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Peanut Butter Chocolate Cake Recipe
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Peanut Butter Chocolate Cake Recipe

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4.5 13 18
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Meet the Cook: In our chocolate-loving house, this cake disappears very quickly! My husband and I have a 6-month-old son. We enjoy the peacefulness of country living. -Dorcas Yoder, Weyers Cave, Virginia
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 12-16 servings

Ingredients

  • 2 eggs
  • 1 cup milk
  • 2/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2/3 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup brewed coffee, room temperature
  • PEANUT BUTTER FROSTING:
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup creamy peanut butter
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Miniature semisweet chocolate chips, optional

Nutritional Facts

1 piece: 365 calories, 15g fat (3g saturated fat), 35mg cholesterol, 308mg sodium, 56g carbohydrate (40g sugars, 1g fiber), 5g protein.

Directions

  1. In a large bowl, combine the eggs, milk, oil and vanilla. Combine the dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin).
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  3. For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips if desired. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Peanut Butter Chocolate Cake in Country Woman May/June 1996, p29


Reviews for Peanut Butter Chocolate Cake

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
DDPLoeches User ID: 1536323 255315
Reviewed Oct. 12, 2016

"This cake was pretty good. I made a half batch in a 7x8 glass dish, and it turned out fine. I didn't halve the frosting, and that amount was more than needed (but probably not twice as much as needed). We were in a hurry, so I served it warm and spooned frosting over each piece. "Warm" was the best part!"

MY REVIEW
dcscake_OH User ID: 228890 249180
Reviewed Jun. 7, 2016

"Love this go to recipe. I make this a lot when I crave Chocolate and Peanut butter."

MY REVIEW
tammycookblogsbooks User ID: 7112115 241816
Reviewed Jan. 15, 2016 Edited Sep. 21, 2016

"Coffee as an ingredient is what caused me to make this cake. It definitely brings out the chocolate flavor. I would add the optional mini chocolate chips, they are a cute touch."

MY REVIEW
rwippel User ID: 4262008 7327
Reviewed Jun. 24, 2014

"These were delicious. I was a little worried with how thin the batter was, but they turned out fantastic. I turned the cake into cupcakes (makes 20 cupcakes) and doubled the icing."

MY REVIEW
Karenbv User ID: 2036889 7323
Reviewed Feb. 12, 2014

"Awesome cake and frosting. Will be a "keeper" recipe."

MY REVIEW
cookbookmom User ID: 807408 12312
Reviewed May. 4, 2013

"It's the truth--coffee really does enhance chocolate, like all the pro chefs say. That's the difference in this cake compared to others."

MY REVIEW
brendaerb User ID: 3897656 3678
Reviewed Feb. 27, 2013

"I have been making this cake for many years for church functions and neighborhood picnics and it's the first cake gone on the table! Everyone asks me for this recipe so it's definately a winner. Only change I make is that I double the frosting recipe to make a thicker layer for a 13x9 pan."

MY REVIEW
jackie.baker User ID: 3555282 3677
Reviewed Nov. 29, 2012

"I use this for cupcakes all of the time. Everyone loves them."

MY REVIEW
TexasCookie User ID: 4277703 22884
Reviewed Oct. 20, 2011

"A very scrumptious cake, tender and not sickly sweet. Nice because you bake it in one big layer. Frosting was yummy, too. I did have to bake mine for 50 mins, so be sure you test well to be sure it's done, my oven is usually accurate."

MY REVIEW
carrieott User ID: 1729235 18405
Reviewed Aug. 27, 2011

"This is our go-to chocolate cake recipe. We wouldn't dream of making a chocolate cake from a box ever again. I would suggest to start with 40 minutes bake time. My oven is spot on temperature wise, and it's never done at 35. If you take it out too early, your center will sink significantly. We like chocolate buttercream with this cake too."

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