This Chocolate Layer Cake with Creamy Peanut Butter Frosting is rich, chocolatey and absolutely decadent!
Some days just call for a nice big, fat piece of chocolate cake with peanut butter frosting don’t they?? How bout we make today THAT day? Deal??
My favorite chocolate cake of all time is from a great little tavern called McNally’s in my husband Tom’s hometown of Chestnut Hill, Pennsylvania. It’s just a little place, but they serve the most awesome food. The soups, the sandwiches, the desserts…I think I put on five pounds just thinking about this place. They have this famous sandwich called “the Schmitter”. It’s crazy good, but that literally needs to be a whole nother post for a whole nother day. Today, let’s just talk about this yummy cake. Like I said, it’s my favorite chocolate cake of all time. I kid you not. When Tom and I order it, it’s like the waitress puts it in front of us, turns her back and boom it’s gone. That fast. Not a single crumb left on the plate. McNally’s makes theirs with chocolate buttercream frosting with a hint of coffee flavor which I totally love, but since I love chocolate and peanut butter I decided to try peanut butter frosting in today’s recipe with some nice chocolate curls on the top. And friends I have to say, it’s a winner. Just a little change up from the usual double chocolate combo.
The chocolate cake I feature here is Ina Garten’s chocolate cake recipe. It is the closest recipe I have gotten to the taste of my McNally’s favorite. Ina adds some strongly brewed coffee to the recipe which enhances the flavor of the cocoa powder and some buttermilk to make the cake super moist and light, just like McNally’s. My peanut butter frosting is so easy and just the perfect complement to the chocolate cake. I just ice the top and the middle of the layer cake because with a little less icing it justifies eating two pieces of cake instead of one! Right?
This is some serious cake here friends. If you like rich, moist, chocolatey cake topped with creamy, sweet peanut butter frosting this cake has your name written ALL over it. And if you don’t….well, what the heck?? Are you crazy??? You NEED to try this cake. I guarantee you’re gonna love it!
Ingredients
- Cake:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 tsp. vanilla extract
- 1 cup hot coffee freshly brewed
- Peanut Butter Frosting:
- 1/2 cup butter one stick, room temperature
- 1 cup creamy peanut butter
- 2 cups confectioners sugar sifted
- 1 tsp. vanilla
- 3 Tbsp. whole milk
- Chocolate Curls:
- One bar semisweet or milk chocolate
Instructions
- Preheat the oven to 350 degrees. Spray two 8 by 2 inch round cake pans with no-stick cooking spray. I use Bakers Joy.
- In a large bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the buttermilk, vegetable oil, eggs and vanilla. Slowly add the buttermilk mixture to the dry ingredients just until incorporated, then slowly beat in the hot coffee until incorporated.
- Pour the batter into the cake pans and bake for 35 minutes or until a toothpick comes out clean. Let the cakes cool in pans for about 30 minutes. Invert cakes onto racks to cool.
- FOR THE PEANUT BUTTER FROSTING - In the bowl of a stand alone mixer fitted with a paddle attachment, beat the butter and peanut butter at medium speed until smooth. Turn the mixer down to low and slowly add the confectioners sugar, about one minute. Add the vanilla and one tablespoon of milk at a time and continue to beat until fluffy, about 3 minutes.
- FOR THE CHOCOLATE CURLS - Draw a vegetable peeler across the side of a semisweet chocolate or milk chocolate bar.
- Set one of the cake layers on a serving plate and evenly spread half of the frosting over the cake spreading to the edge. Top with the second layer, rounded side up and spread the remaining frosting over the top. Garnish with chocolate curls. Place in the refrigerator for an hour before serving.
(Cake adapted from Ina Garten’s Double Chocolate Cake)
It looks so delicious, perfectly decorated and photographed!! :) You have me drooling, just printed your post so that I can make this cake, probably this weekend! I am always looking for super delicious dessert recipes!!
Thanks Michael! This is one you’re going to love!
Thank you for giving me just another way to enjoy the ultimate combination of chocolate and peanut butter Mary Ann.. there’s nothing I wouldn’t do for a slice right now!
Sure Thalia and thank you!
This cake is just perfection. Beautiful and that great combination of chocolate and peanut butter :)
Thanks so much Jennifer!
Absolutely!
Mary Ann, I do believe you have stolen my heart. These photo’s are so real I feel like I have a piece of cake in front of me right now! Ugh, I just love chocolate so much. I have to say though… making cakes is dangerous for me. Only two people in a house + a whole cake = gone in three days. Not exactly the best thing before heading into swimsuit season haha. But this recipe looks divine, I cannot wait to make it! For someone that is effected by caffeine, do you feel the effects when you eat it? I recently made a cake with chocolate espresso buttercream frosting and I was WIRED all day. I didn’t know if the coffee did that as well. Great recipe!
