Chocolate Cake With Peanut Butter Frosting

Indulge in the rich, comforting flavors of this Chocolate Cake with Peanut Butter Frosting that perfectly balances deep mocha notes with creamy peanut butter. The marriage of brewed coffee and Hershey’s cocoa creates an irresistible mocha flavor that enhances the chocolate without overpowering it.

What truly sets this cake apart is its wonderfully moist and tender texture, achieved through the careful combination of vegetable oil and buttermilk. The dreamy peanut butter frosting adds the perfect nutty finish, making every bite a delightful experience for dessert lovers.

Ingredients

• Flour: All-purpose flour provides the structure and body that holds the cake together perfectly.
• Sugar: Granulated sugar adds sweetness and helps create a tender crumb.
• Hershey’s cocoa: Unsweetened cocoa powder delivers deep chocolate flavor with rich color and aroma.
• Baking soda: Leavens the cake by reacting with acidic ingredients for a light, airy texture.
• Baking powder: Additional leavening agent to ensure proper rise and fluffiness.
• Eggs: Large eggs bind ingredients and add moisture, helping with cake structure and richness.
• Salt: Enhances all the flavors and balances the sweetness in the cake.
• Buttermilk: Adds tangy flavor and helps tenderize the crumb, keeping the cake moist.
• Vegetable oil: Keeps the cake tender and moist without affecting flavor.
• Vanilla extract: Adds a warm, subtle sweetness that complements chocolate and coffee.
• Brewed coffee: Infuses the batter with robust mocha notes, intensifying the chocolate taste.

Peanut Butter Frosting

• Butter: Softened butter provides creaminess and a smooth base for the frosting.
• Creamy peanut butter: Adds rich nutty flavor and texture to the frosting.
• Milk: Thins the frosting to perfect spreadable consistency.
• Confectioners sugar: Sweetens and thickens the frosting for a fluffy finish.

Instructions

Preheat and Prepare Pan

Set your oven to 300 degrees Fahrenheit and grease a 13×9-inch pan thoroughly. Preparing the pan properly ensures the cake doesn’t stick and bakes evenly.

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mixing these dry components evenly helps distribute leavening agents and cocoa for a consistent cake texture and flavor.

Beat Eggs and Liquids

Using an electric mixer, beat eggs until bright yellow and slightly thick to incorporate air for lightness. Then add vegetable oil, brewed coffee, and vanilla, mixing until well blended. These wet ingredients create moisture and enhance the mocha flavor profile.

Alternate Adding Dry and Buttermilk

Add the dry mixture in thirds, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined to prevent overworking the gluten, which helps maintain a tender crumb.

Pour and Settle Batter

Pour the batter into your prepared pan and gently lift and drop it a few inches onto the counter to release air bubbles. This prevents large holes and ensures an even texture.

Bake the Cake

Bake at 300 degrees for about 1 hour. Check doneness by inserting a toothpick in the center; it should come out clean or with moist crumbs, indicating the cake is perfectly baked.

Prepare Peanut Butter Frosting

In a medium bowl, beat softened butter and peanut butter together until smooth and creamy. Gradually mix in confectioners sugar, adding milk one tablespoon at a time to reach desired spreading consistency. Beat for at least 3 minutes for a fluffy, light frosting.

Frost After Cooling

Allow the cake to cool completely before frosting to prevent melting. Spread the peanut butter frosting evenly over the top for a decadent finish that contrasts beautifully with the moist cocoa cake.

Storage Tips

Store the frosted cake covered tightly in the refrigerator for up to 4 days to maintain freshness. Allow it to come to room temperature before serving to restore moist texture and soften the frosting.

Serving Suggestions

This cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce. Garnish with chopped peanuts or chocolate shavings for an elegant presentation perfect for celebrations.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but add 1 tablespoon of lemon juice or vinegar to 1 cup of milk to mimic buttermilk’s acidity, which helps tenderize the cake.

Is it necessary to bake at 300 degrees for 1 hour?

Baking at 300 degrees ensures slow and even cooking, producing a moist texture. Higher temperatures may dry the cake or cause uneven baking.

Can I substitute peanut butter for the frosting?

Peanut butter is essential for the frosting’s flavor and texture. You could substitute almond or cashew butter for a different nutty taste.

How do I store leftovers?

Wrap leftover cake tightly or keep it in an airtight container in the fridge for up to 4 days. Bring to room temp before serving.

Can I make this cake gluten-free?

You can substitute a gluten-free flour blend for regular flour, but results may vary. Ensure the blend contains xanthan gum or similar binding agents.

Why does the recipe include both baking soda and baking powder?

The combination optimizes the rise and texture because buttermilk adds acidity that activates baking soda, while baking powder adds additional leavening power.

Chocolate Cake Peanut Butter Frosting

This moist chocolate cake features a rich mocha flavor from coffee and cocoa, topped with fluffy creamy peanut butter frosting for a deliciously indulgent dessert experience.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course cake, Dessert

Cuisine American

Servings 12 people

Calories 450 kcal

Equipment

• 1 13x9-inch baking pan
• 1 electric mixer
• 1 Mixing bowls

Ingredients

  

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup Hershey's cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 cup brewed coffee instant coffee can be used

• 1/2 cup butter softened
• 1 cup creamy peanut butter
• 2 cups confectioners' sugar
• 3 tablespoons milk or as needed

Instructions

 

• Preheat oven to 300°F and grease a 13x9 inch baking pan on the bottom and sides.
• In a large bowl, whisk together flour, sugar, cocoa powder, salt, baking powder, and baking soda.
• Using an electric mixer, beat the eggs until bright yellow and slightly thick.
• Add vegetable oil, brewed coffee, and vanilla extract to the eggs, mixing until well combined.
• Alternately add the dry flour mixture and buttermilk to the wet ingredients, starting and ending with flour, mixing until just incorporated.
• Pour batter into the prepared pan and drop it from a few inches above the counter to remove air bubbles.
• Bake at 300°F for 1 hour, or until a toothpick inserted in the center comes out clean.
• For the frosting, beat softened butter and peanut butter in a medium bowl until smooth with an electric mixer.
• Gradually add confectioners' sugar while mixing, then add milk one tablespoon at a time until frosting reaches thick, spreadable consistency.
• Beat frosting for at least 3 minutes until fluffy.
• Spread frosting evenly over the cooled cake.

Notes

• Bake cake until toothpick comes out clean for best texture.
• Use brewed coffee for richer mocha flavor.
• Frost cake only when completely cooled to avoid melting.
• Store leftovers covered at room temperature for up to 3 days.