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This Peanut Butter Chocolate Layer Cake recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese’s peanut butter cups! It’s rich, delicious and so fun!
Peanut Butter & Chocolate Layer Cake
While taking some photos yesterday of a cake, I was reminded of something that the hubs regularly tells me and demonstrates through fearful looks my way – I am one photo away from seriously injuring myself. One of the tables, counters or chairs I stand on to get just the right angle will one day not cooperate the way I want and I will fall and either break the camera I’m holding or some part of my body. It’s bound to happen.
I have a three step stool that I use all the time for overhead shots or something that’s at a more dramatic angle than I can achieve just by standing. Yesterday, I was standing on that stool taking photos and teetered and tottered a bit while stepping down from the top stair. Then I was in the kitchen taking some photos and didn’t feel like walking to the other room to grab the step stool so I grabbed a chair. I stood on the seat and started to sit back on the back rest to get the angle I wanted and suddenly realized I was starting to tip backwards. Luckily I realized it before it was too late and caught my balance. I was dangerously close to falling back into the wall and onto the dog bowl stand (with sharp corners).
Who knew food blogging carried such job hazards?! Not to mention the extra calories that come along with it. 😉 I suppose it’s worth it when I share cakes like this one. I’m so in love with it!
How to Make Peanut Butter & Chocolate Layer Cake
The cake starts with moist, delicious layers of chocolate cake. I used my Easy Moist Chocolate Cake from a couple weeks ago in layered cake form. It truly is such a moist cake and so easy! You basically mix the dry ingredients, then wet ingredients, add them together, then add the hot water at the end. One of the quickest cake batters to make and hard to mess up.
Between the layers and covering the outside of the cake is a peanut butter frosting. On top of the frosting between the cake layers are also chopped Reese’s – every peanut butter and chocolate lovers favorite, am I right? They take the peanut butter flavor up a notch and I’m a fan.
After the cake is covered with frosting, ganache is drizzled down the sides and covers the top. The stripe pattern on the sides of the frosting creates a neat ripple effect in the drizzled ganache. Then I added more Reese’s and frosting – for good measure. 🙂 The final cake is not only delicious, it’s SO fun! I was in love with the look of it! If you’d like to recreate the same thing, check out the video just above the recipe to watch what I did.
You might also like:
Peanut Butter Chocolate Buckeye Cupcakes
Mini Reese’s Peanut Butter Cheesecakes
Reese’s Peanut Butter Chocolate Icebox Cake
Peanut Butter Truffle Chocolate Cake
Peanut Butter Chocolate Mousse Cake
Peanut Butter Cookie Dough Brownie Layer Cake
Watch How To Make It
Peanut Butter Chocolate Layer Cake
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Peanut Butter Chocolate Layer Cake recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese’s peanut butter cups! It’s rich, delicious and so fun!
Ingredients
Chocolate cake
- 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) salted butter, room temperature
- 1 1/4 cups (350g) peanut butter
- 9 cups (1035g) powdered sugar
- 6–7 tbsp (90-105ml) water or milk
- 6 reeses, chopped
Chocolate ganache and topping
- 6 oz (1 cup) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy whipping cream
- 8 reeses, cut in half
- Crumbled reeses
Instructions
For the chocolate cake layers
- Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
- Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
- Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
- Add the wet ingredients to the dry ingredients and beat until well combined.
- Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
To make the frosting
- Combine the butter and peanut butter in a large mixer bowl and mix until well combined.
- Add about half of the powdered sugar and mix until smooth.
- Add 3 tablespoons of water or milk and mix until smooth.
- Add remaining powdered sugar and mix until smooth.
- Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
To build the cake
- Use a large serrated knife to remove the tops of the cake layers so that they’re flat. See my tips on how to level a cake and how to stack a cake.
- Place the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer.
- Add about half of the chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
- Add the next cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer.
- Add remaining half of the chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
- Add the final cake layer to the top of the cake.
- Smooth out the frosting on the sides of the cake, creating a thin crumb coat.
- Add about 1 cup of frosting to the top of the cake and smooth into an even layer.
- Frost the cake using my tutorial for a smooth cake. Stop just before using the paper towel, which won’t be necessary with the pattern on the sides of this cake.
- Use an offset spatula to create the stripes around the cake. For guidance, see the video above starting at about 1:40.
- Set the cake aside and make the chocolate ganache (see my tips for making chocolate ganache).
Make the ganache and decorate
- Put the chocolate chips in a heat proof bowl.
- Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
- Use a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips for making a chocolate drip cake.
- Allow the ganache to firm a bit, about 10 minutes, then top with swirls of the remaining frosting. Use a piping bag fitted with a closed star tip. I used Ateco tip 844, but Wilton 2D or 1M would work as well. Then top with additional Reese’s chopped in half, and Reese’s crumbles.
- Refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 1097
- Sugar: 112.1 g
- Sodium: 774 mg
- Fat: 61.5 g
- Carbohydrates: 133.4 g
- Protein: 13.9 g
- Cholesterol: 109.8 mg
Enjoy!
Fantastic cake. Just baked it yesterday and it was a huge hit. Best chocolate cake recipe ever. 🙂
So glad you enjoyed it!
