Sally’S Chocolate Peanut Butter Cake Recipe

Name: Sally’S Chocolate Peanut Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-3/4 cup All-purpose Flour; 2 cups Sugar; 3/4 cups Cocoa Powder; 2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 1 teaspoon Salt; 2 whole Eggs; 1 cup Strong Black Coffee, Cooled (for 1 Cup I Use 2 Teaspoons Instant Espresso In 1 Cup Boiling Water); 1 cup Buttermilk (or Make Your Own Sour Milk By Mixing 1 Tablespoon Vinegar In 1 Cup Regular Milk); 1/2 cups Vegetable Oil; 2 teaspoons Pure Vanilla Extract; FOR THE FROSTING:; 1/2 cups Butter; 2/3 cups Creamy Peanut Butter; 1 teaspoon Pure Vanilla Extract; 1/4 teaspoons Salt; 2 cups Powdered Sugar (add Up To 1 More Cup, Depending On Taste); 1/3 cups Milk

Servings: persons

FOR THE CAKE:
1-3/4 cup All-purpose Flour
2 cups Sugar
3/4 cups Cocoa Powder
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
2 whole Eggs
1 cup Strong Black Coffee, Cooled (for 1 Cup I Use 2 Teaspoons Instant Espresso In 1 Cup Boiling Water)
1 cup Buttermilk (or Make Your Own Sour Milk By Mixing 1 Tablespoon Vinegar In 1 Cup Regular Milk)
1/2 cups Vegetable Oil
2 teaspoons Pure Vanilla Extract
FOR THE FROSTING:
1/2 cups Butter
2/3 cups Creamy Peanut Butter
1 teaspoon Pure Vanilla Extract
1/4 teaspoons Salt
2 cups Powdered Sugar (add Up To 1 More Cup, Depending On Taste)
1/3 cups Milk

1
["For the cake:", "Preheat oven to 350 F.", "Combine flour, sugar, cocoa powder, baking soda, baking powder and salt in a large mixing bowl. Add eggs, coffee, buttermilk, vegetable oil and vanilla, and beat at medium speed for 2 minutes. Batter will be thin.", "Pour into a greased and floured 13""x9"" pan and bake 35-40 minutes (or use two 9"" round pans and bake for 30-35 minutes for a layer cake).", "For the frosting:", "Put the butter into a large microwave safe bowl. Melt butter in the microwave, heating for 30 seconds at a time until melted. Then stir in peanut butter until well combined.", "Stir in vanilla and salt. Alternately beat in powdered sugar and milk with an electric mixer, and taste when it begins to get thick and a spreadable consistency. Add up to 3 cups of powdered sugar if you prefer a sweeter frosting.", "Spread frosting onto cooled cake and serve."]

1953

kcal

Calories

127

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: FOR THE CAKE:, 1-3/4 cup All-purpose Flour, 2 cups Sugar, 3/4 cups Cocoa Powder, and more.

Yes, Sally’S Chocolate Peanut Butter Cake 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.

Sally’S Chocolate Peanut Butter Cake

How did you like this recipe?

Frequently Asked Questions