Homemade Chocolate Peanut Butter Cake
A decadent delight that combines rich chocolate cake with creamy peanut butter frosting, perfect for any occasion.
Servings: 12 servings
Calories: 400kcal
Ingredients
For the cake
- 1.75 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder Use high-quality cocoa for richer taste.
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.5 cups vegetable oil
- 2 large eggs Use room temperature.
- 2 teaspoons vanilla extract
- 1 cup boiling water Add carefully to batter.
For the frosting
- 1 cup unsalted butter, softened Use room temperature.
- 1 cup creamy peanut butter
- 3.5 cups powdered sugar
- 0.25 cups heavy cream
- 1 teaspoon vanilla extract
- Chopped peanuts (optional) For garnish.
- Chocolate shavings (optional) For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat until smooth, then gradually stir in boiling water.
Baking
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
Frosting and Assembly
- Beat together softened butter and peanut butter until creamy. Gradually add powdered sugar, mixing on low speed.
- Add heavy cream and vanilla, then beat until frosting is fluffy.
- Frost the top of one cake layer and place the second layer on top. Frost the entire cake.
- Optional: Garnish with chopped peanuts and chocolate shavings.
Notes
Ensure ingredients like eggs and butter are at room temperature for best results. Avoid overbaking to keep the cake moist. Allow cake to cool completely before frosting.