Today is the first day of #Choctoberfest (have you entered the giveaway yet?) so I knew I needed to share my favorite cake recipe of all time. I actually can’t believe I haven’t shared this recipe yet!
I absolutely love to bake and I love making treats for special occasions like birthday, bridal showers, and other parts. However I refuse to make my own birthday cake. Luckily I have a mother who enjoys baking as much as I do and makes a birthday cake for me each and every year! This is just a chocolate cake with peanut butter icing, but I call it my birthday cake because it’s the kind I’ve been requesting each year for my birthday for many many years now.
I’ve never had a chocolate cake as moist as this one! The last step of the recipe is to add a cup of boiling water, which makes the batter super runny. But fear not! It’s going to bake up so moist and chocolatey.
Fun fact: My mom has never had a peanut butter icing recipe. She just dumps ingredients in a bowl into it tastes right and is the right consistency. I actually had to have her come up to my house and make it so I could measure her ingredients as she added them. Otherwise I wouldn’t be able to share it with you!
This recipe is super flexible in that you can make a 9×13 cake or cupcakes OR if you can’t decide you can make BOTH a 8×8 cake and about 10 cupcakes like my mother and I decided to do this time!
Here’s the recipe, or scroll down to see what other #Choctoberfest bloggers are cookin’ up today!
Chocolate Cake with Peanut Butter Icing
A super moist chocolate cake with peanut butter frosting on top.
- 1 3/4 cups flour
- 2 cups sugar
- 3/4 cup cocoa
- 1 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 cup milk
- 1/2 cup oil
- 2 teaspoon vanilla
- 2 eggs
- 1 cup boiling water
- 3 Tablespoons butter softened
- 2 cups peanut butter
- 2 cups powdered sugar
- 6 Tablespoons milk
To make cake:
Preheat oven to 350 degrees Fahrenheit.
Combine dry ingredients (flour, sugar, cocoa, salt, powder, and soda) in a mixing bowl.
Add milk, oil, vanilla, and eggs. Beat at medium speed for 2 minutes to combine well.
Stir in boiling water.
Pour into a greased cake pan and bake until a toothpick comes out clean (roughly 25 minutes). If making cupcakes: Line a cupcake pan with cupcake papers. Fill each 2/3 full. Bake until a toothpick comes out clean (roughly 16 minutes).
Let completely cool before frosting.
To make icing:
With a mixer, combine butter, peanut butter, powdered sugar. Add milk. (Add more or less milk to reach desired consistency).
If frosting a cake: Add icing carefully to top of cake. (Crumbs from cake easily let lose into icing if applied to roughly). If frosting cupcakes: Put icing into a piping bag and pip on top of each cupcake.
Add sprinkles or other decorations as desired.
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