Good Eats: Chocolate Cake with Peanut Butter Frosting

Chocolate Peanut Butter Cake | Midwestern Musing

This cake is extremely simple to make. It’s a great one to make on a whim, especially if you bake often, because you’ll likely have each ingredient on hand. I combined the ingredients in my blender, making it a quick clean up, too. It’s a win-win!

The recipe calls for three 8-inch cake pans, but I used one large pan and winged it.  It turned out wonderfully!

*Tip: If you are like me, you don’t have softened butter hanging out on your kitchen counter.  Not to fret, slice butter stick up into tablespoon sections to speed up softening.

This recipe is adapted from the 1996 edition of Southern Living’s Annual Recipe Book.


  • 1 and 1/3 cups sifted cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine, softened
  • 1 and 1/3 cups sugar
  • 2 large eggs
  • 3 (1-ounce) squares unsweetened chocolate, melted
  • 2/3 cup milk
  • 1 teaspoon vanilla extract


Preheat oven to 350 degrees.  Grease and flour cake pan/s.

Combine first three ingredients in separate bowl.  Next, combine wet ingredients in blender, one at a time, in sequential order.  Add dry ingredients to blender.  Thoroughly blend.

Add batter to greased cake pan/s and cook for 18 to 20 minutes, or until a knife can be inserted into center of cake and comes out clean.  Remove from oven, and let cool for 8 minutes.  Remove from pan/s, and let cool completely.  Cover with icing and top with powdered sugar.


  • 1/4 cup butter or margarine, softened
  • 1 and 1/2 cups sifted powdered sugar
  • 1/4 cup creamy peanut butter
  • 1 and 1/2 tablespoons milk
  • 1 teaspoon vanilla extract


Combine all ingredients in blender.

*Tip: if your icing isn’t smooth enough, add a tablespoon of milk until it reaches the desired consistency.

Chocolate Peanut Butter Cake Tutorial | Midwestern Musing

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