If you are on the lookout for a dessert that will wow every guest without breaking a sweat in the kitchen, the Chocolate Peanut Butter Cake for a Crowd Recipe is your new best friend. Rich, moist layers of chocolate cake marry perfectly with creamy peanut butter frosting, all crowned with Reece’s Peanut Butter Cups and a sprinkle of salted peanuts for that irresistible sweet and salty punch. This cake is designed to serve a large gathering, making it the ultimate showstopper for celebrations or whenever you want to share a slice of happiness with many friends and family.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients that work harmoniously is the secret to this spectacular cake. Each component plays a crucial role, from the cocoa powder that gives deep chocolatey notes to the peanut butter that adds lush creaminess and flavor contrast. Let’s dive into the essentials.
- 1 3/4 cups plain/all-purpose flour: Provides the structure and crumb for the cake, keeping it tender yet sturdy enough for stacking.
- 3/4 cup unsweetened cocoa powder: This powder delivers that intense chocolate flavor without any added sweetness.
- 1 1/2 tsp baking powder: Helps the cake rise beautifully, creating a light, airy texture.
- 1 1/2 tsp baking soda (bi-carb soda): Works with the acid in the coffee and cocoa to provide lift and tenderness.
- 2 cups white sugar (or caster/superfine sugar): Sweetens the cake evenly throughout with a fine texture that dissolves quickly.
- 1 tsp cooking/kosher salt: Enhances the chocolate and balances the sweetness — a small but mighty ingredient.
- 2 large eggs: Bind ingredients together and add moisture and richness.
- 1 cup milk (low or full fat): Adds moisture and helps activate the baking soda for a soft crumb.
- 1/2 cup vegetable oil (or other plain flavored oils): Keeps the cake moist and tender without interfering with flavor.
- 2 tsp vanilla extract: Adds warmth and a subtle sweetness that complements both chocolate and peanut butter.
- 2 tsp instant coffee powder (optional): Intensifies the chocolate flavor without lending a coffee taste.
- 1 cup boiling water: Blooming the cocoa powder with hot water amplifies the chocolate richness.
- 250g / 2 sticks unsalted butter (softened): The base for the peanut butter frosting, providing creamy richness.
- 4 cups (500g) soft icing sugar / powdered sugar (sifted): Sweetens and thickens the frosting beautifully.
- 1/2 cup (120g) smooth peanut butter (spread, not pure): Gives the frosting its signature nutty flavor and creamy texture.
- 1/4 tsp cooking/kosher salt: Balances the sweetness of the frosting and enhances flavor.
- 1 tbsp milk: Helps adjust frosting consistency for smooth spreading.
- 1/2 cup chocolate chips or melts (semi-sweet): For a luscious chocolate drizzle that adds a glossy finish.
- 2 tbsp cream (thickened or heavy): Combines with chocolate chips creating a decadent ganache.
- 3 tbsp peanut butter (warmed): Incorporated into the ganache to maintain the peanut butter theme.
- 120g / 4 oz mini Reece’s Peanut Butter Cups: Mix-ins for the frosting or cake, boosting peanut butter flavor and texture.
- 10+ miniature Reece’s Peanut Butter Cups (halved): Beautiful, bite-sized decorations for the top of the cake.
- 1/4 cup salted peanuts (finely chopped): Adds crunch and a salty balance in the decoration.
How to Make Chocolate Peanut Butter Cake for a Crowd Recipe
Step 1: Prepare the Oven and Pan
Set your oven to 180°C (350°F) or 160°C (fan). Grease a 23 x 33cm (9 x 13 inch) metal cake pan thoroughly with butter. Then, line it with parchment paper, leaving an overhang on the sides so you can lift the cake out smoothly once baked. This step ensures that your cake won’t stick and makes it easier to decorate later.
Step 2: Mix Dry Ingredients
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, sugar, and salt. These dry ingredients are the foundation of the cake, so mixing them well ensures a uniform texture and consistent rise throughout.
Step 3: Combine Wet Ingredients
In another bowl, whisk the eggs with the milk, vegetable oil, and vanilla extract until fully integrated. If using, dissolve the instant coffee powder in the boiling water. This liquid boost helps to intensify the chocolate flavor. Gradually add the boiling water to the wet mix, stirring gently to combine without cooking the eggs.
