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
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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
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Chocolate and peanut butter is always one of my favorite combinations! Everyone at my house would love this!
Thank you Carlee!
Chocolate and peanut butter! Looks so good! I would love if you would stop by and share on my Friday Favorites linkup!
Thank you Jennie!
This looks incredible ! Thank you for sharing with us at the Brag About It Link Party!
~Laurie
Holy yum!! Thanks so much for sharing with Inspire me Mondays! This was the most clicked on link this week..woot!
Thank you Amanda!!
Found your recipe on Pinterest, and made this cake for my mom’s b-day…her favorite flavor combo. Holy yum! It was perfect…moist, tasty, and and came out looking exactly like the picture. A definite keeper for me. Thanks!
Wonderful Linoleum!! Thank you so much for coming back to tell me!
I was wondering if I have to change anything because of high altitude.
Hi Elsa, I’m sure you would have to adjust something because of the high altitude. Here is a link that I hope helps you when you make the recipe….http://www.kingarthurflour.com/recipe/high-altitude-baking.html Let me know how it goes for you!
Could this be baked in a bundt pan? Any changes or how long to adjust baking time? Thanks! Looks great!!
Hi Donna, here’s a pan conversion chart for you to look at. http://dish.allrecipes.com/cake-pan-size-conversions/ I’ve never made it in a bundt pan so I can’t tell you anything specific. It will have a longer baking time because the bundt pan is deeper than the 13×9 inch pan. This cake in a 13×9 bakes for an hour, can’t say how much more time would be added to that in a bundt pan. If you try it let me know!
Hi im a baker too and i was wobering do u have to add the coffee to this cake as im allergic. I was thinking i could sub with milk if needed thank you
Hi Bev, I’ve seen similar cake recipes just use water instead of the coffee if you’d like to try it .
Tried this recipe for my coworkers today and they RAVED about it! And I have to agree…it’s delicious!! Excited to have a new go-to dessert! Thank you for sharing!
Thank you for coming back to say you made it Anne, you made my day!!
Great cake recipe but I gotta say that frosting was fantabulous! Thank you for sharing this. I have made the recipe 3 times now once as cupcakes and it is a keeper!
Wonderful Faith, it’s an oldie but a goodie!
Have just made this cake and have to say a fantastic recipe have tryed to make a sponge before and all were bad ……this cake turned out brill everyone realy enjoyed thank you for posting
Thank you oriana! I love this cake too!
This cake!!! OH MY GOODNESS!! Made my eyes roll back in my head with that first bite it was so dog gone good!!
I’m so happy you enjoyed it Kelly, doesn’t the coffee and chocolate fit perfectly together!
When you say 2 cups of flour and sugar what size cup are we talking about or can you tell me the amount in lb/oz?
Barbra-Ann 1 cup is 8 ounces, 2 cups would be 16 ounces.
The recipe just says “flour.” Can cake flour be used?
Yes Ashley, using cake flour would be fine.
In the Pennsylvania Dutch area (Lancaster and Lebanon Counties) we call this Black Joe Cake. I make it with regular milk. Your are correct that you are asked to give the recipe out every time you make it!
I do a version of the PNB frosting that’s a bit more over the top – I add in cream cheese!
As a kid, I never wanted a bakery cake – I wanted my mum to make this one!
Oh my gosh Tracy! Cream cheese in the Peanut Butter frosting! It sounds decadent!! I have to try it, how much do you put into the frosting??
I don’t like coffee flavor at all!! If I taste a hint of coffee I won’t eat or drink it. Can I just leave out the coffee or substitute something else?
Yes Butch you can leave the coffee out, let me know what you think! I’d add a little more milk to the recipe to compensate for not using the cup of coffee.
If I were going to halve this recipe and do in an 8×8 pan– how long would you bake it at 300 degrees?
Also, has anyone used melted butter in this recipe instead of the oil?
Not sure about the halving part.
I had used melted butter since none of us like the flavour of oil in the cake. Came out so moist and soft! Used 1 cup of room temperature Lurpak butter.
Hi-
I would like to make this cake using (2) 9 in round cake pans. Will it still be one hour of bake time? Thank you!
Hi,
I made just the cake part of this recipe for my family for Christmas and it turned out sooooooooooo good. When I put my spoon in it for a bite, you could HEAR the moisture in the cake! I will be keeping this as my “go to” chocolate cake recipe. Thanks for sharing.
BTW, I halved this recipe to only make an 8×8 (for those who do not want/need an entire 13×9 cake sitting on the counter to temp them). I halved all ingredients, baked at 350 degrees for about 35 minutes, using a glass dish).
I usually don’t comment on recipes published online, since everyone cooks to a different taste and palate. Not for me to tell someone what they did or didn’t do right!
This one deserves a comment though! So here it goes..
This is by far the best ever Chocolate cake recipe I have ever come across. The cake is so moist and welcoming even on Day 3. Had made a few tweaks to the recipe though since I don’t like the taste of baked cocoa powder and was running low on buttermilk:
1. While melting butter, I added about 100 gms of unsweetened Hersheys baking chocolate and added 1 tbsp of Hershey’s Cocoa powder.
2. Replaced 1 cup of butter milk with half cup butter milk and half cup of full cream milk.
3. Didn’t get to try frosting, since I am allergic to peanuts.
This is all I did. The batter was liquidy but baked to the correct consistency within 60 mins.
The cake had to be baked in 2 pans. Came out amazing both times.
Congrats on this wonderful recipe. This one is a keeper! 🙂