The delicious combination of chocolate and peanut butter come together beautifully in this Homemade Chocolate Cake with Peanut Butter Frosting.
Chocolate Cake With Peanut Butter Frosting
I’ve been making this delicious old fashioned chocolate cake with peanut butter frosting for 30 yrs. I have an old recipe binder that I started years ago when I was bitten by the baking bug. The pages are yellowed now and some of the recipes have broken free from the binder and are tucked in there as best they can be.
That’s where this recipe has lived for many years. I can’t tell you where it originated from, but I can tell you that my sister-in-law gave it to me.
In April 2008 this chocolate cake made it’s debut as the first recipe I ever put on my blog. It’s very special to me and brings back memories of birthday parties and special occasions with my kids.
So what makes this Chocolate Cake with Peanut Butter Frosting so special? The flavor is very special. Chocolate and coffee combined give you a spectacular mocha flavor. The texture of the cake is very moist and soft. The Peanut Butter Frosting makes the cake fantastic. Who can resist the combination of chocolate and peanut butter.
I make this in a 13×9 inch pan, I’ve also made it as a layer cake. if you don’t need that much cake, half the recipe and make it in a 9 inch cake pan. When you make this, be prepared to give out the recipe, it’s really that good.
Any way you make it, your going to love it, especially the peanut butter frosting. I’ve always frosted this cake with peanut butter frosting but feel free to use the frosting of your choice. I hope you enjoy Homemade Chocolate Cake With Peanut Butter Frosting for as many years as I have, ENJOY!
PIN IT FOR LATER
Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!
Oatmeal Cinnamon Chocolate Chip Bars…Chocolate Bottom Banana Cake…Homemade Chocolate Frosting...The Best Carrot Cake with Cream Cheese Frosting...Banana Chocolate Chip Cake
Chocolate Cake With Peanut Butter Frosting
Ingredients
- 2 cups flour
- 2 cups sugar
- 3/4 cup Hershey's cocoa
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 large eggs
- 1 tsp salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 1/2 tsps vanilla
- 1 cup brewed coffee instant coffee will do in a pinch
- Peanut Butter Frosting
- 1/2 cup butter softened
- 1 cup creamy peanut butter
- 3 TBLS milk or as needed
- 2 cups confectioners sugar
Instructions
Cake Directions
- Preheat oven to 300 degrees. Grease the bottom and sides of a 13x9 inch baking pan.
- Mix the flour sugar, cocoa, salt, baking powder and baking soda together in a large bowl.
- Beat the eggs with an electric mixer until they are bright yellow and slightly thick. Add the oil, coffee and vanilla to the eggs, mix until well incorporated. Add the flour to the mix, alternating with the buttermilk, mixing after each addition until just incorporated. Start with the flour first, then buttermilk, flour, buttermilk and end with flour.
- Pour the batter into the prepared baking pan. I always hold the pan up a few inches from the counter and let it fall to get rid of air bubbles in the batter. Bake at 300 degrees for 1 hour. Test for doneness with a toothpick.
Frosting Directions
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy. Frost cake after it has cooled completely.
Video
Looking for more chocolate recipes? Try these from other bloggers...Chocolate Pound Cake…Ultimate Chocolate Cheesecake
Check out some of my must-have kitchen favorites here!
Anonymous, take the recipe and half the ingredients. Add the half ingredients to the full recipe and you will have enough for a 3 layer cake. Make in 9 inch round pans.
Dawn, cupcakes will be wonderful, and you can freeze them before frosting! Let me know how it works out for you!
Robin, THANK YOU!! It’s definitely a KEEPER!!
Is the recipe still the same if I wanted to make a 9inch 2 layer cake?
Anonymous, yes it’s the same. I’ve made it that way as well! You might have to skim a little off the top of the bottom layer as it will be rounded so you can fit the second layer on top nicely. Let me know how it goes for you!
I made this today and was so disappointed. The cake was good but the icing wasn’t even spreadable. Reminded me of fondant. I double checked the recipe to make sure I did it right and I followed it exactly. Not sure what happened but I won’t be making it again!
Reminds me of my mother’s Devils Food recipe – but without the coffee. I love the peanut butter frosting… She always did a boiled frosting. Trying this for my next dinner party.
This has always been my favorite cake growing up. My grandmothers recipe calls for cream cheese in the frosting instead of butter . The cake is always super moist also and a hit.I ttell everyone about it and that it tastes like a Reeses cup.
My grandmother has a recipe like this. For the icing thoughI it calls for cream cheese instead of butter. The cake is always moist and a hit with everyone
Would this taste ok made a day ahead?
Thanks for the recipe Bunny! It’s my second time to bake this cake. Mine without the frosting but still sooo good 🙂
Awesome! I’m not typically a peanut butter frosting fan, but this was delicious. I can’t wait for the next birthday so I can make it to celebrate 🙂
Does end product need refrigeration due to milk in frosting?
very nice post. Thanks for sharing.
Jessica,no the cake after it’s made and frosted does not need refrigerated.
Thank you Bakeries in Kanpur!
This looks heavenly! And I know my husband would love it 😀 I would love for you to share this post tonight at my Create & Share link party (7:00 PM MST)! Hope to see you there 🙂 http://designsbymissmandee.blogspot.com/
Yum! Pinning this and glad I found it at the #WonderfulWednesdayBlogHop!
I love this! What a gorgeous cake!! Thanks so much for sharing at The Wednesday Roundup Link Party!!! Sharing today on my FB page, https://www.facebook.com/LeMoineFamilyKitchen ~Angela @ LeMoine Family Kitchen
This sounds really good. Pinning it for the next time I need to bring a dessert somewhere.
Thank you Karen! Be prepared to share the recipe! It’s a definite keeper!