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.

Ingredients

Scale

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

Instructions

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.
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.
Combine Wet Ingredients: In another bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until the mixture is smooth and fully blended.
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.
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.
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.
Add Chopped Reese’s to Frosting: Fold the chopped Reese’s peanut butter cups into the frosting to incorporate a delightful texture and flavor.
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.
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.
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