peanut butter cake sliced and ready to serve

9 x 13 Chocolate Peanut Butter Cake

THIS RECIPE SERVES 16 AND IS MADE IN A 9 X 13 PAN - Delicious chocolate cake topped with peanut butter straight from the jar and topped with a two ingredient chocolate ganache frosting!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Cool time 1 hour
Total Time 50 minutes
Servings 16
652 kcal


Ganache Chocolate Frosting - make this first so it can chill while your cake cooks

  • 2 cups semi sweet chocolate chips
  • 2 cups heavy cream
  • 2 teaspoon vanilla extract


  • 2 eggs
  • 2 cups white sugar
  • 1 cup sour cream or greek yogurt do not use fat free
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla
  • 1 cup brewed coffee, cooled you can not taste the coffee, it simply enhances the taste of the chocolate
  • 2 cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Peanut Butter Layer

  • 2 cups smooth peanut butter not the unstirred oil on top kind. Jif or Skippy works great


  1. Preheat oven to 350 degrees and spray a 9 x 13 cake pan with non stick spray.

  2. For Chocolate Ganache Frosting

  3. Pour chocolate chips in microwave safe bowl and microwave for one minute until just soft.

  4. In another microwave safe bowl heat cream until it just begins to simmer around the edges. About 2 minutes. Pour hot cream over chocolate chips and let sit for 2-3 minutes

  5. Using a wire whisk, mix well. Chocolate will melt and will become a creamy consistency. Be patient, it takes a bit of stirring

  6. Add vanilla. Coo ganache l in fridge while cake is baking, this will thicken it up.


  1. In large mixing bowl combine egg, sugar, sour cream, vegetable oil and vanilla until well blended.

  2. Add cocoa powder and coffee. Mix until no lumps are evident.

  3. Add flour, baking soda, baking powder and salt. Mix until combined. Pour into prepared pan.

  4. Bake for 30-35 minutes or until a wooden toothpick inserted into he center comes out clean.

  5. Completely cool cake.   Spread peanut butter on top of cooled cake with spatula.  Chill until peanut butter is firm to the touch.

  6. Top with cooled chocolate ganache. If your ganache is to firm, microwave for 10 seconds at a time stirring until spreadable but not heated through.  

  7. Chill for 30- 60 minutes, slice and serve!

Nutrition Facts
9 x 13 Chocolate Peanut Butter Cake
Amount Per Serving
Calories 652 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 21g105%
Cholesterol 70mg23%
Sodium 455mg19%
Potassium 435mg12%
Carbohydrates 61g20%
Fiber 3g12%
Sugar 36g40%
Protein 12g24%
Vitamin A 570IU11%
Vitamin C 0.3mg0%
Calcium 77mg8%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.