Chocolate Cake with Peanut Butter Frosting Recipe
This chocolate cake with peanut butter frosting recipe delivers deep cocoa flavor topped with creamy, dreamy PB clouds. Your new favorite dessert awaits!
This chocolate cake with peanut butter frosting recipe combines ultra-moist, coffee-enhanced chocolate cake with billowy peanut butter frosting that tastes like your favorite candy bar melted into spreadable heaven. It’s ridiculously simple and absolutely unforgettable.
I stumbled onto this chocolate peanut butter cake recipe during a late-night baking experiment when I ran out of chocolate frosting. Spoiler alert: the peanut butter version is actually better.
The secret? Brewed coffee in the batter intensifies the chocolate without making it taste like your morning latte. If you’re obsessed with coffee-chocolate combos like me, you’ll also want to peek at this easy recipe for chocolate cake with coffee for another take on the magic duo.
Table of Contents
Why You’ll Love This Chocolate Cake with Peanut Butter Frosting Recipe
Here’s why this peanut butter frosting recipe for chocolate cake has earned permanent space in my recipe box:
- It’s actually foolproof – I’ve watched novice bakers nail this on their first try
- The texture is insanely moist – that coffee and buttermilk combo creates pure velvet
- Peanut butter frosting beats chocolate every single time (fight me)
- It feeds a crowd – that 13×9 pan serves 12-15 hungry humans
- Low-fuss, high-reward – no fancy piping skills required
I first baked this for my nephew’s birthday after he declared he wanted “something different than regular chocolate cake.” Three years later, he still requests it every time.
According to King Arthur Baking Company, using coffee in chocolate cakes is a baker’s secret weapon because it amplifies cocoa flavors without adding coffee taste—pure genius.
Nutritional Peek
Here’s what you’re getting per generous slice:
| Nutrient | Per Serving |
|---|---|
| Calories | 485 |
| Protein | 7g |
| Carbs | 62g |
| Fat | 24g |
Based on 12 servings. Because life’s short—eat the chocolate peanut butter cake recipe.
Ingredients You’ll Need
Let me walk you through everything for this peanut butter icing recipe for chocolate cake. Nothing fancy here, just pantry heroes doing their thing.
For the Chocolate Cake
| Amount | Ingredient |
|---|---|
| 2 cups | all-purpose flour |
| 2 cups | granulated sugar |
| 3/4 cup | Hershey’s cocoa powder (don’t skimp—quality cocoa matters!) |
| 1 1/2 tsp | baking soda |
| 1/2 tsp | baking powder |
| 1 tsp | salt |
| 2 | large eggs (room temp is best) |
| 1 cup | buttermilk (makes everything tender) |
| 1 cup | vegetable oil |
| 1 1/2 tsp | vanilla extract |
| 1 cup | brewed coffee (or instant—no judgment) |
For the Peanut Butter Frosting
| Amount | Ingredient |
|---|---|
| 1/2 cup | butter, softened |
| 1 cup | creamy peanut butter (I’m team Jif, but you do you) |
| 3 tbsp | milk (plus more if needed) |
| 2 cups | confectioners’ sugar |
Quick tip: If you’re curious about getting the perfect pan for this beauty, check out tips on proper bakeware choices that make all the difference in even baking.
Equipment You’ll Need
Essential Tools
- 13×9 inch baking pan
- Large mixing bowl
- Electric mixer (hand or stand—both work great)
- Measuring cups and spoons
- Whisk or fork for dry ingredients
Nice to Have
- Offset spatula (makes frosting look Instagram-worthy)
- Toothpick for testing doneness
- Cooling rack
Step-by-Step Instructions
Let’s bake this chocolate cake with peanut butter frosting recipe together! I promise it’s easier than parallel parking.
Making the Cake
Step 1: Prep Your Stage Preheat your oven to 300°F (yes, really—low and slow makes it super moist). Grease your 13×9 pan generously with butter or cooking spray, getting into those corners.
Step 2: Mix Your Dry Squad In a large bowl, whisk together the flour, sugar, cocoa, salt, baking powder, and baking soda. Make sure there aren’t any cocoa clumps hiding in there—they never mix in later, trust me.
Step 3: Beat Those Eggs Using your electric mixer, beat the eggs until they turn bright yellow and get slightly thick, about 2 minutes. They should look sunny and happy.
Step 4: Add the Wet Crew Pour in the oil, brewed coffee (it can be warm or cool), and vanilla. Mix until everything’s friendly and well-combined. The batter will look thin—that’s totally normal!
Step 5: The Alternating Dance Here’s where we get a little fancy. Add your flour mixture to the wet ingredients, alternating with buttermilk: flour, buttermilk, flour, buttermilk, flour. Mix after each addition until just incorporated. (Overmixing makes tough cake, and nobody wants that.)
Step 6: Bake to Perfection Pour the batter into your prepared pan. Here’s my weird trick: lift the pan about 3 inches off the counter and drop it flat—this knocks out air bubbles. Bake for 1 hour, then test with a toothpick. It should come out with just a few moist crumbs.
Step 7: Cool Your Jets Let the cake cool completely in the pan. I know waiting is torture, but warm cake + frosting = melty disaster.
Making the Peanut Butter Frosting
Step 1: Cream the Base Beat the softened butter and peanut butter together until they’re light and fluffy, about 1 minute.
