Peanut Butter and Chocolate Cake
If you love a peanut butter and chocolate combination, then you will love this Peanut Butter and Chocolate Cake! It’s a super simple, made from scratch cake and frosting and it’s served in a 13X9 inch pan so it’s easy to make and carry with you! Just enjoy one of my favorite combinations ever!
Servings
1
13X9 panPrep time
35
minutesCooking time
35
minutesIngredients
Cake batter
2 sticks butter1/4 cup baking cocoa (unsweetened)
1 cup water
1/2 cup buttermilk
2 cups sugar
2 eggs, beaten
1 tsp vanilla extract
2 cups self-rising flour
Peanut Butter Icing layer
1 and 1/2 cups peanut butter (smooth)
1 and 1/2 tsp vegetable oil
Chocolate Frosting
1 stick butter
1/4 cup baking cocoa (unsweetened)
6 tbsp buttermilk
1 tsp vanilla extract
1 box of 10X confectioner’s sugar
Directions
- Preheat oven to 350 degrees F
- To make the cake batter: In a medium sized saucepan over medium heat, melt 2 sticks of butter (stirring constantly to avoid burning)
- Add baking cocoa, water and buttermilk. Stir constantly and bring to a boil
- Remove from heat and allow mixture to cool
- In a large bowl, mix together sugar, eggs and vanilla extract. Slowly add in the flour and mix by hand until combined
- Add the mixture from Step 2 to the large bowl mixture and stir until well combined.
- Grease a 13X9 inch pan with non-stick baking spray and pour in the cake batter
- Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. If you don’t have any toothpicks on hand, a butter knife will work just the same. Allow cake to cool completely
- In a small bowl, mix together peanut butter and oil. Spread on cake
- Chocolate Frosting: In a medium sized saucepan, melt 1 stick of butter over medium heat, stirring constantly to avoid burning. Add cocoa, buttermilk and vanilla. Keep stirring until combined
- Bring Frosting to a boil (stirring constantly in the process). Remove from heat and allow mixture to cool. Add 1 box of 10X confectioner’s sugar. Mix well. Spread on top of the peanut butter layer
Notes
- It’s important to allow cake to cool before adding the peanut butter layer. If the cake is still warm, then it will not spread well and parts of the cake will be incorporated into the peanut butter layer. It will get messy!
- If chocolate frosting is too thick you can add 1 tbsp of buttermilk (or more if needed) to make it more spreadable
- You can apply the chocolate frosting layer evenly across the top of the cake OR you can get fancy and add it in dollops in a pattern