Peanut Butter Chocolate Cake
A rich and moist chocolate cake infused with the bold flavors of brewed coffee and complemented by creamy peanut butter. Perfect for chocolate lovers and ideal for parties or special occasions, this decadent dessert offers a perfect balance of sweetness, cocoa depth, and nutty hints for a satisfying treat.
Ingredients
Instructions
- In a mixing bowl, combine all-purpose flour, sugar, baking cocoa, baking soda, baking powder, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and beat for 2 minutes.
- Stir in brewed coffee; the batter will be thin.
- Pour the batter into a greased 13 x 9 x 2 inch baking pan.
- Bake at 350°F for 35-40 minutes or until a wooden pick inserted near the center comes out clean.
- Cool completely before serving.
Tips & Substitutions
For a richer flavor, try using dark cocoa powder instead of regular baking cocoa. If you're out of vegetable oil, melted coconut oil works well as a substitute. To make this cake even more indulgent, consider adding chocolate chips or chopped peanuts to the batter. Ensure that all ingredients are at room temperature for a smoother batter.
Serving Suggestions
Serve this rich Peanut Butter Chocolate Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It pairs beautifully with a hot cup of coffee or a glass of cold milk. For a delightful twist, try serving it alongside Kay Kay'S Peanut Butter Bars for a peanut butter-themed dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To keep it moist, place a piece of bread in the container with the cake. Reheat individual slices in the microwave for about 10-15 seconds, or enjoy chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Chocolate Cake contains roughly 242 calories, with 4g protein, 43g carbohydrates, and 3g fat. It is a good source of vitamin C (18% of the Daily Value), calcium (14% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 871mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with gluten-free flour or whole wheat flour, but the texture may vary. If using whole wheat, consider adding a little extra liquid to maintain moisture.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can increase the amount of baking cocoa to 3/4 cup or add chocolate chips to the batter. A chocolate ganache topping would also elevate the chocolate experience.
Is there a way to make this cake healthier?
You can reduce the sugar by up to one-third without sacrificing taste. Additionally, substituting applesauce for half of the oil can help reduce calories and fat while keeping the cake moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).