Can we all just take a moment to appreciate the beauty that is peanut butter frosting? Buttercream frosting is already one of the most wonderful creations to grace this earth but when you add PB it becomes all kinds of delicious. SERIOUSLY.
Now that I’m done gushing over peanut butter (LOL jokes, I’m never done gushing over this stuff), let’s talk cake. I know I’ve started saying this a lot but this sponge really is easy peasy. No fancy mixer required, no beating butter and sugar together – just fling it all in a bowl, give it a good mix and whack it in the oven.
And there you have it, a super fudgy moist chocolate cake with peanut butter frosting. It may look a little rough around the edges but who cares whether or not it looks pretty when it tastes this good!
- 250g plain flour
- 250g caster sugar
- 1 and a 1/2 tsp bicarbonate of soda
- 1 and a 1/2 tsp baking powder
- 75g cocoa powder
- 1 tsp vanilla extract
- 250ml milk
- 125ml vegetable oil
- 2 large eggs
- 250ml boiling water
- 150g unsalted butter, softened
- 200g smooth peanut butter
- 200g icing sugar
- 2-3 tbsp milk, as needed
- Preheat your oven to 180°c. Add all cake ingredients except the boiling water to a bowl and mix to form a thick batter. Add the boiling water and mix well - the mixture will be very runny at this stage! Divide between two 9" cake tins and bake for 20-25 minutes. Remove and allow to cool.
- For the frosting, beat the butter and peanut butter together until smooth, before beating in the icing sugar. Add a little milk as required.
- Once the sponges have cooled, place one upside down (so the flat side faces up) and spread a layer of frosting over it. Place the other sponge on top and cover with the remaining frosting.