Peanut Butter Chocolate Layer Cake Recipe
If there’s one showstopping cake guaranteed to spark delight, it’s the Peanut Butter Chocolate Layer Cake. Imagine ultra-moist chocolate layers swirled with ribbons of creamy peanut butter frosting and finished with a glossy chocolate ganache. Each slice is a celebration of rich, nutty, and chocolatey flavors—ideal for birthdays, potlucks, or when you’re simply craving a decadent dessert. This cake delivers everything: stunning looks, unforgettable taste, and plenty to share with your favorite people.
Ingredients You’ll Need
Gathering the ingredients for a Peanut Butter Chocolate Layer Cake is part of the fun! Each one brings something special—from moistness and richness to intensity and sweetness. Here’s how every component contributes to cake perfection:
- All-purpose flour: Gives the structure and softness a great cake needs.
- Granulated sugar: Sweetens the batter and helps keep the cake moist.
- Unsweetened cocoa powder: The foundation of that deep, crave-worthy chocolate flavor.
- Baking powder: Helps the cake rise high and fluffy.
- Baking soda: Adds extra lift and balances the cocoa’s acidity.
- Salt: Brings out all the flavors and keeps the sweetness in check.
- Whole milk: Adds richness and makes the cake tender.
- Vegetable oil: Ensures the crumb stays supremely moist.
- Large eggs: Bind everything together and add lightness.
- Vanilla extract: Adds a warm, depth of flavor in both cake and frosting.
- Boiling water: Intensifies the chocolate and makes a luscious, pourable batter.
- Creamy peanut butter: The star! Delivers that luxurious, nutty punch in the frosting.
- Unsalted butter (softened): Brings fluffiness to the frosting and lets the peanut flavor shine.
- Powdered sugar: Sweetens and smooths out the peanut butter frosting.
- Heavy cream: Adds silkiness to both the frosting and ganache.
- Semi-sweet chocolate chips: Melt down for an intense, glossy ganache topping.
- Chopped peanuts (optional): Sprinkle over the top for a bit of crunch and color.
How to Make Peanut Butter Chocolate Layer Cake
Step 1: Prepare the Pans and Preheat
Start by preheating your oven to 350°F—it’s important to bake the cake evenly without any waiting around. Grease two 9-inch round cake pans and line them with parchment paper. This guarantees your Peanut Butter Chocolate Layer Cake will release effortlessly after baking (and make for picture-perfect layers every single time).
Step 2: Make the Chocolate Cake Batter
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This step ensures an even mix and a uniform rise. Next, add the milk, vegetable oil, eggs, and a splash of vanilla extract, stirring until just smooth and glossy. Finally, gently pour in the boiling water—don’t worry if the batter seems thin, that’s what makes this cake extremely moist and delicious.
Step 3: Bake the Cake Layers
Divide your beautifully chocolaty batter evenly between your two prepared pans. Slide them into the preheated oven and bake for 30–35 minutes. The cakes are done when a toothpick comes out with just a few moist crumbs. Let the layers cool completely in their pans before frosting—the aroma alone will tempt you, but a cooled cake means your frosting won’t melt off.
Step 4: Make the Peanut Butter Frosting
While your cake layers cool, it’s time to make that irresistibly creamy peanut butter frosting. Using a mixer, beat together the peanut butter and softened butter until the mixture is completely smooth and light. Gradually add powdered sugar, mixing in a stream of heavy cream and vanilla extract. Keep whipping until the frosting turns pale, fluffy, and spreadable. This is what gives every bite of Peanut Butter Chocolate Layer Cake its melt-in-your-mouth experience.
Step 5: Assemble and Frost
Gently remove your cooled cakes from their pans. Place one layer on a cake stand and slather it with a generous scoop of peanut butter frosting. Top with the second cake layer, then coat the entire cake—top and sides—with the rest of the frosting. Take your time and use an offset spatula for a super-smooth finish, or leave rustic swoops for that homemade charm.
Step 6: Make the Chocolate Ganache
Place the semi-sweet chocolate chips in a small heatproof bowl. Heat the heavy cream just to a simmer (don’t let it boil!), then pour it over the chocolate. Let it sit untouched for two minutes, then stir to create a smooth, shiny ganache. Pour the ganache over your frosted cake and use a spoon or spatula to gently nudge it over the edges so it drips down the sides. There’s no need for perfection here—the drips are part of the Peanut Butter Chocolate Layer Cake’s dramatic appeal!
Step 7: Chill, Garnish, and Serve
Sprinkle chopped peanuts on top for a salty crunch and lovely presentation. Chill the cake for about 20 minutes to set the ganache before slicing into thick, gorgeous layers. Get ready for the oohs and ahhs!
