I have actually made this cake several times, but I am just getting around to posting it! My go-to chocolate cake recipe is the Hershey’s Perfectly Chocolate cake, but the first time I made this I tried Dorie Greenspan’s Cocoa Buttermilk Cake. I love Dorie’s Baking Book, but I honestly didn’t really like this cake. Maybe I over-baked it, but I found it to be very dry compared to Hershey’s cake, and the chocolate flavor was not as strong.
So, I have since made it with the Hershey’s recipe and it is amazing! I love the flavors of chocolate and peanut butter together and this cake is perfect. The chocolate cake is moist and fluffy, and the peanut butter frosting is so rich and creamy. Make sure you have a big glass of milk handy if you make this cake!
Hershey’s Perfectly Chocolate Cake
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 10 to 12 servings.
Peanut Butter Frosting
- 1 cup confectioners’ sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup heavy cream
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
You will need to double the above frosting recipe to frost, fill and decorate the cake. Decorate the cake with mini peanut butter cups.
Inspired by Annie’s Eats and Smells Like Home.
Cake recipe from Hershey’s Kitchens, frosting recipe from Barefoot Contessa.
{ 16 comments… read them below or add one }
Wow! What an impressive looking cake! And so decadent!
I made this too, but my camera was broken so no proof. Check out my blog — I have something for you.
yummy, this looks delicious! your cakes are great looking, you frost them perfect!
I love chocolate cake and I love peanut butter…I might have to try this!
Oh my! This looks so scrumptious! And almost sinful…
Glad you enjoyed it! Too bad Dorie’s cake didn’t come out well for you. I love the Hershey’s cake too, but I like Dorie’s even more. Maybe try it again sometime and see if it comes out better.
I made this cake last week for my mother’s birthday. It sure didn’t look at pretty as yours, but it was delicious! I going to try it as cupcakes this weekend.
Yum! I can’t wait to try it out! and it is so simple, yet a beautiful bounty to be in possession of. And then gobble down. I thought it would be very complicated and hard, but it’s not! Perfect, absolutely perfect.
How long does it take to make it?
I have never really kept track, but probably about 2 1/2 – 3 hours, including time to cool the cake.
This one of the best cakes I’ve ever made. So many are still raving about it! I didn’t have the 9″ round pans so I made a bundt cake instead. So delicious!
So glad you liked it!
I love Hershey’s chocolate cake too! My husband has a bit of a peanut butter obsession. So I’ll be trying this one too! Thanks for sharing!
This recipe was so good, I made this cake twice in one week! Thanks for sharing;)
Hi! I am making this cake as cupcakes for my 11 year olds birthday. I am making them a day ahead. Do you think they would be stable on the counter if I left them out or should I refrigerate?
I would refrigerate
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