Chocolate Peanut Butter Cake Recipe
This one layer Chocolate Cake with Peanut Butter Frosting is moist, rich and topped with an irresistible creamy peanut butter frosting. An easy homemade dessert for small celebrations or birthdays.
Equipment
- 1x 8 inch round pan
Ingredients
For the peanut butter frosting:
- 1 cup powdered sugar
- 1/2 cup creamy peanut butter not natural
- 1/2 cup heavy cream
- 4 Tablespoons softened salted butter
- 1 teaspoon vanilla extract
For the chocolate cake:
- 1 cup all-purpose flour
- 3/4 cup granulated white sugar
- 1 large egg
- 1/2 cup Dutch process unsweetened cocoa powder or regular cocoa powder
- 1/2 cup buttermilk
- 1/2 cup hot coffee
- 1/4 cup neutral oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.
Instructions
Prepare the pan
- Preheat the oven to 350°F. Grease and line an 8-inch round pan with butter or oil. Measure all ingredients before starting for easier baking. If you use a bigger pan, the cake will turn out flat. The ratios of the ingredients in this recipe is not meant for bigger pans. Shop my exact pan here. (Affiliate link)
Brew the coffee
- Mix 1/2 cup of hot water with 2 teaspoons of instant coffee or brew 1/2 cup of hot coffee. Set aside.1/2 cup hot coffee
Mix the wet ingredients
- In a medium mixing bowl, mix together eggs, sugar, buttermilk, oil and vanilla extract. Whisk until combined.3/4 cup granulated white sugar, 1 large egg, 1/4 cup neutral oil, 1 teaspoon vanilla extract, 1/2 cup buttermilk
Add the dry ingredients
- Add flour, baking powder, baking soda, cocoa powder and salt to the wet ingredients. Whisk to combine together.1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/8 teaspoon sea salt, 1/2 cup Dutch process unsweetened cocoa powder or regular cocoa powder
Add the hot coffee
- Add the coffee to the batter and mix very well until combined and smooth. The batter is thin. This is normal.
Bake
- Transfer the batter to the prepared cake pan. Bake for 35-37 minutes until the top cracks and a toothpick inserted in the center comes out clean. After 10 minutes, remove from the pan and place on a cooling rack to cool completely. This may take a few hours and important so the frosting doesn't melt. If the cake is domed on top, you can slide a knife over the raised top to flatten it out.
Make the peanut butter frosting
- Add softened butter and peanut butter to a small mixing bowl.1/2 cup creamy peanut butter, 4 Tablespoons softened salted butter
- Use an electric mixer to beat on high speed for 1-2 minutes until light in color, cream and well-combined.
- Add half the powder sugar and half the heavy cream. Beat until combined. Scrape the sides as needed.1 cup powdered sugar, 1 teaspoon vanilla extract, 1/2 cup heavy cream
- Add the remainder with the vanilla extract and beat for 30 seconds to one minute until light and fluffy. Add a little heavy cream if the frosting is too thick. Add a little powdered sugar if the frosting is too thin. Refrigerate for 30 minutes if still too runny.
Assemble and frost the cake
- Dollop the frosting on top of the cooled cake. Use an off set spatula or the back of the spoon to make swirls. Do not flatten the frosting.
Drizzle with melted chocolate and peanut butter
- This next step is optional. Drizzle melted peanut butter and melted chocolate on top of the frosting.
Notes
- This cake is made using only 1 cup of flour. Please use an 8-inch round cake pan or else the cake will bake flatter than what you see in photos. Shop my exact pan here. (Affiliate link)
- My recipes are tested and written in grams because it is the most accurate way to bake. I provide standard cup measurements but I cannot guarantee it will turn out as close to the written recipe. Please use a kitchen scale. Shop my exact scale here. (affiliate link)
Nutrition
Calories: 368kcalCarbohydrates: 54gProtein: 8gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 42mgSodium: 231mgPotassium: 235mgFiber: 3gSugar: 37gVitamin A: 277IUVitamin C: 0.1mgCalcium: 63mgIron: 2mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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