Chocolate Peanut Butter Cake
This cake is moist, chocolatey, and covered in creamy peanut butter frosting. What's not to love?
Ingredients
- 1 ¾ cups all-purpose flour
- 2 cups sugar
- ¾ cups unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee
For the Peanut Butter Frosting
- 1 cup creamy peanut butter
- ½ cup softened butter
- 3 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
To bake the cake:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- In a large bowl, mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in the hot coffee and beat until combined.
- Pour batter into the prepared cake pan.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting to a cooling rack to cool completely.
To make the frosting:
- In a large bowl, beat together the peanut butter, butter, and powdered sugar until light and fluffy.
- Beat in the milk and vanilla extract until smooth.
To assemble the cake:
- Once the cake is cooled, use a knife to level the top.
- Using a knife or offset spatula, gently spread frosting evenly on the top of the cake.
Notes
- To get the best results, use room temperature ingredients.
- Be sure not to overbake the cake. It will keep it moist.
- You can store the frosted cake at room temperature for up to 2 days or in the refrigerator for up to 5 days.