Well it sure doesn’t look as perfect as yours but I’m kinda proud 😀
The frosting is so sweet though, I couldn’t enjoy it.
Thanks for sharing 🙂
Did you use some salted butter in the frosting? I usually use half salted butter and half shortening. The salt cuts down on the sweetness and adds some flavor as well.
Wondering if that’s what you usually do why isn’t that in the recipe? Does shortening refer to crisco? So half butter and half crisco in the frosting?
Actually Kim, I was a little confused when responding to this comment. It can be confusing with so many recipes to keep everything straight. Most of my frostings use half butter/half shortening. When I use all butter (as I did in this one), I tend to use either half salted/half unsalted or just all unsalted and add my own salt. In this recipe, it specifically says that I used all salted, which is correct. And as far as sweetness goes, salt cuts down on the sweetness a bit.
What size cake tins can be used please xx
1. Clean kitchen floor
2. Place plate with cake on the floor
3. Stand and take photos.
4. Watch your toes.
Dear Lindsay,
How could I make the peanut butter? Where I live, we know only the salted version, but I suppose this is not salty. Can you help me? Thank you,
Zsofi
I haven’t made peanut butter before. I’d try to find a recipe online with the ingredients you have available.
Hi Lindsay,
Can I use two 9×3 round cake pans instead?
Thank you!
Sure, that should be fine.
Hi. Can you please tell me if the cocoa is sweetened or unsweetened?
It is unsweetened.
Hello! Can this be made with a Swiss meringue buttercream instead of an American buttercream? Thanks in advance!
Yes, that should be fine. I haven’t worked with SMB a ton so I can’t say what recipe to use for it, but I would think it’d be fine to swap it out.
Is this meant to say nine (9) cups of powered sugar? The grams say 1,035 but there are 3,060 grams in 9 cups. Just double checking. Trying this recipe as I type actually lol. It looks delicious!
The measurements are correct as written. Here’s a conversion chart I recently put together showing a breakdown of the measurements I use.
WOW! thank you thank you thank you thank you
Love your beautiful cakes! Really enjoy all of your blogs! Is there a particular reason you chose this chocolate cake recipe over your Best Chocolate Cake? Would they be interchangeable or are the flavors more suitable for this recipe combination? Thanks again for sharing!!
Thanks Lysa! Both chocolate cakes are terrific. I have found that some people are thrown off by the slow bake version (Best Chocolate Cake) and the long bake time. This cake is just an alternative. They have similar flavors and textures. It’s hard to beat the Best Chocolate Cake, but this one’s pretty darn close. 🙂 You can definitely swap it into this cake if you wanted.
BTW, the peanut butter frosting is to die for!!!! I did use this version of the chocolate cake and was thrilled with it! I do like the combination, and the hubs loved it! He does not like cake, until this recipe. Thanks!
Awesome! 🙂 So glad you enjoyed it!
Can you freeze the frosting I had lots left and it’s too good to waist?
Yes, you can.
Lindsay, this cake was fabulous! I made it for my Bible study tonight and everyone loved it. Some even said it was the best cake they’ve ever tasted. I had some trouble with the frosting being too thick, but I think I should have just added more milk. Also, do you have any tips for creating the stripes? I think my problem was my frosting was too thick, so my offset spatula had a hard time gliding on the frosting.
Awesome! I’m so glad everyone enjoyed it! 🙂 You are correct that it probably just needed more milk. I find peanut butter frosting tends to be drier than others so I usually add a little more moisture than usual. And that was most likely the issue with the stripes – you are right on. 🙂 With it being dry, it’s hard for the the spatula to move the frosting smoothly.
This is a fabulous cake! Thank you for your video tips, too!
Thank you Joanne!
Another amazing cake from your kitchen with terrific photos. The things we do for food blogs!!
Gorgeous cake, gorgeous video… Thanks so much for sharing!!!
Thanks Kathy! 🙂
This cake was so delicious! I made it for my Hubby’s 40th birthday and he loved it!! Thank you for the helpful video!!
Awesome! Glad he loved it!
And this will be my 40th birthday cake! Of course I’ll make it for myself 🙂
Wonderful! Happy early birthday! 🙂
Niki, my 40th is in 2 weeks. And I have baked this cake for it now! lol
I made this for my daughter’s 4th birthday. It’s the first cake I’ve made completely from scratch and it was beautiful and delicious!
Just another incredible cake added to your repertoire! Amazing! I am also like you when taking pictures of my food for my blog! Sometimes I’ll even find myself standing on top of my table thinking, “This is not such a great idea. I could really hurt myself or my camera getting down from here!”
The things we do for our blogs. 🙂 Thanks Melissa!
Wow!! This looks amazing!!! I love all the videos you have been posting lately!! Thank you so much!!
Thanks Brittany! I’m glad you’ve been enjoying the videos! 🙂
What icing top did you use for the frosting on top and how hot was the water you put in the cake batter
I used Ateco tip 844. For the hot water, I usually let it come to a boil. The hot water helps to intensify the flavor of the chocolate, but it’ll bake fine no matter the temperature.
Can I used the batter recipe for cupcakes instead of round cakes?
Yes, you can.
What size cake pans are used ?
8 inch