Chocolate Peanut Butter Cake for a Crowd Recipe

If you’re looking to wow a big group with something decadent yet approachable, this Chocolate Peanut Butter Cake for a Crowd Recipe is your new best friend in the kitchen. I’ve made this multiple times for gatherings, and honestly, it disappears faster than I can slice it. Rich, fudgy chocolate layers paired with fluffy peanut butter frosting and topped with those iconic Reece’s Peanut Butter Cups—you’re going to love how this cake turns out every single time.

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Ingredients You’ll Need

Everything here works together to hit those rich, peanut buttery, chocolatey notes we crave. You’ll want to shop for good-quality cocoa powder and fresh peanut butter spread—those little details make a huge difference.

• Flour: All-purpose flour gives this cake the perfect crumb and structure.
• Cocoa Powder: Unsweetened cocoa powder adds deep chocolate flavor—don’t substitute with sweetened types here.
• Baking Powder & Baking Soda: These help the cake rise perfectly and stay tender.
• Sugar: White granulated or caster/superfine sugar dissolves smoothly into the batter for a balanced sweetness.
• Salt: A pinch of kosher or cooking salt enhances all the flavors, including the sweetness.
• Eggs: Large eggs help bind everything and add richness.
• Milk: You can use low or full fat—the fat content slightly affects the moistness.
• Vegetable Oil: Choose a neutral oil like canola or sunflower for moistness without competing flavors.
• Vanilla Extract: Adds warmth and rounds out the flavor.
• Instant Coffee Powder (Optional): A little secret weapon to intensify the chocolate without tasting like coffee.
• Boiling Water: It blooms the cocoa, making your cake taste more chocolate-forward and fudgy.
• Unsalted Butter: Softened butter is key for the frosting—avoid margarine or salted butter here.
• Icing/Powdered Sugar: Sifted for smooth peanut butter frosting that isn’t gritty.
• Peanut Butter (Smooth Spread): Use creamy peanut butter spread, not pure peanut butter—it makes the frosting silky.
• Milk (for Frosting): A splash keeps the frosting spreadable.
• Chocolate Chips or Melts: Semi-sweet bits to melt and drizzle—adds that gorgeous sheen and another layer of chocolate.
• Cream: Heavy cream makes the chocolate drizzle luxuriously smooth.
• Warmed Peanut Butter: Runny peanut butter drizzle to swirl with the chocolate.
• Mini Reece’s Peanut Butter Cups: The ultimate topping—mini cups and halved cups add crunch and peanut butter bursts.
• Salted Peanuts: Finely chopped for a salty crunch garnish.

Variations

I love that this Chocolate Peanut Butter Cake for a Crowd Recipe is so versatile—you can easily tweak it depending on your guests’ preferences or what you have on hand. Sometimes I add a pinch of cinnamon in the batter for warmth, or swap the chocolate chips for chunks of your favorite chocolate bar for a rustic feel.

• Dairy-Free: Use coconut oil in place of butter and a plant-based milk—still deliciously rich but great for those avoiding dairy.
• Crunch Factor: Add chopped pretzels to the frosting for a salty crunch that pairs beautifully with the peanut butter.
• Peanut Butter Swap: If you want a change, try almond or cashew butter—just adjust sweetness accordingly.
• Chocolate Varieties: Dark, milk, or even white chocolate chips can be melted for your drizzle to keep things fresh.

How to Make Chocolate Peanut Butter Cake for a Crowd Recipe

Step 1: Prep Your Pan and Oven

First things first, preheat your oven to 180°C (350°F). I always grease my 9 x 13-inch metal pan with butter and then line it with parchment paper, leaving an overhang on the sides—it’s a game changer for lifting the entire cake out without breaking it. If you’re using round pans, just make sure to oil well and flour lightly.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your flour, cocoa powder, baking powder, baking soda, sugar, and salt until evenly combined. This ensures everything is well-distributed for that perfect crumb and rise.

Step 3: Add the Wet Ingredients

Now, crack in your eggs, add the milk, oil, vanilla extract, and instant coffee powder if you’re using it. Beat everything together until smooth—you’ll notice the batter is thick but smooth. Don’t worry if it seems a bit dense right now; the next step changes everything.

Step 4: Stir in Boiling Water

This is the magic moment. Pour in the boiling water (careful!) and mix gently. The batter will thin out dramatically—don’t panic! This hot water blooms the cocoa powder, making the chocolate flavor ridiculously intense and moist. Trust me, this is a trick I learned after a few trials and it never disappoints.

Step 5: Bake Your Cake

Pour the batter into your prepared pan and pop it into the oven. It takes about 45 minutes; start checking around 40 with a toothpick—it should come out with just a few moist crumbs attached. Overbaking will dry it out, and no one wants that.

Step 6: Make the Peanut Butter Frosting

While the cake cools completely (this part is important—frosting melts on a warm cake), whip together softened butter, sifted icing sugar, smooth peanut butter, salt, and a splash of milk. I like to beat it until super fluffy and smooth—that texture is everything. The pinch of salt really wakes up the peanut butter flavor and balances the sweetness.

Step 7: Assemble and Decorate

Spread the fluffy peanut butter frosting generously over your cooled cake. For extra drama, melt the chocolate chips with cream and drizzle it alongside warm peanut butter. Top with mini Reece’s Peanut Butter Cups (whole and halved) and sprinkle chopped salted peanuts for crunch. It’s such a crowd-pleaser—my family goes wild for this finish every time!

How to Serve Chocolate Peanut Butter Cake for a Crowd Recipe

Garnishes

I always stick with the classic mini and halved Reece’s Peanut Butter Cups—those little pockets of peanut butter and chocolate are what make this cake extra special. A sprinkle of finely chopped salted peanuts adds a perfect crunch and counteracts the sweetness beautifully. Sometimes, I add a dusting of cocoa powder for a professional look.

Side Dishes

Since this cake is rich, I like serving it with fresh berries or a simple mixed green salad at parties to balance the heaviness. A scoop of vanilla ice cream or a dollop of whipped cream alongside is always a hit too!

Creative Ways to Present

For birthdays or holidays, I’ve created a peanut butter cup “border” around each slice or served mini individual portions in cupcake liners—easy to grab and share. Sometimes drizzling extra chocolate and peanut butter in a marbled pattern across the top adds a fun, artistic touch that leaves guests impressed.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly with plastic wrap or in an airtight container in the fridge for up to 4 days. The frosting stays creamy and the cake actually tastes even better after a day or two as the flavors meld.

Freezing

I’ve frozen individual slices wrapped in parchment and foil, then sealed in freezer bags. When thawed overnight in the fridge, they retain great texture and flavor—perfect for prepping ahead of big events.

Reheating

If you want that fresh-from-the-oven warmth, pop slices in the microwave for about 15 seconds. The frosting softens just enough without becoming a mess, and the cake tastes divine.

FAQs

Final Thoughts

This Chocolate Peanut Butter Cake for a Crowd Recipe is genuinely one of my favorites to make when I want to impress without sweating the small stuff. It’s rich, comforting, and screams celebration, but it’s straightforward and reliable. Next time you’re hosting a crowd, bake this cake—you’ll get all the compliments, and maybe a few recipe requests. Honestly, it’s helped me shine at so many family events and parties, and I’m confident you’ll love it just as much as I do!

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