Chocolate Cake with Peanut Butter Frosting
This Chocolate Cake with Peanut Butter Frosting post was sponsored by the United Soybean Board through Kitchen PLAY.
This Chocolate Cake with Peanut Butter Frosting is moist, delicious and super easy to make! Plus, you probably have all of the ingredients in your pantry right now!
This post may contain paid links. For more information, please see our disclosure policy.
They say a picture is worth 1,000 words. I believe it. I spend my days staring at beautiful photos of food online, and I could definitely say 1,000 words (or more) about those photos. However, you still can’t taste a picture. We really need to improve on technology here. I’m thinking scratch-and-sniff monitors are the next logical step. What? Not possible, you say? Fair enough. Instead, just promise me you’ll go into the kitchen and bake this Chocolate Cake with Peanut Butter Frosting then. Sooner than later, ok?
Growing up, my mother was always baking something. There was always (always!) a loaf of banana bread on the counter – and I usually toasted up a slice each day as an after-school snack. Weekends often brought buttermilk biscuits. And don’t even get me started on the holidays! Needless to say, baking is in my blood. As soon as I moved out on my own, I asked my mom for a copy of her recipes. I think I just missed her baking, and I wanted to learn how to make all of those treats myself.
Fast forward years (yikes…decades) later, and I still love to bake. It’s just in my blood. In fact, I bake more than we can eat – partly just because I really enjoy the process! My wife’s coworkers and my friends at the curling club also like the fact that I bake. After all, they are the beneficiaries of extra cakes, cookies and other assorted yums.
Over the years, I’ve learned quite a bit about baking. A lot of it has come through trial and error. That’s part of the fun for me. One of the most valuable rules I’ve learned? Vegetable oil is the secret to a moist cake. Seriously. That simple rule has served me well time and time again. This Carrot Cake Bundt Cake is a great example of a moist and delicious cake that uses vegetable oil. Another great example? This Chocolate Cake with Peanut Butter Frosting!
Butter is great for many things when it comes to baking. A good buttermilk biscuit? That’s a thing of beauty! But when it comes to baking a moist and delicious cake? Vegetable oil is much more reliable. (Furthermore, cakes made with vegetable oil often stay moist for much longer, too.)
Ok, great. We’ve established that vegetable oil is a not-so-secret weapon for baking amazing cakes. But what exactly is vegetable oil? Most vegetable oil at the grocery store is actually 100% soybean oil. Yup, soybeans. Did you know that there are 515,000 soybean farmers and almost 80 million acres planted with soybeans in the United States? That makes soybeans the 2nd largest farm crop in the US. Furthermore, soybeans represent the 2nd highest food export in dollars for the U.S. behind the combined category of poultry and meat. Oh, and soybean meal is one of the most important proteins for feeding poultry and livestock. So, yeah, soybeans are more than kinda important to the American economy!
Advances in farming technology never cease to amaze me. From tractors equipped with GPS to high-tech planters that can take soil samples as they go, modern farming technology is absolutely fascinating! Here’s another one: sustainability. As with many other industries, sustainability plays a key role in soybean farming. Soybean farmers employ sustainable practices like crop rotation, reduced tillage and water management to ensure that their farms can remain strong for years to come. In fact, many soybean farmers have gone to entirely no-till operations. On a personal level, I support food industries and companies that utilize sustainable practices. I want to make sure the future is strong for not only our next generation, but for generations after that.
Chocolate Cake with Peanut Butter Frosting
So, we’ve talked about some of the fun facts surrounding the soybean industry. Most notably, that container of vegetable oil you picked up at the grocery store? It’s 100% soybean oil. That vegetable oil that goes into this Chocolate Cake with Peanut Butter Frosting? Yup, 100% soybean oil. I appreciate the economic importance of the soybean industry, but I also appreciate the fact that soybean oil (vegetable oil) consistently produces moist and delicious cakes. After all, it’s cake. Everyone loves cake, right?
This Chocolate Cake with Peanut Butter Frosting is a cinch to make, too. I baked this one in a 9″x13″ pan, so it’s perfect for cutting into squares and serving at a party…or at a table of hungry guys following a late-night curling game. (There were only a few crumbs left at the end of the night. That’s a sign of a good recipe right there!)
