Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Peanut Butter Frosting:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup heavy cream (more if needed)
- 1 teaspoon vanilla extract
Optional Garnish:
- Mini peanut butter cups, chocolate shavings, or chopped peanuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the Cake Batter:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed until smooth.
- Slowly stir in the boiling water — the batter will be thin but that’s okay!
- Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Peanut Butter Frosting:
- In a large bowl, beat the peanut butter and softened butter together until creamy.
- Gradually add the powdered sugar, beating on low speed. Add the heavy cream and vanilla extract, then increase speed and beat until light and fluffy. Add more cream if needed for a spreadable consistency.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
- Place the second layer on top and frost the top and sides of the cake evenly.
- Decorate: Garnish with mini peanut butter cups, chocolate shavings, or chopped peanuts if desired.
- Serve: Slice and enjoy this rich, chocolatey, peanut buttery delight!
If you’d like, I can help you adjust it for cupcakes, a sheet cake, or add a chocolate ganache drizzle. Just say so!