Chocolate Peanut Butter Snack Cake

By: Meghan McGarry

  • Yield:

    1 (9x13") Snack Cake

  • Cuisine:


  • Course:



For the chocolate cake:

2 1/3 cups all purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, room temperature
1 1/2 cup granulated sugar
1/2 cup light brown sugar
3 eggs
1 tablespoon vanilla extract
1 1/2 cups buttermilk

For the peanut butter frosting:

3/4 cup (12 tablespoons) unsalted butter, room temperature
3/4 cup peanut butter
1 1/2 cups powdered sugar
Pinch of salt
3/4 teaspoon vanilla extract
1 tablespoon + 1 1/2 teaspoons heavy cream
1 cup chopped mini peanut butter cups, for garnish
Sea salt, for garnish


  1. To make the chocolate cake, preheat oven to 350 degrees. Grease a 9x13” pan.
  2. In a medium-sized bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
  3. In the bowl of an electric mixer, on medium speed, cream butter and both sugars together for about 5-6 minutes until everything is well combined.
  4. Mix in eggs and vanilla extract, scraping down the bowl as needed.
  5. Add the dry ingredients alternating with the buttermilk in three additions, starting and ending with the dry ingredients.
  6. Pour batter into the prepared and even out with a spatula. Bake cake for approximately 30 minutes, rotating once halfway through. Remove from the oven and set aside to cool.
  7. To make the peanut butter frosting, cream the butter and peanut butter on medium speed until combined.
  8. Add powdered sugar, 1/4 cup at a time, scraping down the bowl as needed.
  9. Add salt and vanilla extract and continue to mix on medium speed.
  10. Add heavy cream and continue to mix until frosting is light and fluffy.
  11. Spread frosting on completely cooled cake. Garnish with chopped peanut butter cups and coarse sea salt. Cake should be served at room temperature. Store covered in refrigerator.