Indulging in a delectable chocolate cake is a heavenly experience for any dessert lover. And when it is topped with creamy peanut butter icing, it becomes an irresistible treat that will leave your taste buds dancing with joy. If you’re looking for the best easy chocolate cake with peanut butter icing recipe, you’ve come to the right place. This recipe is simple, yet delivers a moist and rich cake with a luscious peanut butter frosting that will have everyone coming back for seconds.

To start, gather the following ingredients for the chocolate cake:

– 2 cups all-purpose flour
– 2 cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup milk
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water

For the peanut butter icing, you will need:

– 1 cup creamy peanut butter
– ½ cup butter, softened
– 2 cups powdered sugar
– ¼ cup milk
– 1 teaspoon vanilla extract

Now, let’s dive into the preparation process:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix well until everything is well combined.
4. Gradually add boiling water to the batter, stirring continuously. The batter will be thin, but that’s what helps to make the cake moist.
5. Pour the batter evenly into the prepared cake pans.
6. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Now, it’s time to prepare the peanut butter icing:

1. In a mixing bowl, beat together the peanut butter and softened butter until creamy.
2. Gradually add powdered sugar, milk, and vanilla extract to the peanut butter mixture. Beat until smooth and well combined.
3. If the icing seems too thick, add a little more milk. If it’s too thin, add more powdered sugar to achieve the desired consistency.

Once the cakes have cooled completely, spread a generous layer of the peanut butter icing on one cake layer. Place the second cake layer on top and frost the entire cake with the remaining icing.

Now, let’s address some common questions about this delightful chocolate cake with peanut butter icing recipe:

1. Can I use natural peanut butter instead of creamy peanut butter?
Yes, you can use natural peanut butter, but keep in mind that it might affect the texture and taste of the icing.

2. Can I use a different type of oil?
Yes, you can substitute vegetable oil with canola oil or melted coconut oil.

3. Can I make cupcakes instead of a cake with this recipe?
Absolutely! Just adjust the baking time to approximately 20 minutes for cupcakes.

4. Can I freeze the cake?
Yes, you can freeze the cake without the icing. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.

5. Can I use a different type of frosting?
If you’re not a fan of peanut butter, you can use chocolate ganache, cream cheese frosting, or even a classic buttercream frosting.

6. Can I add nuts or chocolate chips to the batter?
Yes, you can add chopped nuts or chocolate chips to the batter for an extra crunch and flavor.

7. How long will the cake last?
The cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week.

So, there you have it – the best easy chocolate cake with peanut butter icing recipe, along with some common questions answered. Now, go ahead and treat yourself to this heavenly dessert that combines the richness of chocolate with the creaminess of peanut butter. Enjoy!