Peanut Butter Chocolate Layer Cake Recipe

Introduction

This Peanut Butter Chocolate Layer Cake is a decadent treat that combines rich chocolate cake with creamy peanut butter frosting and a luscious chocolate ganache. Perfect for celebrations or whenever you crave an indulgent dessert that pleases both chocolate and peanut butter lovers.

Ingredients

• 1 3/4 cups (228g) all purpose flour
• 2 cups (414g) sugar
• 3/4 cup (85g) natural unsweetened cocoa powder
• 2 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1 cup (240ml) hot water
• 2 cups (448g) unsalted butter, room temperature
• 1 1/4 cups (350g) peanut butter
• 9 cups (1035g) powdered sugar
• 6-7 tbsp (90-105ml) water or milk
• 6 Reese’s, chopped
• Pinch of salt
• 6 oz (1 cup) semi-sweet chocolate chips
• 1/2 cup (120ml) heavy whipping cream
• 8 Reese’s, cut in half
• Crumbled Reese’s for garnish

Instructions

1. Step 1: Preheat the oven to 350°F (176°C). Prepare three 8-inch cake pans by spraying them with non-stick baking spray and lining the bottoms with parchment paper.
2. Step 2: In a large mixer bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Step 3: In a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until smooth.
4. Step 4: Add the wet ingredients to the dry ingredients and beat until combined.
5. Step 5: Slowly mix in the hot water at low speed, scraping the bowl sides as needed to ensure the batter is well blended.
6. Step 6: Divide the batter evenly among the prepared pans and bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Step 7: Let the cakes cool in the pans for 2-3 minutes, then transfer to a wire rack to cool completely.
8. Step 8: To make the frosting, beat the butter and peanut butter together in a large bowl until creamy.
9. Step 9: Add half of the powdered sugar and beat until smooth, then add 3 tablespoons of water or milk and mix.
10. Step 10: Add the remaining powdered sugar and mix, then add the remaining water or milk and a pinch of salt. Adjust consistency as needed to keep the frosting smooth but not too thin.
11. Step 11: Level the tops of the cooled cake layers with a serrated knife to create flat surfaces for stacking.
12. Step 12: Place the first cake layer on a serving plate or cake board. Spread about 1 cup of frosting evenly on top.
13. Step 13: Sprinkle half of the chopped Reese’s onto the frosting and press them lightly in. Add a thin layer of frosting on top of the Reese’s to help the next cake layer stick.
14. Step 14: Repeat with the second cake layer, frosting, and remaining chopped Reese’s, then add the final cake layer on top.
15. Step 15: Apply a thin crumb coat of frosting over the entire cake to seal in crumbs, then chill briefly if desired.
16. Step 16: Frost the cake smoothly using the remaining frosting, smoothing the sides and top evenly.
17. Step 17: To make the chocolate ganache, place the chocolate chips in a heatproof bowl.
18. Step 18: Heat the heavy cream until just boiling, then pour it over the chocolate chips. Let sit for 2-3 minutes before whisking until smooth.
19. Step 19: Drizzle the ganache around the edges of the cake using a spoon or squeeze bottle, then cover the top and smooth with an offset spatula.
20. Step 20: Let the ganache set for about 10 minutes, then pipe swirls of remaining frosting on top using a piping bag fitted with a star tip.
21. Step 21: Decorate the top with halved Reese’s and crumbled Reese’s for a final touch.
22. Step 22: Refrigerate the cake until ready to serve. Bring to room temperature before serving for best flavor.

Tips & Variations

• For even cake layers, use a cake leveler or serrated knife to trim domed tops before stacking.
• Natural peanut butter works best for a smooth frosting; avoid chunky varieties.
• Add a pinch of espresso powder to the chocolate cake batter to enhance the chocolate flavor.
• Chocolate ganache can be flavored with a splash of bourbon or vanilla extract for extra depth.
• If desired, substitute Reese’s with chopped peanuts or peanut butter cup pieces for texture variations.

Storage

Store the cake covered in the refrigerator for up to 3-4 days. Before serving, let it sit at room temperature for about 30 minutes to soften the frosting and enhance flavors. The cake can be covered tightly with plastic wrap or stored in a cake dome to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, you can bake the cake layers and prepare the frosting a day ahead. Assemble and decorate the cake on the day you plan to serve it for the best texture and freshness.

Can I use crunchy peanut butter instead of smooth?

While you can use crunchy peanut butter, smooth natural peanut butter is recommended for a creamier frosting consistency. Crunchy peanut butter may affect the texture and spreadability.

