This chocolate peanut butter cake is insanely delicious with its moist chocolate cake and creamy peanut butter frosting. A combo to die for!
Hey there my friend 👋! This chocolate peanut butter cake is one combo that you should definitely try. If you are a fan of chocolate, or a fan of peanut butter, or, best you are a fan of BOTH.
Then you are going to LOVE this cake. Follow this simple step-by-step recipe and let’s bake an awesome cake today!
Utensils You Need
Here’s what you’ll need to make this delicious cake:
- Mixing bowls
- Spatula
- 9-inch round cake pan.
- Electric mixer
- Oven
- Cooling rack
- Whisk
The Recipe
Chocolate Peanut Butter Cake
Ingredients
- 1 ¾ cups all-purpose flour
- 2 cups sugar
- ¾ cups unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee
For the Peanut Butter Frosting
- 1 cup creamy peanut butter
- ½ cup softened butter
- 3 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
To bake the cake:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- In a large bowl, mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in the hot coffee and beat until combined.
- Pour batter into the prepared cake pan.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting to a cooling rack to cool completely.
To make the frosting:
- In a large bowl, beat together the peanut butter, butter, and powdered sugar until light and fluffy.
- Beat in the milk and vanilla extract until smooth.
To assemble the cake:
- Once the cake is cooled, use a knife to level the top.
- Using a knife or offset spatula, gently spread frosting evenly on the top of the cake.
Notes
- To get the best results, use room temperature ingredients.
- Be sure not to overbake the cake. It will keep it moist.
- You can store the frosted cake at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Alternative Ingredients
| Ingredient | Alternative |
| All-purpose flour | Gluten-free flour blend |
| Coffee | Water |
| Vegetable Oil | Canola oil, melted butter |
What to Serve With Chocolate Peanut Butter Cake
This cake goes well with
- Ice cream
- Whipped Cream
- Fresh Berries
- A hot or cold beverage
Frequently Asked Questions
Can I make this cake ahead of time? Yes.
You can bake the cake a day ahead and store at room temperature and then frost when ready to serve.
Can I freeze this cake?
Yes. You can freeze the cake for up to 2 months. To thaw, place in the refrigerator overnight.
Can I use chunky peanut butter instead of creamy peanut butter?
Yes. Chunky peanut butter will give your frosting even more peanut flavor and texture.
Is there a way to make this cake even more chocolatey?
Yes, there is! You can add chocolate chips to the batter.
I don’t like coffee. Can I omit it?
Of course you can. Just replace the coffee with the same amount of hot water.
Let me know how it goes in the comments ✌🏽.
