When I think about the perfect dessert for a gathering, whether it’s with family or friends, one that never fails to impress is a Peanut Butter Chocolate Layer Cake. The combination of rich chocolate and creamy peanut butter is a timeless classic that brings together two favorite flavors in a decadent treat. This particular recipe holds a special place in my heart because it reminds me of a summer trip to Pennsylvania, where my family and I toured a chocolate factory and indulged in the most divine chocolate and peanut butter treats. That experience was so memorable that I’ve been trying to recreate it ever since, and this cake is the closest I’ve come.
This cake is perfect for any occasion. The moist chocolate cake layers, complemented by the creamy peanut butter frosting and topped with a smooth chocolate ganache, make for a delightful treat that’s hard to resist. One of the things I love about this recipe is how customizable it is. If you’re a fan of extra crunch, you can add more chopped Reese’s between the layers or even sprinkle some on top of the ganache. For those who prefer a bit of a salty kick, using salted peanuts as an additional garnish can add a wonderful contrast to the sweetness.
Another tweak that can elevate this cake is experimenting with the ganache. While the recipe calls for semi-sweet chocolate, you could try dark chocolate for a more intense flavor or even milk chocolate if you prefer a sweeter finish. If you’re feeling adventurous, a hint of espresso powder in the chocolate cake batter can bring out the chocolate flavor even more.
Making this cake does require a bit of time and patience, especially with the different components involved, but the result is well worth the effort. Whether it’s for a birthday, a holiday celebration, or just because you’re in the mood for something indulgent, this Peanut Butter Chocolate Layer Cake is sure to be a hit. It’s one of those desserts that not only tastes amazing but also brings back fond memories with every bite.
Making the Peanut Butter Chocolate Layer Cake
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Ingredients
Chocolate Cake:
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder (unsweetened)
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup hot water
Peanut Butter Frosting:
- 2 cups salted butter, softened
- 1 1/4 cups peanut butter
- 9 cups powdered sugar
- 6-7 tbsp milk or water
- 6 Reese’s, chopped
Chocolate Ganache and Topping:
- 6 oz semi-sweet chocolate chips
- 1/2 cup heavy cream
- 8 Reese’s, halved
- Crumbled Reese’s
Directions
- Preheat your oven to 350°F and prepare three 8-inch cake pans by greasing them and lining the bottoms with parchment paper.
- In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
- In another bowl, whisk the milk, vegetable oil, vanilla extract, and eggs together.
- Combine the wet ingredients with the dry mixture, mixing thoroughly.
- Gradually add the hot water to the batter while mixing on low speed until smooth. Scrape down the bowl as needed.
- Divide the batter evenly among the prepared pans and bake for 22-25 minutes, until a toothpick inserted comes out with a few moist crumbs.
- Remove the cakes from the oven and let them cool for a few minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the butter and peanut butter together until creamy. Add half of the powdered sugar and mix until smooth.
- Mix in 3 tablespoons of milk or water, then add the remaining powdered sugar and mix until smooth. Adjust the consistency with the remaining milk or water as needed.
- To assemble, level the tops of the cooled cake layers with a serrated knife.
- Place the first cake layer on a serving plate. Spread about 1 cup of frosting over the layer and sprinkle half of the chopped Reese’s on top. Add a thin layer of frosting to help the next layer stick.
- Repeat with the second cake layer, adding frosting and the remaining chopped Reese’s. Place the final cake layer on top.
- Apply a thin crumb coat of frosting around the sides and top of the cake, then spread about 1 cup of frosting evenly on top.
- For a smooth finish, use an offset spatula or refer to a tutorial.
- To make the ganache, place the chocolate chips in a heat-proof bowl. Heat the heavy cream until it starts to boil, then pour it over the chocolate chips. Let it sit for a few minutes before whisking until smooth.
- Drizzle the ganache over the edges of the cake with a spoon or squeeze bottle, then spread the remaining ganache on top with an offset spatula. Allow it to set for about 10 minutes.
- Pipe swirls of the remaining frosting on top using a star tip. Garnish with halved and crumbled Reese’s.
- Refrigerate until ready to serve. For best results, serve at room temperature. The cake stays fresh for 3-4 days.
