Chocolate Peanut Butter Cake

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. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings Slices

Calories 254kcal

Author Arman Liew

Ingredients

4 1/2 cups all purpose flour
1 1/2 cups cocoa powder
2 1/2 cups sugar
2 1/4 teaspoon baking soda
1 1/2 teaspoon salt
3 tablespoon apple cider vinegar any vinegar works
1 tablespoon vanilla extract
1 cup + 2 tablespoons oil canola, vegetable, refined coconut, etc. ** See notes
3 1/4 cups water can use milk

Peanut Butter Frosting

3 tablespoons milk can use butter
1/2 cup peanut butter
1/2 cup butter I used dairy free, but any works
1 3/4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

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.
In a large mixing bowl, beat your butter, peanut butter, powdered sugar, milk, and vanilla extract until combined and fluffy.

Video

Notes

TO STORE: Store the cake in an airtight container at room temperature for 1 week or in the fridge for 2 weeks.

TO FREEZE: Wrap leftover cake slices in plastic wrap and store them in a freezer-friendly container for up to 6 months.

Nutrition