For nearly ten years, this cake has been at the center of our birthday celebrations. Paula Deen’s Old Fashioned Chocolate Cake with Peanut Butter Frosting quickly became a family treasure, especially for two of my children, who ask for it year after year. No matter how many candles are glowing, its rich chocolate layers and creamy peanut butter frosting always feel like coming home. The base stays the same, steady and dependable, but I can’t help experimenting just a little with the toppings, adding new layers of delight to a tradition that is always, at its core, rooted in love.
The toppings are where you get to let your heart play a little, it’s your canvas. In our family, we often drizzle ribbons of silky Ghirardelli chocolate across the top and scatter curls of shaved chocolate like confetti. It feels indulgent, yet comforting, like wrapping an old tradition in a fresh blanket each year. Sometimes I keep it simple, other times I experiment just a touch, but no matter what, it’s always made with love and joy, carrying the same sweet spirit through every celebration ~ Niki
Cake Ingredients
- 1 cup hot water
- 3 (1 oz) squares semisweet chocolate, chopped
- 2 1/4 cups all-purpose flour
- 2 1/2 cups sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups whole buttermilk
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350°F. Spray two 10-inch round cake pans with nonstick baking spray with flour.
- In a small bowl, combine hot water and chocolate. Let stand for 10 minutes, stirring occasionally, until the chocolate is melted and smooth.
- In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add buttermilk, oil, eggs, and vanilla; beat at medium-low speed with an electric mixer until smooth.
- With mixer running, slowly add melted chocolate mixture, beating until combined.
- Pour batter evenly into prepared pans, and bake for 23 to 27 minutes, or until a wooden pick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
- Spread Peanut Butter Frosting evenly between the layers, then cover the top and sides. Garnish with chocolate curls, or your own playful creation.
Peanut Butter Frosting Ingredients
- 1 1/4 cups butter, softened
- 1 cup creamy peanut butter
- 1/4 cup heavy whipping cream
- 5 cups confectioners’ sugar
- 1 teaspoon vanilla
Directions
- In a large bowl, beat butter and peanut butter at medium-high speed until fluffy.
- Add cream, beating until combined.
- Gradually add confectioners’ sugar, beating until smooth.
- Mix in vanilla until frosting is creamy and spreadable.
Serving Tip: However you decorate, let it reflect the celebration. A drizzle of chocolate, a snowfall of shavings, or even a scattering of peanut butter cups * this cake is your blank canvas of love.
Perfectly Imperfect 
Express Yourself!