Chocolate Peanut Butter Cake
▢ 4 1/2 cups all purpose flour
▢ 1 1/2 cups cocoa powder
▢ 2 1/2 cups sugar
▢ 2 1/4 teaspoon baking soda
▢ 1 1/2 teaspoon salt
▢ 3 tablespoon apple cider vinegar any vinegar works
▢ 1 tablespoon vanilla extract
▢ 1 cup + 2 tablespoons oil canola, vegetable, refined coconut, etc. ** See notes
▢ 3 1/4 cups water can use milk
PEANUT BUTTER FROSTING
▢ 1/2 cup milk can use butter
▢ 1/2 cup peanut butter
▢ 1/2 cup butter I used dairy free, but any works
▢ 1 3/4 cups powdered sugar
▢ 1 teaspoon vanilla extract
Preheat the oven to 180C/350F. Grease three 8-inch cake pans and set aside.
In a large mixing bowl, combine the flour, cocoa powder, baking soda, salt, and sugar. Stir well to combine.
Add in the oil, vinegar, and vanilla extract and water. Using a large whisk or hand mixer, whip until smooth, silky, and combined.
Pour the batter into the 3 cake pans. Bake for 25-27 minutes, or until a skewer comes out just clean and the cake springs back lightly when touched.
Remove the cakes from the oven and let cool in the pan for 20 minutes, before transferring to a wire rack to cool completely. Once cool, frost and layer the cake.
FOR THE FROSTING
In a large mixing bowl, beat your butter, peanut butter, powdered sugar, milk, and vanilla extract until combined and fluffy.