Thanks so much Heather! I am lucky because I could drink a cup of coffee right before bed and still fall asleep! This cake is one of those cakes where you eat one piece and just have to have another so be careful! It’s the chocolate peanut butter combo!! The chocolate buttercream Ina Garten makes for her chocolate cake that has instant coffee powder (espresso powder) in it is crazy good! You have to try hers too! Thanks for following!
looks good
Thanks Shannon. Hope you try it!
This looks so delicious and irresistible. I will definitely try my hands on this. Thanks Mary for sharing.
Absolutely! I hope you enjoy!
Can I replace the coffee with something else? I don’t like or drink it so I don’t have it on hand.
Hi Laura. The coffee only enhances the flavor of the chocolate in the cake, so I highly recommend adding it. You will not taste the coffee. I have only tried this recipe using the coffee, but if you don’t have any you could probably just use hot water and I think that would work fine.
I never add coffee to any of the recipe that ask for it and I use water or hot chocolate. to me it gives it a different taste cuz I don’t drink coffee either
Hi Doris. The coffee won’t give the cake a coffee flavor. It only enhances the chocolate flavor. Enjoy!
I’m so glad I found your recipe! I just made this for my husband. Tomorrow is his 31st Birthday!! It’s in the fridge now & we will enjoy after dinner tonite…I can’t wait!!
He’s going to LOVE it Cara! It’s my favorite chocolate cake!! Take it out of the frige just as you start dinner so it can come to room temp. Then dig in!! Happy Birthday to your husband!!
I made this yesterday. The cake is fantastic! I used 1 1/4 cup of confectioners sugar (recipe called for 2 cups) in the peanut butter frosting and it was plenty sweet – almost too sweet for me. Otherwise I followed recipe exactly for ingredients. I live in the high desert of NM, so I used a 13×9 pan and increased baking temp to 360 per the tips on King Arthur flour website.
I will make this again; amazing moist and just delicious.
That’s good to know! Thanks so much for sharing Jan! Glad you enjoyed! This is my go-to chocolate cake! Yay, Ina Garten! Have a great weekend!
It seems a fantastic cake , but I need to have recipe in video.
Sorry, but I did not do a video with this recipe.
I made this for Sunday dinner today and my family loved it! I sent extra slices home with everybody because I agree…addicting! I’ll definitely be making this for my peanut-butter-and-chocolate-loving co-workers!
Oh, I’m so glad you all loved it Angie! I made it this weekend too for a friend’s 50th! It was a total hit!
I just finished making your cake and the frosting alone is amazing. I won’t be serving it until tomorrow night though. I’m planning on storing it in the fridge but I just would like to know if I should keep it covered with something, or can I just leave it out?
Please let me know :)
I would cover it loosely with tinfoil and place it in the frige. I would take it out of the frige before dinner and leave it on the counter so it can come to room temp. Enjoy it Chelsea and thanks so much for sharing!
I normally make my peanut butter using shortening and would like to try with butter but don’t like my cake in the fridge. and my place is cold in the winter time and butter takes for ever to come to room temp.
Whatever works best for you Doris! This cake is one of the most popular recipes here at the BHK. Enjoy!
Does this cake have to be in the fridge 24/7 or only an hour before serving?
Thanks!
dani
Hi Dani. Because of the icing the cake needs to be kept in the frige. I usually cut a piece and let it come to room temp on a plate for about 20 minutes to soften up the icing before I’m going to eat it.This cake never last long at our house. Enjoy!
oh my, the chocolate cake at mcnally’s is ridiculously good. philly native myself, it’s really hard to find anything better than that cake. a hidden treasure! making this for my brother in law’s birthday!
I totally agree! It’s a favorite! And that schmitter!! Your brother-in-law is going to LOVE it! Thanks so much for commenting Melissa!
Can you tell me what kind of peanut butter you used? I think the flavor will vary greatly depending on if you used natural peanut butter or just a general type ie Jiff, Skippy etc.
I’ll be making this for one of the guys I work with for his birthday……can’t wait to try it!
Thank you!
Hi Kathy. For this recipe I used Skippy Peanut Butter. Enjoy! It’s a favorite!
thank you!! :-)
Well to say this cake was a hit, is an understatement! Excellent !!
YAY! So glad everyone enjoyed it Kathy!
Hi there
I am planning on making this recipe for mothers day over the weekend, my mom is a big fan of chocolate peanut butter combo!
