Ingredients
Dry Ingredients:
All-purpose flour
Granulated sugar
Unsweetened cocoa powder (Dutch-process or natural)
Baking soda
Baking powder
Salt
Wet Ingredients:
Unsalted butter (melted)
Creamy peanut butter (no-stir)
Eggs
Milk or buttermilk
Sour cream
Vanilla extract
Peanut Butter Icing:
Butter
Creamy peanut butter
Powdered sugar
Milk
Chopped peanuts (optional)
Instructions
1. Preheat oven to 350°F. Grease a 9×13-inch pan.
2. In a large bowl, whisk flour, cocoa, sugar, baking soda, and salt.
3. In a saucepan, melt butter with peanut butter. Stir until smooth.
4. Remove from heat and whisk in milk, sour cream, and vanilla.
5. Pour mixture into dry ingredients and stir until just combined.
6. Whisk eggs separately, then fold into batter.
7. Pour batter into pan and bake 25–30 minutes.
8. While baking, prepare icing: beat butter, peanut butter, and sugar with milk until smooth.
9. Pour icing over cake while still warm for glossy finish.
10. Optionally, sprinkle with chopped peanuts or mini Reese’s Cups.
11. Cool before slicing and serving.
Notes
Swirl a spoonful of peanut butter into batter before baking for a marbled effect.
For gluten-free version, use 1:1 gluten-free flour and extra sour cream.
Let cake cool before covering to avoid condensation.
Stores well refrigerated up to 4 days or frozen up to 2 months.
Serve with ice cream for an indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 34g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg