This Peanut Butter Chocolate Layer Cake is a rich and decadent dessert that combines the classic flavors of chocolate and peanut butter in every bite. With moist chocolate cake layers, creamy peanut butter frosting, and a luscious chocolate ganache topping, this cake is perfect for special occasions or whenever you crave an indulgent treat.
Why You’ll Love This Recipe
- The combination of peanut butter and chocolate is a timeless favorite.
- Moist and rich chocolate cake layers provide the perfect balance to the creamy peanut butter frosting.
- A silky chocolate ganache topping adds an extra layer of decadence.
- Perfect for birthdays, celebrations, or simply treating yourself.
- Can be made ahead of time and stored for later.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cake:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Whole milk
- Vegetable oil
- Vanilla extract
- Boiling water
For the Peanut Butter Frosting:
- Unsalted butter
- Creamy peanut butter
- Powdered sugar
- Heavy cream
- Vanilla extract
- Salt
For the Chocolate Ganache:
- Semi-sweet chocolate chips
- Heavy cream
Directions
- Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- Add the eggs, milk, vegetable oil, and vanilla extract. Mix until well combined.
- Gradually add the boiling water, mixing until the batter is smooth.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Peanut Butter Frosting:
- In a large bowl, beat the butter and peanut butter together until smooth.
- Gradually add the powdered sugar, mixing until well combined.
- Pour in the heavy cream, vanilla extract, and a pinch of salt. Beat until light and fluffy.
- Assemble the Cake:
- Place one cooled cake layer on a serving plate. Spread an even layer of peanut butter frosting on top.
- Place the second cake layer on top and frost the entire cake with the remaining peanut butter frosting.
- Prepare the Chocolate Ganache:
- Heat the heavy cream until it is just about to boil, then pour it over the chocolate chips.
- Let it sit for a minute, then stir until smooth and glossy.
- Pour the ganache over the top of the cake, letting it drip down the sides.
- Serve and Enjoy:
- Allow the ganache to set before slicing and serving.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Cooling & Assembly Time: 1 hour
- Total Time: Approximately 2 hours
Variations
- Nut-Free Version: Replace peanut butter with a nut-free spread like sunflower seed butter.
- Extra Chocolatey: Add chocolate chips to the cake batter for an extra rich texture.
- Layered Look: Use additional frosting to pipe decorative swirls on top.
- Salted Caramel Addition: Drizzle salted caramel over the ganache for an added flavor twist.
- Cupcake Version: Use the same batter to make cupcakes and top with peanut butter frosting.
Storage/Reheating
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
- Freezing: Wrap individual slices in plastic wrap and store them in an airtight container for up to 3 months. Thaw in the refrigerator overnight.
- Room Temperature: If stored in a cool environment, the cake can stay fresh for up to 2 days in an airtight container.
FAQs
How do I keep my chocolate cake moist?
Use ingredients like vegetable oil, brown sugar, and boiling water to maintain moisture in the cake. Also, avoid overbaking.
Can I use natural peanut butter for the frosting?
It is best to use regular creamy peanut butter, as natural peanut butter can separate and affect the frosting’s texture.
What type of cocoa powder should I use?
Unsweetened cocoa powder works best for a rich chocolate flavor. You can use Dutch-processed cocoa for a deeper taste.
Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead and store them wrapped in plastic wrap. Assemble and frost the cake before serving.
How can I make my frosting smoother?
Make sure the butter is at room temperature before mixing, and sift the powdered sugar to avoid lumps.
Can I use a different type of chocolate for the ganache?
Yes, you can use dark chocolate for a more intense flavor or milk chocolate for a sweeter taste.
What can I use instead of heavy cream in the frosting?
You can use whole milk or half-and-half, but heavy cream provides the best texture.
Why did my ganache turn grainy?
Grainy ganache can result from overheating the cream or not stirring it gently. Let the chocolate sit in the warm cream before mixing.
Can I make this cake gluten-free?
Yes, use a high-quality gluten-free flour blend that contains xanthan gum.
What’s the best way to slice this cake cleanly?
Use a sharp knife dipped in warm water, wiping it clean between slices.
Conclusion
This Peanut Butter Chocolate Layer Cake is the ultimate indulgence, featuring rich chocolate cake, creamy peanut butter frosting, and smooth chocolate ganache. Whether for a birthday, holiday, or weekend treat, this cake is sure to impress. Try this recipe and enjoy the perfect balance of flavors in every bite
Print
This Peanut Butter Chocolate Layer Cake is a rich, decadent dessert featuring layers of fluffy vanilla cake, creamy peanut butter filling, and a glossy chocolate ganache topping. A dream for peanut butter lovers!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
Ingredients
-
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
-
Peanut Butter Filling:
- 1 cup peanut butter
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
-
Chocolate Ganache:
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and grease three cake pans.
- Make the cake batter: Whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until creamy. Add eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and buttermilk.
- Bake for 25–30 minutes. Cool completely.
- Prepare peanut butter filling: Whisk peanut butter, powdered sugar, and heavy cream until smooth.
- Make ganache: Heat heavy cream and pour over chocolate chips. Stir until smooth.
- Assemble: Spread peanut butter filling between cake layers, then pour ganache on top.
- Chill & Serve: Refrigerate for 30 minutes before slicing.
Notes
- Use crunchy peanut butter for texture.
- Let ganache cool slightly before pouring for a smooth finish.