Name: Peanut Butter Chocolate Layer Cake Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 1 h 15 min
Cuisine: American
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; Pinch of salt; 6 oz (1 cup) semi-sweet chocolate chips; 1/2 cup (120ml) heavy whipping cream; 6 Reese’s, chopped; 8 Reese’s, cut in half (for decoration); Crumble Reese’s (for garnish)

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Introduction

This Peanut Butter Chocolate Layer Cake is a decadent treat combining rich cocoa and creamy peanut butter for a perfect balance of flavors. Moist chocolate cake layers are filled and frosted with a luscious peanut butter buttercream, then topped with chopped Reese’s for an irresistible finish.

A close-up slice of cake with four layers is shown on a white plate next to three halved peanut butter cups. The bottom cake layer is dark chocolate, above it is a thick caramel or peanut butter layer with a sticky texture, followed by another dark chocolate cake layer. Above this is a thick creamy peanut butter frosting layer, topped with a smooth dark chocolate ganache covering the cake's top and sides. The top edge of the slice is decorated with swirls of light brown peanut butter frosting. A fork lies next to the slice on the plate, and the background shows the rest of the cake blurred on a white marbled surface. 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
Crumble Reese’s for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans.
Step 2: In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 3: In another bowl, mix the wet ingredients: milk, vegetable oil, vanilla extract, and eggs until smooth.
Step 4: Gently combine the wet and dry mixtures; then gradually stir in the hot water until the batter is smooth.
Step 5: Pour the batter evenly into the prepared pans and bake for 22 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Allow the cakes to cool completely before frosting.
Step 7: To make the peanut butter buttercream, beat the unsalted butter until creamy. Add the peanut butter and a pinch of salt, mixing until smooth.
Step 8: Gradually add the powdered sugar, alternating with water or milk, beating until light and fluffy.
Step 9: Assemble the cake by spreading a layer of frosting between the two cake layers, then spread frosting over the top and sides.
Step 10: For the chocolate ganache, heat the heavy cream until just boiling, then pour over semi-sweet chocolate chips. Let sit for a minute, then stir until smooth.
Step 11: Pour ganache over the top of the cake and smooth gently with a spatula.
Step 12: Decorate with halved Reese’s and crumbled Reese’s on top for a finishing touch.

Tips & Variations

Use natural peanut butter without added sugar for a balanced sweetness in the frosting.
Substitute vegetable oil with melted coconut oil for a subtle flavor twist.
If you prefer, replace the chocolate ganache with a simple dusting of cocoa powder for a lighter finish.
For extra texture, fold chopped peanuts into the frosting or sprinkle between layers.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Before serving, allow it to sit at room temperature for about 30 minutes to soften the buttercream. Leftover cake can also be frozen wrapped tightly for up to 3 months; thaw overnight in the refrigerator before serving.

How to Serve

A slice of three-layer dark chocolate cake with two thick layers of creamy peanut butter frosting in between. The outside is covered in smooth peanut butter frosting with some piped swirls on the side, decorated with small pieces of chocolate peanut butter cups. The cake slice sits on a white plate with a white marbled texture surface in the background, and the whole cake is visible out of focus behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use creamy peanut butter instead of natural?

Yes, creamy peanut butter works well and will make the frosting sweeter and smoother. Just adjust the sugar if you prefer less sweetness.

How do I prevent the cake from drying out?

Be sure not to overbake the cake; check it with a toothpick at 20 minutes. Also, store it covered to retain moisture, and letting it come to room temperature before serving helps maintain its soft texture.