Chocolate Cake with Peanut Butter Frosting


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The moistest, softest chocolate cake you have ever made, topped with a fluffy, melt-in-your-mouth peanut butter buttercream

 My husband requested a chocolate cake with peanut butter frosting for his birthday this week. With just two people in our house, making large layer cakes is plain dangerous.

Chocolate Cake with fluffy peanut butter buttercream. This will become your go to chocolate cake recipe. Its ultra soft and moist.

Especially when the cake tastes this amazing, it’s impossible to avoid eating a large piece with every meal. Or even just substituting cake for our meal. We may or may not have done this 🙂 But hey, birthdays demand cake – good cake.

This cake will become your favorite go-to chocolate cake. It is soft and moist, and has a rich chocolate texture and flavor.

That’s not even mentioning the light, fluffy frosting that will melt in your mouth. Just don’t question the amount of butter and be sure to save some for the cake. You will want to have a spoon handy for tasting as you’re making it.

Chocolate Cake with fluffy peanut butter buttercream. This will become your go to chocolate cake recipe. Its ultra soft and moist.

I will admit, this recipe isn’t simple. It requires multiple bowls, stovetop cooking and careful mixing. But it’s worth every bit of effort.

The cake is over-leavened, meaning this cake recipe has too much baking soda in it. Over-leavening a cake will cause it to sink in the middle when baking.

The extra baking soda causes the air bubbles to enlarge to the point the pop, causing a flat, dense cake. However, the extra baking soda is what helps give the chocolate its rich taste and helps lend a darker color to the batter.

This is why it the boiling step is necessary in the recipe. Boiling the baking soda, cocoa powder, salt, and sugar together allows the baking soda time to react with the cocoa.

This enhances the flavor of the cocoa and deepens the color. The boiling will also deactivate some of the baking soda. Leaving the proper amount of leavening for baking.

The other unusual thing about this chocolate cake recipe, is the instant coffee. I promise you will not be able to taste the coffee. The subtle flavors of the coffee enhance the cocoa leaving a richer chocolate taste.

Sorry for the long-winded explanation of baking soda, cocoa and coffee. I think this pushes me into the category, “baking nerd”.

And I promise you don’t need to understand the chemical reactions that create this masterpiece. Measuring the ingredients correctly and following the recipe directions are more important to creating the perfect chocolate cake.

Chocolate Cake with fluffy peanut butter buttercream. This will become your go to chocolate cake recipe. Its ultra soft and moist.

If you’re looking for a cake that’s a little easier to whip up on a whim, this Ho Ho Cake is a family favorite from childhood and it’s a breeze to make.

Chocolate Cake with Peanut Butter Frosting

The moistest, softest chocolate cake you have ever made, topped with a fluffy, melt-in-your-mouth peanut butter buttercream
Prep Time: 1 hr
Cook Time: 25 mins
Additional Time: 2 hrs
Total Time: 3 hrs 25 mins
Course: Recipes
Cuisine: American
Servings: 12 serving


  • For the Cake
  • 2 & ¾ cup white sugar
  • 3/4 teaspoon salt
  • 3/4 cup cocoa
  • 1 teaspoon baking soda
  • 1 tsp instant coffee granules
  • 1 cup water
  • 1 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 and ¾ cup all purpose flour
  • 4 large egg yolks
  • 2 large eggs
  • 1/4 cup buttermilk
  • For the Frosting
  • 1 cup 2 sticks butter, softened to room temperature
  • 1/3 cup peanut butter
  • 3 cups powdered sugar
  • 2-4 Tablespoons milk


  • Preheat oven to 350 F. Grease and flour two 9 in cake pans.
  • In a saucepan, mix sugar, cocoa, baking soda, salt, and coffee granules. Meanwhile in another saucepan bring 1 cup of water to a boil.
  • Pour the boiling water into the sugar-cocoa mixture, stirring constantly. Place on the burner and bring to a boil. As soon as it boils remove from heat and let it cool in the saucepan for about 10 minutes.
  • After the 10 minutes are up. Pour the mixture into the bowl of a stand mixer. Add the oil, vanilla and mix on low speed.
  • Add the flour and mix on low speed until it is just incorporated. Finally, add the egg yolks, eggs, and buttermilk, mixing on low speed.
  • Pour the batter into the prepared pans, bake for 23-26 minutes until the cake spring back when lightly touched.
  • Remove from the oven and let cool in the pans for about 10 minutes, before cooling completely on a plate.
  • To make the frosting, beat the butter on medium-high speed for 2 minutes in a stand mixer until white and fluffy. Add the peanut butter and beat for another minute.
  • Gradually add the powdered sugar, beating until smooth. Add enough milk until the frosting is a nice spreading consistency.
  • To assemble the cake, place one layer on a serving platter, Spread about a half cup frosting on the top and then place the second layer on top.
  • Finish frosting the cake with a knife and garnish with Reese’s if desired.


Serving: 1piece
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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  1. aimee fauci says

    Let them eat cake!!! hee hee.. Is the cake rich.. like ‘Ow my tummy hurts after that huge piece’? It looks great… Have you thought about freezing pieces for treats throughout the week. If I don’t do this.. I WILL eat the entire cake! Connecting through SIT Link Up.

    • Mallory says

      Freezing pieces is a great idea! The cake is definitely sweet and moist! It all depends on your sugar preference I guess!

  2. Bree says

    Visiting from the SITS FB page – This looks incredible! It could effectively kill my diet in one bite, but you only live once, right? Thanks so much for sharing – I’m pinning this for later! 🙂

  3. elle says

    oh wow, not a huge fan on peanut butter because I overloaded on it as a kid but goodness, this looks so good and tasty.

  4. Niki says

    This looks amazing! My boyfriend love chocolate peanut butter anything so I’m definitely going to have to try this for his birthday! So glad you posted to SITS!

  5. Camila says

    This is mouth-watering! I just adore the mix of chocolate and peanut butter! wow, I’ll definitely try it! 🙂 thanks for sharing the recipe!

  6. Jamie @ Love Bakes Good Cakes says

    Seriously, it doesn’t get better than this!! I want to eat this now!! Thanks so much for linking up to Freedom Fridays! Sharing on FB and pinned! 🙂

  7. Jenna says

    You had me at chocolate cake…and those peanut butter cups didn’t hurt either 🙂 I really appreciated your explanation of the chemical process of baking and how the chocolate flavor is enhanced~being an impatient cook, baking is laborious for me, and I am always looking for shortcuts~ knowing the reasons will ensure I take the extra time and steps, thanks so much!

  8. Cathy says

    This cake looks delicious and decadent! I absolutely love the presentation!! PB & chocolate is a fave combination of mine! Checking this sweet dessert out from strut your stuff Tuesday!

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