Mocha Layer Cake With Peanut Butter Frosting Recipe

Name: Mocha Layer Cake With Peanut Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; Mocha Cake:; 1 3/4 cups all-purpose flour; 3/4 cup cocoa powder, sifted; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup buttermilk, at room temperature; 3/4 cup sugar; 3/4 cup Stevia In The Raw(R) Bakers Bag; 1/2 cup vegetable oil; 2 eggs, at room temperature; 1 teaspoon vanilla; 1 cup brewed coffee, hot, warm, or at room temperature; Peanut Butter Frosting:; 1 1/2 cups creamy peanut butter; 10 tablespoons unsalted butter, softened; 1 cup Stevia In The Raw(R) Bakers Bag; 1 cup powdered sugar, sifted; 2 tablespoons cornstarch; 3/4 cup heavy whipping cream, or more to taste; 1 teaspoon vanilla; 1/4 cup finely chopped roasted peanuts

Servings: persons

cooking spray
Mocha Cake:
1 3/4 cups all-purpose flour
3/4 cup cocoa powder, sifted
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, at room temperature
3/4 cup sugar
3/4 cup Stevia In The Raw(R) Bakers Bag
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon vanilla
1 cup brewed coffee, hot, warm, or at room temperature
Peanut Butter Frosting:
1 1/2 cups creamy peanut butter
10 tablespoons unsalted butter, softened
1 cup Stevia In The Raw(R) Bakers Bag
1 cup powdered sugar, sifted
2 tablespoons cornstarch
3/4 cup heavy whipping cream, or more to taste
1 teaspoon vanilla
1/4 cup finely chopped roasted peanuts

1
Preheat the oven to 350 degrees F. Spray three 8-inch round cake pans with cooking spray. Line the bottoms with parchment paper.
2
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3
In a large bowl, whisk together buttermilk, sugar, stevia, oil, eggs, and vanilla. Fold in dry ingredients in 3 parts, alternating with coffee in 2 parts.
4
Divide batter equally between the cake pans and bake, rotating the pans halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, 17 to 20 minutes.
5
Let cakes cool in the pans for 10 minutes, then remove from the pans and let cool completely on a rack, at least 45 minutes.
6
In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, combine peanut butter and butter. Beat on medium speed, scraping down the sides of the bowl frequently, until very smooth. Add stevia, powdered sugar, and cornstarch and beat until smooth and combined. Gradually beat in cream and vanilla until frosting is light-colored, smooth, and fluffy.
7
Place 1 cake layer on a cake stand or serving plate. Top with 1/3 of the frosting and spread evenly to the very edge of the cake. Top with the second cake layer and 1/3 of the frosting. Top with the final cake layer and remaining frosting, spreading it smoothly to the edge of the cake, leaving the sides bare. Sprinkle peanuts in a 1-inch wide ring around the top outer edge of the cake, and sprinkle a few in the center.

2255

kcal

Calories

178

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: cooking spray, Mocha Cake:, 1 3/4 cups all-purpose flour, 3/4 cup cocoa powder, sifted, and more.

Yes, Mocha Layer Cake With Peanut Butter Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mocha Layer Cake With Peanut Butter Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions