Peanut Butter Chocolate Cake Recipe
Peanut Butter Chocolate Cake Recipe photo by Taste of Home

Peanut Butter Chocolate Cake Recipe

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4.5 11 16
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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
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 12-16 servings


  • 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
  • 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 serving (1 piece) equals 365 calories, 15 g fat (3 g saturated fat), 35 mg cholesterol, 308 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.


  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

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Reviewed Jan. 15, 2016

"Coffee as an ingredient is what caused me to make this cake. My oldest daughter believes I have serious issues when it comes to coffee. She may be right! I didn't start drinking it until my early 40's. Now there is no way I will be stopping. This cake is very moist. The coffee definitely brings out the chocolate flavor. I would add the mini chocolate chips, they are a cute touch."

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."

Reviewed Feb. 12, 2014

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

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."

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."

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