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Peanut Butter and Chocolate Cake

A fluffy, moist cake featuring rich chocolate flavor and creamy peanut butter swirls; perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ¾ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
Wet Ingredients
  • ½ cup creamy peanut butter Use creamy for smooth texture.
  • 3 large eggs
  • 1 cup milk Can substitute with almond or oat milk.
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup boiling water This adds moisture to the cake.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine flour, baking powder, baking soda, cocoa powder, granulated sugar, and brown sugar. Whisk together.
  3. In a separate bowl, beat the peanut butter until smooth, then mix in the eggs one at a time.
  4. Gradually add the peanut butter mixture to the dry ingredients. Pour in the milk and vegetable oil, followed by the vanilla extract. Stir until just combined.
  5. Carefully stir in the boiling water.
Baking
  1. Pour the batter into a greased cake pan (or two for layers). Bake for about 30-35 minutes or until a toothpick inserted comes out clean.
Frosting
  1. Let the cake cool before frosting with chocolate frosting or peanut butter frosting.

Notes

For extra texture, sprinkle chopped peanuts on top or drizzle melted chocolate. Store leftovers in an airtight container at room temperature for up to four days.