Storing Suggestions:
To store the Peanut Butter Chocolate Layer Cake, keep it in an airtight container in the refrigerator. It can be stored for up to 3-4 days. For optimal flavor, allow the cake to come to room temperature before serving.
FAQs:
Can I use natural peanut butter for the frosting?
It’s best to use regular peanut butter for the frosting because natural peanut butter tends to separate and might not give the desired creamy texture. If you do use natural peanut butter, ensure it is well-mixed before adding it to the frosting.
What can I use instead of Reese’s for the garnish?
If you prefer not to use Reese’s, you can substitute with other chocolate candies, chopped nuts, or even chocolate chips. Anything that pairs well with peanut butter and chocolate will work great.
How can I make sure my cake layers bake evenly?
To ensure even baking, rotate the cake pans halfway through the baking time. Also, make sure your oven is properly preheated and that the batter is evenly distributed among the pans.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap each cake layer individually in plastic wrap and foil, then freeze for up to 2 months. Thaw the layers in the refrigerator overnight before frosting and assembling the cake.
What should I do if my frosting is too thin?
If your frosting is too thin, add more powdered sugar, a little at a time, until you reach the desired consistency. If it’s too thick, add a bit more milk or water to thin it out.
Can I make this cake in advance?
Yes, you can make this cake a day in advance. Assemble the cake, then cover it loosely and store it in the refrigerator. Bring it to room temperature before serving to enjoy the best flavor and texture.
Peanut Butter Chocolate Layer Cake
Ingredients
Chocolate cake:
- 1 3/4 cups all purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 2 1/4 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup hot water
Peanut butter frosting:
- 2 cups salted butter softened
- 1 1/4 cups peanut butter
- 9 cups powdered sugar
- 6-7 tbsp milk or water
- 6 Reese’s chopped
Chocolate ganache and topping:
- 6 oz semi-sweet chocolate chips
- 1/2 cup heavy cream
- 8 Reese’s halved
- Crumbled Reese’s
Instructions
For the chocolate cake layers:
- Preheat oven to 350°F and prepare three 8-inch cake pans with non-stick spray and parchment paper at the bottom.
- In a large mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, mix together milk, vegetable oil, vanilla extract, and eggs.
- Combine the wet ingredients with the dry mixture, beating until fully combined.
- Gradually add the hot water to the batter, mixing on low speed until blended. Scrape down the bowl sides as needed.
- Distribute the batter evenly among the prepared cake pans and bake for 22-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Remove the cakes from the oven, let them cool for 2-3 minutes, then transfer to a cooling rack.
To make the frosting:
- In a large mixer bowl, beat together butter and peanut butter until well blended.
- Mix in half of the powdered sugar until smooth.
- Add 3 tablespoons of milk or water, mixing until smooth.
- Blend in the remaining powdered sugar until smooth.
- Mix in the remaining milk or water, adjusting the consistency as needed to avoid it being too thin.
To assemble the cake:
- Use a serrated knife to level the tops of the cake layers.
- Place the first cake layer on a serving plate or cake board. Spread about 1 cup of frosting evenly over the layer.
- Sprinkle half of the chopped Reese’s over the frosting, pressing them in lightly. Add a thin layer of frosting on top to help the next layer stick.
- Repeat with the second cake layer, spreading about 1 cup of frosting and the remaining chopped Reese’s.
- Add the final cake layer on top.
- Apply a thin crumb coat of frosting around the sides and top of the cake.
- Spread about 1 cup of frosting evenly on top of the cake.
- For a smooth finish, refer to a tutorial or use an offset spatula for the sides.
- Set the cake aside to make the chocolate ganache.
- Place the chocolate chips in a heat-proof bowl.
- Heat the heavy cream in the microwave until it begins to boil, then pour over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth.
- Drizzle the ganache over the cake edges with a spoon or squeeze bottle, then cover the top and smooth it with an offset spatula.
- Allow the ganache to set for about 10 minutes.
- Pipe swirls of the remaining frosting on top using a star tip. Garnish with halved Reese’s and crumbled Reese’s.
- Refrigerate the cake until serving. Best served at room temperature and stays fresh for 3-4 days.
