Description
Indulgent Homemade Chocolate Peanut Butter Cake brings classic comfort flavors together in one irresistible dessert. Rich chocolate layers mingle with creamy peanut butter frosting, creating a delectable treat that promises pure satisfaction for chocolate and peanut butter enthusiasts.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
Wet Ingredients:
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Frosting Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1/4 cup heavy cream
Instructions
- Warm the oven to 350°F and meticulously grease two 9-inch round cake pans with butter, then dust with cocoa powder.
- Sift together flour, cocoa powder, baking soda, and salt in a medium mixing bowl, ensuring no lumps remain.
- Whisk together granulated sugar, eggs, whole milk, vegetable oil, and pure vanilla extract in a separate large bowl until smooth and fully incorporated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined.
- Carefully pour the hot water into the batter, mixing until the consistency becomes silky and uniform.
- Evenly distribute the chocolate batter between the prepared cake pans, smoothing the tops with a spatula.
- Bake for 30-35 minutes, rotating pans halfway through, until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Create the peanut butter frosting by whipping softened butter, creamy peanut butter, and powdered sugar until light and fluffy.
- Place first cake layer on serving plate, spread a generous layer of frosting, then top with second cake layer.
- Coat entire cake with remaining frosting, creating smooth and even layers.
- Refrigerate for 30 minutes to set the frosting before serving.
Notes
- Swap vegetable oil with melted coconut oil for a healthier alternative that adds subtle tropical notes.
- Use gluten-free flour blend to make this cake suitable for those with gluten sensitivities, ensuring the texture remains moist and tender.
- Add a pinch of espresso powder to the chocolate batter to intensify the chocolate flavor without making it taste like coffee.
- Sprinkle crushed peanuts or chocolate chips between cake layers for extra crunch and visual appeal that elevates the presentation.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 45 mg