Decadent Chocolate Cake with Peanut Butter Icing Delight
A delicious chocolate cake with peanut butter icing that is easy to make and perfect for any gathering.
Equipment
- - 9x13-inch baking pan
- Mixing bowls
- Whisk
- Spatula
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1.5 cups Golden Barrel organic cane sugar
- 0.75 cups cocoa powder
- 3 large eggs
- 0.5 cups Golden Barrel Coconut Oil melted
- 1 cup hot, strong-brewed coffee
- 1 cup milk
- 2 teaspoons vanilla extract
For the Peanut Butter Icing
- 1 cup creamy peanut butter
- 0.5 cups butter softened
- 2 cups Golden Barrel confectioners' sugar
- 0.5 cups half and half or milk
Instructions
How to Make Chocolate Cake with Peanut Butter Icing
- Preheat the oven to 350°F. Prepare a 9x13" baking pan by spraying it with nonstick cooking spray and dusting it lightly with flour.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, combine the dry mixture with the sugar and cocoa powder. Add the eggs, melted coconut oil, hot coffee, milk, and vanilla extract. Stir gently until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool on a rack completely.
- Cream together the peanut butter and softened butter until fully combined. Gradually add in confectioners' sugar and half and half, mixing until smooth and creamy.
- Once the cake has completely cooled, spread the peanut butter icing evenly over the top with a spatula.
Notes
Optional: Sprinkle crushed peanuts on top for added crunch.