Monday, January 27, 2014

Homemade Chocolate Cake With Peanut Butter Frosting

I've been making this delicious old fashioned chocolate cake for 30 yrs.
To Read More, Click On The Recipe Title.
I have an old recipe binder that I started years ago when I was bitten by the baking bug.  The pages are yellowed now and some of the recipes have broken free from the binder and are tucked in there as best they can be.  That's where this recipe has lived for many years.  I can't tell you where it originated from, but I can tell you that my sister in law gave it to me.  In April 2008 this chocolate cake made it's debut as the first recipe I ever put on my blog.  It's very special to me and brings back memories of birthday parties and special occasions with my kids. So what makes this cake so special?  The flavor is very special.  Chocolate and coffee combined give you a spectacular mocha flavor.  The texture of the cake is very moist and soft.  When you make this, be prepared to give out the recipe, it's really that good.  I make this in a 13x9 inch pan, I've also made it as a layer cake.  if you don't need that much cake, half the recipe.  Any way you make it, your going to love it.  I've always frosted this cake with peanut butter frosting but feel free to use the frosting of your choice.  I hope you enjoy this cake for as many years as I have!

To Print The Recipe, Click Here

Homemade Chocolate Cake With Peanut Butter Frosting
Sandy Kerstetter

Chocolate Cake

2 cups flour
2 cups sugar
3/4 cup Hershey's cocoa
1 1/2 tsp baking soda
1/2 tsp baking powder
2 large eggs
1 tsp salt
1 cup buttermilk
1 cup vegetable oil
1 1/2 tsps vanilla
1 cup cold brewed coffee ( instant coffee will do in a pinch)

Peanut Butter Frosting

1/2 cup butter, softened
1 cup creamy peanut butter
3 TBLS milk, or as needed
2 cups confectioners sugar

Cake Directions:
Preheat oven to 300 degrees.  Grease the bottom and sides of a 13x9 inch baking pan.

Mix the flour sugar, cocoa, salt, baking powder and baking soda together in a large bowl.  Beat the eggs with an electric mixer until they are bright yellow and slightly thick.  Add the oil, coffee and vanilla to the eggs, mix until well incorporated.  Add the flour to the mix, alternating with the buttermilk, mixing after each addition until just incorporated.  Start with the flour first, then buttermilk, flour, buttermilk and end with flour.  Pour the batter into the prepared baking pan.  I always hold the pan up a few inches from the counter and let it fall to get rid of air bubbles in the batter.  Bake at 300 degrees for 1 hour.  Test for doneness with a toothpick. 

Frosting Directions:

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.  Frost cake after it has cooled completely.

Are you craving chocolate in little bites?  Check out these delicious little chocolate covered treats.


HeiLin (Heidy McCallum) said...

Awesome Recipe Thanks so much a MUST try!!!

Joanne DiPalo said...

This sounds delicious. I've pinned/shared and I'm going to make this for my grandsons this week. Thanks so much.

Francesca said...

Hello, my name is Francesca and I'm Italian. I found your blog by chance but I oiaciuto immediately, because there are so many interesting things. I have joined your
followers. If you go too foul. Thank you. Francesca.

Pink Little Cake said...

oh my goodness! this cake looks delicious!

CravinRecipes said...

Now this is a recipe for the weekend.

Shannon {Cozy Country Living} said...

This looks amazing! My family would love it:) Thanks for sharing!

Mary Bostow said...

Your welcome Shannon! They will LOVE IT!!

Mary Bostow said...

CravinRecipes, it's a fantastic recipe!

Pink Little cake, thank you!!

Francesca, thank you so much!

Winnie said...

Wonderful brownies!!
I'm definitely making this recipe, and I know it's be a hit with my family.

Anonymous said...

What could I use in place of buttermilk??

Mary Bostow said...

Anonymous, add 1 Tablespoon of white vinegar or lemon juice to a cup of milk and let it sit for about ten minutes. Ir will sour the milk and you can use that instead of buttermilk.

Mary Bostow said...

Thank you Winnie, it's a wonderful cake!

Eve said...

I made this for my teenage son to take to a party and it got rave reviews!! One of the girl's even asked for the recipe. Now I'll have to make it for home so that I can taste it!!

Lindsay Toro said...

Does it habe any coffee flavor? If sonmy husband wont like it...but he loves chocolate/peanut butter things :)

Anonymous said...

How can this be made into a 3 layer cake? What adjustments in ingredients would be necessary? Thanks for your reply.

dawn said...

I'm going to make cup cakes with this

Anonymous said...

Any suggestions for a substitute for the coffee in the recipe? Looks like an amazing recipe, but I don't like coffee in recipes. Maybe dark hot chocolate instead?

Robin said...

If you haven't made this yet...You are missing out on a moist, awesome cake.. I am eating a piece of it now.. Just made it for the first time today...Enjoy it, because I am

Mary Bostow said...

Anonymous, great idea using the dark hot chocolate!! You could also just you water, but I like your idea better!

Mary Bostow said...

Eve, you know that cake is good if a teenage girl is asking for the recipe!! LOL!! Good for you!!

Mary Bostow said...

Lindsay, when you mix chocolate and coffee together you get a mocha flavor. If you want to know what mocha tastes like, take a cup of coffee if you drink it and add a half a packet of hot chocolate to it. Stir it around and taste it, maybe you could do that for hubby to see if he thinks he would like the flavor.

Mary Bostow said...

Anonymous, take the recipe and half the ingredients. Add the half ingredients to the full recipe and you will have enough for a 3 layer cake. Make in 9 inch round pans.

Mary Bostow said...

Dawn, cupcakes will be wonderful, and you can freeze them before frosting! Let me know how it works out for you!

Mary Bostow said...

Robin, THANK YOU!! It's definitely a KEEPER!!

Anonymous said...

Is the recipe still the same if I wanted to make a 9inch 2 layer cake?

Mary Bostow said...

Anonymous, yes it's the same. I've made it that way as well! You might have to skim a little off the top of the bottom layer as it will be rounded so you can fit the second layer on top nicely. Let me know how it goes for you!

Anonymous said...

I made this today and was so disappointed. The cake was good but the icing wasn't even spreadable. Reminded me of fondant. I double checked the recipe to make sure I did it right and I followed it exactly. Not sure what happened but I won't be making it again!

Katie Zeller said...

Reminds me of my mother's Devils Food recipe - but without the coffee. I love the peanut butter frosting... She always did a boiled frosting. Trying this for my next dinner party.