Description
A rich and moist chocolate cake layered with creamy peanut butter frosting. This indulgent dessert is perfect for peanut butter and chocolate lovers alike.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup peanut butter
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup milk
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add buttermilk, oil, eggs, and vanilla extract. Beat until combined.
4. Gradually add boiling water and mix until batter is smooth.
5. Pour batter into the prepared pan.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely.
8. For the frosting, beat peanut butter and butter until creamy.
9. Gradually add powdered sugar and milk, beating until smooth and spreadable.
10. Frost the cooled cake.
Notes
You can add chocolate chips to the cake batter for extra chocolatey texture.
Use dark cocoa powder for a deeper, richer chocolate flavor.
Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg