Chocolate Cake with Peanut Butter Frosting – Decadent & Creamy Recipe

Welcome to Sweet Emily, where we make baking simple for busy parents and beginners! Get ready for a classic flavor combination that always delights. This chocolate cake with peanut butter frosting features a moist, tender chocolate cake with rich mocha undertones. We pair it with a fluffy, irresistible peanut butter frosting. With our easy-to-follow steps, you can create this show-stopping dessert today.

Why You’ll Love This Chocolate Cake with Peanut Butter Frosting

This recipe quickly becomes a family favorite, offering impressive results with simple ingredients.

• The irresistible pairing of rich chocolate and creamy peanut butter creates pure bliss.
• Enjoy a wonderfully moist and tender chocolate cake that practically melts in your mouth.
• Our fluffy, rich peanut butter frosting is perfectly balanced and easy to make.
• This versatile dessert is perfect for any celebration, gathering, or even just a sweet craving.
• You will impress everyone with this homemade chocolate cake with peanut butter frosting.
• It’s a delightful, crowd-pleasing dessert that brings smiles to every face.

Ingredients

Gather these simple ingredients to create your own incredible chocolate cake with peanut butter frosting. Each component plays a vital role in achieving the perfect balance of flavors and textures.

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup Hershey’s cocoa (for a deep chocolate flavor)
• 1 ½ teaspoons baking soda
• ½ teaspoon baking powder
• 2 large eggs
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup vegetable oil
• 1 ½ teaspoons vanilla extract
• 1 cup brewed coffee (instant coffee will do in a pinch for convenience)

For the Peanut Butter Frosting:

• ½ cup unsalted butter (softened to room temperature)
• 1 cup creamy peanut butter (such as Jif or Skippy)
• 3 tablespoons milk (or as needed to reach desired consistency)
• 2 cups confectioners’ sugar (also known as powdered sugar)

Notes & Substitutions

You can make a few smart substitutions if needed. If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. The brewed coffee isn’t for a coffee flavor; it enhances the chocolate’s depth and keeps the cake incredibly moist.

For cocoa powder, natural unsweetened cocoa like Hershey’s provides a classic flavor, while Dutch-processed cocoa gives a darker cake and milder taste. Understanding the distinct characteristics of cocoa powders can greatly impact your baking results, as detailed in this explanation of the difference between natural and Dutch-processed cocoa powder.

For the frosting, using unsalted butter allows you to control the saltiness; if using salted butter, reduce the added salt in the cake slightly. For the creamiest results, bakers often prefer specific types of peanut butter, so learn more about choosing the best peanut butter for frosting. For a gluten-free option, substitute a 1:1 gluten-free all-purpose flour blend for the regular flour.

Equipment

You won’t need anything fancy to bake this delicious chocolate cake with peanut butter frosting. These standard kitchen tools make the process smooth and easy.

• Standard 9×13 inch baking pan
• Electric mixer (either a stand mixer with paddle attachment or a hand-held mixer)
• Two large mixing bowls (one for dry ingredients, one for wet)
• Measuring cups and measuring spoons
• Wire cooling rack
• Rubber spatula or spoon for mixing and scraping bowls

Instructions

Creating this delightful chocolate cake with peanut butter frosting is straightforward with our step-by-step guide. Follow these instructions carefully for the best results.

For the Chocolate Cake:

