The Best Chocolate Cake By Scratch

Updated 4.9.22

This cake is DELICIOUS!!!

This is my second time EVER making a cake from scratch. I tried one a few weeks ago for my daughter's 21 birthday. That was a good cake. It was a little spongy and kind of oily.

Everybody raved about it, but I wasn't completely sold. But this cake....OMG!!!

I combined two recipes and came up with this recipe. It is very moist and chocolatey. And if you love peanut butter frosting, like I do, this will become your new favorite! The frosting just takes this cake to an another level!

A note of caution: This is a NOT a healthy low-fat, low-sugar cake. This is an awesome amazing cake!

Another note, when it says that the batter will be thin, it is seriously thin. It's nothing like your typical box mix, but oh so good!!

The Best Chocolate Cake Ever!

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt

2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

Directions:

1. Heat oven to 350. Grease and flour 3 8-in round pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Then add the wet ingredients: eggs, buttermilk, oil and vanilla. Beat with a mixer on medium speed for 2 minutes. Then stir in boiling water. The batter will be extremely thin. Pour batter into pans.

3. Bake 30-35 minutes or until toothpick comes out clean. Cool and remove cakes from pans.

Peanut Butter Frosting

(This will be plenty of frosting for the triple layer cake.)

1 stick softened butter
3/4 cup of creamy peanut butter
2 tsp. vanilla extract
5 cups of powdered sugar
6-8 Tbsp. of milk, added as needed.

Directions:

Mix all together in a large bowl, adding milk little by little, until desired consistency for spreading. Ice cake and enjoy!

Blessings,
Lori