Chocolate Peanut Butter Cake
This decadent chocolate cake features a creamy peanut butter frosting, making it a perfect dessert for all occasions with easy preparation and cleanup.
Ingredients
For the Cake
- 1 and 3/4 cups all-purpose flour
- 1 and 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs Use room temperature for better results.
- 1 cup whole milk Use room temperature for better results.
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water Carefully stir in; batter will be thin.
For the Frosting
- 1 cup creamy peanut butter Natural peanut butter is recommended.
- 1/2 cup unsalted butter Softened.
- 4 cups powdered sugar Add more if you need a thicker frosting.
- 1 teaspoon vanilla extract For frosting.
- 3-4 tablespoons milk Add to reach desired frosting consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
- Carefully stir in the boiling water (the batter will be thin, and that’s okay!).
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them and cool completely on wire racks.
Frosting
- Beat together the peanut butter and softened butter until creamy.
- Gradually add in the powdered sugar, mixing well.
- Add milk as needed to reach the desired consistency, along with the vanilla extract.
Assembly
- Frost the cooled cake layers with the peanut butter frosting and serve!
Notes
For best results, use room temperature ingredients. Store in the fridge for 3-4 days. Can freeze for up to 3 months. Reheat slices in the microwave for freshness.