Chocolate Peanut Butter Cake

Ingredients

• 1 and 3/4 cups all-purpose flour
• 1 and 1/2 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
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Peanut Butter Frosting:

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/3 cup heavy cream (more if needed)
• Pinch of salt

For the Chocolate Ganache (optional):

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes. Stir in boiling water — the batter will be thin.
4. Divide batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Peanut Butter Frosting: Beat peanut butter and softened butter together until smooth. Gradually add powdered sugar and beat until fluffy. Add heavy cream, one tablespoon at a time, until the frosting is creamy and spreadable. Add a pinch of salt to balance the sweetness.
7. Place one cake layer on a serving plate. Spread frosting evenly over the top. Place the second cake layer on top and frost the top and sides.
8. Optional Ganache: Warm the heavy cream in a small saucepan or microwave until steaming. Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth. Drizzle the ganache over the frosted cake for an extra chocolate touch!
9. Chill for 30 minutes to set. Slice and enjoy!

If you’d like, I can help adapt this for cupcakes, a sheet cake, or a no-bake version too — just ask!