Description
Moist chocolate layers of homemade chocolate peanut butter cake merge rich cocoa with creamy peanut butter frosting. Chocolate and peanut butter lovers will savor this indulgent dessert that balances sweet and salty notes perfectly.
Ingredients
Scale
- 2 large eggs
- 2 cups sugar
- 1 cup whole milk
- 1 cup boiling water
- 1 cup creamy peanut butter
- 1 3/4 cups all-purpose flour (470 ml)
- 3/4 cup cocoa powder (180 ml)
- 1/2 cup vegetable oil (120 ml)
- 1/2 cup unsalted butter, room temperature (115 g)
- 2 cups powdered sugar (240 g)
- 2 tablespoons heavy cream (30 ml)
- 1 1/2 teaspoons baking powder (7 g)
- 1 1/2 teaspoons baking soda (7 g)
- 2 teaspoons vanilla extract (10 ml)
- 1 teaspoon salt (6 g)
Instructions
- Calibrate oven to 350F (175C) and coat two 9-inch round cake pans with cooking spray or butter.
- Combine dry ingredients – flour, cocoa powder, sugar, baking powder, baking soda, and salt – using a fine-mesh sifter to eliminate lumps.
- Incorporate wet ingredients: eggs, milk, vegetable oil, and vanilla extract. Blend using an electric mixer on medium speed until mixture becomes uniform and silky.
- Gradually introduce boiling water into the batter, mixing gently. The consistency will become notably thin and liquid.
- Distribute batter equally between prepared cake pans, ensuring smooth surface distribution.
- Bake for 30-35 minutes, checking doneness by inserting a toothpick into cake center – it should emerge clean without raw batter.
- Allow cakes to rest in pans for 10 minutes, then carefully transfer to wire cooling racks for complete temperature reduction.
- Prepare frosting by whipping peanut butter and softened butter until achieving a smooth, integrated texture.
- Gradually fold in powdered sugar and heavy cream, continuously beating until frosting becomes light and airy.
- Once cakes are completely cooled, generously apply peanut butter frosting between layers and across entire cake surface.
Notes
- Opt for high-quality cocoa powder to enhance the rich chocolate flavor and ensure a deep, intense taste in your cake.
- When mixing boiling water into the batter, do it gradually to prevent scrambling the eggs and maintain a smooth, silky texture.
- For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend, keeping the cake’s moisture and texture intact.
- Try different nut butters like almond or cashew butter for a unique twist on the classic peanut butter frosting, offering alternative flavor profiles.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 397
- Sugar: 38 g
- Sodium: 270 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 49 mg