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Peanut Butter Chocolate Layer Cake

A rich and moist two-layer chocolate cake filled with creamy peanut butter frosting, perfect for family gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Frosting
  • 1 cup creamy peanut butter
  • 3 cups powdered sugar
  • 1/4 cup milk (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix with a hand mixer until well-combined.
  4. Slowly stir in the boiling water into the batter until smooth.
  5. Pour the batter into two greased and floured round cake pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
Frosting
  1. In a bowl, mix the creamy peanut butter with the powdered sugar until smooth.
  2. Add the milk and vanilla extract, stirring until the frosting reaches a spreadable consistency.
Assembly
  1. Once the cakes are cooled, place one layer on a serving plate and spread some frosting on top.
  2. Add the second layer and cover the entire cake with the remaining frosting.
Serving
  1. Cut yourself a generous slice and serve it at your next family gathering.

Notes

For a nut-free version, substitute creamy peanut butter with sunflower seed butter. Ensure cakes are completely cooled before frosting to avoid melting the frosting.