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Peanut Butter Chocolate Layer Cake Recipe

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4.1 from 54 reviews

  • Author: Amina
  • Total Time: 47 minutes
  • Yield: 12 servings

Description

This Peanut Butter Chocolate Layer Cake combines rich chocolate cake layers with creamy peanut butter frosting and a luscious chocolate ganache topping. Layers of chopped Reese’s candies add a delightful crunch and peanut butter burst, making it an irresistible decadent dessert perfect for celebrations or any chocolate lover’s delight.

Ingredients

Cake Layers

  • 1 3/4 cups (228g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) hot water

Peanut Butter Frosting

  • 2 cups (448g) unsalted butter, room temperature
  • 1 1/4 cups (350g) peanut butter
  • 9 cups (1035g) powdered sugar
  • 6-7 tbsp (90-105ml) water or milk
  • Pinch of salt

Chocolate Ganache and Decorations

  • 6 oz (1 cup) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • 6 Reeses, chopped
  • 8 Reeses, cut in half
  • Crumbled Reeses

Instructions

  1. Make the chocolate cake layers: Preheat your oven to 350°F (176°C) and prepare three 8-inch cake pans by spraying them with non-stick baking spray and lining the bottoms with parchment paper to ensure easy removal.
  2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set this mixture aside.
  3. Mix wet ingredients: In a separate medium bowl, combine the milk, vegetable oil, vanilla extract, and eggs thoroughly.
  4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and beat until well integrated and smooth.
  5. Add hot water: Slowly add the hot water to the batter while mixing on low speed. Scrape down the sides of the bowl as needed to ensure even mixing; the batter will be thin.
  6. Bake the cakes: Divide the batter evenly into the prepared pans and bake for 22-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the cakes cool for 2-3 minutes in the pans, then transfer them to a cooling rack to cool completely.
  7. Prepare the peanut butter frosting: In a large bowl, beat together unsalted butter and peanut butter until smooth and combined.
  8. Add powdered sugar and liquids: Incorporate about half of the powdered sugar and mix until smooth. Add 3 tablespoons of water or milk and mix again until smooth. Add the remaining powdered sugar, mix again, then add remaining water or milk along with a pinch of salt. Adjust consistency to keep the frosting smooth but not too thin.
  9. Level cake layers: Using a large serrated knife, carefully trim the tops of each cake layer to make them flat and even, which will help with stacking the cake evenly.
  10. Assemble the cake – first layer: Place the first cake layer on a serving plate or cake board. Spread about 1 cup of the frosting evenly over the top. Sprinkle half of the chopped Reese’s candies evenly over the frosting and gently press them in. Spread a thin layer of frosting over the candies to make the surface sticky for the next layer.
  11. Add second layer: Place the second cake layer on top and repeat frosting and chopped Reese’s candy steps as with the first layer.
  12. Add the final layer: Place the third cake layer on top, then cover the entire cake with a thin crumb coat of frosting by smoothing a thin layer over the sides and top.
  13. Final frosting layer: Spread about 1 cup of frosting over the top of the cake, smoothing evenly. Use an offset spatula to smooth the sides and create decorative stripes around the cake, referencing the tutorial as needed.
  14. Make the chocolate ganache: Place chocolate chips in a heatproof bowl. Microwave the heavy cream until it just begins to boil, then pour it over the chocolate. Let sit for 2-3 minutes, then whisk gently until smooth.
  15. Apply ganache: Using a squeeze bottle or spoon, drizzle the ganache around the edges of the cake to create drips, then pour and smooth ganache over the top surface.
  16. Add final decorations: Allow the ganache to firm slightly for about 10 minutes. Use a piping bag fitted with a closed star tip to pipe swirls of remaining frosting on top. Finish by arranging halved Reese’s on the swirls and sprinkle with Reese’s crumbles for garnish.
  17. Refrigerate and serve: Refrigerate the assembled cake until ready to serve. Bring to room temperature before serving for best texture and flavor. Cake keeps well for 3-4 days.

Notes

  • To level your cake layers, use a serrated knife or cake leveler to carefully trim domed tops for even stacking.
  • Adjust the consistency of your frosting by adding water or milk a little at a time to avoid it becoming too thin.
  • Microwave heavy cream carefully to avoid boiling over—stop once small bubbles form around the edges.
  • Use room temperature butter for the frosting to ensure smooth mixing.
  • Allow the cake to come to room temperature after refrigeration before serving to enjoy optimal texture and flavor of the frosting and ganache.
  • This cake is best consumed within 3-4 days of assembly for freshness.
  • Prep Time: 20 minutes
  • Cook Time: 27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/peanut-butter-chocolate-layer-cake-recipe/