Step 4: Blend Wet and Dry Mixtures
Slowly pour the wet ingredients into the dry mixture, folding gently with a spatula or whisk until just combined. Overmixing can lead to a denser cake, so be careful to preserve the airiness for a light and tender crumb.
Step 5: Bake the Cake
Pour the batter into your prepared pan and smooth the surface evenly. Bake for 45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Baking times can vary, so keep an eye on the cake after 40 minutes. Let the cake cool completely in the pan on a wire rack to prevent breaking when you remove it.
Step 6: Make the Peanut Butter Frosting and Ganache
Beat the softened butter until smooth and creamy. Gradually add the sifted icing sugar, peanut butter, salt, and milk, beating until the frosting is fluffy and spreadable. For the chocolate ganache, melt the chocolate chips with cream and the warmed peanut butter together in the microwave or over a double boiler, stirring until glossy and smooth. Allow it to cool slightly before drizzling.
Step 7: Assemble and Decorate
Once the cake is completely cool, use the overhang parchment to lift it from the pan. Spread the peanut butter frosting evenly over the top and sides with a spatula. Drizzle warm ganache over the frosting for a beautiful sheen. Decorate with halved miniature Reece’s Peanut Butter Cups and sprinkle finely chopped salted peanuts on top for a stunning finish with texture and crunch.
How to Serve Chocolate Peanut Butter Cake for a Crowd Recipe
Garnishes
Garnishing your Chocolate Peanut Butter Cake for a Crowd Recipe with miniature Reece’s Peanut Butter Cups and a scattering of salted peanuts elevates the presentation and adds delightful bursts of texture and flavor. For an extra touch, consider adding a small dusting of cocoa powder or edible gold flakes for a festive sparkle.
Side Dishes
This cake is indulgent on its own, but serving it with a simple bowl of vanilla ice cream or a dollop of whipped cream balances the richness. Fresh berries like raspberries or strawberries add a juicy, tangy contrast that cuts through the creamy peanut butter and chocolate layers beautifully.
Creative Ways to Present
For a party, consider slicing the Chocolate Peanut Butter Cake for a Crowd Recipe into bite-size squares for easy grab-and-go treats. Alternatively, lay out a dessert buffet with the cake alongside other peanut butter and chocolate delights for a theme that guests will adore. Wrapping slices individually in parchment and tied with a ribbon also makes charming edible favors.
Make Ahead and Storage
Storing Leftovers
Cover leftover cake tightly with plastic wrap or store in an airtight container in the refrigerator. This will keep the cake moist and flavorful for up to 4 days. The frosting may firm up a bit when chilled, so allow the cake to sit at room temperature before serving for the best texture.
Freezing
You can freeze individual slices or the whole cake wrapped securely in plastic wrap and aluminum foil to prevent freezer burn. Frozen, the cake maintains its deliciousness for up to 3 months. Thaw overnight in the refrigerator before enjoying to preserve the frosting’s creamy texture.
Reheating
This cake is best enjoyed at room temperature or chilled, so reheating is not typically necessary. If you prefer a warm slice, gently microwave individual portions for 10 to 15 seconds to soften the frosting without melting it too much.
FAQs
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that has xanthan gum included for structure. The texture may vary slightly but the flavor will remain just as decadent.
Is the instant coffee powder really necessary?
The instant coffee powder is optional but highly recommended. It enhances the depth of the chocolate flavor without adding a coffee taste, creating a more intense chocolate experience.
Can I use crunchy peanut butter instead of smooth?
Using crunchy peanut butter will introduce a different texture to the frosting which some enjoy. However, smooth peanut butter provides a creamier, more uniform spread that complements the cake better.
What if I don’t have Reece’s Peanut Butter Cups?
You can use other peanut butter candies or chopped peanuts for garnish. Homemade peanut butter cups or even chocolate chunks work great as a substitute while keeping the spirit of the recipe.
How do I ensure the cake stays moist?
Be careful not to overbake and make sure to use oil in the batter, which helps retain moisture. Cooling the cake completely before frosting also helps prevent drying out.
