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Peanut Butter Chocolate Layer Cake Recipe

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★★★★★

4.9 from 136 reviews

This decadent Peanut Butter Chocolate Layer Cake combines moist chocolate cake layers with a rich, creamy peanut butter frosting and chocolate ganache, topped with chopped Reese’s for an indulgent treat perfect for any celebration.

Ingredients

Scale

Cake

  • 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

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

Chocolate Ganache & Topping

  • 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)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans to prevent sticking and ensure easy cake removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt until fully combined.
  3. Combine Wet Ingredients: In a separate bowl, mix the milk, vegetable oil, vanilla extract, and eggs until the mixture is smooth and uniform.
  4. Make the Batter: Gradually combine the wet ingredients with the dry ingredients, mixing gently. Slowly add the hot water while stirring until the batter reaches a smooth consistency.
  5. Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 22 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before frosting to prevent melting the frosting.
  7. Prepare Peanut Butter Frosting: Beat the unsalted butter together with the peanut butter until creamy. Gradually add the powdered sugar, alternating with water or milk as needed, and a pinch of salt. Continue beating until light and fluffy.
  8. Make Chocolate Ganache: Heat the heavy whipping cream until just simmering, then pour it over the semi-sweet chocolate chips. Let sit for a minute, then stir until smooth and glossy.
  9. Assemble the Cake: Place one cake layer on a serving plate, spread a generous amount of peanut butter frosting over the top, then add a layer of chopped Reese’s. Repeat with the second cake layer and frosting. Pour the chocolate ganache evenly over the top of the cake.
  10. Decorate: Garnish the cake with halved Reese’s around the edges and sprinkle crumbled Reese’s on top for an eye-catching finish.

Notes

  • Ensure the cakes are completely cooled before frosting to avoid melting the frosting layers.
  • For a smoother frosting, sift the powdered sugar before mixing.
  • The hot water in the cake batter helps to intensify the chocolate flavor and create a moist texture.
  • You can substitute natural peanut butter with creamy peanut butter if preferred.
  • Store the cake refrigerated due to the peanut butter frosting and ganache; bring to room temperature before serving for best flavor.

Keywords: Peanut Butter Chocolate Layer Cake, Chocolate Cake with Peanut Butter Frosting, Reese's Cake, Layer Cake, Chocolate Peanut Butter Dessert

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