’ve also frozen a fully frosted cake wrapped very well—just expect the texture of the frosting to be slightly different but still delicious after thawing.

Reheating

This cake is best enjoyed at room temperature, so I reheat slices gently in the microwave for about 10 seconds if needed, just enough to take the chill off without melting the frosting too much. It’s a lovely way to enjoy leftovers!

FAQs

  1. Can I make this Chocolate Peanut Butter Cake for a Crowd Recipe gluten-free?

    Yes! You can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to get a similar texture. Just be sure to use one meant for baking and keep the rest of the ingredients the same. The cake’s texture may be slightly different, but the flavor will still be incredible.

  2. Is it necessary to use instant coffee powder in the recipe?

    Not absolutely necessary, but I strongly recommend it. The instant coffee enhances and deepens the chocolate flavor without giving any coffee taste. If you don’t have it on hand, you can skip it, but your cake won’t be quite as rich and complex.

  3. How should I cut this cake to serve a crowd?

    Since this cake is really rich, small slices work best—think about 20 to 25 servings out of a 9×13 inch pan. Use a sharp knife and wipe it clean between each cut to keep slices neat and pretty.

  4. Can I make this cake a day ahead?

    Absolutely! Make the cake and frosting the day before, then assemble and decorate a few hours before serving for the best presentation and freshness. It actually tastes better the next day once the flavors have melded together.

Final Thoughts

This Chocolate Peanut Butter Cake for a Crowd Recipe holds a special place in my kitchen because it manages to be both ridiculously indulgent and surprisingly easy to make. Every time I serve it, I get asked for the recipe—and honestly, that feels pretty great knowing I can share something so comforting and crowd-pleasing at the same time. So go ahead, try it for your next gathering—you’ll love the mix of rich chocolate, creamy peanut butter, and that hint of saltiness that keeps everyone coming back for seconds. Trust me, this one’s a winner!

Print
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Chocolate Peanut Butter Cake for a Crowd Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 75 reviews
  • Author: Lauren
  • Prep Time: 30 min
  • Cook Time: 45 min
  • Total Time: 195 min
  • Yield: 20 – 25 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Chocolate Peanut Butter Cake is a rich, decadent dessert perfect for feeding a large crowd. Featuring a moist chocolate cake base enhanced with cocoa and a hint of instant coffee, it’s topped with a fluffy, lightly salted peanut butter frosting and finished with a generous layer of mini Reece’s Peanut Butter Cups and a drizzle of melted chocolate and peanut butter. Ideal for serving 20 to 25 people, this cake combines indulgent flavors in a straightforward recipe that’s sure to impress.


Ingredients

Cake 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 cooking / kosher salt
  • 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 Ingredients

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

Topping Ingredients

  • 1/2 cup chocolate chips or melts (semi-sweet)
  • 2 tbsp cream (thickened/heavy or pure, not low fat)
  • 3 tbsp peanut butter, warmed in microwave 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 and Prepare Pan: Preheat your oven to 180°C (350°F), or 160°C if using a fan-forced oven. Grease a 23 x 33 cm (9 x 13 inch) metal cake pan well with butter, then line it with parchment paper leaving an overhang for easy lifting after baking. For round pans, adjust lining accordingly.
  2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, sugar, and salt. This ensures an even distribution of leavening agents and removes lumps, giving the cake a smooth texture.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs lightly. Add the milk, vegetable oil, vanilla extract, and instant coffee powder if using. Mix until well combined.
  4. Create Cake Batter: Gradually add the wet ingredients to the dry ingredients while stirring gently. Once combined, carefully stir in the boiling water. The batter will be thin, but this step intensifies the chocolate flavor and creates a moist cake texture.
  5. Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for about 45 minutes or until a skewer inserted into the center comes out clean. Remove from oven and allow the cake to cool completely in the pan on a wire rack.
  6. Prepare the Frosting: Using a mixer, beat the softened unsalted butter until creamy. Gradually add the sifted icing sugar and continue to beat until fluffy. Mix in the smooth peanut butter, salt, and milk until smooth and spreadable.
  7. Frost the Cake: Once the cake has cooled completely, lift it out of the pan using the parchment paper overhang and place it on a serving tray. Spread the peanut butter frosting evenly over the cake surface.
  8. Make Chocolate-Peanut Drizzle: In a small saucepan or microwave-safe bowl, gently melt the chocolate chips with the cream, stirring until smooth. Blend in the warmed peanut butter until well combined and runny enough for drizzling.
  9. Decorate the Cake: Drizzle the melted chocolate and peanut butter mixture generously over the frosted cake. Scatter mini Reece’s Peanut Butter Cups and the halved miniature cups over the top, then sprinkle with finely chopped salted peanuts for texture and a salty balance.
  10. Serve and Store: Let the cake set slightly before slicing. This rich cake serves 20 to 25 people and can be stored covered at room temperature for up to two days or refrigerated for longer freshness.

Notes

  • This recipe includes a VIDEO tutorial to guide you through each step.
  • The combination of rich chocolate cake with fluffy peanut butter frosting and salted peanut topping creates a deliciously decadent dessert perfect for large gatherings.
  • The instant coffee powder is optional but enhances the chocolate flavor, giving it a deeper, more intense taste.
  • The frosting uses smooth peanut butter spread, not pure peanut butter, for ideal texture and sweetness balance.
  • Serving size is moderate because the cake is very rich; it can easily serve up to 30 people with smaller slices.
  • To use round pans instead of the rectangular pan, adjust baking times accordingly and consider dividing the batter into two pans.

Nutrition

  • Serving Size: 1 slice
  • Calories: 395 kcal
  • Sugar: 41 g
  • Sodium: 258 mg
  • Fat: 21 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 51 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 38 mg

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