Peanut Butter Chocolate Layer Cake Recipe

Introduction

This Peanut Butter Chocolate Layer Cake is a rich, decadent dessert combining the classic flavors of peanut butter and chocolate. With moist chocolate layers, creamy peanut butter frosting, and a glossy chocolate ganache, it’s perfect for celebrations or any sweet craving.

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 topping

Instructions

1. Step 1: Preheat your oven to 350°F (176°C). Prepare three 8-inch cake pans by spraying with non-stick baking spray and lining the bottoms with parchment paper.
2. Step 2: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Step 3: In a separate medium bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs.
4. Step 4: Add the wet ingredients to the dry ingredients and beat until the mixture is well combined.
5. Step 5: Slowly pour in the hot water while mixing on low speed. Scrape down the sides to ensure all ingredients are incorporated.
6. Step 6: Divide the batter evenly among the prepared pans. Bake for 22-25 minutes, or until a toothpick inserted into 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 smooth and creamy.
9. Step 9: Add half of the powdered sugar and mix until smooth. Then mix in 3 tablespoons of water or milk until well combined.
10. Step 10: Add the remaining powdered sugar and continue mixing. Add the remaining water or milk and a pinch of salt, adjusting to reach a smooth, spreadable consistency.
11. Step 11: Level the cake layers by trimming the rounded tops with a serrated knife. Place the first layer on a serving plate or cake board.
12. Step 12: Spread about 1 cup of frosting evenly over the first layer. Sprinkle half of the chopped Reese’s over the frosting and press them lightly to adhere. Spread a thin layer of frosting on top of the Reese’s to help stick the next layer.
13. Step 13: Repeat with the second layer, frosting, and remaining chopped Reese’s. Place the final cake layer on top.
14. Step 14: Apply a thin crumb coat of frosting around the entire cake and smooth it out. Refrigerate briefly if needed to set the crumb coat.
15. Step 15: Frost the cake smoothly with the remaining frosting, using a spatula for an even finish.
16. Step 16: For the ganache, place the chocolate chips in a heatproof bowl. Heat the heavy cream just until it begins to boil, then pour it over the chocolate. Let sit for 2-3 minutes before whisking until smooth.
17. Step 17: Drizzle the ganache around the edges of the cake and fill the center, smoothing with an offset spatula.
18. Step 18: Let the ganache firm for about 10 minutes. Pipe swirls of remaining frosting on top using a piping bag fitted with a star tip. Garnish with halved Reese’s and crumbled pieces.
19. Step 19: Refrigerate the cake until ready to serve. For best flavor, serve at room temperature and enjoy within 3-4 days.

Tips & Variations

• Use natural unsweetened cocoa powder for a rich chocolate flavor without added sweetness.
• Leveling your cake layers ensures a neat and stable cake; a serrated knife or cake leveler works best.
• Substitute chopped peanut butter cups with other nutty candy bars for a different twist.
• Allow the ganache to cool slightly before pouring to achieve a smooth drip effect.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, allow the cake to come to room temperature for about 30 minutes to enjoy the best flavors and texture. Leftover cake can be wrapped tightly and frozen for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, the cake layers can be baked up to 2 days in advance. Wrap them tightly with plastic wrap and store at room temperature or refrigerate. Bring to room temperature before frosting.

What if I don’t have heavy cream for the ganache?

You can substitute with full-fat milk, but the ganache will be thinner and less glossy. For best results, use heavy cream for a smooth, rich finish.

Peanut Butter Chocolate Layer Cake Recipe

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★★★★★

5 from 105 reviews

This Peanut Butter Chocolate Layer Cake features moist chocolate cake layers paired with a rich, creamy peanut butter frosting and a luscious chocolate ganache drizzle. Topped with chopped Reese’s peanut butter cups and decorative frosting swirls, this decadent cake is perfect for celebrations or any peanut butter chocolate lover’s dessert craving.

• Author: Victoria
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12–16 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

Chocolate Ganache & Decoration

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

Instructions

1. Make the chocolate cake layers: Preheat oven to 350°F (176°C). Prepare three 8-inch cake pans by spraying with non-stick baking spray and lining the bottoms with parchment paper. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
2. Combine wet ingredients: In a medium bowl, mix milk, vegetable oil, vanilla extract, and eggs until blended.
3. Mix batter: Add the wet ingredients to the dry ingredients and beat until combined. Gradually add hot water while mixing on low speed, ensuring batter is smooth. Scrape sides of bowl as needed.
4. Bake cake layers: Divide batter evenly into prepared pans. Bake for 22-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cakes cool for 2-3 minutes in the pans before transferring to a cooling rack to cool completely.
5. Make the peanut butter frosting: In a large bowl, beat butter and peanut butter together until creamy. Add half the powdered sugar and mix until smooth. Stir in 3 tablespoons of water or milk. Add remaining powdered sugar and mix smooth. Add remaining water or milk and a pinch of salt, adjusting consistency to avoid thinning the frosting.
6. Level and assemble the cake: Use a serrated knife to level the tops of the cake layers. Place one layer on a serving plate or cake board, spread about 1 cup of frosting evenly on top. Press half the chopped Reese’s onto the frosting, then add a thin layer of frosting over the candy pieces to help the next layer stick. Repeat with second layer and remaining chopped Reese’s. Top with final cake layer.
7. Crumb coat and frost: Apply a thin crumb coat of frosting around the sides and top of the cake. Chill briefly if needed. Add about 1 cup more frosting on top and smooth out the sides and top for a polished finish. Use an offset spatula to create decorative stripes around the cake’s sides.
8. Prepare chocolate ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in microwave until just boiling, then pour over chocolate. Let sit for 2-3 minutes before whisking until smooth and glossy.
9. Apply ganache drip and top the cake: Using a spoon or squeeze bottle, drizzle ganache around the edges of the cake to create drips. Pour remaining ganache on top and smooth with an offset spatula. Let ganache set about 10 minutes.
10. Decorate with frosting and Reese’s: Pipe swirls of remaining frosting on top of ganache with a piping bag fitted with a closed star tip. Garnish with halved Reese’s and Reese’s crumbles.
11. Chill and serve: Refrigerate cake until ready to serve. Bring cake to room temperature before serving. Best enjoyed within 3-4 days.

Notes

• Ensure cake layers are fully cooled before frosting to prevent melting the frosting.
• Adjust water or milk quantity in frosting to get desired consistency—too thin frosting can be difficult to work with.
• Leveling the cake layers helps achieve a professional, even stack.
• Allow ganache to firm slightly before piping frosting decorations for clean, defined swirls.
• Store cake covered in the refrigerator but serve at room temperature for best flavor.
• Use a serrated knife to cut the cake for clean slices without compressing layers.

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