This Homemade Chocolate Cake with Peanut Butter Frosting is a rich, moist, and decadent dessert that’s perfect for any occasion. The deep, chocolatey layers are perfectly balanced with the creamy, slightly salty, and sweet peanut butter frosting, making it an irresistible treat for chocolate and peanut butter lovers alike.
Kitchen Equipment Needed
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Ingredients Overview
- Cocoa Powder: Gives the cake its rich chocolate flavor.
- All-Purpose Flour: Provides structure to the cake.
- Sugar: Adds sweetness to the cake layers.
- Eggs: Bind the ingredients and give the cake a tender texture.
- Milk and Oil: Ensure the cake stays moist and fluffy.
- Peanut Butter: The star of the frosting, lending a nutty, creamy flavor.
- Powdered Sugar: Adds sweetness and structure to the frosting.
- Butter: Makes the frosting creamy and rich.
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Make the Cake Batter
- In a large mixing bowl, sift together:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- Add wet ingredients:
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- Mix until well combined.
3. Add Boiling Water
- Stir in 1 cup of boiling water. The batter will be thin—this is normal.
4. Bake the Cake
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
5. Prepare the Peanut Butter Frosting
- In a large mixing bowl, beat together:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- Gradually add 3 cups powdered sugar, beating well after each addition.
- Add 2-4 tablespoons of milk, one tablespoon at a time, until the frosting reaches your desired consistency.
6. Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
- Add the second cake layer and frost the top and sides of the cake.
7. Optional Garnish
- Garnish with chocolate shavings, peanut butter cups, or chopped peanuts for extra flair.
Recipe Tips
- Room Temperature Ingredients: Ensure eggs, milk, and butter are at room temperature for the best texture.
- Make Ahead: Both the cake and frosting can be made a day in advance. Assemble before serving.
- Peanut Butter Type: Use creamy peanut butter for a smooth frosting. Avoid natural peanut butter as it can affect the consistency.
What to Serve With This Recipe
- Serve with a scoop of vanilla or chocolate ice cream for added indulgence.
- Pair with a glass of cold milk or hot coffee for a delightful combination.
Frequently Asked Questions
Can I use a different frosting?
Yes! While peanut butter frosting pairs perfectly with chocolate cake, you can substitute it with cream cheese frosting or whipped ganache.
How do I store this cake?
Store the assembled cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Can I freeze the cake?
Yes! Wrap the cake layers individually in plastic wrap and foil. Freeze for up to 2 months. Thaw before frosting and assembling.
Ingredients
For the Chocolate Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Peanut Butter Frosting
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Mix dry ingredients in a large bowl. Add eggs, milk, oil, and vanilla; mix well. Stir in boiling water.
- Divide batter between pans and bake for 30-35 minutes. Cool completely.
- For frosting, beat peanut butter, butter, and vanilla. Gradually add powdered sugar and milk until creamy.
- Assemble and frost the cake. Garnish if desired and serve!
Enjoy this Homemade Chocolate Cake with Peanut Butter Frosting, a decadent dessert that will wow your family and friends!
Homemade Chocolate Cake with Peanut Butter Frosting
This Homemade Chocolate Cake with Peanut Butter Frosting is a rich, moist, and decadent dessert that’s perfect for any occasion. The deep, chocolatey layers are perfectly balanced with the creamy, slightly salty, and sweet peanut butter frosting, making it an irresistible treat for chocolate and peanut butter lovers alike.
Equipment
- Kitchen Equipment Needed:
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Ingredients
- For the Chocolate Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Peanut Butter Frosting
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Mix dry ingredients in a large bowl. Add eggs, milk, oil, and vanilla; mix well. Stir in boiling water.
- Divide batter between pans and bake for 30-35 minutes. Cool completely.
- For frosting, beat peanut butter, butter, and vanilla. Gradually add powdered sugar and milk until creamy.
- Assemble and frost the cake. Garnish if desired and serve!
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