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Peanut Butter Chocolate Layer Cake Recipe

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★★★★★

4.9 from 145 reviews

This decadent Peanut Butter Chocolate Layer Cake combines rich, moist chocolate cake layers with a creamy peanut butter frosting and a luscious chocolate ganache drip. Packed with chopped Reese’s for a delightful crunch and topped with frosting swirls and more Reese’s pieces, this cake is a show-stopping dessert perfect for any celebration.

Ingredients

Scale

Chocolate 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 & Decorations

  • 6 oz (1 cup) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • 6 Reese’s, chopped
  • 4 Reese’s, cut in half
  • Crumbled Reese’s pieces

Instructions

  1. Make the chocolate cake layers: Preheat your oven to 350°F (176°C). Prepare three 8-inch cake pans by spraying with non-stick baking spray and lining the bottoms with parchment paper for easy release.
  2. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir to blend evenly.
  3. Mix wet ingredients: In a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until smooth.
  4. Combine wet and dry: Gradually add the wet ingredients to the dry ingredients and beat until fully combined, forming the cake batter.
  5. Add hot water: Slowly pour in the hot water while mixing at low speed to ensure a smooth, well-mixed batter. Scrape the sides of the bowl as needed.
  6. Bake the cakes: Divide the batter evenly among the prepared pans and bake for 22-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  7. Cool the layers: Let the cakes cool in the pans for 2-3 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the peanut butter frosting: In a large mixer bowl, beat the softened butter and peanut butter together until creamy and smooth.
  9. Add powdered sugar and liquid: Add half the powdered sugar and beat until smooth. Then add 3 tablespoons of water or milk and mix thoroughly.
  10. Finish frosting: Add the remaining powdered sugar, followed by the remaining water or milk and a pinch of salt, mixing until smooth. Adjust liquid as needed to maintain a spreadable consistency without it being too thin.
  11. Level the cake layers: Using a serrated knife, trim the tops of the cake layers to create flat surfaces suitable for stacking.
  12. Assemble first layer: Place the first cake layer on your serving plate or cake board. Spread about 1 cup of frosting evenly on top.
  13. Add chopped Reese’s: Sprinkle half of the chopped Reese’s onto the frosting and press gently to adhere. Spread a thin layer of frosting over the candies to help the next layer stick.
  14. Add second layer: Place the second cake layer on top and repeat the frosting and chopped Reese’s process with the remaining chopped candies.
  15. Add final layer and crumb coat: Top with the third cake layer. Spread a thin layer of frosting over the entire cake to seal in crumbs and smooth the surface.
  16. Frost the cake: Apply about 1 cup of frosting to the top and smooth it out. Then frost the entire cake smoothly using an offset spatula, creating striped patterns on the sides.
  17. Prepare chocolate ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Microwave the heavy whipping cream until it just begins to boil, then pour over the chocolate. Let it sit for 2-3 minutes before whisking until smooth.
  18. Apply ganache drip: Using a spoon or squeeze bottle, drip the ganache around the cake’s edges and fill the top. Smooth the ganache evenly with an offset spatula.
  19. Decorate the cake: Let the ganache set for about 10 minutes. Pipe swirls of remaining frosting using a piping bag fitted with a closed star tip. Top with halved Reese’s and crumbled Reese’s for garnish.
  20. Chill and serve: Refrigerate the cake until ready to serve. Bring to room temperature before slicing. The cake is best enjoyed within 3-4 days.

Notes

  • Use natural unsweetened cocoa powder for the best rich chocolate flavor.
  • Be careful not to add too much liquid to the frosting to prevent it from becoming too runny.
  • For perfectly even cake layers, chill the cakes briefly before leveling.
  • Room temperature ingredients will blend better and create a smoother batter and frosting.
  • The ganache can be slightly warmed if it thickens too much before applying.
  • Store leftover cake covered in the refrigerator and allow it to come to room temperature before serving for the best taste and texture.

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

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