I’m a chocolate lover, a peanut butter lover, put the two together in a cake and I’m mush. This chocolate coffee cake with peanut butter frosting is the undoing of all my hard work walking and watching what I eat. Just like the chocolate liquor cake he made recently, thank you honey, just what I needed!
have could lick the frosting off the cake and be done. Our oldest, Austin, loves this cake… or the frosting in particular. Any time she sees her father in the kitchen going to bake something she begs for it. She has also now asked for this cake and the frosting for her birthday cake.
Chocolate Coffee Cake with Peanut Butter Frosting
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Grab your non-stick spray and grease two round pans, ours are nine inch pans.
Start adding ingredients into your mixer as per the cake recipe, mixing well, you don’t want to have flour lumps in your cake, nothing like that to turn you off your cake. Divide it evenly into the two round pans for baking.
Bake for 35-40 minutes, until a toothpick comes out clean – my method for cake done-ness testing.
Let it cool for about 30 minutes, or set in the fridge/freezer for 10 minutes to speed up the cooling process if you can’t wait that long. While you are waiting for your cake to cool get making your peanut butter frosting.
Try to not eat the frosting straight from the bowl, leave some for the cake!
Spread some in the middle, some on the sides, and a lot on the top. We still have some chocolate cookie crumbs from Gauge’s birthday cake that we sprinkle it over the top for a little extra.
So tell me, what would be your favorite type of frosting?
- 1 3/4 cups all-purpose flour
- 1 3/4 cups sugar
- 3/4 cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken and at room temperature
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee (or 2/3 cup coffee mixed with 1/3 cup of water)
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup smooth peanut butter (don't use natural - I used JIF)
- 1 1/2 cup confectioners' sugar
- 1/4 tsp salt
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk
- Preheat the oven to 350. Grease two 8-inch x 2-inch round cake pans.
- Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
- Mix together the buttermilk, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry and mix until just incorporated, scraping down the sides of the bowl as needed.
- Add the coffee and stir just to combine. Give a final stir with a rubber spatula to make sure the bottom and sides are fully incorporated.
- Pour the batter evenly into the prepared pans.
- Bake for 35 to 40 minutes, until a toothpick comes out clean.
- Cool in the pans for 30 minutes, then turn them out onto a cooling rack to cool completely.
- Add the butter and peanut butter to the bowl of a stand mixer fitted with the whisk attachment. Whisk at medium-high speed until smooth, about 20 seconds.
- Add confectioners' sugar and salt and beat until mixed.
- Add the vanilla and cream and beat at medium speed until mixed.
- Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down the bowl a few times during mixing.
- Place 1 layer of the cake on a flat plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, and spread the frosting evenly on the top and sides of the cake. Garnish with cookies crumbs as desired.