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Peanut Butter Chocolate Cake Recipe

Peanut Butter Chocolate Cake Recipe

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 YIELD: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


  • 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.

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.

Reviews for Peanut Butter Chocolate Cake

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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."

Reviewed Nov. 29, 2012

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

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."

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."

Reviewed Jul. 8, 2011

"The absolutely BEST from scratch chocolate cake recipe ever. I make this cake at least once a month and highly recommend it to all my friends. So dang good."

Reviewed Sep. 22, 2010

"I just made the recipe in cupcakes form for a shower. I was told they were the best cupcakes ever!"

Reviewed Mar. 4, 2009

"This cake is A-MAZING! Everyone loved it and came back for seconds!"

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