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–+ servings

Homemade Chocolate Cake with Peanut Butter Frosting

Amanda
This peanut butter chocolate cake has earned its spot as a forever favorite in my kitchen. As a pastry chef, I have made this cake more times than I can count, each time with consistent, reliable, and crowd pleasing results. It is not just good, it is trust worthy good. The texture is rich, the flavor is balanced, and the frosting, utterly unforgettable.
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 pieces

Equipment

  • 9X13 metal baking pan
  • Handheld or stand mixer
  • Measuring cups or kitchen scale
  • Measuring Spoons
  • Bowls and spatula

Ingredients
 

Chocolate Cake

  • *You can easily halve this recipe to bake it in an 8x8 inch square pan. If you do, reduce the baking time to about 25 minutes.
  • 2 cups (422 grams) granulated sugar
  • 2 cups (254 grams) all purpose flour
  • 1 cup (92 grams) natural cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs room temperature is best
  • ½ cup (118 grams) vegetable oil
  • ½ cup (126 grams) whole milk room temperature is best
  • ½ cup (122 grams) sour cream full fat, room temperature is best
  • 1 cup hot coffee can also use 2 teaspoons instant espresso powder mixed with 1 cup hot water
  • 2 teaspoons vanilla extract

Peanut Butter Frosting

  • 9 tablespoons (128 grams) salted butter room temperature
  • 1 and ½ cups (368 grams) peanut butter smooth spreadable kind(like Skippy) do not use natural
  • 2 teaspoons vanilla extract
  • ⅓ cup (81 grams) heavy cream cold (do not use milk, see notes)
  • 1 and ¾ cups (225 grams) powdered sugar
  • big pinch of salt

Instructions
 

Chocolate Cake

  • Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal later.
  • In a large mixing bowl, whisk together 2 cups (422 grams) of granulated sugar, 2 cups (254 grams) of all-purpose flour, 1 cup (92 grams) of natural cocoa powder, 2 teaspoons of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt until well combined.
  • In a separate bowl, combine 2 large eggs, 2 teaspoons of vanilla extract, ½ cup (126 grams) of whole milk, ½ cup (118 grams) of vegetable oil, and ½ cup (122 grams) of sour cream. Mix until smooth.
  • Pour the wet mixture into the dry ingredients and beat until just combined.
  • Finally, slowly add 1 cup (186 grams) of hot coffee to the batter, mixing until fully incorporated.
  • Pour the batter into the prepared 9x13-inch pan, spreading it evenly.
  • Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Peanut Butter Frosting

  • In a large mixing bowl using a hand mixer or stand mixer with the whisk attachment, beat the butter and peanut butter on medium speed until creamy and smooth.
  • Add the powdered sugar, vanilla extract, heavy cream, and a pinch of salt.
  • Mix on low speed until the powdered sugar is mostly incorporated, then increase to high speed and beat for 1–2 minutes until light and fluffy.
  • If the frosting is too thick, add 1-2 teaspoons of heavy cream at a time until desired consistency. If it’s too soft, mix in a little extra powdered sugar.
  • Spread evenly over the cooled down cake.

Notes

*Heavy cream is essential for creating a light, fluffy frosting because it whips up beautifully, adding air and volume. When combined with peanut butter, butter, and powdered sugar, it transforms the frosting into a smooth, airy, and luscious finish that’s perfectly balanced and not overly dense, milk will not produce the same results.
Storage:
Keep it covered at room temperature for up to 1 day. For longer storage, refrigerate it, covered, for up to 3 days. The frosting firms in the fridge, so let the cake sit at room temperature about 30 minutes before serving for best texture. To freeze, wrap the unfrosted cake layers or the fully frosted cake tightly in plastic wrap, then a layer of foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before slicing.
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