Chocolate Cake with Peanut Butter Frosting

  • Yield 20 servings

Peanut butter and chocolate pair up for this deliciously rich chocolate cake.

Mark Boughton Photography / styling by Teresa Blackburn


3/4 cup granulated sugar
3/4 cup brown sugar
2 cups all-purpose flour
2/3 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
5 tablespoons butter, softened
1 1/2 cups, plus 2 tablespoons, powdered sugar
1 teaspoon vanilla extract
1 cup creamy peanut butter
2 to 5 tablespoons 2 percent reduced-fat milk


  1. Preheat oven to 350F. Grease a 13-by-9-inch baking pan.
  2. To make cake, combine sugars, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; whisk vigorously until smooth. Stir in boiling water. Pour into prepared pan. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool.
  3. To make frosting, mix butter, powdered sugar and vanilla with a mixer; beat well. Add peanut butter. Add 2 tablespoons milk slowly, beating until very creamy. Add up to 3 additional tablespoons milk if necessary to achieve desired consistency. When cake has cooled, frost top.



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