Peanut Butter Chocolate Layer Cake Recipe
If you’re anything like me, nothing says celebration quite like a tall, extravagant Peanut Butter Chocolate Layer Cake. Just imagine three rich, fudgy chocolate cake layers sandwiched with a luxuriously creamy peanut butter frosting, dotted with Reese’s cups and finished with a glossy chocolate ganache. Every single forkful offers a dreamy marriage of salty-sweet peanut butter and deep, luscious chocolate—making it the ultimate showstopper for birthdays, holidays, or those days when only something outrageously delicious will do.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking magic. For this Peanut Butter Chocolate Layer Cake, each element brings a burst of flavor, delicate crumb, or velvety texture—ensuring every bite is as memorable as the last.
- All-purpose flour: This trusty staple builds structure and gives the cake its perfect, tender crumb.
- Sugar: Sweetens up the chocolate layers and helps them stay moist.
- Natural unsweetened cocoa powder: Delivers that intense, honest-to-goodness chocolate flavor we all crave.
- Baking soda & baking powder: These make sure your cake rises tall, airy, and graceful.
- Salt: Just a touch brings all the flavors into sharp, delicious focus.
- Milk: Adds moisture and softness for melt-in-your-mouth cake layers.
- Vegetable oil: The secret to a cake that stays moist for days.
- Vanilla extract: Enhances both the chocolate and peanut butter, rounding out every bite.
- Eggs: Bind the batter and create a lovely, tender texture.
- Hot water: Blooms the cocoa, unlocking the deepest chocolate flavor.
- Unsalted butter, at room temperature: Whips up into a dreamy, rich frosting base.
- Peanut butter: The star of the show in this cake’s ultra-creamy frosting.
- Powdered sugar: Sweetens and thickens the frosting to fluffy perfection.
- Water or milk: Helps you finesse the frosting’s consistency, making it irresistibly smooth.
- Reese’s cups, chopped: These playful candy bites sneak peanut butter-chocolate goodness right into every layer.
- Pinch of salt: Balances sweetness and deepens flavor in the frosting.
- Semi-sweet chocolate chips: Melt into a dreamy ganache that’s swoon-worthy.
- Heavy whipping cream: Lends silkiness to the chocolate ganache for that impressive finishing touch.
- More Reese’s, cut and crumbled: The ultimate finishing flourish—because you truly can’t have too many.
How to Make Peanut Butter Chocolate Layer Cake
Step 1: Prepare the Cake Pans
Start by preheating your oven to 350°F (176°C). Grab three 8-inch cake pans, give them a light coat of non-stick baking spray, and line the bottoms with rounds of parchment paper. This ensures your Peanut Butter Chocolate Layer Cake layers will release seamlessly—no sticking, no crumbling, just perfect cakes ready to stack.
Step 2: Mix the Dry Ingredients
Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large mixer bowl. Take a moment to appreciate the beautiful, rich cocoa color. Combined well, these dry ingredients form the backbone of your ultra-chocolatey, tender cake.
Step 3: Combine the Wet Ingredients
In a medium bowl, stir together the milk, vegetable oil, vanilla extract, and eggs. Make sure your eggs are fully incorporated—this ensures a smooth batter with even texture throughout your Peanut Butter Chocolate Layer Cake.
Step 4: Make the Batter
Pour the wet ingredients over the dry. Beat the batter until everything is well combined. Next, with the mixer on low, slowly drizzle in the hot water. This might seem like a lot of liquid, but trust me—it unlocks extra-moist, almost brownie-like layers. Scrape down the bowl as needed so no pockets of flour remain.
Step 5: Bake the Chocolate Layers
Divide your silky batter evenly between the prepared pans. Slide them into the oven and bake for 22 to 25 minutes, until a toothpick comes out with just a few moist crumbs attached. Cool in the pans for a couple of minutes, then turn the layers out onto a rack to finish cooling completely. This step fills your kitchen with the best chocolate aroma!
Step 6: Make the Peanut Butter Frosting
Beat the butter and peanut butter together in a large mixer bowl until smooth and gloriously creamy. Add half the powdered sugar and blend until velvety, then mix in a few tablespoons of water or milk for softness. Beat in the remaining powdered sugar, splash in a bit more milk or water as needed, and finish with a pinch of salt. The goal? A frosting that’s fluffy, smooth, and perfectly spreadable—for our Peanut Butter Chocolate Layer Cake, it must be just right.
Step 7: Assemble the Cake
Level your cooled cakes with a serrated knife, if needed. Place the first layer on your cake stand or plate. Spread about a cup of frosting on top, then sprinkle over half the chopped Reese’s cups, pressing gently to make sure they stick. Add a dollop of frosting to help the next layer adhere, then stack the second cake layer and repeat with more frosting and the rest of the chopped Reese’s. Top it with the third layer and you’re ready for the finishing touches.
Step 8: Frost and Finish
Apply a thin coat of frosting around the sides and over the top—this crumb coat locks in any stray cake crumbs. Chill for a few minutes, then slather on the rest of the frosting, smoothing it for a bakery-worthy look. If you’re feeling creative, use an offset spatula to make decorative stripes around the cake. Finish with a swirl of luscious chocolate ganache, then crown your Peanut Butter Chocolate Layer Cake with halved Reese’s cups and crumbles for that irresistible wow factor.
How to Serve Peanut Butter Chocolate Layer Cake
Garnishes
The best part about serving this cake is turning it into a true centerpiece. I love topping mine with halved and crumbled Reese’s cups, a glossy chocolate ganache drip, or even a sprinkle of flaky sea salt for a gourmet touch. These garnishes hint at the flavors inside and make your Peanut Butter Chocolate Layer Cake look as decadent as it tastes.
Side Dishes
Pair your cake with a scoop of vanilla ice cream or a dollop of fresh whipped cream for contrast. If you’re feeling playful, serve it alongside strawberries or raspberries to add brightness and cut through the richness of chocolate and peanut butter.
Creative Ways to Present
Slice your Peanut Butter Chocolate Layer Cake into towering wedges and serve on bold, colorful plates for extra flair. For a party, cut the cake into smaller squares or even cake pops—just be sure to drizzle with ganache and sprinkle with chopped Reese’s for that signature touch.
Make Ahead and Storage
Storing Leftovers
This cake will stay fresh at room temperature for up to three days, especially if you keep it under a domed cake stand or tightly wrapped in plastic wrap. If your kitchen is warm, stash it in the fridge to prevent the frosting from getting too soft—just let slices come to room temperature before serving for the best flavor and texture.
Freezing
Peanut Butter Chocolate Layer Cake is a fantastic make-ahead treat! Wrap cake slices or even whole layers tightly in plastic and foil, then freeze for up to two months. Thaw overnight in the fridge, then let come to room temperature before frosting or serving. This makes it easy to prep for a big event or to stash away an emergency slice for future cravings.
Reheating
No need to reheat the cake itself, but if you want that just-baked vibe, try microwaving a slice for 10–15 seconds. This softens the frosting slightly, making the whole experience even more melt-in-your-mouth—absolutely unbeatable with a scoop of vanilla ice cream!
FAQs
Can I use a different size cake pan?
Absolutely! If you use 9-inch pans, your layers will be a bit thinner and may bake a couple minutes faster, so keep an eye on doneness. You can also use two pans for thicker layers and split them after baking, but the baking time will increase.
Do I have to use natural peanut butter for the frosting?
Stick with classic creamy peanut butter like Jif or Skippy for the frosting. Natural peanut butter can separate and may make the frosting oily or runny, which isn’t ideal for holding up beautiful cake layers.
How do I get my cake layers flat for stacking?
Once your cakes have cooled, use a large serrated knife to gently trim off any domed tops. Take your time and use slow, even strokes for perfectly flat layers—this makes a huge difference when assembling a tall Peanut Butter Chocolate Layer Cake.
What’s the secret to a smooth, bakery-style finish?
Work with a crumb coat (a very thin initial layer of frosting), chill for 15–20 minutes, then apply a final, thicker layer of frosting, smoothing with an offset spatula or bench scraper. Don’t stress if it’s not perfect—this cake’s generous garnishes cover all!
Can I make this cake ahead of time?
You sure can! Bake the cake layers up to two days in advance, wrap tightly, and store at room temperature or in the fridge. Assemble and frost your Peanut Butter Chocolate Layer Cake the day you want to serve it, and it will taste perfectly fresh.
Final Thoughts
Baking this Peanut Butter Chocolate Layer Cake is a true labor of love, but every step brings you closer to something genuinely spectacular. Whether you’re serving it for a special occasion or simply fueling a chocolate-peanut butter craving, this cake never fails to delight. Give it a try—you’ll quickly see why it’s become a go-to favorite in my kitchen!
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Peanut Butter Chocolate Layer Cake Recipe
- Total Time: 1 hour 55 minutes
- Yield: 1 3-layer cake 1x
- Diet: Vegetarian
Description
Indulge in the ultimate Peanut Butter Chocolate Layer Cake with layers of moist chocolate cake, creamy peanut butter frosting, and decadent chocolate ganache. Topped with Reese’s peanut butter cups, this cake is a true delight for chocolate and peanut butter lovers.
Ingredients
For the Chocolate Cake Layers:
- 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
For the 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
For the Chocolate Ganache:
- 6 Reeses, chopped
- 6 oz (1 cup) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy whipping cream
- 8 Reeses, cut in half
- Crumbled Reeses for garnish
Instructions
- Make the chocolate cake layers: Preheat oven and prepare cake pans. Combine dry ingredients and wet ingredients separately, then mix together. Slowly add hot water and mix well. Divide batter and bake.
- Make the frosting: Combine butter, peanut butter, powdered sugar, and water/milk until smooth.
- Assemble the cake: Level cake layers, stack with frosting and chopped Reese’s between layers. Frost cake and decorate as desired.
Notes
- You can refrigerate the cake to set the frosting before serving.
- For a neat slice, use a sharp, hot knife to cut through the cake.
- Store any leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 650
- Sugar: 65g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg
Keywords: Peanut Butter Chocolate Cake, Layer Cake Recipe, Chocolate Peanut Butter Dessert
