Barnie's Peanut Butter Mocha Cake

Have you tried Barnie's Limited Time Only Peanut Butter Mocha Coffee that was just roasted? Our NEW flavored coffee inspired us to make a cake out of it and it's dramatically DELICIOUS not to share! 

Peanut Butter Mocha Cake: (16 servings)

  • 1 package – 18.25 ounce Devil’s food or dark chocolate cake mix
  • 1 package – 3.9 ounce chocolate instant pudding mix
  • 1 cup sour cream
  • 4 large eggs
  • 1/2 cup warm water
  • 1/2 cup vegetable oil (I use canola)
  • 1-1/2 cups semi-sweet chocolate chips
  • Baker’s Joy for spraying pans

Preheat the oven to 350°. Spray a 12 cup bundt pan with Baker’s Joy cooking spray and set aside.

In a large mixing bowl or stand mixer, combine the cake mix, pudding mix, eggs, sour cream, warm water, and oil. Blend on low speed for one minute, then stop the mixer and scrape down the sides of the bowl with a rubber scraper. Increase the mixer speed to medium and blend for about 2 minutes more. The batter will be very thick and should be well combined.

Fold the chocolate chips into the batter, making sure they are well distributed throughout. Pour into the prepared pan and smooth it out with the rubber scraper.

Place the cake in the oven and bake for about 45-50 minutes. The cake should spring back when lightly pressed with your finger and it will just start to pull away from the sides of the pan. When finished, remove from the oven and place on a wire rack to cool for 20 minutes. Run a long knife around the edge of the cake and invert it on a wire rack to cool completely, about 20-30 minutes more. Once completely cooled frost or dust with powdered sugar.

Peanut Butter Frosting: (makes approximately 3 cups)

  • 1 cup creamy peanut butter
  • 1 stick butter (8 tablespoons) room temperature
  • 2 cups confectioners sugar, sifted
  • 3 – 4 tablespoons heavy cream (can substitute milk)
  • 2 teaspoons pure vanilla extract

Place the peanut butter and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, about one minute. Stop the mixer and slowly add the confectioners’ sugar, cream, and vanilla. Blend on low speed for one minute, then increase the speed to medium and beat until the frosting becomes light and fluffy, adding more cream if needed, just a bit at a time.

Frost your Peanut Butter Mocha cake and top with peanut cups or peanut butter candies. YUM!

Bold Coffee Creations