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.
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.