Description

A moist, one-bowl chocolate cake swirled with peanut butter and topped with a rich fudge frosting. This easy dessert is perfect for last-minute hosting and tastes like a candy bar come to life.

Ingredients

Scale

2 cups (250g) All-Purpose Flour
3/4 cup (75g) Unsweetened Cocoa Powder
1 1/2 cups (300g) Granulated Sugar
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup (120ml) Vegetable Oil
1/2 cup (128g) Creamy Peanut Butter
3 large Eggs, room temperature
1 cup (240ml) Buttermilk
2 tsp Vanilla Extract
1 cup (240ml) Heavy Cream
1 1/2 cups (270g) Semi-Sweet Chocolate Chips
2 tbsp Butter
2 cups (240g) Confectioners’ Sugar
1 tbsp Peanut Butter (for swirling)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and dust lightly with cocoa powder.
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt until combined and lump-free.
Add eggs, vegetable oil, buttermilk, vanilla extract, and 1/2 cup peanut butter to the dry ingredients. Mix on low speed until combined, then beat on medium speed for 2 minutes until the batter is thick and dark.
Pour batter into the prepared pan and smooth the top. Dollop 1 tablespoon of peanut butter on top in random spots and swirl with a knife or skewer to create a marbled pattern.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Do not overbake.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, make the frosting: In a small saucepan, combine heavy cream and chocolate chips. Heat over medium-low heat, stirring constantly, until melted and smooth. Remove from heat and stir in butter and salt. Let cool for 5 minutes until slightly thickened but still pourable.
Pour the warm fudge frosting over the completely cooled cake and spread to the edges. Allow to set before slicing.

Notes

For best results, use room temperature eggs and buttermilk to ensure proper emulsification. Do not overmix the batter once flour is added to avoid a tough texture. The cake tastes better the next day as flavors meld. Store covered tightly at room temperature for 2 days or in the fridge for 5 days. Natural peanut butter is not recommended as it can separate and make the batter oily.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 480
Sugar: 45
Sodium: 350
Fat: 22
Saturated Fat: 10
Carbohydrates: 65
Fiber: 3
Protein: 6

Keywords: Reese's cake, peanut butter chocolate cake, fudge frosting, easy dessert, one-bowl cake, game night dessert, last-minute dessert