Description
This Simple Chocolate Cake with Peanut Butter Frosting is a decadent and moist dessert perfect for any occasion. The rich chocolate cake is complemented by a creamy, fluffy peanut butter frosting, topped with chopped peanut butter cups and drizzles of melted chocolate and peanut butter for an irresistible finish.
Ingredients
Chocolate Cake
- ¼ cup margarine or butter
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup soured milk*
- 1 tsp baking soda
- 2 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ cup boiling water
Peanut Butter Frosting
- 1 cup unsalted butter (softened)
- 1 cup creamy peanut butter
- 4 cups icing sugar (confectioners’ sugar), divided
- 2 ½ tbsp milk or cream
- 1 tsp vanilla extract
- ⅛ tsp salt
Toppings (Optional)
- Chopped peanut butter cups
- Melted chocolate
- Melted creamy peanut butter
Instructions
- Preheat and grease: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan thoroughly and set aside. Optionally, place a piece of parchment paper at the bottom to facilitate easy removal of the cake for frosting.
- Blend wet ingredients: In a large bowl, blend together ¼ cup margarine or butter, 1 cup sugar, and 2 large eggs until smooth and creamy. Add 2 teaspoons baking powder and 1 teaspoon vanilla extract, blending to combine.
- Mix sour milk and flour: In a separate bowl, mix 1 cup soured milk with 1 teaspoon baking soda. Alternately add this mixture and 2 cups all-purpose flour to the wet batter, mixing until just combined.
- Prepare cocoa mixture: Mix ⅓ cup unsweetened cocoa powder with ½ cup boiling water to dissolve and remove lumps. Slowly fold this cocoa mixture into the batter, ensuring everything is fully incorporated.
- Bake the cake: Pour the batter into the prepared cake pan, filling about ¾ full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- Make peanut butter frosting: Beat 1 cup softened unsalted butter on medium speed until fluffy. Add 1 cup creamy peanut butter, ½ cup icing sugar, 2 ½ tablespoons milk or cream, 1 teaspoon vanilla extract, and ⅛ teaspoon salt. Beat together until smooth.
- Finish frosting: Gradually add the remaining 3 ½ cups icing sugar to the frosting mixture, beating well after each addition until light and creamy.
- Frost the cake and garnish: Spread the peanut butter frosting evenly over the cooled cake. Optionally, garnish with chopped peanut butter cups and drizzle melted chocolate and/or melted creamy peanut butter on top. Slice and serve.
Notes
- Soured milk can be made by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5-10 minutes.
- Ensure the eggs are at room temperature for better texture and blending.
- To avoid lumps in your cocoa mixture, use boiling water and stir thoroughly.
- The frosting can be adjusted in consistency with more or less milk or icing sugar.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for 4-5 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
