Moist Chocolate Cake with Peanut Butter Icing

Susan Bickta


This chocolate cake recipe has made the rounds for MANY years and my mother used to make it often when I was growing up. I do not know the origin of this recipe. It had been around for as long as I can remember. I wanted to share it with everyone along with my recipe for peanut butter icing.


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10 Min
30 Min


  • CAKE

  • 2 c
    granulated sugar
  • 2 c
  • 3/4 c
    baking cocoa
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1 c
    hot coffee
  • 1 tsp
    baking soda
  • 1 c
  • 1/2 c
    canola oil
  • 2
  • 2 tsp

  • 1/2 c
    butter, melted (1 stick)
  • 1 c
    peanut butter
  • 1/2 tsp
  • 4 c
    confectioners' sugar
  • 4-5 Tbsp

How to Make Moist Chocolate Cake with Peanut Butter Icing


  1. Heat oven to 350 degrees F. Coat a 9"X13" non-stick baking pan with cooking spray. Set aside.
  2. Meanwhile, in a large bowl, combine the sugar, flour, cocoa, baking powder and salt. Mix well.
  3. In a small bowl, combine the hot coffee and baking soda. Mix well and add to flour mixture in bowel. Add the milk, oil, eggs and vanilla.
  4. Mix well by hand using a wire whisk. Mixture will be VERY thin .... almost like pancake batter.
  5. Pour into prepared pan and bake for 30 minutes or until toothpick inserted in middle comes out clean. Let cool.
  6. While cake is cooling, prepare the icing: In a medium size bowl, combine the melted butter, peanut butter, vanilla sugar and milk .... do not add all of the milk at once. Using your judgement as to how "spreadable" you want it. At this point you can add more confectioner's sugar for a stiffer icing or add more milk, in small increments, for a looser icing. Beat well by hand.
  7. When cake is thoroughly cooled, spread icing on top.

Printable Recipe Card

About Moist Chocolate Cake with Peanut Butter Icing

Course/Dish: Cakes Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom

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