And the peanut butter frosting on this cake? Super easy to make! I could eat that frosting with a spoon. However, I resisted the urge (mostly) and spread that frosting on top of the chocolate cake. This cake is further proof that chocolate and peanut butter are a magical combination. Between the rich flavors and simplicity of the recipe, I know this one will go onto my short-list of dessert ideas when I need to whip up something tasty on short notice. Plus, you probably already have all of the ingredients in your pantry. Happy baking!
Did you make this Chocolate Cake with Peanut Butter Frosting? Leave me a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Chocolate Cake with Peanut Butter Frosting
Ingredients
For the Chocolate Cake
- 2¼ cups all-purpose flour
- 2 cups granulated sugar
- ⅔ cup cocoa powder
- 1½ tsp baking soda
- 1½ tsp baking powder
- ¾ tsp salt
- 1¼ cups vegetable oil
- 1 cup brewed coffee cooled (can substitute with water)
- ½ cup water
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup chocolate chips
- ½ cup mini chocolate chips for garnishing
For the Peanut Butter Frosting
- 1½ cups powdered sugar
- ½ cup creamy peanut butter
- ⅓ cup milk
- 1 tsp vanilla extract
Instructions
For the Chocolate Cake
- Preheat oven to 350°F.
- Spray a 9”x13” baking pan generously with nonstick baking spray. Line bottom of the pan with parchment paper. (Tip: The parchment paper makes it easier to remove the cake once it’s baked.)
- Using a large bowl, add all of the dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder and salt); stir until well combined.
- Using a separate bowl, add all of the wet ingredients (vegetable oil, coffee, water, eggs and vanilla extract); stir until well combined.
- Pour liquid mixture into the bowl with the dry ingredients; stir until well combined. Fold chocolate chips into batter. (Note: The mini chocolate chips will be saved to garnish cake once it is baked.)
- Transfer batter into prepared pan.
- Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
- Let cake cool completely in pan before turning cake out onto plate or serving tray.
For the Peanut Butter Frosting
- Using a medium bowl, add all glaze ingredients (powdered sugar, peanut butter, milk and vanilla extract).
- Using an electric hand mixer, beat on low speed until mixture is well combined. Increase speed to medium and beat for 1-2 more minutes.
- Using an offset spatula, spread frosting over chocolate cake. While frosting is still wet, sprinkle mini chocolate chips on top.
Sources:
https://www.soyconnection.com/soy-for-the-food-industry/consumer-insights
https://www.soyconnection.com/foodindustry/relabel-to-boost-oil-sales
https://www.nass.usda.gov/Publications/Todays_Reports/reports/acrg0619.pdf
https://www.census.gov/foreign-trade/Press-Release/current_press_release/exh7.pdf
https://www.qualisoy.com/benefits-of-u.s.-grown-ingredients
We’re sharing a brain again! I was just working on a post last night for a cake I have coming up that’s made with veg oil. I always get asked what possible subs are and I want to say NOTHING! Nothing beats vegetable oil if you want your cake moist! And this cake looks SO soft and rich and chocolatey. I’d love a slice with my coffee this morning!
Haha! Baking desserts certainly has a way of bringing folks together, doesn’t it? 🙂 I’m with ya on subs for vegetable oil. It’s a “secret” (ok, not really secret) ingredient in baking that makes for the best cakes! This chocolate one? Oh man, it didn’t even need the frosting, but I still put frosting on it because, well, frosting. Haha!
Scratch and sniff monitors sound good to me, David! I love that your mom always had fresh baked goods for you – what a gift!
This cake looks incredible too. It’s just after 9am here and I’d like a slice for second breakfast! 😉
At the time, I don’t think I appreciated the fresh baked treats as much. However, looking back, it was such a cool thing, and I think that’s what led to my love for baking! This cake is delicious, and I think you could go with a simple powdered sugar dusting on top and serve it for brunch. Mmmm…coffee and cake. 🙂 Thanks, Marissa!