1. Preheat Oven & Prepare Pan: Preheat your oven to 300 degrees F (150 degrees C). Grease the bottom and sides of a 13×9 inch baking pan thoroughly with butter or non-stick spray, then lightly flour it to prevent sticking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, salt, baking powder, and baking soda until well combined. This ensures even distribution of leavening agents.
3. Prepare Wet Ingredients: In a separate large bowl, beat the eggs with an electric mixer until they become bright yellow and slightly thick. This aerates them, contributing to a lighter cake. Add the vegetable oil, brewed coffee, and vanilla extract to the beaten eggs, mixing until they are fully incorporated.
4. Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start by adding a third of the flour mixture, mix until just incorporated, then add half the buttermilk, mix, then another third of flour, mix, remaining buttermilk, and finally the last third of flour. Mix only until no dry streaks remain; avoid overmixing.
5. Bake the Cake: Pour the batter evenly into the prepared baking pan. Gently hold the pan up a few inches from the counter and let it fall once or twice. This simple action helps to release any trapped air bubbles from the batter, ensuring a more even texture in your finished chocolate cake with peanut butter frosting.
6. Bake and Cool: Bake at 300 degrees F (150 degrees C) for 1 hour. To test for doneness, insert a toothpick into the center of the cake; it should come out clean. Once baked, remove the cake from the oven and place it on a wire cooling rack. Allow the cake to cool completely in the pan before frosting. This step is crucial to prevent the frosting from melting.

For the Peanut Butter Frosting:

1. Cream Butter and Peanut Butter: In a medium bowl, combine the softened butter and creamy peanut butter. Beat them together with an electric mixer until they are smooth and well blended, about 1-2 minutes.
2. Add Confectioners’ Sugar: Gradually add the confectioners’ sugar to the butter and peanut butter mixture, about ½ cup at a time, beating after each addition. The mixture will become quite thick.
3. Incorporate Milk: Once the frosting starts to thicken considerably, begin adding the milk, one tablespoon at a time. Beat until all the sugar is incorporated and the frosting reaches a thick, spreadable consistency. You might not need all 3 tablespoons of milk, or you might need a tiny bit more, depending on your peanut butter and climate.
4. Achieve Fluffy Texture: Continue beating the frosting for at least 3 minutes, or even longer, until it becomes light, fluffy, and smooth. This aeration is key to a truly decadent peanut butter frosting.
5. Frost the Cake: Once the chocolate cake with peanut butter frosting base has cooled completely, use an offset spatula or knife to spread the fluffy peanut butter frosting evenly over the top.

Pro Tips & Troubleshooting

Achieving a perfect chocolate cake with peanut butter frosting is easy with these expert tips. Avoid common mistakes to ensure your dessert turns out beautifully every time.

• Temperature Matters: Ensure your butter, eggs, and buttermilk are all at room temperature. This allows them to emulsify better, creating a smoother batter and frosting.
• Don’t Overmix: Overmixing the cake batter develops the gluten too much, leading to a dense, dry cake. Mix only until ingredients are just combined.
• Cool Completely: Always wait until the cake is completely cool before applying the frosting. Warm cake will melt the frosting, creating a messy result.
• Moist Cake Secret: The brewed coffee not only deepens the chocolate flavor but also adds incredible moisture to the cake without imparting a strong coffee taste.
• Smooth Frosting: Sift your powdered sugar before adding it to the frosting. This simple step prevents lumps, ensuring a silky-smooth peanut butter frosting texture.
• Common Mistakes to Avoid: Do not measure flour by scooping directly from the bag; spoon it into your measuring cup and level it off. Avoid opening the oven door too early during baking, as this can cause the cake to sink. Lastly, beat the frosting enough to make it fluffy, but avoid over-beating, which can sometimes incorporate too much air and make it stiff.

Serving, Storage, & Variations

This amazing chocolate cake with peanut butter frosting is versatile for serving, easy to store, and simple to adapt. Enjoy it your way!

Serving Suggestions:

Serve individual slices plain to let the flavors shine. A sprinkle of mini chocolate chips or finely chopped peanuts adds a nice texture and visual appeal. This rich dessert pairs wonderfully with a cold glass of milk, a warm cup of coffee, or even a scoop of vanilla ice cream.

Storage Instructions:

Store the frosted cake covered tightly at room temperature for up to 2-3 days. For longer freshness, refrigerate the cake in an airtight container for up to one week. To freeze the cake, wrap individual slices or the entire cake (unfrosted is best) tightly in plastic wrap, then aluminum foil, for up to 2-3 months. Thaw frozen cake in the refrigerator overnight before bringing it to room temperature to serve.

