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.
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
For the Chocolate Cake
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.