If you have a soft spot for the perfect marriage of rich chocolate and creamy peanut butter, you’re absolutely going to adore this Peanut Butter Chocolate Layer Cake Recipe. It’s the kind of cake that makes every bite feel like a celebration—luxuriously moist chocolate layers paired with a dreamy peanut butter frosting and decadent ganache that drips just right. Whether you’re treating yourself or impressing friends at your next get-together, this cake stands out as a delightful centerpiece that’s as satisfying to make as it is to eat.
Ingredients You’ll Need
This Peanut Butter Chocolate Layer Cake Recipe calls for straightforward ingredients that come together beautifully to deliver true flavor magic. Each element has a vital role, from the cocoa powder that deepens the chocolatey richness to the peanut butter that adds that signature creamy nutty bite.
- All-purpose flour: Provides structure and ensures the cake layers are tender without being crumbly.
- Unsweetened cocoa powder: Offers intense chocolate flavor and a rich color that makes the cake visually irresistible.
- Granulated sugar: Sweetens evenly and helps with moisture retention for that perfect crumb.
- Baking powder and baking soda: Work together to give the cake a light, airy texture by helping it rise beautifully.
- Salt: Enhances all the sweet and chocolatey flavors, balancing the taste.
- Eggs: Bind the ingredients and add richness to the cake layers.
- Whole milk: Moistens the batter while adding subtle creaminess.
- Vegetable oil: Keeps the cake incredibly moist and tender even after baking.
- Vanilla extract: Adds a warm aroma that rounds out the chocolate and peanut butter notes.
- Boiling water: Activates the cocoa powder for a deep, luscious chocolate flavor and thins the batter to the perfect consistency.
- Creamy peanut butter: The star ingredient for frosting that’s silky, rich, and packed with that familiar nutty goodness.
- Unsalted butter (softened): Creates a smooth, fluffy frosting texture and balances the peanut butter’s flavor.
- Powdered sugar: Sweetens and thickens the frosting for a candy-smooth finish.
- Heavy cream: Adds decadence and lightness, essential for both the frosting’s texture and the chocolate ganache.
- Semi-sweet chocolate (chopped): Melts into a luxurious ganache that enhances the cake’s richness and adds a glossy finale.
- Chopped peanuts or chocolate shavings for garnish: Provide a delightful crunch and visual appeal to the finished cake.
How to Make Peanut Butter Chocolate Layer Cake Recipe
Step 1: Prepare Your Pans and Preheat
Start by preheating your oven to 350°F to ensure it reaches the right temperature by the time your batter is ready. Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to guarantee easy release after baking.
Step 2: Mix the Dry Ingredients
Whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt together in a large bowl. This evenly distributes the leavening agents and cocoa powder, creating a solid foundation for the moist cake layers.
Step 3: Add Wet Ingredients to Form Batter
Incorporate eggs, whole milk, vegetable oil, and vanilla extract into the dry mix, stirring until smooth. Then, carefully add the boiling water, mixing gently until fully combined. The batter will be thin—that’s exactly what you want for those tender layers!
Step 4: Bake the Cake Layers
Divide the batter evenly among the three pans and slide them into the preheated oven. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely.
Step 5: Make the Luscious Peanut Butter Frosting
Beat the creamy peanut butter and softened unsalted butter until light and fluffy, about 3 to 5 minutes. Gradually add powdered sugar, heavy cream, vanilla extract, and salt, mixing until you achieve a smooth, creamy frosting that’s perfect for spreading.
Step 6: Prepare the Chocolate Ganache
Warm the heavy cream until barely simmering, then pour it over the chopped semi-sweet chocolate. Let it sit for two minutes to soften before stirring into a silky ganache. Allow it to cool slightly until it thickens but is still pourable.
Step 7: Assemble Your Masterpiece
If necessary, level the cooled cake layers for even stacking. Spread a generous layer of peanut butter frosting between each cake. Coat the outside and top fully with the remaining frosting for a smooth finish. Finally, pour the ganache over the top, gently spreading it so it drips down the sides in gorgeous ribbons. Sprinkle with chopped peanuts or chocolate shavings to add crunch and a beautiful finishing touch. Chill for 15 minutes before slicing.
How to Serve Peanut Butter Chocolate Layer Cake Recipe
Garnishes
To elevate your Peanut Butter Chocolate Layer Cake Recipe, go beyond the garish drizzle of ganache by topping it with roughly chopped peanuts or chocolate shavings. These garnishes provide texture contrast and tease the senses even before the first bite.
