Peanut Butter Chocolate Layer Cake Recipe

Looking for a cake that combines rich chocolate and creamy peanut butter? Many recipes can be dry or lack the perfect balance of flavors. You need a peanut butter chocolate layer cake that’s moist and decadent.

Imagine slicing into a cake that’s perfectly moist, with layers of chocolate and peanut butter frosting. The frustration of dry, flavorless cakes can ruin your dessert experience. You deserve a recipe that delivers a delightful, indulgent treat every time.

Introducing the ultimate peanut butter chocolate layer cake recipe! This recipe is easy to follow and ensures a tender, flavorful cake with rich chocolate and creamy peanut butter layers. Enjoy a slice and indulge in the perfect combination of chocolate and peanut butter.

Ingredients

For the Cake:

• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup cocoa powder
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup hot water

For the Peanut Butter Frosting:

• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 3 to 4 cups powdered sugar
• 2 to 3 tablespoons water (or milk, as needed)

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

For Decoration:

• Peanut butter cups, chopped (optional)
• Extra chocolate ganache (optional)

Instructions

Prepare the Cake Batter

1. Mix Dry Ingredients: Start by combining the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. Whisk these together until well mixed. This blend of dry ingredients is the foundation for a rich, moist cake.
2. Combine Wet Ingredients: In another bowl, mix the milk, vegetable oil, eggs, and vanilla extract. Stir until combined.
3. Mix Batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
4. Add Hot Water: Gently stir in the hot water. This step is crucial as it helps the cocoa powder bloom, enhancing the chocolate flavor. The batter will be quite thin, but that’s normal.
5. Prepare Pans: Grease two 9-inch round cake pans with non-stick spray and line the bottoms with parchment paper. Divide the batter evenly between the pans to ensure even baking.
6. Bake: Place the pans in a preheated oven at 350°F (175°C) for 22 to 25 minutes. Check for doneness by inserting a toothpick into the center of the cakes. If it comes out clean or with just a few crumbs, the cakes are ready.

Make the Peanut Butter Frosting

1. Cream Butter and Peanut Butter: In a stand mixer or large bowl, beat the softened butter and peanut butter together until smooth and creamy.
2. Add Powdered Sugar: Gradually add about half of the powdered sugar to the butter mixture. Mix well.
3. Adjust Consistency: Add 2 to 3 tablespoons of water or milk to the frosting. This will help achieve the right consistency. Continue to add the remaining powdered sugar, mixing until smooth. The frosting should be thick but spreadable.
4. Check Consistency: Test the frosting by dipping a spatula into it. The frosting should have a nice spreadable texture, not too runny or too stiff. If needed, add a bit more liquid or powdered sugar to get the desired consistency.

Assemble and Frost the Cake

1. Level the Cakes: Once the cakes are completely cooled, use a serrated knife to level the tops if necessary. This ensures a flat surface for stacking and frosting.
2. Frost the Layers: Place one cake layer on a serving plate or cake board. Spread about 1 cup of peanut butter frosting over the top, smoothing it out with an offset spatula.
3. Add Peanut Butter Cups: Sprinkle chopped peanut butter cups over the frosting layer. Gently press them into the frosting.
4. Add More Frosting: Spread a thin layer of frosting over the peanut butter cups to help the next cake layer stick. Place the second cake layer on top and repeat the frosting process.
5. Final Frosting: Apply a crumb coat (a thin layer of frosting) around the entire cake to seal in crumbs. Chill the cake for 15-20 minutes to set the crumb coat.
6. Frost and Smooth: Apply the final layer of frosting, smoothing it out with an offset spatula. Use an icing comb for a textured finish if desired.

Make the Chocolate Ganache

1. Heat Cream: In a small saucepan, heat the heavy cream until it’s just about to simmer. Remove from heat.
2. Add Chocolate: Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for a few minutes, then whisk until smooth.
3. Cool and Drizzle: Allow the ganache to cool slightly. It should be pourable but not too thin. Drizzle the ganache over the top of the cake, letting it drip down the sides for a beautiful effect.

Decorate the Cake

1. Add Swirls: Use a toothpick to mark where you want your chocolate ganache swirls to go on the cake. This will help guide your decorating.
2. Finish with Peanut Butter Cups: Garnish with additional chopped peanut butter cups if desired. You can also drizzle more ganache over the top for extra chocolatey goodness.

Enjoy!

Your Peanut Butter Chocolate Layer Cake is now ready to impress! Serve it up at your next gathering or enjoy it as a special treat. I hope you enjoy making (and eating) this cake as much as I do. Happy baking!