Introduction

This Peanut Butter Chocolate Layer Cake is a rich, indulgent dessert perfect for any celebration. Layers of moist chocolate cake are paired with creamy peanut butter frosting and finished with a luscious chocolate ganache drip. It’s a delicious treat peanut butter and chocolate lovers will adore.

A slice of three-layer chocolate cake sits on a white plate with a white marbled texture surface, each layer separated by a creamy, light beige filling with crunchy bits inside. The top layer is covered with smooth, dark chocolate ganache. A swirl of beige cream topped with crushed peanut bits decorates the back corner, while a half peanut butter cup is placed on top slightly leaning forward. Chocolate drizzle and small crumbs are scattered around the plate, next to a silver fork. 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
4 Reese’s, cut in half
Crumbled Reese’s for garnish

Instructions

Step 1: 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.
Step 2: In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
Step 3: In a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until combined.

Step 4: Pour the wet ingredients into the dry ingredients and beat until well combined.
Step 5: Gradually add the hot water to the batter, mixing on low speed until smooth. Scrape the sides of the bowl as needed.
Step 6: Divide the batter evenly among the prepared pans. Bake for 22-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Step 7: Allow cakes to cool in the pans for 2-3 minutes, then transfer to a wire rack to cool completely.
Step 8: For the frosting, beat the unsalted butter and peanut butter together in a large bowl until smooth and creamy.
Step 9: Add half the powdered sugar and mix until combined and smooth.

Step 10: Stir in 3 tablespoons of water or milk, mixing until smooth.
Step 11: Add the remaining powdered sugar and mix again until smooth.
Step 12: Add the remaining water or milk and a pinch of salt. Mix until the frosting reaches a smooth and spreadable consistency, being careful not to make it too thin.

Step 13: Use a serrated knife to level the tops of the cake layers for even stacking.
Step 14: Place the first cake layer on a serving plate and spread about 1 cup of frosting evenly over it.
Step 15: Sprinkle half of the chopped Reese’s over the frosting, pressing gently to adhere. Spread a thin layer of frosting on top of the Reese’s to help the next layer stick.

Step 16: Add the second cake layer and repeat frosting and filling as in Step 15 with the remaining chopped Reese’s.
Step 17: Place the final cake layer on top. Apply a thin crumb coat of frosting around the sides and top to seal in crumbs.
Step 18: Use about 1 cup of frosting to cover the top of the cake smoothly. Then frost the entire cake for a clean, even finish.

Step 19: Create decorative stripes around the cake sides using an offset spatula for texture.
Step 20: To make the ganache, place chocolate chips in a heatproof bowl. Heat the heavy cream in the microwave until it just boils, then pour it over the chocolate. Let sit 2-3 minutes before whisking until smooth.
Step 21: Drizzle the ganache around the edges of the cake using a spoon or squeeze bottle, then cover the top with ganache and smooth evenly.

Step 22: Let the ganache set slightly (about 10 minutes). Pipe frosting swirls on top using a closed star tip. Decorate with halved Reese’s and crumbled Reese’s for garnish.
Step 23: Refrigerate the cake until ready to serve. Allow it to come to room temperature before slicing for the best flavor and texture.

Tips & Variations

To level cake layers, use a serrated knife and cut slowly to keep layers even and flat.

You can substitute creamy peanut butter with natural peanut butter for a more intense flavor.
If you prefer, swap the chocolate ganache for a simple chocolate glaze made with melted chocolate and a bit of butter.
Add a pinch of cinnamon to the cake batter for a warm, spicy note that complements peanut butter.

For a nut-free version, omit the Reese’s and substitute almond or sunflower seed butter in the frosting.

Storage

Store the cake covered in the refrigerator for up to 3-4 days. Bring the cake to room temperature before serving to enjoy the best taste and texture. Leftover slices can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A tall round cake with four layers covered in smooth light beige frosting, with dark chocolate ganache dripping down from the top edges. The top surface has a thick shiny layer of dark chocolate ganache. Around the edge of the top, there are evenly spaced swirls of light beige frosting, each topped with a half peanut butter cup and sprinkled with crushed peanut butter candies. The base of the cake is surrounded by small chunks of peanut butter cups on a white cake stand, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter will add extra texture to the frosting and complement the chopped Reese’s, giving your cake a bit more crunch.

How do I prevent the cake from drying out?

Ensure you measure ingredients accurately and don’t overbake. Also, keep the cake layers well-covered after cooling and store the finished cake in the refrigerator to maintain moisture.