If you’ve ever dreamed of a cake that brings together the intense richness of chocolate with the irresistible creaminess of peanut butter, this Peanut Butter Chocolate Layer Cake Recipe is your new best friend in the kitchen. Wonderfully moist chocolate cake layers are smothered in luscious peanut butter frosting and topped with a silky chocolate ganache to elevate every bite. Whether you’re celebrating a special occasion or just craving a decadent treat, this cake perfectly balances sweet and nutty flavors with a texture that’s out of this world. Trust me, once you make this, it will become a staple in your dessert repertoire.
Ingredients You’ll Need
These ingredients may look simple, but each one plays a critical role in creating the perfect balance of flavors and textures in your Peanut Butter Chocolate Layer Cake Recipe. From the rich cocoa powder to the creamy peanut butter frosting, every component works harmoniously to deliver a show-stopping dessert.
- 2 cups all-purpose flour: The base of the cake that provides structure and a tender crumb.
- 2 cups granulated sugar: Sweetens the cake while helping it stay moist.
- 3/4 cup unsweetened cocoa powder: Adds deep chocolate flavor and a gorgeous dark hue.
- 2 teaspoons baking powder: Helps the cake rise and keeps it fluffy.
- 1 1/2 teaspoons baking soda: Works with the baking powder to give the cake lift and tenderness.
- 1 teaspoon salt: Enhances the flavors and balances sweetness.
- 1 cup buttermilk (room temperature): Adds acidity which reacts with baking soda for a soft texture and subtle tang.
- 1/2 cup vegetable oil: Keeps the cake wonderfully moist and tender.
- 2 large eggs (room temperature): Provide structure and richness to the cake layers.
- 2 teaspoons vanilla extract: Offers a warm, aromatic depth to the batter.
- 1 cup hot water or hot coffee: Intensifies the chocolate flavor while thinning the batter for perfect consistency.
- 1 cup unsalted butter (softened): The creamy base of the luscious peanut butter frosting.
- 1 cup creamy peanut butter: Brings that irresistible nutty creaminess that makes this frosting unforgettable.
- 2 1/2 cups powdered sugar: Sweetens and thickens the frosting to just the right consistency.
- 1/4 cup heavy cream: Adds silkiness and helps achieve a spreadable frosting.
- 1/2 teaspoon vanilla extract: Rounds out the peanut butter frosting with a subtle warmth.
- Pinch of salt: Balances sweetness and enhances peanut butter’s natural flavor.
- 1/2 cup heavy cream (for ganache, optional): Creates a rich, glossy chocolate topping.
- 4 oz semi-sweet chocolate (chopped, for ganache, optional): Melts into a decadent ganache that amplifies the chocolate experience.
How to Make Peanut Butter Chocolate Layer Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to ensure your cakes release perfectly. In a large bowl, whisk together your dry ingredients—flour, sugar, cocoa powder, baking powder, baking soda, and salt—until evenly mixed. Then, add the buttermilk, vegetable oil, eggs, and vanilla extract, stirring until the ingredients come together smoothly. Slowly pour in the hot water or coffee, mixing just until the batter is smooth. Don’t worry if it’s thin; this will make for a beautifully moist and tender cake.
Step 2: Bake the Cake Layers
Divide the batter evenly between the prepared pans. Place them in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. This step is essential to ensure your layers hold their shape while staying moist. Once baked, let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely. Cooling is key so your frosting doesn’t melt upon contact!
Step 3: Make the Peanut Butter Frosting
In a mixing bowl, beat the softened butter and creamy peanut butter together until you get a smooth and creamy mixture. Add powdered sugar gradually, along with the vanilla extract, a pinch of salt, and heavy cream. Continue beating until the frosting is light, fluffy, and spreadable. If needed, adjust with a touch more cream to loosen or powdered sugar to thicken the frosting perfectly.
Step 4: Assemble the Cake
Place one cake layer on your serving plate and generously spread a thick layer of the peanut butter frosting on top. Carefully add the second cake layer, then frost the top and sides with the remaining frosting, smoothing it out for a polished look. This creates that dreamy, luscious texture and flavor combination that makes this cake so unforgettable.
Step 5: (Optional) Make and Add the Chocolate Ganache
If you want to take this Peanut Butter Chocolate Layer Cake Recipe to the next level, prepare the ganache by heating heavy cream until just simmering. Pour it over the chopped semi-sweet chocolate and let it sit for two minutes before stirring to a silky smooth consistency. Allow the ganache to cool slightly, then drizzle it over the frosted cake. Chill briefly to set the ganache beautifully before bringing the cake back to room temperature for serving.
How to Serve Peanut Butter Chocolate Layer Cake Recipe
Garnishes
To give your cake a little extra wow factor, sprinkle chopped peanut butter cups or mini chocolate chips over the ganache or the frosted sides. This adds delightful texture and a playful touch that makes your cake look as incredible as it tastes. A light dusting of cocoa powder or crushed roasted peanuts can also add elegance and crunch.