Chocolate – good. Peanut butter – good.
A winning combination, without a doubt! This looks moist and superb, David! Yum!
Haha! You said it, Alex. When you take good things and combine them together, you get something good. Basic math. 🙂
Absolutely delicious! Peanut butter and chocolate has got to be one of my favorite combos, and this chocolate cake with peanut butter frosting looks absolutely PERFECT! Totally with you about using vegetable oil in baking, especially cakes! That moist crumb can’t be beat! 😋 Fascinating to learn about the soybean history as well, didn’t know any of this!
Thank you so much, Shannon! I agree with you about the chocolate + peanut butter combo – it’s a classic for a reason! And this cake? It didn’t last long! Hope you’re staying safe, my friend! 🙂
While baking isn’t in my blood (In fact, I love it too; however, we’re not like those strong people who can freeze the leftovers and enjoy them for weeks (I remember your trick); nor do I have a curling team to feed. But mostly, the first reason.) The bottom line: I try limiting my baking. Still, I know that oil works much better than butter in many sweet recipes!
Also, that’s absolutely sad that pictures don’t taste. While we’re waiting for scratch-and-sniff monitors, we should stick to an old-fashioned way. So please ship me these delightful cakes ASAP (along with other stuff), and once I’ve received the box, I’d definitely probably maybe send something back to you! 🙂
Haha! I’ve had to come up with some creative ways outlets to allow me to bake as much as I like to. What about Andrey’s job? Or your job? Coworkers usually appreciate baked goods!
Also, “definitely probably”? Hmmm. Sounds rather suspicious to me. Haha! Thanks, Ben!
Chocolate and peanut butter combination is always a good combination. The cake looks nice and moist. I will have to try this peanut butter frosting sounds simple and delicious.
Yes! This chocolate cake AND this peanut butter frosting recipe are both in my list of go-to recipes. Both are delicious! There’s a reason why this one disappeared so quickly! 🙂
this is interesting david. when you say – vegetable oil – do you mean you can buy a product that just says vegetable oil on it? i think here you have to say what kind of oil it is and very sadly, much of it is the dreaded palm oil, which damages orang utan habitats and the planet. i am very careful not to buy palm oil products. love the peanut butter icing/frosting!
Hey Sherry! Once again, I think this is a situation where products and product names in America aren’t the same as what you guys have Down Under. Most vegetable oil here in the US is soy-based. I just did a quick search on palm oil, and while it falls under the larger umbrella of ‘vegetable oils’ it’s not the same thing as what’s typically sold in our stores under the name vegetable oil. Does that confuse things even more?? Our vegetable is mostly soy based, and soy farmers are doing all kinds of cool things in terms of renewability and sustainability. Either way, let’s get together for a slice of cake and continue this chat? 🙂
they have to let us out of lockdown first:-) see you then. cheers sherry
oh yes- did you know a soya bean pod will never have more than three beans?
Interesting! I love facts like this. Thanks, Sherry!!
I’m getting super low on my butter supply(which is totally odd for me because I usually have, like, 6 blocks on hand at all times), so this cake is perfect timing! It looks rich, chocolatey and that frosting? Yes please! Though, I’d be tempted to eat the entire batch of frosting before it ever landed on the cake, lol. Delicious, as always, my friend 🙂
Haha…as a fellow baker, I totally know what you mean about keeping everything in stock! This cake is awesome, though, Dawn. It’s packed with flavor and stays moist after baking. The only problem is it disappears too quickly! 🙂
That peanut butter frosting is driving me CRAZY right now 🙂 BTW, I have never used vegetable oil before. In India, people mostly use peanut oil and butter for both baking and cooking. Do you have any brand recommendation for vegetable oil?
Hey Priya! Somehow I didn’t get a notice about this comment – my apologies for the delayed response here. You should totally try your hand at baking with vegetable oil! I don’t have any specific brand recommendations – I often use store brand or whatever is on sale. 🙂 Let me know if you try out baking with vegetable oil, ok?
they have to let us out of lockdown first:-) see you then. cheers sherry
Haha! Point taken, Sherry. 🙂