Variations:

Turn this recipe into a stunning two-layer cake by dividing the batter between two 8-inch round cake pans and adjusting the baking time (check at 25-30 minutes). For cupcakes, fill muffin liners about two-thirds full and bake for 20-25 minutes. You can also add a cup of chocolate chips or chopped roasted peanuts to the cake batter for extra texture and flavor. For an even richer experience, try a dark chocolate cake base or drizzle the frosted cake with a simple chocolate ganache.

Nutrition Information

Please note that the following nutrition information is an estimate based on standard ingredients and a typical serving size for this chocolate cake with peanut butter frosting. Actual values may vary depending on specific brands and modifications made.

This calculation uses a serving size of one twelfth (1/12th) of a 9×13 inch cake.

FAQ

Got questions about making this delightful chocolate cake with peanut butter frosting? We have answers!

• Can I make this cake ahead of time? Absolutely! You can bake the cake a day in advance, store it covered at room temperature, and then frost it closer to serving time for optimal freshness.
• Why is coffee in chocolate cake? Coffee enhances the deep chocolate flavor without making the cake taste like coffee. It also adds moisture, creating a richer, more decadent texture.
• What kind of peanut butter works best? Creamy, processed peanut butter (like Jif or Skippy) works best for the frosting. Natural peanut butter can separate and make the frosting oily.
• How do I prevent the cake from sticking? Always grease and flour your baking pan thoroughly. You can also line the bottom with parchment paper for extra insurance, especially with this rich chocolate cake with peanut butter frosting.
• Can I use a different size pan? You can, but you may need to adjust baking times. For an 8-inch round pan (for a layer cake), increase the baking time and monitor closely.

Conclusion

You now have everything you need to create the most decadent chocolate cake with peanut butter frosting. This classic flavor combination promises a moist, rich cake perfectly complemented by a creamy, fluffy frosting. It’s a guaranteed crowd-pleaser for any occasion, and our beginner-friendly steps make it achievable for anyone. We encourage you to try this recipe and share your delicious creations! We love seeing your baking triumphs, so share your comments or photos with Sweet Emily. Happy baking!

Decadent Chocolate Cake with Creamy Peanut Butter Frosting

Indulge in a rich, moist chocolate cake perfectly complemented by a creamy, luscious peanut butter frosting. This decadent dessert is perfect for any occasion and is sure to be a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 12 slices

Calories 500 kcal

Equipment

• 13×9 inch baking pan
• Large bowl
• Electric mixer
• Medium bowl
• Toothpick

Ingredients

  

Chocolate Cake

• 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 F and grease the bottom and sides of a 13×9 inch baking pan.
• In a large bowl, combine the flour, sugar, cocoa, salt, baking powder, and baking soda.
• Beat eggs with an electric mixer until bright yellow and slightly thick. Add oil, coffee, and vanilla, mixing until incorporated. Alternately add the flour mixture and buttermilk, starting and ending with flour, mixing until just combined after each addition.
• Pour batter into the prepared pan. Gently drop the pan a few inches from the counter to release air bubbles. Bake at 300 degrees F for 1 hour, or until a toothpick inserted into the center comes out clean.

Frosting Directions

• Place softened butter and creamy peanut butter in a medium bowl, and beat with an electric mixer.
• Gradually mix in confectioners sugar. As the mixture thickens, incorporate milk one tablespoon at a time until all sugar is mixed in and the frosting is thick and spreadable.
• Beat the frosting for at least 3 minutes until good and fluffy. Frost the cake only after it has completely cooled.

Notes

For the coffee, instant coffee can be used in a pinch. Gently drop the baking pan a few inches from the counter after pouring the batter to remove air bubbles. Always test for doneness with a toothpick. Ensure the cake is completely cooled before frosting to prevent melting.