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Peanut Butter Chocolate Layer Cake Recipe

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★★★★★

4.9 from 105 reviews

This Peanut Butter Chocolate Layer Cake is a decadent dessert featuring moist homemade chocolate cake layers layered and frosted with creamy peanut butter frosting, complemented by chopped Reese’s candies throughout the layers and on top. Finished with a rich chocolate ganache drip and decorative peanut butter frosting swirls, this cake offers a perfect blend of chocolate and peanut butter flavors for an indulgent treat.

Ingredients

Scale

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

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 & Decoration

  • 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
  • Crumbled Reese’s candies for topping

Instructions

  1. Make the chocolate cake layers: Preheat your oven to 350°F (176°C). Prepare three 8-inch cake pans by spraying them with non-stick baking spray and lining the bottoms with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir together to mix evenly and set aside.
  3. Combine wet ingredients: In a separate medium bowl, whisk together milk, vegetable oil, vanilla extract, and eggs until well blended.
  4. Combine wet and dry: Gradually add the wet mixture to the dry ingredients in the mixer bowl. Beat on medium speed until fully incorporated.
  5. Add hot water: Slowly pour in the hot water while mixing on low speed to create a smooth, thin batter. Scrape down the sides of the bowl to ensure even mixing.
  6. Fill pans and bake: Evenly divide the batter among the prepared cake pans. Bake for 22-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Cool the cakes: Let the cakes cool in the pans for 2-3 minutes before transferring them to a wire rack to cool completely, preparing for frosting.
  8. Make the peanut butter frosting: Using a mixer, cream together the softened unsalted butter and peanut butter until smooth and well combined.
  9. Add powdered sugar and liquids: Mix in half of the powdered sugar, then add 3 tablespoons of water or milk and beat until smooth. Add the remaining powdered sugar, then the rest of the water or milk and a pinch of salt. Adjust consistency as needed to keep the frosting smooth but not too runny.
  10. Level the cake layers: Use a serrated knife to carefully trim the tops of the cooled cake layers to make them flat and even for stacking.
  11. Assemble the cake layers: Place the first cake layer on your serving plate. Spread about 1 cup of peanut butter frosting over the surface evenly.
  12. Add chopped Reese’s: Sprinkle half of the chopped Reese’s candies onto the frosting and gently press them in. Spread a thin layer of frosting over the candy to seal it before adding the next cake layer.
  13. Second layer: Place the second cake layer on top. Repeat frosting and Reese’s candy layering as before.
  14. Add final cake layer: Place the last cake layer on top of the stacked layers.
  15. Crumb coat: Apply a thin layer of frosting around the sides and top of the cake to seal in crumbs. Chill briefly if needed.
  16. Final frosting layer: Frost the entire cake smoothly using an offset spatula. Create decorative stripes around the cake sides as desired.
  17. Make the chocolate ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream until it just starts to boil, then pour it over the chocolate. Let sit 2-3 minutes, then whisk until smooth and glossy.
  18. Apply ganache drip: Use a spoon or squeeze bottle to drizzle the ganache around the edges of the cake, allowing it to drip down the sides. Spread ganache evenly over the top of the cake.
  19. Decorate: Let ganache set for about 10 minutes, then pipe swirls of remaining peanut butter frosting on top using a piping bag with a star tip. Garnish with halved Reese’s and crumbled Reese’s candies.
  20. Chill and serve: Refrigerate the finished cake until ready to serve. Bring to room temperature before serving for best taste. This cake stays fresh and delicious for 3-4 days.

Notes

  • For best results, ensure all ingredients are at room temperature before starting.
  • Use natural unsweetened cocoa powder to get a rich chocolate flavor.
  • Leveling cake layers ensures even stacking and a professional appearance.
  • If frosting is too thin, add more powdered sugar; if too thick, add a little more water or milk.
  • Allow cake to come to room temperature after refrigeration for optimal texture and flavor.
  • Store the cake covered in the refrigerator to maintain freshness.

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

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