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
Scale
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.
