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!
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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.
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I always enjoy a good peanut butter dessert! This sounds quick, easy and delicious!
I made this cake for a birthday. It might just be the best cake I’ve ever made. A big hit with everyone. Many thanks for this recipie.
Thank you Neil.
This cake was simply amazing! Very rich so I could cut it into little squares and it was more than enough for everyone at work to enjoy! Thanks!
you had me at chocolate and peanut buttet. yum! this is so decadent! a huge hit in my family!
This is one of my favorite cakes to make and everyone raves about it. I made it tonight at my MIL’s house using her ingredients and cake pan, and oven. The cake ran over in the oven! We were so confused we even measured her 9×13 pan! Turns out she buys self rising flour and forgot to tell me. Other than being a tad salty, it’s still edible. We won’t let that pb icing go to waste.
Sorry you had trouble but thank you for the information
Best Chocolate cake I’ve ever made! The frosting is so good too!
Thank you Rita!
Just like grandma used to make. So moist and holds up to freezing in cupcake form. I substituted cream for the milk in the frosting. So good and I don’t care for sweets!
Thank you Mary
Dear Bunny- thank you so much for making the lives of my family better- this recipe is delicious. I am new to baking, and your website gives me the confidence to keep trying new things. We love this recipe and the lemon ricotta recipe and we can’t wait to try more!
Thank you Mark!
Hi…. I am not sure what the cold brewed coffee means. Do I just make coffee in my coffee maker and leave it cool? Probably, dumb question, but I need to ask. Looking forward to making this cake.
There are no dumb questions sweetie. Yes you can use coffee from your coffee maker or use instant coffee and follow the directions to make a cup.
Can this be made into a sheet cake
I really don’t know Christy I’ve never tried it. If you make it that way, come back and let me know how it worked for you.
Thanks for accepting me.
Hi…I was wondering if the coffee makes the cake taste like coffee at all or if it just enhances the chocolate flavor??
Hi Pam, it doesn’t make the cake taste like coffee, it does enhance the chocolate flavor. It’s like a mocha flavor with the coffee. You’d really like it sweetie, it’s a wonderful cake.
I have made this cake numerous times and everyone loves it so much. I have people loving it who absolutely hate coffee…..my husband for one, my cousin and our minister. They all love it. I even use coffee in the frosting in place of the milk and you still can’t taste coffee.
This cake sounds wonderful and can’t wait to try it. I’ve always substituted cold coffee for milk in my peanut butter frosting. Love the added flavor to the frosting.
Oh Betsy that sounds interesting coffee instead of milk! I’m going to have to try that, thank you for stopping by Betsy, I appreciate it!
This cake is a good one. I too have an old binder of yellowed pieces of paper with recipes, some written by my grandmother as well as old newspaper cut outs and my great grandmothers recipe for mince meat. I treasure it.
There is no treasure like these, is there?
I’ve made this cake several times now and am always in awe of how good it is! It is the BEST ever! Both the moist cake and delicious frosting are top notch! It doesn’t get any better than this! The tastes are so complimentary. The only problem is I could eat the whole thing with a big glass of milk! Thank you for this life changing yumminess!!!
Dear Bunny – my wife loves this cake so much she insisted that I post on your site. Because of Coronavirus, I have taken up baking as a hobby- this is just the best cake ever and my family gobbles it up. I’ve even made it in a BBQ (because it’s too hot to run air conditioning and an oven) with great results too. Thanks so much for the wonderful recipe!
Thanks so much for writing and letting me know, you made my day! Baking is a GREAT hobby for quarantine (if you can find flour, haha!) So glad that you have enjoyed it!
Does this cake really bake at 300 degrees, rather than 350? Just wanted to double-check 🙂
yes 🙂
Thanks so much for your quick response! Looking forward to making this 🙂
I have made this cake many times and love it so much. Just wondering if anyone has done it as cupcakes? If so, what temp and how long? Thanks
I hope someone can answer that for you Sara. I’ve always made it as a cake. I don’t see why you couldn’t make it into cupcakes, but I can’t say that I’ve done it from personnel experience. Sorry Honey.
Just made this recipe but did cupcakes. Used the same temp and they took about 20-25 minutes
Cupcakes! Fun!
Is there a certain kind of buttermilk that should be used in this recipe?
Any kind of buttermilk is great!
Made this for this for my son and myself. I halved the recipe for us and baked it in a square pan. I also substituted melted butter for the oil. It was delicious! We both loved it. Will make again.
So glad you loved it!