Chocolate Cake With Peanut Butter Frosting
This chocolate cake with peanut butter frosting is made with soft and moist chocolate cake layers and is frosted with silky peanut butter frosting.
Ingredients
For the cake
- 3 Eggs
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- 1 ¾ cup Granulated sugar
- ⅔ cup Cocoa powder
- 1 cup Buttermilk
- ⅓ cup Vegetable oil
- ¾ cup Coffee hot
- 2 cups Flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
For the peanut butter frosting
- ½ cup Butter softened, unsalted
- 1 cup Peanut butter creamy, like Jiff, or Skippy
- 1 ⅓ cups Powdered sugar
- ⅓ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- ⅓ cup Heavy cream
Instructions
- Preheat the oven to 180 (350f) and prep two 8-inch baking pans with cooking spray and parchment paper.
- Into a large mixing bowl, add the eggs, vegetable oil, buttermilk, vanilla extract, kosher salt, and granulated sugar, sift the cocoa powder, and mix with a whisk.
- Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.
- Add the hot coffee and mix until the batter is smooth and has no lumps of flour.
- Divide the mixture into two 8-inch baking pans, I suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean. (You can also use a 9-inch cake pan)
- Allow the cake to cool completely before frosting so the frosting won't melt off the cake.
Make the peanut butter frosting
- Into a large bowl add room temperature butter, peanut butter, vanilla extract, heavy cream, and kosher salt, and mix with a hand mixer or a stand mixer until it is light and fluffy.
- Then add ½ of the powdered sugar at a time (you don’t want to be in a powdered sugar cloud) and mix until smooth and silky.
Assembly
- Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
- Top the first cake layer with about ⅓ of the frosting and spread an even layer using a spatula.
- Top it with the second cake layer. Frost the cake with the remaining frosting and make a wave pattern using an offset spatula. Slice and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and cream cheese. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.
Nutrition
Calories: 503kcalCarbohydrates: 68gProtein: 10gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 71mgSodium: 471mgPotassium: 276mgFiber: 3gSugar: 33gVitamin A: 426IUVitamin C: 0.04mgCalcium: 96mgIron: 2mg
Tried this recipe?Let us know how it was!