This chocolate peanut butter cake recipe features a moist and fluffy cake layered with a creamy peanut butter frosting! It's easy to make and uses simple ingredients.
Preheat the oven to 180C/350F. Grease three 8-inch cake pans and set aside.
In a large mixing bowl, combine the flour, cocoa powder, baking soda, salt, and sugar. Stir well to combine.
Add in the oil, vinegar, and vanilla extract and water. Using a large whisk or hand mixer, whip until smooth, silky, and combined.
Pour the batter into the 3 cake pans. Bake for 25-27 minutes, or until a skewer comes out just clean and the cake springs back lightly when touched.
Remove the cakes from the oven and let cool in the pan for 20 minutes, before transferring to a wire rack to cool completely. Once cool, frost and layer the cake.
For the frosting
In a large mixing bowl, beat your butter, peanut butter, powdered sugar, milk, and vanilla extract until combined and fluffy.
Notes
TO STORE: Leftover cake should be stored in the refrigerator, in a container, or covered in plastic. The cake will remain fresh for up to 1 week. Allow it to sit at room temperature for 30 minutes before enjoying it. TO FREEZE: Freeze either the entire cake or individual portions. Wrap the cake completely in saran wrap before placing it in either a ziplock bag or a shallow container. The cake can be stored in the freezer for up to 6 months. Thaw in the refrigerator overnight.