I am just wondering if there is enough icing to cover the entire cake, as in the picture the sides are not covered?
Hi Julie! You are going to be the favorite daughter! You may run a little short if you want to ice the entire cake. I only iced the top and the middle because this cake/icing combo is very rich. If you want to ice the entire cake I would increase the icing recipe to:
1 1/2 sticks butter
1 1/2 cups creamy peanut butter (don’t use natural. I used Skippy)
3 cups confectioner’s sugar, sifted
5-6 Tbsp. whole milk (Add the milk one Tbsp. at a time until you get the icing to the spreading consistency you desire)
1 1/2 tsp. vanilla extract
Hope your mom enjoys it!
Thank you so much!! I cannot wait to try this!!
I made this cake for a birthday. It might just be the best cake I’ve ever made. A big hit with everyone. Many thanks for this recipie.
YAY! I’m so glad you liked it Amy! It’s a favorite cake at our house too! No one can resist chocolate and peanut butter! Thanks so much for sharing your comment!
How much butter do u use?
There is no butter in the cake, only in the frosting. Just scroll down to the recipe and all the ingredients are there. Hope you enjoy!
I’ve made this twice now – it’s so good! I added a layer of chocolate ganache as the peanut butter frosting (while really delicious) needs chocolate to really sing, I felt!
Great idea!! So glad you’re enjoying the recipe!
Hey there,
I’m planning on making this cake today but will potentially only be serving it on Thursday. Will it still good as good then?
Hi Sara! I would make the cakes and pop them out of the tins and wrap in plastic wrap and place in the frige. Then I would make the icing the day of. Hope you enjoy! This one is a favorite.
Hi, I made this cake today for my brother-in-law’s birthday. I am not certain that I’ve ever made a cake from scratch before. It turned out perfectly and SO delicious. Thanks!! Jil
I’m so glad you enjoyed it Jill! That cake is one of my favorites! Thanks so much for commenting!
I made this today and I must have done something wrong..it baked out over the pan, and then the center was caved in. I used butter and flour in the pan but couldn’t get it out of the pan, so it was all crumbs. I’ve been over the recipe a dozen times and can’t figure out what I did wrong…but it was delicious!! My kids took the chunks and crumbs and put it over ice cream!! LOL!!
I’m so sorry it didn’t work out for you Allison. Did you follow the recipe exactly? The right size pans, (two 8×2 inch), did you use enough butter in the pans? While it’s baking, don’t open the oven door until it’s time to test if it’s done, so you won’t have a problem with it caving in. Well, at least the kids enjoyed it on ice cream! This is my favorite cake. I hope if you try it again it works out!
The spilling over is happening to me too! Followed recipe to a tee, except…it say a cup of hot brewed coffee. I didn’t measure an exact 8oz cup. I brewed a coffee mug and added enough until it seemed the right consistency. But it’s spilling everywhere in the oven…I hope I can salvage it ????
Hi Kim. I’m not sure what went wrong besides the fact that you could have used more than the 1 cup of coffee. Did you use the correct size pans? 8×2 inch rounds? That’s important also. As I mentioned at the bottom of the recipe, this is adapted from Ina Garten’s recipe. I have yet to have an issue making it. I hope you salvaged it! If it doesn’t look perfect I guarantee it will still taste good.
I have to say, this cake is absolutely fantastic! It’s easy to make and delicious, everything you want a recipe to be. I made it Tuesday for my husband’s 33rd and had to make another last night for a gathering. Thank you for a wonderful recipe that will be a go to forever. Take care!
Oh, I’m so glad you enjoyed this one Alexandra!! It’s a total favorite at our house too! Thanks so much for taking the time to leave a comment! Birthday wishes!
Can i use this recipe for cupcakes? If so how many do you think this recipe will make? :)
Hi Cecelia. I have only tried this recipe as a layer cake, but it should work for cupcakes. I would estimate it would make about 24 and I would bake them at 350 degrees for 18-20 minutes. Enjoy!
Can’t wait to try the recipe! Can the buttermilk be substituted with regular milk? And how well does the cake hold its form? For example, if I am making a fondant covered two or three tier cake, does it “squish” down easily or hold its form? Thank you!
Hi Elena. This is one of my favorite cakes. I have only made it exactly as Ina Garten’s recipe states. I don’t think this cake would work very well as a layer cake with fondant. I think it may be too light and tender. To substitute regular milk for the buttermilk, I would add 1 Tbsp. of lemon juice to a 1 cup measuring cup and then add the whole milk. Let it sit for a few minutes. Then your milk will be curdled and acidic like buttermilk. Enjoy!
I have come across and believe me I have been searching out for this similar kind of post for past a week and hardly came across this. Thank you very much and will look for more postings from you.
So happy you found it! This cake is one of my favorites. Enjoy!
Made this cake for a friends birthday and it was a success. My husband and I loved your story as we lived around the corner from McNallys and frequently enjoyed food and libation there.
Looking forward to making your key lime coconut bundy cake.
Yay! Some locals! So happy you enjoyed the cake, and so happy you follow the blog. Thank you for taking the time to leave a comment! We have a hard time stopping at a schmitter when we pop into McNally’s and not topping it off with their delicious chocolate cake!
My key lime bundt is one of my favorites. And my new Apple Cider Bundt with Pecan Brown Sugar Ripple is fabulous for fall too. Hope you give it a try!
I’m wondering if I can make cupcakes out of this recipe. Indiviual dose of goodness!
Hi Wren. I’ve seen a few bloggers make cupcakes from Ina’s chocolate cake recipe. The batter should be enough for about 24 standard size cupcakes, filled 2/3 full, and baking at 350 degrees for about 18-20 minutes or until a tester inserted in center of cupcake comes out clean. Enjoy!
Hi,
May be a silly question, but could the peanut butter frosting be used around the cake as well,to make it look sort of like a naked cake, or would it be too over powering?
Thanks
Not a silly question at all Nikki. You can never go wrong with more peanut butter frosting! You may want to make one another half recipe of the frosting so you don’t run out. Enjoy! This cake is a total favorite at our house and with friends!
Best cake ever!! I made it for my daughter and husband’s birthday and it was a hit!!!
Woohoo Naomi! I’m so happy it was a hit! Thanks so much for taking the time to leave a comment. You made my day!
Hi Mary Ann,
I used your recipe recently and I’m very happy with the result. The cake was really moist, it has risen quite a lot and it’s really tasty.
I will definetely make it again.
So happy you enjoyed it Natalia! Thanks so much for following along here at the BHK!
I just made this cake. The batter is extremely runny. I just put it in the oven hopefully it comes out ok
It is really runny, but don’t worry, it’ll work out!
I did not make the cake. I was looking for peanut butter frosting for some brownies. The frosting is delicious!! I cut the recipe in 1/4’s and it was still more than enough to frost an 8×8 pan of brownies. I would say that I definitely needed more milk for the frosting. It whipped up really well and, while it was sweet, it wasn’t an overbearing sweet. Maybe next time I will make the cake too!
You’d love the cake too Liz! It’s one of the most popular recipes on the blog! Thanks for trying the frosting!
I have made this cake recipe 4 times and this is the first time it sunk in the middle. It has always turned out amazing so this is a bummer. at least the taste will still be there!
Hi Heather. Make sure your baking powder and baking soda are fresh and not expired. That could be your problem.
i want to make this cake for my birthday. I have 8inch pans, but they are not 2 inches deep. Will they over flow?
I would definitely use the deeper pans Sharon so you don’t have an overflow in your oven. I have made this cake in a deep 9×13 pan too. Hope you give it a go!
Did you use a mixer for the cake or mix by hand? Does it matter?
Hi Stephanie. No worries if you don’t have a stand mixer. Just mix by hand. This one’s a winner! A blog favorite for sure!
Thanks! I made it and did wind up using my Kitchen Aide. It came out amazing!! Soo delicious. I would love to make this for my friend for her birthday. Have you or anyone you know used coconut or any alternate flour. She has a legitimate gluten intolerance and although I bake a lot don’t have any experience with other flours.
Thanks again for the amazing recipe!
Stephanie
So happy you enjoyed it Stephanie. I have not, but I’m thinking Bob’s Red Mill’s 1 to 1 Gluten free flour would work! Thanks for taking the time to leave a comment and for following!
I made this for my birthday which is Christmas.
So delicious & moist. Frosting has wonderful flavor.
Do you have a recipe for a vanilla cake?
Thank you
Hi Sherry! So happy you enjoyed this cake. It’s a hit here on the blog. I do have a lemon layer cake that’s one of my favorites. If you’re not a fan of lemon, you could always omit the lemon zest and instead of adding the lemon juice you could substitute milk. I would also increase the vanilla extract to two teaspoons instead of one. Enjoy!
Hi! I’m going to make this for my pb chocolate loving husband for Valentine’s Day. Thing the frosting would take on food dye well enough for a pinkish color?
Hi Annie. I’m thinking that might not work. The peanut butter frosting is more of a tan, so I don’t think it would turn a nice enough shade of pink. I think your Valentine will love it the way it is! Enjoy!