Chocolate and peanut butter are a match made in pure, dessert heaven. Find them together in this irresistibly indulgent cake.
Chocolate and peanut butter are a classic combo, but what sugary sweet genius started it? Many give the credit to H.B. Reese – note the last name. Early in Reese’s career, he worked for Hershey’s – first on a dairy farm and then at the chocolate company. He was inspired to start his own company and then, in 1928, Reese started selling chocolate and peanut butter confections he called ‘Peanut Butter Cups’! The rest is delicious history!
This recipe includes that famous flavor combination and adds in cool, brewed coffee which enhances the chocolate flavor in the cake, without overwhelming it. Think of it as a peanut butter cup in cake form, that pairs well with a cup of coffee. It’s the perfect after-dinner idea, especially if you are entertaining guests.
You are certain to love this recipe for many reasons. First, because of the taste. The chocolatey cake is moist and soft, topped with a creamy, peanut butter frosting. Second, the recipe is straightforward, requiring common ingredients you may already have at home and the preparation steps are simple. Third, this recipe is versatile. It can be made as described below, halved for smaller portions, OR the cake can be sliced and stacked with the peanut butter frosting turned into a filling. Then, drizzle it with chocolate ganache and really kick things up a couple notches! Yum!
A Few Cake Making Secrets…
We have LOTS of tips and tricks to share! When gathering your dry ingredients, grab a sifter as well! Sifting the flour, sugar, cocoa powder, baking soda, baking powder and even the salt will help avoid lumps and ensure an even texture. So, get old school and grab a sifter! Speaking of ingredients, especially the eggs, buttermilk and butter, make sure they are at room temperature to help them blend smoothly. Also, the cake should be given time to cool down before spreading on the frosting – in fact, feel free to put the cake in the fridge. Frosting is an art, and to help you on your artistic journey, we suggest using an offset spatula like the pros do! Apply a thin layer of frosting first, before smoothing on the rest of the frosting. This will make the final product look like something straight out of a magazine!
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 cup brewed coffee, cooled
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2-3 tablespoons milk
- 2 cups powdered sugar
How to Make Chocolate Cake With Peanut Butter Frosting
Step 1: Preheat your oven to 350°F. Grease and flour a 9×13 inch baking pan.
Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 3: In a separate bowl, beat eggs until they lighten in color.
Step 4: Mix in oil, cooled coffee, and vanilla extract into the beaten eggs until well combined.
Step 5: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the flour mixture. Stir until just combined.
Step 6: Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Step 7: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cake to cool completely in the pan on a wire rack.
Step 9: For the frosting, beat together softened butter and peanut butter until smooth.
Step 10: Gradually add powdered sugar, then beat in milk a tablespoon at a time until the frosting reaches a spreadable consistency.
Step 11: Frost the cooled cake with the peanut butter frosting and serve.
FAQs & Tips
How to Make Ahead and Store
If you plan on making this ahead, store the unfrosted cake in the fridge wrapped in plastic wrap for 2-3 days. Frost closer to when you are ready to serve. To freeze, wrap the unfrosted cake in plastic wrap and you can freeze it for up to 2 months. To thaw, put it in the fridge overnight, and then move it to the counter to reach room temperature before frosting. Leftover cake can be stored at room temperature in an airtight container for about 2 days.
Help! Why Did My Frosting Separate?
Frosting separates when the ingredients are either too hot or too cold, so, as we mentioned before, make sure you start with room-temperature ingredients – especially the butter!
Serving Suggestions
When ready to serve, feel free to top the frosting with mini peanut butter cups, peanuts, chocolate chips and/or sprinkles if you want. Dealer’s choice! Your guests will love it, and if you really want to impress, try these Almond Milk Iced Coffee Shakes. Also, what pairs perfectly with cake? Ice cream! You will love this creamy Vanilla Bean Ice Cream – it makes the perfect complement to that rich and sweet peanut butter and chocolate dessert.
Chocolate Cake With Peanut Butter Frosting
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 cup brewed coffee cooled
- 1/2 cup unsalted butter softened
- 1 cup creamy peanut butter
- 2-3 tablespoons milk
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F. Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, beat eggs until they lighten in color.
- Mix in oil, cooled coffee, and vanilla extract into the beaten eggs until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the flour mixture. Stir until just combined.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- For the frosting, beat together softened butter and peanut butter until smooth.
- Gradually add powdered sugar, then beat in milk a tablespoon at a time until the frosting reaches a spreadable consistency.
- Frost the cooled cake with the peanut butter frosting and serve.
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