Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ½ cup creamy peanut butter
- ½ cup unsalted butter, softened (for frosting)
- 1 cup creamy peanut butter (for frosting)
- 2 cups powdered sugar (for frosting)
- ¼ cup heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, beat eggs, milk, oil, and vanilla extract until well combined.
- Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Stir in boiling water.
- Pour batter into greased 9×13 inch baking pan. Bake for 30-35 minutes until toothpick comes out clean. Cool completely.
- For frosting: Beat butter, peanut butter, powdered sugar, heavy cream, and vanilla until smooth and creamy.
- Spread frosting over cooled cake. Garnish with chocolate shavings or chopped peanuts if desired.
Notes
- Use room temperature ingredients for easier mixing
- Don’t overmix the batter – stop as soon as ingredients are combined
- For extra moistness, brush baked cake with simple syrup before frosting
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days
- For gluten-free version, substitute with gluten-free flour blend
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480 Kcal
- Sugar: 42g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg