Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Set aside.
• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
• In a separate medium bowl, combine the milk, vegetable oil, vanilla extract, and large eggs. Whisk until smooth.
• Pour the wet ingredients into the dry ingredients and beat with an electric mixer on low speed until just combined. Gradually add the hot water, mixing on low speed until the batter is smooth and no lumps remain. Scrape down the sides of the bowl as needed.
• Pour the cake batter into the prepared 9x13 inch baking pan and spread evenly.
• Bake for 29-32 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Do not overbake. Remove from oven and let cool for 10-15 minutes.
• While the cake is still warm, use the round end of a wooden spoon or a straw to poke holes all over the top of the cake, about 1 inch apart.
• In a small microwave-safe bowl or measuring cup, gently heat the sweetened condensed milk and 0.5 cup creamy peanut butter for about 30 seconds, or until the peanut butter is slightly softened. Whisk together until smooth and well combined.
• Pour the peanut butter soak mixture evenly over the warm cake, making sure it seeps into all the poked holes. Place the cake in the refrigerator to cool completely, about 1-2 hours.
• Once the cake is completely cooled, prepare the whipped cream frosting. In a large mixer bowl, combine the cold heavy whipping cream, powdered sugar, 0.33 cup creamy peanut butter, and vanilla extract. Beat on high speed until stiff peaks form.
• Spread the peanut butter whipped cream frosting evenly over the cooled cake. Garnish with chopped mini peanut butter cups and a drizzle of chocolate sauce, if desired.
• Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.