Moist Chocolate Cake with Peanut Butter Frosting

This moist chocolate cake with peanut butter frosting is one of those recipes I come back to over and over again. It’s rich, chocolatey, and guaranteed to disappear fast, whether I’m making it for a birthday, a get-together, or just because we want something sweet after dinner.

The cake itself is based on the classic Hershey’s chocolate cake, but with one small plot twist that makes a big difference. I use hot brewed coffee instead of boiling water. You don’t taste the coffee at all, but it deepens the chocolate flavor in the best way and makes the cake extra rich and moist.

And the peanut butter frosting? Creamy, smooth, not too sweet, and absolutely perfect with chocolate. This is the cake I make when I want something familiar, comforting, and it’s always a crowd-pleaser.

Why Use Coffee in Chocolate Cake?

I have tested this recipe both ways and using coffee instead of water enhances the cocoa flavor and makes the cake taste more chocolatey without adding any bitterness. Even if you don’t like coffee, you won’t taste it in the finished cake. It just makes the chocolate shine.

If you prefer, you can use decaf with the same results.

If you enjoy baking and cooking with coffee flavors, you might also like my homemade holiday coffee syrups, which are great for drinks, desserts, and gifting.

Ingredients for Chocolate Cake with Peanut Butter Frosting

Chocolate Cake

• 2 cups granulated sugar
• 1 3/4 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling hot coffee

Peanut Butter Frosting

• 1 cup butter, softened
• 1 cup creamy peanut butter
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons milk, plus more as needed

Instructions for Chocolate Cake with Peanut Butter Frosting

Chocolate Cake

Preheat the oven to 350 degrees F. Grease, flour, and line with parchment paper two 9 inch round cake pans.

In a bowl of your stand mixer, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.

In a small bowl whisk together eggs, milk, oil, and vanilla.

Add wet ingredients to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.

Carefully stir in the boiling hot coffee. The batter will be thin.

Divide batter evenly between prepared pans.

Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pans for 10 minutes, then remove to wire racks and cool completely before frosting.

Peanut Butter Frosting

Beat butter and peanut butter together until smooth and creamy.

Add powdered sugar one cup at a time, mix well after each addition and scraping the the side of the bowl.

Mix in vanilla, milk, and salt. Beat until light and fluffy. Add more milk if needed for spreading consistency.

Assemble

Place one cake layer on a serving plate. Spread frosting evenly on top.

Add second layer and frost on top and sides.

Slice and serve.

Helpful Tips for Chocolate Cake with Peanut Butter Frosting

• Make sure cakes are fully cooled before frosting or the frosting will melt.
• Use regular creamy peanut butter, not natural peanut butter.
• This Chocolate Cake with Peanut Butter Frosting tastes even better the next day.

Storage for Chocolate Cake with Peanut Butter Frosting

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.

My family actually loves this cake cold, straight from the fridge, especially the peanut butter frosting. I prefer it at room temperature, where the cake stays extra soft and the frosting is perfectly creamy. If you have the time, letting it sit out for a bit before serving gives you the best texture.

Frequently Asked Questions for Chocolate Cake with Peanut Butter Frosting

Can I taste the coffee in this cake?
No. The coffee simply enhances the chocolate flavor. It does not make the cake taste like coffee.

Can I use water instead of coffee?
Yes. You can substitute boiling water if needed, but the coffee adds deeper flavor.

Can I make this cake ahead of time?
Yes. The cake layers can be baked a day ahead and wrapped tightly. Frost the next day.

Can I freeze this cake?
The unfrosted cake layers freeze very well. Wrap tightly and freeze for up to 2 months. Thaw completely before frosting.

What kind of peanut butter works best?
Creamy, shelf-stable peanut butter works best. Natural peanut butter can separate and affect the frosting texture.

When I’m not making sweet treats like this cake, I also love mixing up savory favorites, like my garlicky spinach dip, for family get-togethers.