Description
Indulgent Peanut Butter Chocolate Layer Cake celebrates rich chocolate and creamy peanut butter in perfect harmony. Layers of moist chocolate cake paired with smooth peanut butter frosting create an irresistible dessert sure to satisfy serious chocolate and peanut butter cravings.
Ingredients
Scale
Cake Dry Ingredients:
- 1 ¾ cups (228g) all-purpose flour
- 2 cups (414g) sugar
- ¾ cup (85g) natural unsweetened cocoa powder
- 2 ¼ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Cake Wet Ingredients:
- 1 cup (240 milliliters) milk
- ½ cup (120 milliliters) vegetable oil
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 1 cup (240 milliliters) hot water
Frosting and Topping Ingredients:
- 2 cups (448 grams) salted butter, room temperature
- 1 ¼ cups (350 grams) peanut butter
- 9 cups (1035 grams) powdered sugar
- 6–7 tablespoons (90-105 milliliters) water or milk
- 6 Reese’s, chopped
- 6 ounces (1 cup) semi-sweet chocolate chips
- ½ cup (120 milliliters) heavy whipping cream
- 8 Reese’s, cut in half
- Crumbled Reese’s
Instructions
- Prepare three 8-inch cake pans by lightly coating with non-stick baking spray and lining the bottom with parchment paper. Preheat the oven to 350°F (176°C).
- In a large mixing bowl, thoroughly combine the dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
- In a separate medium bowl, whisk together whole milk, vegetable oil, pure vanilla extract, and large eggs until fully incorporated.
- Pour the wet ingredients into the dry mixture, beating until a smooth batter forms with no visible lumps.
- Slowly add hot water to the batter, mixing on low speed to maintain a consistent texture. Scrape down the sides of the bowl to ensure even mixing.
- Evenly distribute the chocolate cake batter among the prepared pans, using a spatula to smooth the tops.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely on a wire rack.
- For the peanut butter frosting, cream together softened unsalted butter and creamy peanut butter in a stand mixer until light and fluffy.
- Gradually incorporate powdered sugar, alternating with small amounts of water or whole milk to achieve a smooth, spreadable consistency.
- Using a serrated knife, carefully level the cooled cake layers to create even surfaces.
- Place the first cake layer on a serving plate, spreading a generous layer of peanut butter frosting and sprinkling with chopped Reese’s Peanut Butter Cups.
- Repeat the frosting and Reese’s layering with the second cake layer, then top with the final cake layer.
- Apply a thin crumb coat of frosting, then refrigerate for 15 minutes to set. Add a final smooth layer of frosting over the entire cake.
- Prepare the chocolate ganache by heating heavy cream until it just begins to boil. Pour over semi-sweet chocolate chips and let sit for 2-3 minutes.
- Whisk the chocolate and cream until smooth and glossy. Allow to cool slightly before drizzling over the frosted cake.
- Decorate the top with halved and crumbled Reese’s Peanut Butter Cups for added texture and visual appeal.
- Refrigerate the cake for 30 minutes to allow the ganache to set. Bring to room temperature before serving for optimal flavor and texture.
Notes
- Bake with precision by using room temperature ingredients for smoother cake batter and more even mixing.
- Ensure cake layers are completely cool before frosting to prevent melting and sliding of layers.
- Create clean cake slices by chilling the assembled cake for at least 30 minutes before cutting.
- Opt for natural peanut butter with minimal additives for a richer, more authentic flavor profile.
- Save time by preparing cake layers and frosting a day ahead, storing separately in airtight containers.
- Enhance chocolate ganache’s shine and smoothness by adding a tablespoon of corn syrup or butter while whisking.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 682 kcal
- Sugar: 78 g
- Sodium: 384 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 75 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 105 mg