Peanut Butter Chocolate Layer Cake Recipe

Introduction

This Peanut Butter Chocolate Layer Cake is a delightful treat combining rich cocoa flavors with creamy peanut butter frosting. Perfect for any celebration, it offers a moist, tender crumb with a luscious, nutty finish that chocolate lovers will adore.

Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup milk
• 1/2 cup vegetable oil
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1 cup hot water
• 2 cups unsalted butter, room temperature
• 1 1/4 cups peanut butter
• 9 cups powdered sugar
• 6-7 tbsp water or milk
• 6 Reese’s, chopped
• 6 oz semi-sweet chocolate chips
• 1/2 cup heavy whipping cream
• 8 Reese’s, cut in half
• Crumbling Reese’s (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare your baking pans by greasing and lightly flouring them or lining with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk milk, vegetable oil, vanilla extract, and eggs until smooth.
3. Step 3: Gradually combine the wet ingredients into the dry ingredients. Slowly add the hot water and mix until you achieve a smooth batter.
4. Step 4: Pour the batter evenly into the prepared pans. Bake for about 22 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
5. Step 5: For the frosting, beat the softened butter and peanut butter together until creamy. Gradually add powdered sugar, mixing well. Adjust the consistency with 6 to 7 tablespoons of water or milk, beating until smooth and spreadable.
6. Step 6: Assemble the cake by layering one cake layer, spreading frosting, and sprinkling chopped Reese’s over it. Repeat with remaining layers and frosting.
7. Step 7: To prepare the chocolate ganache, heat the heavy whipping cream until just about to simmer. Pour over the semi-sweet chocolate chips and stir until smooth. Drizzle the ganache evenly over the assembled cake.
8. Step 8: Decorate the top of the cake with the Reese’s pieces cut in half and sprinkle crumbling Reese’s for extra texture and flavor.

Tips & Variations

• For a richer cake, substitute whole milk with buttermilk or add a tablespoon of espresso powder to the batter.
• If you prefer a less sweet frosting, reduce the powdered sugar by one cup and increase peanut butter slightly.
• Swap chopped Reese’s for chopped peanuts or roasted almonds for a different crunchy texture.
• Use dark chocolate chips in the ganache for a more intense chocolate flavor.
• Make the cake a day ahead to allow flavors to meld; keep refrigerated if assembled.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 30 minutes to soften the frosting. Leftover cake can be wrapped tightly in plastic wrap and frozen for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Yes, natural peanut butter can be used, but it may alter the frosting’s texture slightly and can be a bit less smooth. Make sure to stir natural peanut butter well before mixing.

Can this cake be made gluten-free?

To make this cake gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Ensure your cocoa powder and other ingredients are certified gluten-free for best results.

Peanut Butter Chocolate Layer Cake Recipe

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★★★★★

4.7 from 64 reviews

• Author: Harper
• Total Time: 42 minutes
• Yield: 12 servings 1x

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Description

This Peanut Butter Chocolate Layer Cake combines rich cocoa-flavored cake layers with creamy peanut butter frosting and decadent chocolate ganache. The cake is enhanced with chopped Reese’s peanut butter cups inside the frosting layers and decorated with halved and crumbled Reese’s on top, creating a delightful dessert for peanut butter and chocolate lovers.

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Ingredients

Scale 1x2x3x

Cake

• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup milk
• 1/2 cup vegetable oil
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1 cup hot water

Peanut Butter Frosting

• 2 cups unsalted butter, room temperature
• 1 1/4 cups peanut butter
• 9 cups powdered sugar
• 6–7 tbsp water or milk (to adjust consistency)
• 6 Reese’s peanut butter cups, chopped

Chocolate Ganache

• 6 oz semi-sweet chocolate chips
• 1/2 cup heavy whipping cream

Decoration

• 8 Reese’s peanut butter cups, cut in half
• Crumbling Reese’s peanut butter cups for garnish

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Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour your baking pans or line them with parchment paper to ensure the cake doesn’t stick.
2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt. This ensures even distribution for a consistent cake texture.
3. Combine Wet Ingredients: In another bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until the mixture is smooth and fully blended.
4. Make the Batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly incorporate the hot water while stirring to create a smooth batter with a thinner consistency.
5. Bake the Cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for approximately 22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cakes cool in the pans for a few minutes before transferring them to wire racks to cool completely.
6. Prepare Peanut Butter Frosting: Using a mixer, beat the softened unsalted butter with the peanut butter until creamy and fluffy. Gradually add powdered sugar, beating continuously. Adjust the frosting consistency by adding 6 to 7 tablespoons of water or milk until spreadable but firm.
7. Add Chopped Reese’s to Frosting: Fold the chopped Reese’s peanut butter cups into the frosting to incorporate a delightful texture and flavor.
8. Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of peanut butter frosting with chopped Reese’s. Repeat layering with remaining cake layers and frosting, finishing with frosting on top and sides.
9. Make Chocolate Ganache: Heat the heavy whipping cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and stir in the semi-sweet chocolate chips until melted and smooth.
10. Decorate with Ganache and Reese’s: Drizzle the chocolate ganache over the assembled cake, allowing it to gently drip down the sides. Decorate the top with halved Reese’s peanut butter cups and sprinkle crumbled Reese’s pieces for an attractive finish.

Notes

• For best results, use room temperature ingredients to ensure smooth batter and frosting.
• Ensure cakes are fully cooled before frosting to prevent melting or sliding.
• You can substitute milk with a non-dairy alternative if desired, but it may slightly change the cake texture.
• Store the cake refrigerated due to the frosting and ganache containing dairy and peanut butter.
• Allow the cake to come to room temperature before serving for optimal flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Peanut Butter Chocolate Layer Cake, chocolate cake, peanut butter frosting, Reese’s cake, chocolate ganache, layer cake, dessert