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Peanut Butter Chocolate Layer Cake Recipe

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★★★★★

4.4 from 136 reviews

This decadent Peanut Butter Chocolate Layer Cake combines rich, moist chocolate cake layers with creamy peanut butter frosting and a luscious chocolate ganache drip. Perfect for chocolate and peanut butter lovers, this impressive cake features layers loaded with chopped Reese’s for a delightful crunch and peanut flavor. The smooth frosting and glossy ganache make it an irresistible centerpiece for special occasions or celebrations.

Ingredients

Scale

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 and Decoration

  • 6 oz (1 cup) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • 6 Reeses, chopped (for inside layers)
  • 8 Reeses, cut in half (for decorating top)
  • Crumbled Reeses (for garnish)

Instructions

  1. Make the chocolate cake layers: Preheat your oven to 350°F (176°C) and prepare three 8-inch cake pans by spraying them with non-stick baking spray and lining their bottoms with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk together until thoroughly mixed and set aside.
  3. Mix wet ingredients: In a separate medium bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until smooth and combined.
  4. Combine wet and dry ingredients: Pour the wet ingredients into the bowl with dry ingredients and beat together until the batter is well combined and smooth.
  5. Add hot water: Gradually add the hot water to the batter while mixing on low speed, making sure to scrape down the sides of the bowl to incorporate all ingredients evenly. The batter will be thin.
  6. Bake the cakes: Evenly divide the batter between the three prepared cake pans. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool the cake layers: Remove cakes from the oven and cool them in the pans for 2-3 minutes. Then transfer to a wire rack to cool completely before frosting.
  8. Make the peanut butter frosting: In a large mixer bowl, beat together the softened butter and peanut butter until creamy and smooth.
  9. Add powdered sugar: Mix in about half of the powdered sugar until smooth, then add 3 tablespoons of water or milk and continue beating until combined.
  10. Finish the frosting: Add the remaining powdered sugar, then the rest of the water or milk and a pinch of salt. Beat until the frosting is smooth and has a good spreading consistency, adjusting liquid as necessary so it isn’t too thin.
  11. Level the cake layers: Using a large serrated knife, trim the domed tops off the cake layers to create even, flat surfaces for stacking.
  12. Assemble the first layer: Place one cake layer on a serving plate or cake board. Spread approximately 1 cup of peanut butter frosting evenly over the top.
  13. Add chopped Reese’s: Sprinkle half of the chopped Reese’s candies evenly over the frosting, pressing lightly so they stick. Spread a thin layer of frosting on top of the Reese’s to help the next cake layer adhere.
  14. Assemble the second layer: Add the second cake layer on top and spread another cup of frosting evenly over it.
  15. Add remaining chopped Reese’s: Sprinkle on the rest of the chopped Reese’s and press into the frosting. Add a thin coat of frosting on top to prepare for the final cake layer.
  16. Add the final cake layer: Place the last cake layer on top of the stack.
  17. Crumb coat the cake: Spread a thin layer of frosting around the sides and top of the cake to seal in crumbs, smoothing it evenly.
  18. Final frosting coat: Use remaining frosting to frost the entire cake smoothly. Create decorative stripes around the cake sides with an offset spatula as desired.
  19. Make the chocolate ganache: Place semi-sweet chocolate chips in a heatproof bowl. Heat heavy cream in the microwave until it just begins to boil, then pour it over the chocolate chips. Let sit 2-3 minutes before whisking together until smooth and glossy.
  20. Apply the ganache drip: Use a squeeze bottle or spoon to drizzle ganache around the edges of the cake, allowing it to drip down the sides. Pour ganache over the top and smooth with an offset spatula.
  21. Decorate the cake: Let the ganache firm for about 10 minutes, then pipe swirls of remaining peanut butter frosting on top using a piping bag fitted with a closed star tip. Garnish with halved Reese’s and crumbled Reese’s for an extra peanut buttery touch.
  22. Chill and serve: Refrigerate the finished cake until ready to serve. For best flavor and texture, serve at room temperature. The cake is best enjoyed within 3-4 days.

Notes

  • Ensure all ingredients are at room temperature for best mixing results.
  • To level cakes perfectly, use a serrated knife or cake leveler and turn slowly while trimming the tops flat.
  • If ganache is too thick to drip, gently warm it in short bursts in the microwave and stir until pourable.
  • The cake can be stored covered in the refrigerator for up to 4 days; allow it to come to room temperature before serving for optimal flavor.
  • Use a stand mixer or hand mixer to achieve smooth, creamy frosting.

Keywords: Chocolate cake, Peanut butter frosting, Layer cake, Reese's, Chocolate ganache, Party cake, Celebration cake, Dessert, Homemade cake

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