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Chocolate Snacking Cake with Peanut Butter Buttercream

This chocolate snacking cake is light, airy, and full of rich chocolate flavor. Topped with creamy peanut butter buttercream, this cake is a perfect weekend bake or a quick option if you need something last minute. This snacking cake is easy to frost and easy to travel with it!

plate with slice chocolate cake with peanut butter frosting
baked chocolate cake with dollop of buttercream

Tools I used for this recipe:

  • KitchenAid 6 Qt. Stand Mixer ā€“ I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
  • Rubber Spatula ā€“ a must for any home baker! Perfect for scrapping batter out of the mixing bowl.
  • USA Pan 8″ Square Pan – another USA Pan product I love! The corners of my bars and cakes never stick and I love the squared of edges this pan creates.
bowl of peanut butter buttercream

Peanut butter buttercream is quick and easy to make. Add in some chopped peanuts for a crunchy texture!

cake frosted and cut into squares

If you like this chocolate snacking cake, you’ll love….

Easy Carrot Cake with Cream Cheese Frosting

Cinnamon Cake with Maple Buttercream

Triple Chocolate Cupcakes

White Chocolate Strawberry Cupcakes

Grocery List:

  • Oil
  • Sugar
  • Vanilla
  • Eggs
  • Butter
  • Flour
  • Peanut Butter
  • Baking Powder
  • Baking Soda
  • Salt
  • Cream
  • Powdered Sugar
  • Cocoa Powder
unbaked cake batter

Instructions:

For the Cake:

  • Preheat oven to 350 degrees F. Grease and line a 8″x8″ baking pan, set aside.
  • In a medium mixing bowl whisk together the flour, cocoa, baking soda, baking powder, and salt, combine and set aside.
  • In a large mixing bowl whisk together the oil, sugar, eggs and vanilla extract until smooth. Gently whisk in the milk. Fold the dry ingredients into the wet, mix gently until smooth. Careful not to overmix. Transfer the batter into the prepared baking pan.
  • Bake in a preheated oven for 22-25 minutes or until a toothpick inserted comes out clean. Allow to cool completely before frosting.

For the Peanut Butter Buttercream:

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, beat the butter until light and fluffy, 4-5 minutes. Add in the peanut butter and mix another 1-2 minutes.
  • Then add about half of the powdered sugar and beat on low until fully incorporated. Add in the remaining powdered sugar, vanilla extract, and salt. Beat on low speed again just until the powdered sugar is incorporated.
  • Scarpe down the sides of the bowl, add in the heavy cream and mix on low again until smooth. If the frosting is to thick, thin with extra cream, if it is to thin, add extra powdered sugar. Spread the buttercream over the cool chocolate cake. Top with crushed peanut if desired, slice, and enjoy!
corner slice of cake

Chocolate Snacking Cake with Peanut Butter Buttercream

5 from 2 votes
Course: Dessert
Keyword: Buttercream, Cake, Chocolate, Sheet cake
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 9 servings
Calories: 825kcal
Author: The Hearty Life
Cost: $
Print Recipe Pin Recipe

Equipment:

  • 8"x8" pan

Ingredients: 

For the Cake:

  • 3/4 cup All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup Canola oil or vegetable oil
  • 1 cup Granulated sugar
  • 2 Eggs, room temperature
  • 1 tbsp Vanilla extract
  • 1/2 cup Milk, can substitute a non-dairy milk like Almond milk

For the Peanut Butter Buttercream:

  • 1 cup Unsalted butter, softened
  • 3/4 cup Creamy Peanut Butter
  • 4 cups Powdered sugar, sifted
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract
  • 6 tbsp Heavy cream

Instructions:

For the Cake:

  • Preheat oven to 350 degrees F. Grease and line a 8"x8" baking pan, set aside.
  • In a medium mixing bowl whisk together the flour, cocoa, baking soda, baking powder, and salt, combine and set aside.
  • In a large mixing bowl whisk together the oil, sugar, eggs and vanilla extract until smooth. Gently whisk in the milk. Fold the dry ingredients into the wet, mix gently until smooth. Careful not to overmix. Transfer the batter into the prepared baking pan.
  • Bake in a preheated oven for 22-25 minutes or until a toothpick inserted comes out clean. Allow to cool completely before frosting.

For the Peanut Butter Buttercream:

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, beat the butter until light and fluffy, 4-5 minutes. Add in the peanut butter and mix another 1-2 minutes.
  • Add about half of the powdered sugar and beat on low until fully incorporated. Add in the remaining powdered sugar, vanilla extract, and salt. Beat on low speed again just until the powdered sugar is incorporated.
  • Scarpe down the sides of the bowl, add in the heavy cream and mix on low again until smooth. If the frosting is to thick, thin with extra cream, if it is to thin, add extra powdered sugar. Spread the buttercream over the cool chocolate cake. Top with crushed peanut if desired, slice, and enjoy!

Nutrition:

Serving: 1 slice | Calories: 825 kcal | Carbohydrates: 92 g | Protein: 9 g | Fat: 50 g | Saturated Fat: 19 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 20 g | Trans Fat: 1 g | Cholesterol: 106 mg | Sodium: 490 mg | Potassium: 274 mg | Fiber: 3 g | Sugar: 78 g | Vitamin A: 852 IU | Vitamin C: 1 mg | Calcium: 78 mg | Iron: 2 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

frosted chocolate cake

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.