Ingredients
- For the Cake:
- 1.5 cups (190 g) all-purpose flour
- ¾ cup (75 g) cocoa powder
- 1 cup (200 g) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (180 ml) vegetable oil
- ¾ cup (180 ml) warm milk
- 3 large eggs
- 1 tsp vanilla extract
- For the Peanut Butter Cream:
- 200 g butter (room temperature)
- 1 cup (250 g) cream cheese
- 1 cup (250 g) peanut butter
- 2–2.5 cups powdered sugar
- 1 tsp vanilla extract
- Optional Topping:
- Grated chocolate or chocolate sauce
Instructions
- Preheat oven to 175°C (350°F). Grease and flour a cake pan.
- In a bowl, mix flour, cocoa, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, sugar, oil, milk, and vanilla. Gradually stir in dry ingredients until just combined.
- Pour into pan and bake for 25–30 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes, then transfer to a rack to cool completely.
- For frosting: Beat butter and cream cheese until creamy. Add peanut butter and beat until smooth. Gradually mix in powdered sugar and vanilla until spreadable.
- Slice cake into two layers. Spread frosting between layers and over top and sides of cake.
- Decorate with grated chocolate or drizzle with chocolate sauce if desired.
- Chill for at least 30 minutes before serving to set frosting.
Notes
- Use smooth, creamy peanut butter for best frosting texture.
- Fold in chopped peanuts or peanut butter cups for extra texture.
- Let cake sit at room temp for 15–20 minutes before serving for softer cream.
- Freeze un-frosted layers ahead for convenience.
- Use espresso-infused milk for deeper chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 32g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg
