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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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Which pan size did you use? 9 inch?
I used 8 inch pans.
I made this cake for my husband’s birthday tow weeks ago.
It’s in the oven now.. only question. .. I have a 10inch cake pan, & poured all of it in there. What would be the recommended cooking time?
I haven’t tired a 10 inch pan so I’m not really sure.
I made this for my friend’s birthday! It was a huge hit! I used 7 cups of powdered sugar, instead of the recommended 9 cups because I wanted a stronger peanut butter flavor. Thanks for sharing! I’ll be using your butterscotch cake recipe and your chocolate cake recipe for my daughter’s birthday coming up!
Wonderful! I’m so glad you are enjoying the recipes!
Made this cake for a Women’s Banquet at our church and got so many compliments! I’m 14 and got asked by so many people of it was from one of our local bakery’s! Super easy gorgeous delicious cake will definelty be trying more of your recipes!!!
Wonderful! I’m so glad everyone enjoyed!
WOW!! This is gorgeous!! I’ve been looking for a cake that looks good and tastes good, and this cake looks to be both! I definitively have to try this!
By the way, I think it’s great that you use scripture on your blog!
Thanks Ellie!
I have made this cake many times. It’s a definite crowd pleaser and my personal favorite cake of all time. I make cakes frequently…from wedding, to birthday, and beyond. This one takes the cake! ????
Awesome! So glad it’s a hit! Thanks Jamie!
Wow! This cake turned out fabulously. Tastes amazzzzzing! I’m not kidding one compliment I received was from a guy who said and I quote, “In 44 years of living this is the best cake I have ever had!” Not to mention how beyond gorgeous this was after decorating (simple steps but all together looked professionally done!) This cake will impress your guests and tastes incredible! Thank you thank you thank you!!!
That’s awesome! I’m so glad you enjoyed the cake!
Hi – Do you use a peanut butter with added sugar or a natural peanut butter without added sugar?
I use smooth and creamy JIF.
Hi, I wanted to make this cake for my hubby’s bday and I was wondering, we’re your pans exactly 8 inches ?and also,could I double the ingredients for the frosting ( just to have extra,just in case ). Thanks
They were 8 inch pans. You could double the frosting, but it does already make quite a bit.
First time ever making a cake not from a box. When you said parchment paper and spray which goes first?
I add the spray, then parchment paper. But either way should be fine.
Hi Lindsay,
I am looking forward to making this cake and wanted to know if I could add coffee instead of the hot water for a mocha taste to the cake?
Thanks!
You can add coffee, but it won’t really add a coffee flavor. It wouldn’t be strong enough. Most people add coffee to chocolate cakes to help enhance the chocolate flavor. You could try adding a few tablespoons of powdered espresso to the hot water and see if that would strong enough, but I’m not sure without trying it.
Hello, my grandson make this cake and it tastes really good. When he went to put the ganache the cake fell apart. Do you know what could have gone wrong? thanks.
Do you mean the ganache that goes on the top of the cake? I’m not sure how that’d make the cake crumble?
Hi Lindsay
I just found your recipe for Peanut butter chocolate layer cake. I want to make this for my hubby on Mon, I am not at all experienced with cake making, however your tutorial looks easy to follow and is causing me to drool just looking at your pictures. It is a beautiful looking cake. I am confused as to why I need 8 Reese’s cups cut in half though because your picture shows only 8 halfs (which would equal 4 whole peanut butter cups, 8 cut in half gives me 16 halfs)? Are you using the extra 8 half pieces and crumbling those up to put on top to finish the cake? I get that the 6 peanut butter cups are chopped up and half is put on the bottom layer and the remaining half goes on the second layer. So are the remaining halfs then chopped for on top? I don’t want to buy a bunch extra if I don’t need them, so if you can clarify I would appreciate it. Small detail, I know:) Thanks so much!
Yes, the remaining cups were crumbled on top. You can leave off if you would like to.
Hi there! So I have to make this for about 40 people. Any suggestions on how to go about doing that?! Maybe use a 12 inch pan? Should I double or triple the recipe?
It depends on how big of slices you plan on serving. A 12 inch should certainly be big enough. I’m not sure how much batter or baking time though. I haven’t ever made this cake that size. I’d guess you’ll need to triple it – or so.
This recipe is fantastic!! Back in July my son used this in a competition at our local county fair and won first place. Winning first place in that contest grants the winner a chance to make the cake for the PA state farm show (January 4 through 11 2020) At the farm show he competed against 76 other experienced bakers, and won first place!! He got a beautiful blue ribbon and a $500 prize. His picture was in several papers, on lots of local websites, and he even made the tv news.
He was the first male to win the contest, and the youngest, he is 16. He has been baking since he was 8, but the cake he made for the fair was the first multi layer cake he has ever made. He had a very limited amount of advice from me during the process. I couldn’t be more proud of him!! Thank you for such a great recipe. We will definitely use this one again in the future.
A flop. I used pan release on the pans which works on any other cake I ever made and I couldn’t get
the layers out the pans in one piece.
And I have made thousands of cakes in my life time. Look at that recipe for the frosting when did you
ever use a whole pound of butter and 2 pounds of powder sugar to frost one cake.
Something is definitely wrong with this recipe or should many things are definitely wrong.
Many people have made success with this cake, so it’s not the recipe. Did you line your cake pans with parchment paper? That’s a big help with making sure they don’t stick to the pan.
I made these tonight and used two 8″ X 1.5″ deep pans and it was really scary to watch them. I thought it was going to rise so much an spill. Didn’t happen. Domed a lot though but it was done in 25 minutes. I let the cakes stay in their pan in the oven for an extra 5. Then I used a clean towel to press the dome into the cake till it was leveled cos I want to make layer cakes and don’t want to have to cut off the dome. I hope that I’ll remain moist and fluffy when it is cut into. I intend to assemble the cake tomorrow.