Peanut Butter Chocolate Layer Cake Recipe
If you’re a fan of the glorious pairing of peanut butter and chocolate, get ready to fall in love with this Peanut Butter Chocolate Layer Cake. Imagine two moist, decadent layers of chocolate cake, sandwiched and frosted with the creamiest peanut butter frosting, and finished with a silky chocolate ganache that drips down the sides in the most irresistible way. This showstopper is the ultimate celebration cake — perfect for birthdays, special occasions, or simply treating yourself to a slice of pure bliss!
Ingredients You’ll Need
This Peanut Butter Chocolate Layer Cake is all about using simple, everyday ingredients in just the right way to create a wow-worthy dessert. Every element—from the cocoa-rich cake to the dreamy peanut butter frosting—works together to bring the familiar flavors you love into a bake shop–worthy masterpiece.
- All-purpose flour: The foundation of your cake layers; it provides structure while keeping the crumb tender.
- Granulated sugar: Sweetens the cake and helps keep it moist.
- Unsweetened cocoa powder: Delivers intense, deep chocolate flavor—don’t skimp on quality here!
- Baking powder & baking soda: These leavening agents ensure your cake rises beautifully and stays fluffy.
- Salt: Enhances flavors and balances the sweetness.
- Buttermilk (room temperature): Adds a subtle tang and keeps the cake extra moist.
- Vegetable oil: Gives the cake a tender, melt-in-your-mouth texture.
- Large eggs: Bind everything together and add richness.
- Vanilla extract: Adds warmth and depth to both the cake and the frosting.
- Hot water or freshly brewed coffee: Intensifies the chocolate flavor and ensures a perfectly light, moist batter. Coffee especially amplifies the chocolate notes!
- Unsalted butter (softened): The base for your creamy peanut butter frosting.
- Creamy peanut butter: Star of the frosting—choose a smooth, good-quality peanut butter for best results.
- Powdered sugar: Sweetens and thickens the frosting for that luscious, spreadable consistency.
- Heavy cream: Makes the frosting light and fluffy, and is also the key to a glossy ganache.
- Semi-sweet chocolate (chopped): Melts into the rich ganache topping—use real chocolate for that beautiful finish.
How to Make Peanut Butter Chocolate Layer Cake
Step 1: Prepare Your Cake Pans
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. This extra step guarantees your cake layers will release cleanly, so you won’t lose a single crumb to the pan.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This not only blends everything evenly but also helps aerate the flour, setting the stage for a tender, even crumb.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix together the buttermilk, vegetable oil, eggs, and vanilla extract. The combination of buttermilk and oil ensures your Peanut Butter Chocolate Layer Cake is moist and flavorful with every bite.
Step 4: Bring the Batter Together
Pour the wet mixture into the bowl with your dry ingredients. Stir until just combined—you don’t want to overmix. Finally, gently whisk in the hot water or coffee. The batter will be thin, but that’s the secret to those ultra-moist, tender chocolate layers.
Step 5: Bake the Cakes
Divide the batter evenly between your prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely. Patience pays off here—cool cakes are much easier to frost!
Step 6: Make the Peanut Butter Frosting
To make the frosting, beat together the softened butter and creamy peanut butter until smooth and fluffy. Gradually add the powdered sugar, mixing well after each addition. Pour in the heavy cream and vanilla, then beat until the frosting is light and cloud-like—perfect for swooping and swirling onto your cake.
Step 7: Assemble and Frost
Place one cake layer on your serving plate and spread a generous amount of peanut butter frosting over the top. Set the second cake layer on top, then cover the entire cake with the remaining frosting. For a professional finish, smooth the sides with an offset spatula. If you’re planning to add ganache, chill the cake for about 15 minutes to firm up the frosting.
Step 8: Make and Add the Ganache (Optional)
For the chocolate ganache, heat the cream in a small saucepan until it just begins to simmer. Pour it over the chopped semi-sweet chocolate in a bowl. Let it stand for two minutes, then stir until glossy and smooth. Let it cool slightly, then pour or drizzle the ganache over the top of your cake, letting it drip artfully down the sides.
How to Serve Peanut Butter Chocolate Layer Cake
Garnishes
Elevate your Peanut Butter Chocolate Layer Cake with a handful of chopped peanuts, mini chocolate chips, or even a dusting of cocoa powder. These add a little crunch and a pop of visual interest, making every slice feel extra special.
Side Dishes
This cake is rich and satisfying on its own, but for a party spread, pair each slice with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. A tall glass of cold milk or a strong cup of coffee makes for the ultimate indulgence.
