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Peanut Butter Chocolate Layer Cake

A rich and moist chocolate layer cake filled with creamy peanut butter frosting, perfect for family gatherings or any special occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 3/4 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 2 cups sugar Sweetness can be adjusted with coconut sugar if desired.
  • 3/4 cup natural unsweetened cocoa powder Gives the cake its rich chocolate flavor.
  • 2 1/4 tsp baking soda Helps the cake rise.
  • 1/2 tsp baking powder Additional leavening to ensure a moist cake.
  • 1 tsp salt Enhances flavor.
  • 1 cup milk Dairy milk or a plant-based alternative like almond milk works.
  • 1/2 cup vegetable oil Can substitute with applesauce for a healthier fat option.
  • 1 1/2 tsp vanilla extract Essential for flavor.
  • 2 large eggs For a vegan option, use flax eggs.
  • 1 cup hot water Enhances the cocoa’s flavor.
For the Peanut Butter Frosting
  • 2 cups unsalted butter Room temperature for easy incorporation.
  • 1 1/4 cups peanut butter Natural peanut butter is preferred.
  • 9 cups powdered sugar Necessary for perfect frosting consistency.
  • 6-7 tbsp water or milk For frosting consistency; add until desired texture.
  • pinch salt Balances the sweetness of frosting.
For the Ganache
  • 6 oz semi-sweet chocolate chips Can substitute with dark chocolate for less sweetness.
  • 1/2 cup heavy whipping cream Can replace with coconut cream for a dairy-free version.
For Decoration
  • 6 Reese's (chopped) Add into the layers for extra textural delight.
  • 8 Reese's (cut in half for decorating) Great for garnishing.
  • Crumpled Reese's For garnish to enhance presentation.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
  4. Gradually combine the wet ingredients with the dry ingredients, adding hot water little by little.
Baking
  1. Divide the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  2. Let the cakes cool in their pans for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. In a bowl, beat the softened butter until creamy, then mix in the peanut butter.
  2. Gradually add in the powdered sugar alternately with water or milk until you reach the desired consistency.
Assembly
  1. Place one layer on a cake stand, spread frosting and sprinkle chopped Reese's over it, then add the second layer and frost the top and sides.
  2. Melt the chocolate chips with the heavy cream in a saucepan over low heat and pour the ganache over the top of the cake.
  3. Decorate with halved Reese's and sprinkle crumbled pieces around for an added touch.
Serving
  1. Allow the cake to set for about 30 minutes before slicing.

Notes

To store, keep the cake in an airtight container at room temperature for up to 3 days. The cake can also be frozen for up to 3 months.