Introduction

This Peanut Butter Chocolate Layer Cake combines rich chocolate layers with creamy peanut butter frosting and crunchy Reese’s candies. It’s a show-stopping dessert perfect for special occasions or any time you want a decadent treat.

The image shows a tall round cake with three layers covered in smooth light beige frosting. Dark chocolate drips down from the top edge evenly around the cake, creating a rich contrast. On top of the cake, there are eight evenly spaced swirls of the same light beige frosting, each topped with a half peanut butter cup and some crushed nuts sprinkled between the swirls. The cake is placed on a white marble cake stand, and the background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 decoration

Instructions

Step 1: Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans with non-stick baking spray and parchment paper on the bottoms.
Step 2: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
Step 3: In a separate medium bowl, combine milk, vegetable oil, vanilla extract, and eggs until smooth.
Step 4: Add the wet ingredients to the dry ingredients and beat until well combined.
Step 5: Gradually add hot water to the batter, mixing on low speed until smooth. Scrape sides of the bowl as needed.
Step 6: Divide 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.
Step 7: Let cakes cool in the pans for 2-3 minutes, then turn out onto wire racks to cool completely.
Step 8: For the frosting, beat together butter and peanut butter in a large bowl until smooth.
Step 9: Add half of the powdered sugar and mix until combined, then add 3 tablespoons of water or milk and mix smooth.
Step 10: Add the remaining powdered sugar, mix again, then add remaining water or milk and a pinch of salt. Adjust consistency to your liking.
Step 11: Use a serrated knife to level the cake layers so they are flat for stacking.
Step 12: Place the first cake layer on a serving plate or cake board. Spread about 1 cup of frosting evenly over the layer.
Step 13: Sprinkle half the chopped Reese’s over the frosting and press lightly, then spread a thin layer of frosting on top of the candies to help the next layer stick.
Step 14: Add the second layer of cake and repeat frosting and chopped Reese’s steps.
Step 15: Place the final cake layer on top. Apply a thin crumb coat of frosting around the sides and on top of the cake, smoothing it out.
Step 16: Add about 1 cup of frosting to the top and smooth evenly, then frost the entire cake smoothly as desired.
Step 17: To make the chocolate ganache, place chocolate chips in a heatproof bowl. Heat heavy cream in the microwave until just boiling.
Step 18: Pour hot cream over the chocolate and let sit for 2-3 minutes, then whisk until smooth and glossy.
Step 19: Drizzle ganache around the edges of the cake and fill the top, smoothing with an offset spatula.
Step 20: Allow ganache to firm for about 10 minutes, then pipe swirls of remaining frosting using a star tip, and decorate with halved and crumbled Reese’s.
Step 21: Refrigerate the cake until ready to serve. Bring to room temperature before serving for best flavor and texture.

Tips & Variations

For easier cake leveling, chill the cake layers for 30 minutes before slicing to prevent crumbs.
Use natural peanut butter without added sugar for a balanced sweetness.
Substitute heavy cream in the ganache with coconut cream for a dairy-free option.
Add a pinch of espresso powder to the batter to enhance the chocolate flavor.

Storage

Store the cake covered in the refrigerator for up to 3-4 days. Let it sit at room temperature for about 30 minutes before serving to soften the frosting and enhance flavor. Leftovers can be frozen for up to one month; thaw overnight in the refrigerator before serving.

How to Serve

A tall layered cake with smooth light beige frosting covering the outside, topped with dark chocolate ganache dripping down the sides. The top has evenly spaced swirls of light beige frosting, each decorated with a small half peanut butter cup candy. Crushed nuts are sprinkled around the top edge. The cake sits on a white marble cake stand with a wide base, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake layers and frosting can be made a day in advance and stored separately in the refrigerator. Assemble the cake on the day you plan to serve for the freshest result.

What can I use if I don’t have Reese’s candies?

If Reese’s aren’t available, chopped peanut butter cups or chopped peanuts mixed with chocolate chips make a tasty alternative and keep the peanut butter-chocolate flavor combination.