Peanut Butter Chocolate Layer Cake Recipe

This peanut butter chocolate layer cake was my “just one bite” cake—and then I ate the whole slice.
I made it for a friend’s birthday, but it totally stole my heart first.
It’s rich, creamy, and stacked with everything I love in one cake.

The peanut butter is smooth and salty-sweet, and the chocolate? Deep, fudgy, and bold.
Every layer is soft and dreamy, like a giant Reese’s in cake form.
Even the crumbs are worth licking off the plate.

Wanna give it a go? I’ll show you how I build it, layer by delicious layer.

Why You’ll Love This Recipe

• Flavor Combo Classic: Chocolate and peanut butter are a perfect match—deep, sweet cocoa meets nutty, smooth creaminess.
• Soft Yet Sturdy Layers: The cake is moist but holds together well for slicing and layering.
• Beginner-Friendly: No special tools needed—just basic mixing bowls and a cake pan.
• Customizable: You can decorate with ganache, peanut butter cups, or keep it simple and rustic.
• Freezer-Friendly: Layers and frosting can be made ahead and frozen for convenience.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Cooling & Assembly: ~1 hour
• Total Time: About 2 hours

Servings:
One 3-layer 8-inch cake (serves 12–14)

Difficulty:
Intermediate—easy for most bakers, but layering and ganache need a little care.

Required Kitchen Tools

• 3 (8-inch) round cake pans
• Mixing bowls
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Offset spatula or butter knife
• Saucepan and heatproof bowl (for ganache)
• Cooling rack
• Serrated knife (for leveling cake layers)

Ingredients

For the Chocolate Cake

• 2 and 1/2 cups (313g) all-purpose flour
• 2 and 1/2 cups (500g) granulated sugar
• 1 cup (85g) unsweetened cocoa powder
• 2 and 1/2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) whole milk
• 1 cup (240ml) vegetable oil
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup (240ml) hot water

For the Peanut Butter Frosting

• 1 cup (226g) unsalted butter, softened
• 1 and 1/2 cups (375g) creamy peanut butter
• 3 cups (360g) powdered sugar
• 3–4 tbsp milk or water, as needed

For the Chocolate Ganache

• 1 cup (170g) semi-sweet chocolate chips
• 3/4 cup (180ml) heavy cream

For Decoration (Optional)

Extra ganache for drip effect

Mini peanut butter cups

Crushed peanuts or chocolate curls

Variations for Peanut Butter Chocolate Layer Cake

• Add Crunch: Stir chopped roasted peanuts or toffee bits into the frosting for a texture twist.
• Use Dark Chocolate: Swap semi-sweet chips for bittersweet chocolate in the ganache for a richer bite.
• Make Cupcakes Instead: Pour the batter into cupcake liners and bake at 350°F (177°C) for 18–22 minutes.
• Add a Salted Twist: Sprinkle flaky sea salt on top of the ganache for contrast.
• Peanut Butter Drip: Melt 1/3 cup of peanut butter and drizzle over the top in addition to ganache.

How to Make Peanut Butter Chocolate Layer Cake – Step-by-Step Instructions

1. Preheat and Prep Pans

Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans and line bottoms with parchment paper. Lightly flour the sides.

2. Make the Cake Batter

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk milk, oil, eggs, and vanilla. Add wet mixture to dry ingredients and mix until combined.
Slowly pour in hot water while mixing on low speed. The batter will be thin—this helps keep the cake moist.

3. Bake

Evenly divide the batter between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10–15 minutes, then carefully turn out onto a wire rack to cool completely.

4. Make the Peanut Butter Frosting

Using a stand mixer or hand mixer, beat the softened butter and peanut butter until smooth.
Gradually add powdered sugar and beat until fluffy. Add milk or water, 1 tablespoon at a time, to reach desired consistency—smooth and spreadable.

5. Make the Ganache

Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Let it cool slightly to thicken before using.

6. Assemble the Cake

Level the tops of the cooled cake layers with a serrated knife if needed. Place one layer on a cake board or stand. Spread a thick layer of peanut butter frosting on top. Repeat with second and third layers.

Frost the sides and top with remaining peanut butter frosting. Chill for 20–30 minutes to help set before adding ganache.

7. Pour Ganache

Spoon ganache on top of the chilled cake, gently pushing it to the edges so it drips down. Use an offset spatula to smooth the top if needed.

Serving and Decoration

How to Serve Peanut Butter Chocolate Layer Cake

This cake makes a stunning centerpiece for birthdays, potlucks, or special dinners. Here are a few serving tips:

• Slice with a warm knife for clean layers.
• Serve chilled or at room temperature depending on your preference. Room temperature gives a softer frosting texture.
• Top with peanut butter cups, crushed peanuts, or shaved chocolate for extra flair.
• Pair each slice with a glass of cold milk or coffee.

Storing the Cake

• Room Temperature: Keep the cake covered and stored at room temperature for up to 2 days.
• Refrigerator: Store in the fridge for up to 5 days. Let slices come to room temp before serving.
• Freezer: Wrap each slice or whole layers in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Tips and Tricks for Success

• Use hot water in the batter to help bloom the cocoa and intensify the chocolate flavor.
• Chill the cake before pouring ganache so it sets cleanly without melting the frosting.
• Level the cake layers with a serrated knife to keep the stack straight and neat.
• Don’t skip the parchment paper in the cake pans—it helps remove the cakes cleanly every time.
• Mix ganache slowly to keep it smooth and glossy without introducing air bubbles.

Nutrition

Serving Size	Calories	Fat	Carbs	Protein
1 slice (1/14 of cake)	~520 kcal	32g	55g	6g

Note: Nutrition values are approximate and will vary based on specific ingredients used.

Peanut Butter Chocolate Cake FAQs

Can I use natural peanut butter?
It’s best to use creamy processed peanut butter (like Jif or Skippy) for stable frosting. Natural types can separate and be harder to whip.

Can I bake this as a sheet cake?
Yes! Use a 9×13-inch pan and bake for about 35–40 minutes. Skip the layering and use frosting and ganache on top.

How far ahead can I make this?
Cake layers can be baked and frozen up to a month in advance. Assemble the cake the day before serving for best texture and freshness.

Conclusion

This Peanut Butter Chocolate Layer Cake is all about balance—rich cocoa, creamy frosting, and a glossy chocolate finish. It’s a celebration cake without the fuss. Whether it’s a birthday, weekend bake, or just a chocolate craving, this one always delivers.