Peanut Butter Chocolate Layer Cake Recipe

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★★★★★

4.8 from 56 reviews

This Peanut Butter Chocolate Layer Cake is a decadent dessert featuring moist chocolate cake layers layered with creamy peanut butter frosting, chopped Reese’s candies, and finished with a rich chocolate ganache drip. Perfect for celebrations, it combines classic chocolate and peanut butter flavors for a crowd-pleasing treat that serves 12.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 47 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Cake

• 1 3/4 cups (228g) all purpose flour
• 2 cups (414g) sugar
• 3/4 cup (85g) natural unsweetened cocoa powder
• 2 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1 cup (240ml) hot water

Peanut Butter Frosting

• 2 cups (448g) unsalted butter, room temperature
• 1 1/4 cups (350g) peanut butter
• 9 cups (1035g) powdered sugar
• 6–7 tbsp (90-105ml) water or milk
• Pinch of salt

Decoration and Ganache

• 6 Reese’s, chopped
• 8 Reese’s, cut in half
• Crumbled Reese’s (amount as desired for topping)
• 6 oz (1 cup) semi-sweet chocolate chips
• 1/2 cup (120ml) heavy whipping cream

Instructions

1. Make the chocolate cake layers: Preheat your oven to 350°F (176°C). Grease and line the bottom of three 8-inch cake pans with non-stick spray and parchment paper. This ensures the cakes will release easily after baking.
2. Combine dry ingredients: In a large mixer bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Mix wet ingredients: In a separate medium bowl, combine the milk, vegetable oil, vanilla extract, and eggs. Whisk until smooth.
4. Make the batter: Pour the wet ingredients into the dry ingredients and beat until fully combined. Gradually add the hot water while mixing on low speed to create a smooth, pourable batter. Scrape down the bowl sides to incorporate all ingredients evenly.
5. Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 22-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and cool for 2-3 minutes in the pans, then transfer to wire racks to cool completely.
6. Make the frosting: In a large bowl, beat the softened butter and peanut butter together until creamy and smooth. Add half of the powdered sugar and mix until smooth, then add 3 tablespoons of water or milk. Mix again until smooth. Add the remaining powdered sugar and continue mixing. Finally, add the remaining water or milk plus a pinch of salt, adjusting consistency as needed to keep the frosting thick yet spreadable.
7. Level cake layers: Using a large serrated knife, carefully trim the tops of the cooled cake layers to create flat, even surfaces. This helps the cake stack neatly without tilting.
8. Assemble the cake – first layer: Place one cake layer on your serving plate or cake board. Spread about 1 cup of peanut butter frosting evenly over the top. Sprinkle half of the chopped Reese’s candies over the frosting and gently press them in. Spread a thin layer of frosting over the candies to help the next layer stick.
9. Assemble the cake – second layer: Place the second layer on top. Repeat frosting and chopped Reese’s as with the first layer, pressing the candies gently into the frosting, then spreading a small amount of frosting on top.
10. Add the final cake layer: Place the third cake layer on top, then apply a thin crumb coat of frosting around the entire cake to seal in crumbs. Chill briefly if needed.
11. Finish frosting the cake: Use about 1 cup of frosting to cover the top of the cake and smooth it out evenly. Frost the sides carefully following a smooth cake technique, stopping just before final smoothing with a paper towel, as the textured pattern will suffice. Create decorative stripes around the cake with an offset spatula for a professional finish.
12. Prepare the chocolate ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Microwave the heavy cream just until it begins to boil, then pour over the chocolate chips. Let it sit for 2-3 minutes, then whisk until smooth and glossy.
13. Apply ganache drip: Use a squeeze bottle or spoon to drizzle the ganache around the edges of the cake, allowing it to drip naturally. Pour the remaining ganache over the top and smooth with an offset spatula for an even finish. Let ganache set for about 10 minutes.
14. Decorate the cake: Pipe swirls of the remaining peanut butter frosting on top using a piping bag fitted with a closed star tip (such as Ateco 844, Wilton 2D, or 1M). Garnish with halved Reese’s and crushed Reese’s bits for a festive look.
15. Chill and serve: Refrigerate the cake until ready to serve. Bring to room temperature for the best flavor and texture. This cake is ideal to enjoy within 3-4 days.

Notes

• Use room temperature ingredients for better mixing and batter consistency.
• You can substitute milk with a non-dairy alternative if desired, but this may affect flavor and texture.
• Leveling the cake layers ensures stable, even stacking and a professional appearance.
• Be cautious not to add too much water or milk to the frosting or it may become too thin to hold shape.
• Allow the ganache to firm slightly before decorating to avoid it running off the cake.
• This cake is best stored refrigerated but served at room temperature to fully enjoy the flavors and texture.
• For easier slicing, use a hot knife dipped in warm water and wiped dry between cuts.

Keywords: Peanut Butter Chocolate Cake, Layer Cake, Chocolate Cake, Peanut Butter Frosting, Reese’s Cake, Chocolate Ganache Cake, Party Cake, Celebration Cake