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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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/peanut-butter-chocolate-layer-cake-recipe/