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chocolate cake with peanut butter frosting

Chocolate Cake with Peanut Butter Frosting

This chocolate cake with peanut butter frosting is a tried-and-true classic. The chocolate cake is rich and moist, made with hot brewed coffee to deepen the chocolate flavor, then finished with a smooth, creamy peanut butter frosting everyone loves.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chocolate Cake
  • 2 cups granulated sugar
  • 1 ¾ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • ½ 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
  • 2 tablespoons milk plus more as needed

Method
 

Chocolate Cake
  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla. Beat on medium speed for about 2 minutes until well combined.
  4. Carefully stir in the boiling hot coffee. The batter will be thin.
  5. Divide batter evenly between prepared pans.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in pans for 10 minutes, then remove to wire racks and cool completely before frosting.
Peanut Butter Frosting
  1. Beat butter and peanut butter together until smooth and creamy.
  2. Add powdered sugar one cup at a time, mixing well after each addition.
  3. Mix in vanilla and milk. Beat until light and fluffy. Add more milk if needed for spreading consistency.
Assemble
  1. Place one cake layer on a serving plate. Spread frosting evenly on top.
  2. Add second cake layer and frost the top and sides.
  3. Slice and serve.

Notes

  • Make sure cakes are fully cooled before frosting or the frosting will melt
  • Use regular creamy peanut butter, not natural peanut butter
  • This cake tastes even better the next day