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Easy Chocolate Cake with Peanut Butter Frosting Recipe (Without Coffee!)

Chocolate Cake with Peanut Butter Frosting Without Coffee
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This easy chocolate cake with peanut butter frosting recipe is a hug in cake form! It’s simple to make, doesn’t require coffee, and is perfect for beginner bakers or anyone craving a classic treat.

Ingredients

Scale

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup Dutch process cocoa powder

1 1/2 cups granulated sugar

1/2 cup unsalted butter – softened

1/3 cup vegetable oil

2 teaspoons vanilla extract

1 cup milk (I used 2% but any percentage will be fine)

1/2 cup hot water

4 large eggs – at room temperature

1 cup unsalted butter – softened to room temperature

1 cup creamy peanut butter

3 1/2 – 4 cups powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 tablespoon milk – if needed

KitchenAid stand mixer

Nonstick 9×13 inch pan

Liquid measuring cups

Instructions

  1. Preheat oven to 350°F. Spray a 9×13 inch pan with nonstick cooking spray that contains flour, and set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, stir the flour, baking powder, baking soda, salt, cocoa powder, and sugar.
  3. Add the butter and oil to the dry ingredients and mix on low speed until the mixture resembles sand.
  4. In a large liquid measuring cup whisk the vanilla, milk, and hot water. Pour into the dry ingredients and butter mixture and mix until combined.
  5. Add the eggs, 1 at a time, mixing after each addition.
  6. Once fully combined, pour the batter into the prepared baking pan.
  7. Bake for 28-34 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and set on a wire rack to cool completely.
  9. Make the frosting: In the bowl of a stand mixer, or using a hand-held electric mixer, beat the butter and peanut butter until creamy and well combined.
  10. With the mixer on low, gradually add the powdered sugar, ½ cup at a time until all of the powdered sugar has been added. Scrape down the sides of the bowl as needed.
  11. Mix in the vanilla, salt, and milk. Turn the mixer to medium-high speed and beat for 30 seconds to 1 minute.
  12. Spread the frosting onto the cooled cake. Top the cake with mini chocolate chips or melted chocolate drizzled overtop, if desired.

Notes

  • The butter used in the cake needs to be very soft. If you gently poke your finger into the butter and it leaves a dent, it’s ready to use.
  • Milk: I used 2% milk, but buttermilk can be used as well.
  • If using unsweetened cocoa powder, the cake will be much lighter in color and won’t have as rich of a chocolate flavor.
  • Store the cake covered at room temperature for 2-3 days.

Nutrition

Find it online: https://easyrecipeslist.com/easy-chocolate-cake-with-peanut-butter-frosting-recipe-without-coffee/