Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk (or buttermilk)
- ½ cup vegetable oil (or melted butter)
- 2 teaspoons vanilla extract
- ½ cup creamy peanut butter
- ½ cup boiling water
For the frosting:
- ½ cup butter (softened)
- ½ cup creamy peanut butter
- 3 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (melted for drizzle or topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, vanilla, and peanut butter. Beat with an electric mixer until smooth.
- Stir in boiling water gradually – the batter will be thin, but that’s normal.
- Pour batter into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.
- For the frosting: beat together butter and peanut butter until creamy. Gradually add powdered sugar, milk, and vanilla, and beat until fluffy.
- Spread the frosting evenly over the cooled cake.
- Drizzle melted chocolate over the top or sprinkle chocolate chips for decoration.
- Chill for 15–20 minutes to set before slicing and serving.
Would you like me to make it a no-bake version as well (like a fudge cake without the oven)?