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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

Scale

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

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