black-magic-cake
Rich chocolate sheet cake made with dutch cocoa and organic eggs, creating a moist interior shown in the cross section. Cake slice is frosted with a nutty peanut butter buttercream. | peteandgerrys.com
Rich chocolate sheet cake made with dutch cocoa and organic eggs, creating a moist interior shown in the cross section. Cake slice is frosted with a nutty peanut butter buttercream. | peteandgerrys.com Rich chocolate sheet cake made with dutch cocoa and organic eggs, creating a moist interior shown in the cross section. Cake slice is frosted with a nutty peanut butter buttercream. | peteandgerrys.com
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Black Magic Cake

  • Desserts
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Prep Time 15 minutes
Cook Time
Serving Yield 18 servings

Every family has a tried and true cake recipe that they can whip up whenever company drops by. This exceptional recipe is based on a favorite from Pete and Gerry's egg farmers Greg and Katie Bomgardner. Intensely chocolaty with a creamy and rich peanut butter frosting, it's guaranteed to become your family's go-to cake, too!

By: Family Farm Team (based on the Bomgardner family recipe)

Ingredients

For the cake:

  • 2 cups (260g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 3/4 cups (170g) brown sugar
  • 3/4 cup (64g) dutch cocoa, sifted
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup (227g) milk
  • 1 cup (227g) water or coffee
  • 3 large (150g) Pete and Gerry’s Organic Eggs
  • 1/2 cup (100g) vegetable oil
  • 2 teaspoons vanilla extract

For the frosting:

  • 3 cups (339g) confectioners’ sugar, sifted
  • 1/2 cup (113g, 1 stick) butter, softened (see notes)
  • 1/2 cup (135g) smooth peanut butter
  • 1/4 cup (57g) milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Nutritional Information plus

Servings: 18

Amount Per Serving: Calories 380, Fat Cal. 150, Total Fat 16g (25% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 280mg (12% DV), Total Carb. 56g (19% DV), Fiber 2g (8% DV), Sugars 43g, Protein 5g, Vitamin A (4% DV), Vitamin C (0% DV), Calcium (6% DV), Iron (8% DV), Vitamin D (4% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

To make the cake:

Step 1

Preheat oven to 350F. Grease a 9” x 13” baking pan and line with parchment for easy removal.

Step 2

In a medium bowl, whisk together all the dry ingredients (flour, sugars, cocoa, baking powder, baking soda, and salt).

Step 3

In a large bowl, beat together all liquid ingredients (1 cup milk, water or coffee, eggs, oil, and vanilla). Add the dry ingredients to the liquid mixture and stir until smooth and well combined, either by hand or with a mixer on low speed.

Step 4

Pour batter into prepared pan and bake for 32-38 minutes, until a toothpick inserted in the center comes out clean and the top springs back when gently pressed. Allow to cool completely before frosting.

To make the frosting:

Step 1

Using a hand or stand mixer on low speed, beat together all frosting ingredients (confectioners’ sugar, butter, peanut butter, 1/4 cup milk, and vanilla) until well combined. Increase speed to medium and beat until frosting is fluffy and significantly lighter in color, about 2-3 minutes. Mix in additional milk, 1 tablespoon at a time, if frosting looks too stiff. Frost the cooled cake and enjoy.

Farm Team Tips:

This recipe makes enough frosting to really pile it up atop this rich chocolate cake, so if you prefer a thinner layer of frosting, simply mix up a half batch using 1 1/2 cups confectioners’ sugar, 1/4 cup butter, 1/4 cup peanut butter, 2 tablespoons milk, and 1/2 teaspoon vanilla.

For a more temperature stable frosting, substitute 1/2 cup (92g) vegetable shortening in place of butter. This will help the frosting stay firm, even on a hot summer day or at a cookout.

To make this recipe dairy-free, substitute the milk in both the cake and the frosting with an equal amount of either water or non-dairy milk alternative, and substitute the butter in the frosting with shortening as detailed above as well.

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Black Magic Cake

Prep Time 15 minutes
Cook Time
Serving Yield 18 servings

Every family has a tried and true cake recipe that they can whip up whenever company drops by. This exceptional recipe is based on a favorite from Pete and Gerry's egg farmers Greg and Katie Bomgardner. Intensely chocolaty with a creamy and rich peanut butter frosting, it's guaranteed to become your family's go-to cake, too!

By: Family Farm Team (based on the Bomgardner family recipe)

Ingredients

For the cake:

  • 2 cups (260g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 3/4 cups (170g) brown sugar
  • 3/4 cup (64g) dutch cocoa, sifted
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup (227g) milk
  • 1 cup (227g) water or coffee
  • 3 large (150g) Pete and Gerry’s Organic Eggs
  • 1/2 cup (100g) vegetable oil
  • 2 teaspoons vanilla extract

For the frosting:

  • 3 cups (339g) confectioners’ sugar, sifted
  • 1/2 cup (113g, 1 stick) butter, softened (see notes)
  • 1/2 cup (135g) smooth peanut butter
  • 1/4 cup (57g) milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Directions

To make the cake:

Step 1

Preheat oven to 350F. Grease a 9” x 13” baking pan and line with parchment for easy removal.

Step 2

In a medium bowl, whisk together all the dry ingredients (flour, sugars, cocoa, baking powder, baking soda, and salt).

Step 3

In a large bowl, beat together all liquid ingredients (1 cup milk, water or coffee, eggs, oil, and vanilla). Add the dry ingredients to the liquid mixture and stir until smooth and well combined, either by hand or with a mixer on low speed.

Step 4

Pour batter into prepared pan and bake for 32-38 minutes, until a toothpick inserted in the center comes out clean and the top springs back when gently pressed. Allow to cool completely before frosting.

To make the frosting:

Step 1

Using a hand or stand mixer on low speed, beat together all frosting ingredients (confectioners’ sugar, butter, peanut butter, 1/4 cup milk, and vanilla) until well combined. Increase speed to medium and beat until frosting is fluffy and significantly lighter in color, about 2-3 minutes. Mix in additional milk, 1 tablespoon at a time, if frosting looks too stiff. Frost the cooled cake and enjoy.

Farm Team Tips:

This recipe makes enough frosting to really pile it up atop this rich chocolate cake, so if you prefer a thinner layer of frosting, simply mix up a half batch using 1 1/2 cups confectioners’ sugar, 1/4 cup butter, 1/4 cup peanut butter, 2 tablespoons milk, and 1/2 teaspoon vanilla.

For a more temperature stable frosting, substitute 1/2 cup (92g) vegetable shortening in place of butter. This will help the frosting stay firm, even on a hot summer day or at a cookout.

To make this recipe dairy-free, substitute the milk in both the cake and the frosting with an equal amount of either water or non-dairy milk alternative, and substitute the butter in the frosting with shortening as detailed above as well.