Creative Ways to Present
For a playful twist, serve mini versions as cupcakes or cake squares. You can also layer the cake and frosting in mason jars for a portable dessert, or create a trifle by layering chunks of cake, frosting, and ganache in a glass bowl—perfect for potlucks and picnics!
Make Ahead and Storage
Storing Leftovers
To keep your Peanut Butter Chocolate Layer Cake fresh, cover it tightly with plastic wrap or store it in an airtight cake container. It will stay moist and delicious for up to three days in the refrigerator. Just remember to bring it to room temperature before serving for the best texture and flavor.
Freezing
Both the cake layers and the fully assembled cake freeze beautifully. Wrap cooled cake layers individually in plastic wrap and foil, and freeze for up to three months. If you’ve already frosted the cake, place it in the freezer until firm, then wrap tightly. Thaw overnight in the fridge before enjoying.
Reheating
While this cake is best enjoyed at room temperature, you can gently warm a slice in the microwave for 10 to 15 seconds to soften the frosting and bring out the gooey, fudgy texture. Be careful not to overheat or the frosting may melt!
FAQs
Can I use natural peanut butter for the frosting?
Natural peanut butter can sometimes be too oily or runny for frosting. For best results, stick with a commercial creamy peanut butter, which has the right consistency for a smooth, stable frosting.
Can I make the cake gluten-free?
Absolutely! Swap the all-purpose flour for a good quality gluten-free baking blend. Just check that your other ingredients, like baking powder, are gluten-free as well.
Is the chocolate ganache necessary?
The ganache is optional, but it adds a glossy, decadent finish and that extra layer of chocolatey goodness. If you’re short on time, the cake is still amazing without it!
How do I prevent my cake from sticking to the pans?
Greasing your pans and lining the bottoms with parchment paper is the best way to ensure your cakes come out perfectly every time. Letting them cool for 10 minutes before removing also helps.
Can I make Peanut Butter Chocolate Layer Cake in advance?
Definitely! You can bake the cake layers a day ahead and store them tightly wrapped. Assemble and frost the cake the day you plan to serve for maximum freshness and wow factor.
Final Thoughts
If you’re looking for a dessert that will make everyone swoon, you simply have to try this Peanut Butter Chocolate Layer Cake. It’s rich, satisfying, and packed with all the flavors we crave in a celebration cake. Give it a go—you’ll be amazed at how quickly it disappears!
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Peanut Butter Chocolate Layer Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A luscious Peanut Butter Chocolate Layer Cake featuring moist chocolate cake layers filled and frosted with creamy peanut butter frosting, topped optionally with rich chocolate ganache. Perfect for celebrations or indulgent dessert cravings.
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- Âľ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water or freshly brewed coffee
For the Peanut Butter Frosting:
- 1 cup unsalted butter (softened)
- 1 cup creamy peanut butter
- 2½ cups powdered sugar
- 2–3 tablespoons heavy cream
- ½ teaspoon vanilla extract
For the Chocolate Ganache (Optional):
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
Instructions
- Prep the Cake Pans and Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure the cakes come out easily.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
- Combine Wet Ingredients: In a separate bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well blended.
- Make the Batter: Gradually add the wet ingredients to the dry ingredients, mixing until smooth and without lumps. Slowly stir in the hot water or brewed coffee until fully incorporated; note that the batter will be thin, which is normal for this recipe.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then carefully transfer them to wire racks to cool completely before frosting.
- Prepare the Peanut Butter Frosting: In a large bowl, beat the softened butter and creamy peanut butter together until light and fluffy. Gradually add powdered sugar, mixing until smooth. Then beat in heavy cream and vanilla extract until the frosting is creamy and fluffy.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous layer of peanut butter frosting evenly on top. Place the second cake layer over it, then frost the top and sides of the entire cake.
- Optional Ganache Topping: If using ganache, chill the cake for 15 minutes first. Meanwhile, heat heavy cream in a saucepan until just simmering. Pour over the chopped semi-sweet chocolate and let sit for 2 minutes. Stir gently until smooth and glossy. Allow ganache to cool slightly before drizzling it over the top of the frosted cake.
- Serve: Let the completed cake set for a while so flavors meld before slicing and serving. Enjoy this indulgent treat with family and friends!
Notes
- This cake can be made a day in advance and stored in the refrigerator to enhance its flavor. Bring it to room temperature before serving for the best texture.
- For added texture and flavor, sprinkle chopped peanuts or mini chocolate chips between the cake layers or on top of the frosting.
- If you prefer a coffee-flavored cake, substitute brewed coffee for the hot water in the batter.
- Ensure ingredients like butter and buttermilk are at room temperature for optimal mixing results.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 42g
- Sodium: 370mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg
