Peanut Butter Chocolate Layer Cake Recipe

Introduction

This Peanut Butter Chocolate Layer Cake is a rich, indulgent dessert perfect for celebrations or any time you crave something sweet and satisfying. Layers of moist chocolate cake are paired with creamy peanut butter frosting and finished with a luscious chocolate ganache and Reese’s candies for added texture and flavor.

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 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 mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Step 3: In a separate bowl, whisk together milk, vegetable oil, vanilla extract, and eggs until blended.
4. Step 4: Gradually add the wet ingredients to the dry ingredients and beat until well combined.
5. Step 5: Slowly pour in the hot water while mixing on low speed. Scrape down the sides of the bowl as needed to ensure an even batter.
6. Step 6: Divide the batter evenly among the prepared pans. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Step 7: Remove cakes from oven and cool in pans for 2-3 minutes. Then transfer to a wire rack to cool completely.
8. Step 8: To make the frosting, beat together the butter and peanut butter in a large bowl until creamy.
9. Step 9: Add half of the powdered sugar and beat until smooth. Add 3 tablespoons water or milk and mix until smooth.
10. Step 10: Add the remaining powdered sugar and mix again. Add the remaining water or milk and a pinch of salt, mixing until smooth. Adjust the consistency to your preference.
11. Step 11: Level the cake layers by trimming the tops with a serrated knife to create flat surfaces.
12. Step 12: Place the first cake layer on a serving plate and spread about 1 cup of frosting evenly over the top.
13. Step 13: Sprinkle half of the chopped Reese’s over the frosting, pressing them in slightly. Add a thin layer of frosting on top to help the next layer stick.
14. Step 14: Repeat with the second cake layer, frosting, and the remaining chopped Reese’s. Finish by topping with the last cake layer.
15. Step 15: Apply a thin crumb coat of frosting around the sides and top of the cake to seal in crumbs, smoothing it evenly.
16. Step 16: Frost the cake with the remaining frosting, smoothing the surface for a clean finish.
17. Step 17: To make the ganache, place chocolate chips in a heatproof bowl. Heat the heavy whipping cream in the microwave until just beginning to boil, then pour over the chocolate. Let sit 2-3 minutes, then whisk until smooth.
18. Step 18: Drizzle the ganache around the edges of the cake using a spoon or squeeze bottle, then spread it over the top with an offset spatula.
19. Step 19: 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, and garnish with halved and crumbled Reese’s.
20. Step 20: Refrigerate the cake until ready to serve. Bring to room temperature before serving. Enjoy!

Tips & Variations

• Level the cake layers carefully to create stable, even stacks for a professional look.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly and adjust with peanut butter or cream.
• For added texture, fold chopped peanuts into the frosting before assembling the cake.
• Use natural peanut butter for a less sweet, more intense peanut flavor.
• The chocolate ganache can be flavored with a teaspoon of espresso powder to enhance the chocolate taste.

Storage

Store the cake in an airtight container in the refrigerator for up to 3-4 days. Before serving, allow the cake to come to room temperature for about 30 minutes for the best texture and flavor. Leftover slices can be reheated slightly in the microwave for 15-20 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure it includes xanthan gum for the best texture.

How do I prevent the ganache from being too runny?

Use the recommended ratio of chocolate to cream and allow the whipped cream to just begin boiling before pouring over the chocolate. Let the ganache cool slightly before applying to prevent it from running too much. If it’s too thin, refrigerate it briefly to thicken.