How to Serve Peanut Butter Chocolate Layer Cake
Garnishes
The finishing touch makes all the difference. A handful of chopped peanuts scattered over the top creates a fantastic crunch and echoes the cake’s nutty flavor, while a dusting of cocoa or a drizzle of extra peanut butter instantly elevates your Peanut Butter Chocolate Layer Cake presentation. You can also crown it with chocolate curls or even a few mini peanut butter cups for extra flair.
Side Dishes
Keep things light to balance the cake’s richness. A tall glass of cold milk is a classic, but you can also serve the cake with sliced strawberries, a dollop of whipped cream, or a frosty scoop of vanilla ice cream. Strong, hot coffee or espresso brings out even more chocolate depth and makes every bite feel extra special.
Creative Ways to Present
It’s fun to serve the Peanut Butter Chocolate Layer Cake in unexpected ways! Try cutting the cake into small cubes and threading them onto skewers for cake pops, stacking mini slices for a dessert platter, or even building a dramatic trifle with cake chunks, whipped cream, and extra ganache layered in a glass bowl. No matter the method, this cake is always the star.
Make Ahead and Storage
Storing Leftovers
Place any leftover Peanut Butter Chocolate Layer Cake in a cake carrier or airtight container. It will stay fresh on the counter for up to two days, but if your kitchen is warm or humid, pop it in the fridge for up to five days—just let it come back to room temperature before serving for the best flavor and texture.
Freezing
The great news is that this cake freezes beautifully. Once fully cooled and frosted (without the ganache, if possible), wrap individual slices or the whole cake tightly in plastic wrap and a layer of foil. Freeze for up to two months. To serve, thaw overnight in the fridge and bring to room temperature before adding fresh ganache, if you wish.
Reheating
If you like your Peanut Butter Chocolate Layer Cake just a bit warm, microwave a slice for 10–15 seconds—just enough to soften the cake and make the ganache slightly melty, but not enough to liquefy the frosting. Enjoy immediately for a truly decadent treat.
FAQs
Can I make the cake layers ahead of time?
Yes! Bake the chocolate cake layers a day or two in advance, wrap them tightly once cool, and store at room temperature or in the fridge. Assemble with frosting and ganache the day you plan to serve.
What’s the best way to get ultra-smooth frosting?
Be sure the butter is fully softened before you start, and beat the frosting on medium-high speed for several minutes to ensure it’s light, fluffy, and lump-free. A bit of heavy cream helps with smooth spreading, too.
Can I use chunky peanut butter for the frosting?
If you love texture, absolutely! Chunky peanut butter will add some crunch to each bite but keep in mind it might make it a little trickier to spread a perfectly smooth layer on your Peanut Butter Chocolate Layer Cake.
How do I avoid dry cake layers?
Don’t overbake—check cakes a few minutes before time is up and remove them as soon as a toothpick comes out with moist crumbs. Also, the boiling water in the batter is key for a tender, moist crumb, so don’t skip it.
Can I make this cake gluten-free?
Yes, you can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Just make sure your cocoa and other ingredients are gluten-free as well, and keep an eye on baking time, since gluten-free cakes can bake a little faster.
Final Thoughts
This Peanut Butter Chocolate Layer Cake is pure happiness on a plate—rich, showy, and truly irresistible. If you’re looking for a dessert that will make memories, bring smiles, and maybe earn you a few recipe requests, this is it. Treat yourself and your loved ones to a slice (or two), and don’t be surprised if it becomes your most-requested special dessert!
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Peanut Butter Chocolate Layer Cake Recipe
- Total Time: 1 hour 20 minutes (including cooling)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the decadent combination of rich chocolate cake layers filled and frosted with creamy peanut butter frosting. Topped with a luscious chocolate ganache and chopped peanuts, this Peanut Butter Chocolate Layer Cake is a show-stopping dessert perfect for special occasions.
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Peanut Butter Frosting:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Chopped peanuts for garnish (optional)
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients: Add milk, oil, eggs, and vanilla to the dry ingredients, mixing until smooth. Slowly stir in boiling water until batter is thin.
- Bake: Divide batter between pans and bake for 30–35 minutes. Cool cakes completely before frosting.
- Make peanut butter frosting: Beat peanut butter and butter until creamy. Add powdered sugar, heavy cream, and vanilla, beating until fluffy.
- Assemble the cake: Spread peanut butter frosting between layers and over the top and sides of the cake.
- Prepare ganache: Heat heavy cream until simmering, then pour over chocolate chips. Stir until smooth.
- Finish the cake: Pour ganache over the top of the cake, letting it drip down the sides. Garnish with chopped peanuts if desired. Chill before slicing.
Notes
- This cake is rich and indulgent, so small slices are plenty.
- For extra peanut butter flavor, spread a thin layer of peanut butter between cake layers before frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 48 g
- Sodium: 410 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 65 mg
