This Chocolate Fudge Cake with Peanut Butter Frosting is such a fantastic combination. It’s rich, creamy, smooth, decadent, and to die for.
Chocolate Fudge Cake with Peanut Butter Frosting
Let me clarify to start – when I say ‘Fudge Cake‘, you might think this is a lava cake. It is not.
The fudge is baked into the cake batter, this is actually a moist and delicious texas sheet cake. A mouthwatering chocolate fudge cake with the best peanut butter frosting ever.
In fact, when making the batter for this cake, of course I tasted after mixing. Who wouldn’t? Let me tell you.
The batter of this cake tasted like fudge ice cream, like no other cake batter. When I say this is a delicious cake, I mean it.
This fudge cake actually has three types of chocolate: the chocolate fudge, chocolate chips, and cocoa. Triple chocolate is way better than one!
It results in a dense yet moist (thanks to the peanut butter buttercream) cake that is full flavour.
To top the cake, is the peanut butter frosting. So good and a perfect combination when compared to regular chocolate frosting on a chocolate cake!
The frosting is rich and fluffy. The ingredients mix very well resulting in a whipped frosting that is so creamy.
Really, what could beat the peanut butter and chocolate combination! Well, the answer is with the addition of buttermilk and hot fudge sauce. Over the top!
I could have made this cake prettier and very easily with some frosting piping and sprinkled peanuts or shaved chocolate. And you totally could.
Yet I wanted to illustrate how perfect this cake recipe is for everyday as well. This decadent cake with a creamy peanut butter icing is an amazing dessert cake no matter the occasion.
This is a cake of my dreams and I am so confident you will love it as well. Peanut butter lovers will swoon over this easy cake recipe, especially if you adore chocolate peanut butter cups.
Ingredients to Make this Fudge Cake
You’ll need the following simple ingredients to make this chocolate peanut butter fudge cake. The full recipe and detailed instructions are in the printable recipe card below.
FOR THE FUDGE CAKE
- unsalted butter
- granulated sugar
- unsweetened cocoa powder
- large eggs
- pure vanilla extract
- hot fudge sauce
- chocolate chips / milk chocolate chips
- baking soda
- all purpose flour
FOR THE PEANUT BUTTER FROSTING
- room temperature unsalted butter
- smooth peanut butter
- powdered sugar
- heavy cream
How to Make Peanut Butter Chocolate Fudge Cake
Preheat oven to 350 Fahrenheit. Line a 9″x9″ pan with parchment paper and spray with nonstick cooking spray and set aside.
In a large bowl of a stand mixer using the paddle attachment (or an electric mixer or hand mixer), cream the butter and white sugar together until fluffy.
Combine the hot fudge sauce and chocolate chips in a microwave-safe bowl and microwave in 15 second increments until melted.
When evenly melted, pour the melted chocolate into the batter mixture and mix well on low speed.
Stir in the cocoa powder and mix on medium speed until combined. Then add the eggs and the vanilla to the large mixing bowl, and combine again.
Add the buttermilk to a large measuring cup and then add the baking soda and stir. Then add this into the batter mixture along with the flour – and mix well.
Make sure to scrape the sides of the bowl so it’s all combined well.
Pour batter into the lined and sprayed baking pan and bake for 45-55 minutes or until a toothpick inserted into the middle comes out clean.
While the cake is cooking, make the chocolate fudge cake icing. Do this by using a large bowl and the stand mixer.
Beat the butter and peanut butter together. Add in the icing sugar in 1/2 cup increments, mixing as you go.
Add in the heavy cream one tbsp at a time until desired consistency is reached.
When the cake is cooled, spread on a layer of peanut butter frosting on top of the cake as you wish.
We know you’ll enjoy this peanut butter chocolate cake as much as we do, it has such a great flavor!
STORAGE: Place leftover cake into an airtight container and store for up to 4 days. You could also cover with plastic wrap yet to keep it moist, have it well covered.
Variations: I like to make this peanut butter chocolate fudge cake recipe into a sheet cake and rather than transfer to a wire rack and frost, I do so right in the pan. I spread the frosting over the entire cake.
Yet you can use round cake pans and add this frosting between the cake layers as well, to make a buckeye layer cake. Either way, this is my favorite chocolate cake recipe which doubles as a great birthday cake.
You can also use dark chocolate chips (or semi-sweet chocolate) if you wish, along with dark cocoa powder. As well you can use whole milk if you don’t care to use heavy cream.
Other favorite cake recipes to try:
- this Rolo Poke Cake might be perfect – Mmmmm, I am among the chocolate lovers that love chocolate flavor!
- Another great sheet cake to try is this Moist Chocolate Banana Cake.
- In the fall season, try my Pumpkin Bundt Cake.
- This Butterscotch Fudge is creamy and so simple to make.
- Chocolate fans will love this Oreo Ice Cream Sandwich Cake.
FOR THE CAKE
- 1/2 cup butter
- 1 cup sugar
- 1/4 cup cocoa powder
- 2 eggs
- 2 tsp vanilla
- 1/2 cup hot fudge sauce
- 1/4 cup chocolate chips
- 1/2 cup buttermilk
- 1/4 tsp baking soda
- 1 1/4 cup flour
FOR THE FROSTING
- 1/2 cup butter
- 3/4 cup smooth peanut butter
- 3 cups powdered sugar
- 5-6 tbsp heavy cream, as needed
- Preheat oven to 350 and line a 9"x9" pan with parchment paper and spray with cooking spray.
- cream the butter and sugar together until fluffy
- stir in the cocoa powder and mix until combined, and add the eggs and the vanilla, and mix until combined.
- Combine the hot fudge sauce and chocolate chips in a microwaveable bowl and microwave in 15 second increments until melted. When evenly melted, pour into the batter mixture and mix well
- Add the buttermilk to a measuring cup and then add the baking soda and stir. Then add this into the batter mixture along with the flour - and mix well
- Pour the batter into the lined and sprayed baking pan and bake for 45-55 minutes or until a toothpick inserted into the middle comes out clean.
- While the cake is cooking make the frosting: using a large bowl and a mixer, beat the butter and peanut butter together. Add in the powdered sugar in 1/2 cup increments, mixing as you go. Add in the heavy cream one tbsp at a time until consistency is reached
- When the cake is cooled, spread the frosting as you wish - enjoy!
Nutrition Information:Yield: 12 Serving Size: 12 Servings
Amount Per Serving: Calories: 555Saturated Fat: 13gCholesterol: 78mgSodium: 319mgCarbohydrates: 74gFiber: 2gSugar: 54gProtein: 8g