Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 1 cup boiling water
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar (for frosting)
- Additional 1/4 cup creamy peanut butter (for frosting)
- 2 tablespoons butter (for frosting)
- 2–4 tablespoons milk (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease a 13×18 inch sheet pan or line with parchment paper.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
- In a medium saucepan, melt butter over medium heat. Remove from heat; stir in boiling water and cocoa powder until smooth.
- Pour chocolate mixture into dry ingredients, mixing to combine.
- Beat in eggs one at a time, followed by buttermilk and vanilla extract. Mix gently until smooth.
- Fold in 1/2 cup creamy peanut butter evenly.
- Pour batter into prepared pan and spread evenly.
- Bake 30-35 minutes; test with toothpick for doneness.
- For frosting, mix powdered sugar, peanut butter, butter, and milk until smooth. Adjust milk for desired consistency.
- Once cake cools, spread frosting evenly over the top.
Notes
Use creamy peanut butter for a smooth texture or crunchy for extra bite.
Substitute buttermilk with milk plus lemon juice or vinegar if unavailable.
For gluten-free option, use a gluten-free flour blend with binder.
Store cake in airtight container to keep moist.
- Prep Time: 15
- Cook Time: 35