Side Dishes
This cake pairs beautifully with simple sides that complement rather than compete with its rich flavors. Try serving slices with fresh berries, a scoop of vanilla bean ice cream, or even a small glass of cold milk to balance the sweetness. Light whipped cream can add a delicate airiness alongside every forkful.
Creative Ways to Present
If you want to impress guests, consider layering the cake in a glass trifle bowl with extra frosting and chopped peanuts between layers for a stunning visual. Alternatively, serve smaller individual portions in jars layered with frosting and ganache on top for a trendy and convenient dessert presentation.
Make Ahead and Storage
Storing Leftovers
Once assembled, cover your cake tightly with plastic wrap or store it in an airtight container and refrigerate. The Peanut Butter Chocolate Layer Cake Recipe stays fresh for up to 4 days. The flavors actually deepen with time, so leftovers are incredibly satisfying the next day too.
Freezing
You can freeze the cake layers before frosting by wrapping them well in plastic wrap and aluminum foil; they will keep for up to 3 months. For best results, thaw in the refrigerator overnight before assembling and serving. You can also freeze the entire frosted cake, but it’s best to slice it after thawing for clean cuts.
Reheating
To enjoy your cake as fresh as possible, bring slices to room temperature before serving. If you prefer a warm treat, warm individual slices gently in the microwave for 10-15 seconds, being careful not to melt the frosting completely. This makes the peanut butter frosting even more luscious.
FAQs
Can I use peanut butter powder instead of creamy peanut butter?
While creamy peanut butter works best for the frosting’s texture and flavor, you can substitute peanut butter powder combined with some butter or cream to reach a creamy consistency. Keep in mind the flavor might be slightly different and less rich.
Is it necessary to use coffee instead of hot water in the cake batter?
Hot coffee enhances the chocolate flavor, making it more intense and complex. However, if you prefer, hot water works perfectly fine and keeps this cake kid-friendly without altering the texture.
Can this cake be made gluten-free?
You can substitute the all-purpose flour with a high-quality gluten-free flour blend that is designed for baking. Be sure it includes xanthan gum to achieve similar texture results, though the crumb might be a bit different.
How long can I keep the cake at room temperature?
Because of the perishable peanut butter frosting, it’s best to keep the cake refrigerated after about two hours at room temperature. For best taste and safety, try to consume within 4 days when stored properly.
Can I make this cake in advance for a party?
Absolutely! The cake layers can be baked up to one day ahead and stored tightly wrapped. The assembled frosted cake can also be made the day before your event and refrigerated; just bring it to room temperature before serving for the best texture and flavor.
Final Thoughts
There’s something genuinely magical about the combination of chocolate and peanut butter, and this Peanut Butter Chocolate Layer Cake Recipe captures that magic perfectly in every bite. Whether you’re looking for a stunning dessert for a celebration or a comforting treat to share with loved ones, this cake will not disappoint. Give it a try—you might just find your new favorite cake to bake again and again!
Print
Peanut Butter Chocolate Layer Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peanut Butter Chocolate Layer Cake is a decadent dessert featuring moist, rich chocolate cake layers paired with creamy peanut butter frosting and optional chocolate ganache drizzle. Perfect for celebrations or any chocolate and peanut butter lover’s craving.
Ingredients
For the chocolate cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee
For the peanut butter frosting:
- 1 cup unsalted butter (softened)
- 1 cup creamy peanut butter
- 2 1/2 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- pinch of salt
For the chocolate ganache (optional):
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate (chopped)
Instructions
- Prepare the cake pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking and ensure easy removal.
- Make the chocolate cake batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined. Add the buttermilk, vegetable oil, eggs, and vanilla extract and mix until combined. Then gradually add the hot water or hot coffee, whisking until the batter is smooth and thin.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the peanut butter frosting: Using a mixer, beat the softened butter and creamy peanut butter until fluffy and smooth. Gradually add the powdered sugar, vanilla extract, salt, and heavy cream. Continue beating until the frosting is light, fluffy, and spreadable. Adjust the consistency with more cream or powdered sugar if needed.
- Assemble the cake: Once the cake layers are completely cool, spread a generous layer of peanut butter frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides evenly with the remaining frosting.
- Make the chocolate ganache (optional): Heat the heavy cream in a small saucepan or microwave until it just begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate. Let it sit for 2 minutes, then stir gently until smooth and glossy. Allow the ganache to cool slightly before drizzling it over the frosted cake evenly.
- Chill and serve: Refrigerate the cake briefly to set the ganache, then bring it to room temperature before serving for best flavor and texture.
Notes
- Using hot coffee instead of water enhances the chocolate flavor but either can be used.
- Cake layers can be baked a day ahead and stored tightly wrapped at room temperature.
- For a decorative touch, sprinkle chopped peanut butter cups or mini chocolate chips on top of the cake after adding ganache.
