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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!
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It’s Nov 20, 2023. I made it for thanksgiving 3 days in Advance. I am traveling for 4 hours. Can I freeze the whole cake first so it doesn’t get damaged. Hopefully you can answer soon.
That should be fine. It should hold up well to being frozen.
I’ve made this cake 4 years in a row for our school’s fundraiser auction. This year it sold for $250!! It’s so delicious and the instructions make it so easy to make! Thank you!!
How awesome is that?! I’m so glad it’s a hit!
Can any remaining frosting be froze? If so for how long?
Yes, buttercream can be frozen for up to 3 months.
Most requested birthday cake! We love this. It is incredibly sweet and thus serves 16 people. Pairs well with vanilla ice cream and coffee. I usually use two 9 inch cake pans…and could probably halve the frosting recipe. Or I make cupcakes the next day and can frost those! 🤣
I’m so glad it’s been a hit!
I was wondering if anyone can tell me how to make this cake gluten free. Thanks in advance!
Made this recipe gluten free by substituting cup4cup flour That you Can find at whole foods or most grocery stores nowadays! Came out awesome!!!
I’m so glad you enjoyed it!
I have made this cake multiple times and it is a hit every time. I struggle a bit with the frosting as it almost always is too dry. I am going to try adding more milk or perhaps use heavy whipping cream. I also struggle a bit with the ganache drizzle. Any suggestions for getting the consistency right while still controlling how far it goes down the sides?
You can always add more milk/cream to the frosting. Peanut butter buttercream does have a tendency towards being dry.
Here’s my post on drip cakes and it includes a video of me showing you how I do it, which is hopefully helpful.
This looks amazing! I was looking for a chocolate peanut butter cake for my son’s 2nd birthday and love your recipes. I would like to try and cut the cake into a dinosaur shape. If I freeze the cake for 30 minutes do you think it would be an acceptable texture to cut into shapes? I was also going to make this a cream cheese peanut butter frosting. Do you think that would work? Thank you!!
Thank you! Glad to hear you enjoy the recipes! While I haven’t carved this cake into a shape before, I do think that would be fine. And yes, a peanut butter cream cheese frosting sounds delicious! Just keep in mind that cream cheese frosting isn’t as stiff as a regular buttercream. I’m not sure what your dinosaur will look like exactly, but that could make it a little less stable.
Ooooo too sweet!! The frosting had way too much powdered sugar. We kept having to add more and more milk till it was anywhere near spreadable. It’s an ok cake. Probably won’t make again 🫤
Hi!!!
For the peanut butter frosting… it says 6 Reese’s chopped.. and looks like there are some in the frosting between the cake layers.
Did you mix the Reese cups in the pb frosting for the frosting layers between the cake? It doesn’t state in the instructions… thanks!!! So excited to make this for my 4 kids and husband this weekend🥰💕
The Reese’s are added when layering the cake. They are mentioned in step 3 and 5 under building the cake.
I’m wanting to make a version of this cake for my sons birthday. I assume it’s ok to do the buttercream the day before his party, store in the fridge that night then do the ganache and the decorating the day of his party? I want to add an ice cream sundae scoop of buttercream on top of the ganache as well sprinkles etc. Thanks
Yes, you can make the buttercream the day before and store it in the fridge. Just be sure to bring it back to room temperature before using it. It sounds like a fun cake!
My family loves this recipe! It’s requested for almost every event. Is there a way this could be made into cupcakes for ease? How would you recommend decorating with the ganache?
I’m so glad it’s a hit. You can certainly turn it into cupcakes. It would make about 24 cupcakes. You could probably reduce the frosting a bit depending on how much you like to add. For the chocolate ganache, I might do a drizzle, kind of like on these cupcakes. You could also check out my peanut butter chocolate buckeye cupcakes and just leave off the buckeyes.
Made this cake for our neighbor for his 85th birthday, and it was a HIT! I didn’t have the cake decorating items you did to make it look pretty but it turned out okay. I wish I could send you a picture!
So glad to hear it was a hit!
This cake recipe was so moist and flavourful however the buttercream was incredibly sweet and I had already reduced it to 8 cups of sugar instead of 9.
Could this be made as a 9×13 cake?
Sure, that would be fine. You can find the 9×13 cake/instructions in this chocolate cake recipe.
Thank you for the instructions for a 9×13. Would I still use the same amount of frosting above for the layer cake or would I need to reduce it?
You’d probably want to reduce it. It would depend a little on how much frosting you like to use, but I’d probably cut it in half or so.
I love this recipe ! I use it all the time. I also use it for just chocolate cake as well! I wanted to know could I make this in a sheet cake and if so how much batter would I need ? Thanks
I’m so glad you enjoy it! A sheet cake should be fine. I’m not sure if you’re talking about a 9×13 or larger, but you could use the recipe as is. I also have my chocolate cake recipe, which makes a touch bigger cake (more batter) I think and works great as a 9×13.
This recipe looks amazing. I followed it to a t, my batter is super runny though after slowly adding the hot water. Will it firm up while baking?
Yes, sounds like it’s just fine. It’s a very thin cake batter.
My absolute favorite cake recipe and a staple in my dessert menu. I use a little less confectionery sugar in the frosting
I’m so glad you enjoy it!