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Peanut Butter Chocolate Layer Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 7 reviews
  • Author: Lina
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 14 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Peanut Butter Chocolate Layer Cake is a deliciously rich and moist chocolate cake layered with creamy peanut butter frosting, studded with chopped Reese’s, and topped with a smooth chocolate ganache and Reese’s decorations. Perfect for celebrations or any peanut butter and chocolate lover’s dream dessert.

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 (105ml) water or milk
  • 6 Reese’s, chopped
  • Pinch of salt

Chocolate Ganache and Topping:

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

Instructions

  1. Preheat and Prepare Pans: Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans with non-stick baking spray and parchment paper in the bottom.
  2. Mix Dry Ingredients: Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a large mixing bowl and combine well. Set aside.
  3. Combine Wet Ingredients: In a medium bowl, mix together the milk, vegetable oil, vanilla extract, and eggs until smooth.
  4. Combine Wet and Dry: Add the wet ingredients to the dry mixture and beat until thoroughly combined.
  5. Add Hot Water: Slowly add the hot water to the batter, mixing on low speed until smooth. Scrape down bowl sides to incorporate all ingredients evenly.
  6. Bake the Cake Layers: Divide batter evenly among prepared pans and bake for 25 minutes or until a toothpick inserted comes out with a few moist crumbs.
  7. Cool the Cakes: Remove cakes from oven and cool in pans for 2-3 minutes, then transfer to a wire rack to cool completely.
  8. Make Peanut Butter Frosting: In a large bowl, beat together butter and peanut butter until creamy. Add half the powdered sugar and mix until smooth.
  9. Add Liquid: Mix in 3 tablespoons of water or milk until smooth.
  10. Add Remaining Sugar: Add the rest of the powdered sugar and blend until smooth.
  11. Adjust Consistency: Add remaining water or milk and a pinch of salt, mixing until the frosting is smooth and spreadable but not too thin.
  12. Level Cake Layers: Use a serrated knife to trim the tops of each cake layer to make them flat and even for stacking.
  13. First Frosting Layer: Place the first cake layer on a serving plate or cake board, spread 1 cup of frosting evenly over the top, then sprinkle half of the chopped Reese’s pressing them gently into the frosting.
  14. Stick Frosting on Reese’s: Spread a small amount of frosting over the chopped Reese’s to help the next cake layer stick.
  15. Add Second Layer and Frost: Place the second cake layer on top, spread 1 cup frosting evenly, then press the remaining chopped Reese’s on top followed by a thin frosting layer.
  16. Add Final Cake Layer: Place the last cake layer on top of the stack.
  17. Apply Crumb Coat: Frost the sides of the cake with a thin layer of frosting to seal in crumbs.
  18. Top Layer Frosting: Spread about 1 cup of frosting evenly on the top of the cake.
  19. Smooth Final Frosting: Frost the entire cake smoothly following standard cake frosting techniques, finishing with texture lines using an offset spatula.
  20. Make Chocolate Ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in microwave until it just begins to boil, then pour over chocolate chips. Let sit 2-3 minutes, then whisk until smooth.
  21. Drizzle Ganache: Using a spoon or squeeze bottle, drizzle ganache around cake edges to create drips, then spread ganache evenly on top with an offset spatula.
  22. Set Ganache and Decorate: Let ganache firm for 10 minutes, then pipe swirls of remaining peanut butter frosting with a closed star tip, topping with halved Reese’s and Reese’s crumbles.
  23. Chill and Serve: Refrigerate the cake until ready to serve. Bring to room temperature before serving. Best enjoyed within 3-4 days.

Notes

  • To level cake layers easily, chill them in the fridge before trimming.
  • Use room temperature butter for easier frosting preparation.
  • Adjust frosting consistency with small amounts of milk or water to avoid it being too thin.
  • Let ganache cool slightly before drizzling for better control of drips.
  • Serve cake at room temperature for best flavor and texture.
  • Store cake covered in the refrigerator for up to 4 days to maintain freshness.
  • For easier frosting smoothing, use a bench scraper and turntable if available.

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