Irresistible Chocolate Peanut Butter Cake
This rich and moist cake combines the classic flavors of chocolate and peanut butter, making it perfect for special occasions or simply to satisfy your sweet tooth.
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.
Notes
Serve at room temperature for the best flavor. You can decorate with extra peanut butter or chocolate shavings. A scoop of vanilla ice cream or whipped cream makes a great addition too. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.