Ingredients:

  • 1 ¾ cups (210g) all-purpose flour, plus more for dusting pans
  • 2 cups (400g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (240g) creamy peanut butter (natural or regular)
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • ¼ cup (60ml) heavy cream, plus more if needed
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Melted chocolate (for drizzling) - Optional
  • Chopped peanuts - Optional

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Consider using parchment paper rounds for easier removal.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
  4. Gradually stir in the boiling water until just combined. The batter will be thin.
  5. Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  7. In a large bowl, beat peanut butter and softened butter together until creamy.
  8. Gradually add powdered sugar, mixing well after each addition.
  9. Add heavy cream, vanilla extract, and salt. Beat until light and fluffy. Adjust consistency with more cream or powdered sugar as needed.
  10. Place one cake layer on a serving plate. Spread evenly with peanut butter frosting.
  11. Top with the second cake layer. Frost the top and sides of the cake completely.
  12. Drizzle with melted chocolate and/or sprinkle with chopped peanuts (optional).