Chocolate Peanut Butter Cake for a Crowd: A Decadent Dessert That Feeds a Full Table
If there’s one flavor combination that consistently brings people running to the dessert table, it’s chocolate and peanut butter. Rich, fudgy chocolate paired with that nutty, creamy goodness it’s a match made in dessert heaven.
Now imagine taking that combo and turning it into a show-stopping chocolate peanut butter cake designed to feed a crowd. We’re talking about a tall, layered, frosted, over-the-top, melt-in-your-mouth kind of cake that’s big enough for birthday parties, potlucks, family reunions, holidays, and celebrations of all kinds.
This isn’t your average cake. It’s indulgent, comforting, and made for sharing. The kind of dessert that makes people say “Just one more slice,” even after they’re full. If you’re looking for something bold and satisfying that serves 12 to 20 people without compromising flavor, this is your new go-to recipe.
Why This Cake Is Perfect for a Crowd
- Big flavor and big size – Baked in a large pan or as a layered sheet cake, this recipe yields generous portions for everyone.
- Crowd-pleasing ingredients – Chocolate and peanut butter are universal favorites, especially when layered together.
- Easy to scale – You can double the recipe for huge gatherings or split it into two pans for easier serving.
- Make-ahead friendly – Bake it the day before your event and frost the morning of. It holds up beautifully.
- Customizable – Add candies, ganache, or crushed cookies to take it over the top.
This cake is rich, moist, and deeply satisfying every bite packed with fudgy chocolate cake, creamy peanut butter frosting, and the perfect balance of sweet and salty.
Ingredients
Here’s what you’ll need to make this epic dessert. The ingredient list is straightforward and pantry-friendly.
For the Chocolate Cake (Sheet Cake or 2-Layer)
- 2 ½ cups all-purpose flour
- 2 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 3 large eggs
- 1 cup whole milk
- 1 cup sour cream (for richness and moisture)
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 ¼ cups hot water or hot coffee (for deeper flavor)
For the Peanut Butter Frosting
- 1 ½ cups creamy peanut butter
- ¾ cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream or milk (adjust for desired consistency)
- 1 ½ teaspoons vanilla extract
- Pinch of salt
Optional Chocolate Ganache Drizzle
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon butter (for shine)
Garnish Ideas
- Mini peanut butter cups
- Crushed peanuts or pretzels
- Chocolate shavings
- Drizzle of caramel or extra ganache
Tools You’ll Need
- Large sheet pan (13×18 inches) or two 9×13 pans
- Mixing bowls
- Electric mixer or stand mixer
- Offset spatula or rubber spatula
- Measuring cups and spoons
- Wire rack for cooling
- Optional: cake turntable for layered presentation
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a large sheet pan (or two 9×13-inch pans). Line with parchment paper if you want extra easy removal.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, combine eggs, milk, sour cream, oil, and vanilla extract. Mix until smooth.
Add the wet ingredients to the dry and stir gently to combine.
Pour in the hot water or coffee last. The batter will be thin — that’s normal. Stir until everything is smooth and combined.
Step 2: Bake the Cake
Pour the batter into the prepared pan(s) and smooth the top.
Bake for 35–40 minutes (for a sheet pan) or 30–35 minutes (for 9×13 pans), or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Peanut Butter Frosting
In a large bowl, beat the softened butter and peanut butter together until creamy and smooth.
Add powdered sugar, a little at a time, beating on low speed to combine.
Add the vanilla and salt, then gradually mix in the heavy cream or milk until you reach a light, fluffy, spreadable consistency.
Beat on high speed for 2-3 minutes until the frosting is airy and smooth.
Step 4: Frost the Cake
Once the cake is completely cool, frost generously with the peanut butter frosting.
If using two layers, place one cake on a large board or platter, add a thick layer of frosting, then top with the second cake and frost the entire exterior.
Use a warm spatula to get that smooth bakery-style finish.
Step 5: Add Chocolate Ganache (Optional but Amazing)
To make the ganache, heat the heavy cream in a saucepan or microwave until hot but not boiling. Pour over the chocolate chips and let sit for 1–2 minutes.
Stir until smooth, then mix in the butter. Let it cool slightly so it thickens a bit before drizzling.
Drizzle ganache over the top of the frosted cake, letting it drip down the sides for a dramatic effect.
Top with your favorite garnishes — chopped Reese’s, peanut butter chips, crushed pretzels, or peanuts.
Make-Ahead and Storage
Make ahead:
You can bake the cake a day in advance. Wrap tightly and store at room temperature. Frost it the next day.
Storing leftovers:
Keep the cake covered in the refrigerator for up to 4 days. Let it sit at room temperature for 30 minutes before serving for the best texture.
Freezing:
Both the cake and frosting freeze well. Wrap slices or the whole cake tightly and freeze for up to 2 months. Thaw in the fridge overnight.
Tips for the Best Cake
- Use sour cream – It makes the cake ultra-moist and tender.
- Hot water or coffee matters – Hot liquid helps “bloom” the cocoa powder, making the chocolate flavor more intense.
- Don’t overbake – Start checking 5 minutes early and pull the cake when a toothpick comes out mostly clean.
- Chill the cake slightly before slicing – This helps you get clean, even slices, especially if you’ve used ganache.
- For an ultra-decadent version – Add a layer of chopped peanut butter cups between two cake layers.
Crowd-Friendly Variations
Want to switch things up a bit while still feeding a group? Try these ideas:
Peanut Butter Sheet Cake
Bake the chocolate cake in a sheet pan, frost with peanut butter buttercream, and serve directly from the pan. Great for potlucks.
Cupcake Style
Turn the recipe into 24–30 cupcakes. Bake for 18–22 minutes and top each with a swirl of peanut butter frosting and a mini chocolate candy.
Peanut Butter Mousse Layer
Layer chocolate cake with a no-bake peanut butter mousse instead of buttercream for a lighter twist.
Chocolate Peanut Butter Poke Cake
Poke holes in the baked cake, pour a warm chocolate sauce over it, then top with whipped peanut butter frosting. Incredible texture and flavor combo.
Frequently Asked Questions
Can I use boxed cake mix?
Yes! If you’re in a pinch, use two boxes of chocolate cake mix. Make the frosting from scratch for that homemade touch.
Can I make this gluten-free?
Absolutely. Substitute a 1:1 gluten-free flour blend and ensure your cocoa and peanut butter are certified gluten-free.
Can I make this dairy-free?
Yes. Use dairy-free sour cream, almond milk, vegan butter, and check your chocolate for dairy-free status.
How many people does this serve?
A sheet cake serves 18–24 depending on how large the slices are. Layered cakes yield slightly fewer servings due to thicker slices.
Final Thoughts
Chocolate Peanut Butter Cake for a Crowd is more than just a dessert — it’s a celebration on a platter. It’s meant to be shared, enjoyed, and remembered. Whether you’re baking it for a birthday, a graduation, a team celebration, or a Sunday gathering, this cake delivers unforgettable flavor in every slice.
The rich chocolate cake, the creamy peanut butter frosting, the decadent ganache — it all comes together into something that feels a little bit nostalgic and a whole lot indulgent.
Try it once and you’ll see why this recipe becomes a signature for anyone who makes it. And don’t be surprised when people start asking you to bring it every time there’s a party.