Final Thoughts
If you want to wow a crowd with a dessert that combines the rich, beloved flavors of chocolate and peanut butter, this Chocolate Peanut Butter Cake for a Crowd Recipe is an absolute winner. It’s a cake that invites smiles, conversations, and that warm feeling you get when sharing something truly special. Trust me, once you try it, it will become your go-to for celebrations big and small.
Print
Chocolate Peanut Butter Cake for a Crowd Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20 to 25 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and decadent Chocolate Peanut Butter Cake is perfect for serving a large crowd of 20 to 25 people. Featuring a moist chocolate cake base infused with coffee for enhanced flavor, paired with a smooth and creamy peanut butter frosting, and topped with peanut butter cups and chopped salted peanuts for a delightful crunch. Easy to prepare with straightforward ingredients, this cake is a crowd-pleaser ideal for celebrations and gatherings.
Ingredients
Dry Ingredients
- 1 3/4 cups plain/all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda (bi-carb soda)
- 2 cups white sugar (or caster/superfine sugar)
- 1 tsp cooking/kosher salt
Wet Ingredients and Flavorings
- 2 large eggs
- 1 cup milk (low or full fat)
- 1/2 cup vegetable oil (or other plain flavored oil like canola, grapeseed, rapeseed, sunflower)
- 2 tsp vanilla extract
- 2 tsp instant coffee powder (optional)
- 1 cup boiling water
Frosting and Toppings
- 250g / 2 sticks unsalted butter, softened
- 4 cups (500 g) soft icing sugar / powdered sugar, sifted
- 1/2 cup (120 g) smooth peanut butter (spread, not pure)
- 1/4 tsp cooking/kosher salt
- 1 tbsp milk
- 1/2 cup chocolate chips or melts (semi-sweet)
- 2 tbsp cream (thickened/heavy, not low fat)
- 3 tbsp peanut butter, warmed to runny
- 120g / 4 oz mini Reece’s Peanut Butter Cups
- 10+ miniature Reece’s Peanut Butter Cups, halved
- 1/4 cup salted peanuts, finely chopped
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) or 160°C if using a fan oven. Preparing the oven in advance ensures it reaches the right temperature for even baking.
- Prepare the Cake Pan: Grease a 23 x 33 cm (9 x 13 inches) metal cake pan with butter. Line the pan with baking paper, leaving an overhang on the sides to make lifting the cake out easier. You can use round pans, but adjustments may be needed.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, sugar, and salt. This ensures they are well combined and aerated for a lighter cake texture.
- Combine Wet Ingredients: In another bowl, whisk together the eggs, milk, vegetable oil, vanilla extract, and the optional instant coffee powder until smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Carefully pour in the boiling water last and gently stir to blend; this step helps to ‘bloom’ the cocoa, enhancing the chocolate flavor and resulting in a moist cake batter.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for approximately 45 minutes or until a skewer inserted into the center comes out clean. Remove from oven and allow to cool completely in the pan before frosting.
- Prepare the Peanut Butter Frosting: Beat the softened butter until creamy. Gradually add the sifted icing sugar, then mix in the smooth peanut butter, salt, and milk. Beat until light and fluffy.
- Make Chocolate Ganache Topping: Melt the chocolate chips with cream over a double boiler or microwaving in short bursts, stirring until smooth. Stir in the warmed peanut butter until combined and silky.
- Assemble the Cake: Once the cake is fully cooled, spread the peanut butter frosting evenly over the top. Drizzle or spread the chocolate peanut butter ganache over the frosting layer.
- Decorate: Garnish the cake with whole mini Reece’s Peanut Butter Cups, halved miniature cups, and sprinkle with finely chopped salted peanuts for a crunchy finish.
Notes
- Using instant coffee powder is optional but recommended to intensify the chocolate flavor without adding a coffee taste.
- For round pans, baking time may vary; keep an eye on the cake and test with a skewer.
- Sifting the cocoa powder and icing sugar helps prevent lumps, ensuring smooth batter and frosting.
- Use spreadable peanut butter rather than pure nut butter for best texture in frosting.
- Boiling water in the batter helps to extract the cocoa’s rich flavor fully.