Side Dishes
This cake shines on its own, but if you want to complement it, serve alongside a small bowl of fresh raspberries or a scoop of vanilla bean ice cream. The tartness and cool creaminess balance the richness of the cake beautifully.
Creative Ways to Present
For special occasions, try layering slices on decorative cake stands or serving individual mini versions in parfait glasses with whipped cream and a drizzle of ganache for a playful twist. Wrapping slices in parchment paper tied with a ribbon also makes for charming homemade gifts!
Make Ahead and Storage
Storing Leftovers
Once assembled, store your cake in the refrigerator covered tightly with plastic wrap or in an airtight container. This cake stays moist and flavorful for up to 4 days, but bring it to room temperature before serving so the flavors and textures shine.
Freezing
You can freeze the individual cake layers before assembling by wrapping them tightly in plastic wrap and then foil. They keep well up to 3 months. Thaw overnight in the fridge and bring to room temperature to assemble. Finished cake can also be frozen, but ganache texture might slightly change.
Reheating
This cake is best enjoyed at room temperature or slightly chilled, so reheating isn’t recommended. However, if you prefer a softer texture, let slices sit at room temperature for 30 to 60 minutes before eating for the best experience.
FAQs
Can I use natural peanut butter in this recipe?
Natural peanut butter tends to be thinner and more oily, which can affect the frosting’s consistency. If you use natural peanut butter, you might need to adjust by adding a bit more powdered sugar to achieve the right creaminess.
Is there a way to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a trusted gluten-free flour blend in a 1-to-1 ratio. Make sure the blend includes xanthan gum or add it separately to help keep the cake’s structure intact.
Can I make this cake vegan-friendly?
This traditional recipe uses dairy and eggs, but you can try vegan substitutes such as flax eggs, plant-based milk, and vegan butter. Keep in mind that texture and flavor may vary slightly, so test beforehand for best results.
What type of chocolate is best for the ganache?
Semi-sweet chocolate offers the perfect balance of sweetness and richness for this ganache. You can experiment with bittersweet chocolate if you prefer a less sweet option, but avoid milk chocolate, which may be too sweet and melt differently.
How do I know when the cake layers are done baking?
Insert a toothpick into the center of each layer. If it comes out clean or with just a few moist crumbs attached, the cake is baked through. Avoid waiting too long to remove them or the layers can dry out.
Final Thoughts
There is something truly special about this Peanut Butter Chocolate Layer Cake Recipe that makes it an instant favorite whenever it appears on the dessert table. Its rich, comforting flavors combined with the luscious frosting and ganache make every slice worth savoring. Give yourself the joy of baking this gorgeous cake—you’ll be greeted with smiles (and maybe some requests for seconds) in no time!
Print
Peanut Butter Chocolate Layer Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 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 chocolate cake layers topped with creamy peanut butter frosting and a rich chocolate ganache. Perfect for any celebration, this cake combines classic flavors into an irresistible treat with a smooth, luscious finish.
Ingredients
Cake
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Peanut Butter Frosting
- ¾ cup creamy peanut butter
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Chocolate Ganache
- 6 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
Garnish
- Chopped peanuts or chocolate shavings
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal.
- Make Cake Batter: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract, mixing until smooth. Slowly stir in the boiling water until fully combined; the batter will be thin.
- Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks and cool completely.
- Make Peanut Butter Frosting: Beat the peanut butter and softened butter together until light and fluffy. Gradually add powdered sugar, heavy cream, vanilla extract, and salt, and beat until smooth and creamy.
- Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until just simmering. Pour the hot cream over the chopped semi-sweet chocolate in a bowl. Let stand for 2 minutes, then stir gently until smooth. Allow to cool slightly until thick but pourable.
- Assemble the Cake: If necessary, level the cooled cake layers. Spread a generous layer of peanut butter frosting between each layer. Frost the outside and top of the cake evenly with the remaining frosting.
- Add Ganache and Garnish: Pour the ganache over the top of the frosted cake, gently spreading it and allowing it to drip down the sides. Garnish with chopped peanuts or chocolate shavings as desired.
- Chill and Serve: Refrigerate the assembled cake for at least 15 minutes to set the ganache before slicing and serving.
Notes
- Cakes can be baked a day in advance; wrap layers tightly in plastic wrap and store at room temperature.
- Bring cakes to room temperature before frosting and assembling for best results.
- Store the finished cake in the refrigerator and allow to come to room temperature before serving for optimal flavor and texture.
