I’m a chocolate lover, a peanut butter lover, but 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!
Watch this Recipe Cooked Step-by-Step
Chocolate Coffee Cake with Peanut Butter Frosting
I have could lick the frosting off the cake and be done. Our oldest, Austin, loves this chocolate 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 chocolate coffee cake for her birthday cake.
What You Need:
For the Cake:
- 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
For the Frosting:
- 2 sticks 1 cup unsalted butter, softened
- 1 cup smooth peanut butter
- 1 1/2 cup confectioners’ sugar
- 1/4 tsp salt
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk
How to make Chocolate Coffee Cake with Peanut Butter Frosting:
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 chocolate coffee 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 it 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 had 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 on a chocolate coffee cake?
Chocolate Coffee Cake with Peanut Butter Frosting
This cake recipe will leave no one unhappy. Easy to make, with big flavor.
Ingredients
For the Cake
- 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
For the Frosting
- 2 sticks, 1 cup unsalted butter, softened
- 1 cup smooth peanut butter
- 1 1/2 cup confectioners' sugar
- 1/4 tsp salt
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk
Instructions
For the Cake
- 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.
For the Frosting
- 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.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Recommended Product for this Recipe
Chocolate Coffee Cake with Peanut Butter Frosting: Ingredient Swaps, Toppings, and Mom-Tested Tips
As a mother of three with a house full of chocolate lovers, this chocolate coffee cake with peanut butter frosting is one of my go-to indulgent treats. It’s rich, comforting, and just fancy enough to bring to potlucks or bake sales without being complicated to make. Over the years, I’ve experimented with plenty of ingredient substitutions and creative add-ons to make it even more versatile—and even more loved by my kids, neighbors, and their friends.
Whether you’re baking for a birthday, holiday, or simply to treat yourself on a Sunday afternoon, this moist chocolate coffee cake with a creamy peanut butter frosting can be customized to match your pantry and preferences. And best of all, it’s a recipe that Google and your family will both appreciate.
Ingredient Alternatives for Chocolate Coffee Cake
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Flour Options
Use all-purpose flour as the base, but for a richer texture and added nutrients, try using half whole wheat pastry flour. For gluten-free households, a one-to-one gluten-free baking flour blend works well without compromising texture. -
Sweetener Substitutes
You can replace the granulated sugar with coconut sugar or a mix of brown sugar and honey for a deeper, more caramelized flavor. If you’re watching sugar intake, try using a granulated monk fruit sweetener, but reduce it slightly to avoid bitterness. -
Cocoa Powder Choices
While unsweetened cocoa powder is the standard, using Dutch-processed cocoa gives a more intense, dark chocolate flavor that pairs beautifully with the coffee notes. -
Coffee Modifications
This recipe calls for brewed coffee to enhance the chocolate, but if you’re baking for children or avoiding caffeine, use decaf coffee or even hot water mixed with a bit of instant espresso powder. -
Butter Alternatives
For a dairy-free version, substitute butter with vegan margarine or coconut oil in both the cake and frosting.
Peanut Butter Frosting Variations
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Nut-Free Option
Use sunflower seed butter or Wowbutter for a safe alternative for nut-free homes or school events. -
Texture Customization
Add crushed peanuts, chopped chocolate chips, or a spoonful of marshmallow fluff for a fun twist in the frosting. -
Frosting Base
Cream cheese can be blended with peanut butter for a tangy, rich flavor, or switch to whipped coconut cream for a lighter dairy-free option.
Add-Ons and Toppings
To elevate your chocolate coffee cake into something truly bakery-worthy, try the following mom-approved add-ins and toppings:
- Swirl a few tablespoons of peanut butter into the cake batter before baking for a marbled effect
- Fold in mini chocolate chips or toffee bits for extra texture
- Top with a drizzle of melted chocolate or a sprinkle of sea salt to enhance flavor contrast
- Add sliced bananas or a layer of raspberry preserves between the cake and frosting for a fruity surprise
- Crumble chocolate cookies or pretzels on top for added crunch
Make-Ahead and Storage Tips
This cake can be made a day in advance and stored at room temperature in an airtight container. For longer storage, freeze the unfrosted cake layers for up to 2 months. The frosting also keeps well in the refrigerator for up to 5 days and can be re-whipped before spreading.