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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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I saw this cake and had to try making it for my daughter’s 17th birthday. It did NOT disappoint. This was by far the easiest and most delicious cake I’ve made yet! The chocolate cake recipe so moist and flavourful… it’s a total keeper, and I’ll definitely be using the cake recipe for future cakes. Awesome video instructions too!
Hi there – I notice my cake layers are not as high as yours even though I measured the ingredients accurately. Why would that be please?
When I was grabbing my round pans to make this cake, I had two sizes, 8” and 9”. Could you have used 9” pans instead of the recommended 8”? That would have cause your layers to be thinner 🤷🏻♀️
It’s hard to say for sure from a distance. Are you sure that you used baking soda and baking powder properly? Because cakes to rise differently. Otherwise, I would think the mixing method should be pretty straightforward.
This is delicious, and I’ll make it again with alterations. Something somewhere was too salty. I suspect it was the cake, but I would probably also switch to unsalted butter in the frosting and just salt to taste since there’s so much inconsistency between brands. Because so many people mentioned having way too much frosting, I halved that part of the recipe. Half was just sufficient for two nine-inch cakes, but I might do slightly more next time.
Hi there. I plan to make this cake next week for my stepsons birthday. Could you advise of measures for a 3 layer 6 inch cake in metric please? (UK baker) I would really appreciate your help. Thank you.
Mandy 🙂
I don’t really bake 6 inch cakes, so it’s hard for me to say. You could probably use the full cake recipe and just have a very tall cake. Or you could probably reduce it a bit and have a shorter cake.
I made this for my son for his birthday. He’s a big Reese’s peanut butter cup fan. This is one of the best, if not the best, cake I have ever made or had and I’ve been baking for a lot of years. The family absolutely loved it! We gave a little to my two year old granddaughter and she licked the plate 🙂 Can’t wait to try some of your other cake recipes!
This looks amazing and my son has picked it to make for his 21st birthday. I only have 9″ pans (I do have 3 of them actually). Should I just do two layers? Would it be too thin with 3 9″ layers?
Yes, I would just do two layers.
Hi! I was just wondering if you could substitute the hot water for black coffee. I know other recipes I have used recommend using coffee for a stronger chocolate flavor! Thanks!
Sure!
What two Wilton tips did you use on this cake?
I used Ateco 844 for the swirls on top. The sides aren’t a tip, but I used an offset spatula. If you watch the video, I show you what to do for that.
Hi, really need help. Is the x3 for the 1 whole cake or to make 3 separate cakes. I’m just worried I’ve bought enough ingredients to make 3 separate cakes. 3kg of icing sugar seems alot for 1 cake! I plan on making this today for my sons birthday tomorrow!
The x3 is for 3 whole cakes.
🤣 Looks like I’m making 3 cakes so!!! 🤣
Can this recipe be scaled down to produce a 2-tiered 8″ round or even a single-tiered cake? Thank you for the video as it really shows the simplicity of making this!
You could bake the recipe as is and just use two pans. If you’d like to scale it down, you could.
Hi! What would be the temperature and how can/would I adjust the recipe to bake this in a 6in. Set of pans?
I haven’t made a 6 inch, so I’m not sure.
Hello do you know what temperature I would cook this cake at In the 6″ pans if I was using 3 of them? I do not want to screw up this delicious looking cake 😋
I guess what I am trying to say is I am looking for a length of time for cooking not so much the temperature but should I decrease the cooking time by like 5 or 10 minutes?
Excited to try this cake–it looks amazing! I had one question before attempting–can I make the cakes the night before and then finish the rest the next morning? If so, would you suggest letting them cool and wrapping in saran wrap? Or would this dry the cakes out? Thanks!
This is the second cake I’ve made from scratch, both of which were your recipes (the other was the best chocolate cake). I really wish we could share photos because not only was this super delicious, but it actually looked exactly like your photos!
I truly believe that this is thanks to your incredibly detailed directions, photos, and videos. I study them ahead of time, make sure I have all the baking supplies and tools you suggest, and then re-read or watch one last time before I give it a go. I will admit, this is all new to me and sometimes I get frustrated, especially with the frosting process, but I stuck with it both times, and both times the cakes came out amazing AND beautiful!
Thank you so much for sharing your talent and your time to help those of us who would otherwise not have a clue come out looking like professionals to our family and friends!!!!
This cake was moist, delicious, and stunning to present. Baking time always seems to be longer than listed on your recipes, but that’s probably something with my oven temp, so I just keep checking it along the way. This week I’m trying the Cannoli Cake for Valentines Day…can’t wait to let you know how it turns out. Happy Valentines Day to you Lindsay!
So glad to hear all of that! Thank you for sharing!
Such an amazingly delicious cake I could not stop eating it.
I have made it twice now
So glad to hear that!
Just made this for my grandsons birthday. Way too much icing for a 3-layer cake. Also ganache never hardened. I used Ghirdelli semi-sweet chocolate and followed directions. I don’t know what happened but I should’ve made sure it would harden before putting on cake. Otherwise, great recipe! Thanks for sharing!
Just made this yesterday and WOW. What a stunner. Super delicious, moist cake and the PB icing and ganache just take it over the top. I used Hershey’s special dark cocoa for the batter and dark chocolate chips instead of semi-sweet for the ganache and was super happy with the taste. Everyone was very impressed!
This is a tasty recipe that can please the crowd in general, but if you follow the recipe as-is, it will be a very typical American style cake, meaning way too sickly sweet for people who prefer delicate French bakery-style sweetness.
I made only 2/3 of the listed amount of frosting, and even within that, I reduced the powdered sugar portion (I used 4.5 cups powdered sugar, total, in the end.) This made perfect frosting, thin layers of which were rich and complementary to the cakes without being grossly sweet.
For the cakes themselves, I used 1.5 cups of sugar but I wish I reduced it all the way down to 1 cup. That would’ve made a cake that one can enjoy for more than 2 bites at a time. Overall very tasty results, especially for how easy it was to follow the instruction.