Step 2: Add Sugar Gradually Start mixing in the confectioners’ sugar slowly. When it gets thick and dry-looking, add milk one tablespoon at a time. Keep alternating until all the sugar is incorporated.
Step 3: Whip It Good Beat for at least 3 minutes. This is the secret to cloud-like frosting that’s not gritty. Your arm might get tired with a hand mixer, but it’s worth it!
Step 4: Frost Away Spread that gorgeous frosting over your completely cooled cake. I use the back of a spoon for pretty swirls, but honestly, rustic looks delicious too.
Pro Tips & Guidance
Starting with this chocolate peanut butter cake recipe, here are the lessons I learned the hard way:
- Don’t panic about the thin batter – it’s supposed to be almost pourable. That’s what creates the moisture!
- Room temperature eggs mix better – they incorporate more evenly into the batter
- Use hot coffee if you want deeper flavor – some bakers swear by it
- Sift your cocoa if it’s lumpy – nothing worse than cocoa bombs in your finished cake
- Soften butter properly – it should indent easily but not be melty or greasy
According to Serious Eats, the science behind adding coffee to chocolate desserts involves compounds in coffee that enhance our perception of chocolate flavor. Pretty cool, right?
Troubleshooting Guide
Batter seems too thin? No worries—this recipe makes a liquidy batter on purpose! It bakes into the moistest chocolate peanut butter cake recipe you’ve ever had. Just pour it in and trust the process.
Frosting is too stiff? Add another tablespoon of milk and beat for another minute. Too loose? Add a bit more confectioners’ sugar, about 1/4 cup at a time.
Cake is cracking on top? Your oven might be running hot. Double-check with an oven thermometer next time, and remember that the low 300°F temp is key.
Frosting tastes gritty? You didn’t beat it long enough! Give it another 2-3 minutes until the sugar fully dissolves.
Variations & Twists
Want to play with this peanut butter frosting recipe for chocolate peanut butter cake recipe? Here are my favorite riffs:
Chocolate-Chocolate Version: Swap peanut butter frosting for chocolate buttercream (but honestly, try the PB first—it’s special!)
Nutty Crunch: Sprinkle chopped Reese’s cups or peanuts over the frosting
Salted Caramel Drizzle: Add a swirl of salted caramel sauce on top for extra decadence
Cupcake Style: Use this batter for 24 cupcakes (bake at 325°F for 18-22 minutes)
Seasonal Swap: Add a pinch of cinnamon and cayenne to the cake batter for a Mexican chocolate vibe
For a totally different flavor direction, check out this chocolate orange cake recipe that uses citrus instead of peanut butter—equally amazing!
Serving, Storage & Reheating
This chocolate cake with peanut butter frosting is best served at room temperature when the frosting is soft and the cake is at peak tenderness.
Storing: Cover tightly with plastic wrap or foil and keep at room temp for up to 3 days, or refrigerate for up to a week. I actually prefer it slightly chilled—the frosting gets fudgy!
Freezing: Wrap individual slices in plastic wrap, then foil. Freeze up to 3 months. Thaw in the fridge overnight.
Reheating: Microwave a slice for 10-15 seconds if you want it slightly warm (the frosting gets melty and amazing).
No-Waste Kitchen Magic
Got leftover chocolate peanut butter cake recipe (if that even happens)? Here’s how to use every crumb:
- Cake Pops: Crumble leftover cake, mix with a bit of frosting, roll into balls, and dip in melted chocolate
- Ice Cream Topping: Crumble cake over vanilla ice cream for an instant sundae
- Trifle Layers: Cube the cake and layer with pudding and whipped cream in a glass
- Cake Crumb Crust: Dry out cake pieces, pulse into crumbs, and use as a base for cheesecake
Chocolate Cake With Peanut Butter Frosting Recipe FAQs
Can I freeze this chocolate cake with peanut butter frosting recipe?
Absolutely! Wrap it well (frosting and all) and freeze for up to 3 months. The texture stays perfect after thawing in the fridge overnight.
What can I substitute for buttermilk in this chocolate peanut butter cake recipe?
Make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes until it curdles slightly—works like a charm!
Can I use natural peanut butter for the peanut butter icing recipe for chocolate cake?
I’d stick with regular creamy peanut butter (like Jif or Skippy) because natural varieties are too oily and can make the frosting separate. Save the fancy stuff for toast!
Why does this recipe bake at 300°F instead of 350°F?
The lower temp means slower, more even baking which creates an incredibly moist, tender crumb. It’s the secret weapon for this cake!
How do I know when the cake is done?
Insert a toothpick in the center—it should come out with a few moist crumbs (not wet batter). The edges will also start pulling away from the pan slightly.
Time to Celebrate!
There you have it—the chocolate cake with peanut butter frosting recipe that’ll become your new party MVP! This cake has gotten me out of so many “I forgot to bring dessert” emergencies, and I know it’ll do the same for you. The combination of deep chocolate flavor and creamy peanut butter frosting is basically edible happiness.
I’d absolutely love to see your version! Drop a comment below with your favorite twist, or tag your cake photos so I can drool over them. And if you’re in a green tea mood after all this chocolate, try this green tea latte with whipped cream to balance things out!
Happy baking, friend! 🥄
