Why Make This Recipe
Chocolate and peanut butter are a classic duo that never fails to impress. This Irresistible Chocolate Peanut Butter Cake is perfect for special occasions or just to satisfy your sweet tooth. It’s rich, moist, and has that delightful combination of flavors that everyone loves. Whether you are looking for a birthday cake or a treat for guests, this cake is sure to be a hit!
How to Make Irresistible Chocolate Peanut Butter Cake
Ingredients:
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract (for frosting)
- 1/4 cup heavy cream (optional for frosting)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until combined.
- Stir in the boiling water until the batter is smooth.
- Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
- For the frosting, beat together the peanut butter, powdered sugar, butter, and vanilla extract until smooth. If desired, add heavy cream for a lighter texture.
- Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
- Slice and serve.
How to Serve Irresistible Chocolate Peanut Butter Cake
Serve the cake at room temperature for the best flavor. You can top it with extra peanut butter or chocolate shavings for decoration. A scoop of vanilla ice cream or a dollop of whipped cream makes a great addition too!
How to Store Irresistible Chocolate Peanut Butter Cake
Store the cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving for the best taste.
Tips to Make Irresistible Chocolate Peanut Butter Cake
- Make sure all your ingredients are at room temperature before you start baking.
- Don’t skip the step of mixing the boiling water into the batter; it helps keep the cake moist.
- Feel free to taste the frosting and adjust the sweetness by adding more powdered sugar if you like it sweeter.
Variation
For a different twist, you can add chocolate chips to the cake batter or use crunchy peanut butter instead of creamy for added texture. You can also try adding a layer of banana slices between the cake layers for a fruity contrast.
FAQs
Q: Can I bake this cake in a different pan?
A: Yes, you can use a 9×13 inch pan or make cupcakes. Just adjust the baking time accordingly.
Q: How can I make this cake healthier?
A: You can substitute whole wheat flour for all-purpose flour and use less sugar if desired. Replacing some oil with unsweetened applesauce can also help reduce calories.
Q: Can I freeze this cake?
A: Absolutely! You can freeze the cake before frosting it. Just wrap it well in plastic wrap and store it in the freezer for up to three months. Thaw it in the fridge before serving.
Irresistible Chocolate Peanut Butter Cake
Ingredients
For the cake
- 1.75 cups all-purpose flour
- 2 cups sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the frosting
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 0.5 cups butter, softened
- 1 teaspoon vanilla extract (for frosting)
- 0.25 cups heavy cream (optional for frosting)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until combined.
- Stir in the boiling water until the batter is smooth.
Baking
- Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
Frosting
- For the frosting, beat together the peanut butter, powdered sugar, butter, and vanilla extract until smooth. If desired, add heavy cream for a lighter texture.
- Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
