If you have a craving for something irresistibly rich and delightfully nutty, this Peanut Butter Chocolate Layer Cake Recipe is your new best friend in the kitchen. Imagine moist, tender chocolate cake layers enveloped in a creamy, luscious peanut butter frosting, all crowned with a silky chocolate ganache that gently drips down the sides. This cake brings together the beloved flavors of chocolate and peanut butter in a way that’s both classic and elevated, perfect for birthdays, celebrations, or simply treating yourself. Once you taste this cake, you’ll know why the Peanut Butter Chocolate Layer Cake Recipe is rapidly becoming a favorite dessert to share with friends and family.
Ingredients You’ll Need
Gathering the right ingredients is simpler than you might think, and each one plays a crucial role in creating the perfect balance of texture, flavor, and that irresistible look. These ingredients are pantry staples, but when combined, they transform into something extraordinary.
- 2 cups all-purpose flour: The base that gives structure to the cake layers and keeps them soft yet sturdy.
- 2 cups granulated sugar: Sweetness that balances the cocoa and enriches the cake’s crumb.
- ¾ cup unsweetened cocoa powder: Adds deep, chocolatey flavor and a beautiful dark color.
- 2 teaspoons baking powder: Helps the cake rise and stay fluffy.
- 1½ teaspoons baking soda: Enhances tenderness and aids in even rising.
- 1 teaspoon salt: Amplifies all the other flavors in the cake.
- 1 cup whole milk: Adds moisture and richness for a tender crumb.
- ½ cup vegetable oil: Keeps the cake incredibly moist and soft.
- 2 large eggs: Bind the ingredients together and add richness.
- 2 teaspoons vanilla extract: Gives a warm, inviting aroma and flavor.
- 1 cup boiling water: Intensifies the cocoa flavor and ensures a moist batter.
- 1 cup unsalted butter (softened): The creamy base for the peanut butter frosting that adds richness.
- 1 cup creamy peanut butter: The star ingredient for the frosting, delivering that smooth, nutty punch.
- 3 cups powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
- ¼ cup heavy cream: Lightens the frosting and adds silky softness.
- ½ cup heavy cream (for ganache): Creates a smooth, glossy chocolate topping.
- 1 cup semi-sweet chocolate chips: Melts into a luscious ganache to finish the cake with elegance.
How to Make Peanut Butter Chocolate Layer Cake Recipe
Step 1: Prepare Your Pans and Oven
Begin by preheating your oven to 350°F. Grease two 9-inch round cake pans thoroughly, then lightly flour them and line the bottoms with parchment paper. This prep ensures your cake layers come out cleanly and maintain their shape beautifully.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your flour, sugar, cocoa powder, baking powder, baking soda, and salt. Combining these dry ingredients evenly is key to getting consistent texture and flavor in every bite.
Step 3: Add the Wet Ingredients
Into the dry mix, pour the milk, vegetable oil, eggs, and vanilla extract. Beat everything thoroughly until just combined. This ensures a smooth, evenly mixed batter that bakes up light and tender.
Step 4: Incorporate Boiling Water
Carefully stir in the boiling water. Your batter will be thin—that’s exactly what you want! The hot water intensifies the chocolate flavor and makes the cake layers incredibly moist. Don’t worry, your cake will not be watery.
Step 5: Bake the Cake Layers
Pour the batter evenly into your prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Step 6: Make the Peanut Butter Frosting
Beat softened butter and creamy peanut butter together until smooth and creamy. Gradually add powdered sugar, then mix in the heavy cream. Continue beating until the frosting becomes light, fluffy, and easy to spread—not too stiff, but not runny either.
Step 7: Prepare the Chocolate Ganache
Heat ½ cup heavy cream in a small saucepan until just beginning to simmer. Pour it over the semi-sweet chocolate chips in a bowl. Let it sit for 2 minutes to soften the chocolate, then stir gently until you have a glossy, smooth ganache.
Step 8: Assemble the Cake
Place one cooled cake layer on your serving plate and spread a generous layer of peanut butter frosting on top. Add the second cake layer and use the frosting to cover the top and sides of the entire cake. Finally, drizzle the chocolate ganache over the top, smoothing it gently and letting some drip enchantingly down the sides. Chill the cake for about 20 minutes to set before serving.
How to Serve Peanut Butter Chocolate Layer Cake Recipe
Garnishes
To elevate the presentation, sprinkle chopped roasted peanuts on top or around the base for a crunchy contrast. You can also add a few whole chocolate chips or a light dusting of cocoa powder. These simple touches bring texture and visual appeal that invite eager bites.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance its richness. Fresh berries like raspberries or strawberries also offer a refreshing burst of tartness that complements the peanut butter chocolate flavors beautifully.
Creative Ways to Present
Try serving individual slices with a drizzle of caramel sauce or a sprinkle of sea salt for a decadent twist. For a party, consider cutting the cake into squares and plating with mini dessert spoons and a small glass of cold milk or coffee for a cozy, indulgent experience.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly with plastic wrap or keep it in an airtight container. It will stay fresh in the refrigerator for up to 3 days. Before serving again, let the cake come to room temperature to enjoy the fullest flavor and the ideal texture.
Freezing
You can freeze this Peanut Butter Chocolate Layer Cake Recipe by wrapping it well in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep for up to 2 months. Thaw overnight in the refrigerator and then allow it to warm slightly at room temperature before serving.
Reheating
Because this is a frosted cake, reheating should be gentle—simply leave slices at room temperature or pop them in the fridge for a chilled but delicious treat. If you prefer the ganache slightly warmed, you can briefly microwave a slice in 10-second intervals, watching closely to avoid melting the frosting too much.
FAQs
Can I use natural peanut butter for the frosting?
While natural peanut butter can be used, it usually has a thinner consistency and less sweetness, which might affect frosting texture and flavor balance. For best results, creamy peanut butter with a bit of added sweetness works perfectly in this recipe.
Is this cake suitable for freezing after assembly?
Yes, freezing after assembly is fine. Just make sure to wrap the cake securely to protect the frosting and ganache. Thaw slowly in the fridge to maintain the cake’s texture and flavors.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure your baking powder and baking soda are gluten-free as well. The cake may be slightly different in texture but still delicious.
How can I make the cake layers more moist?
Using vegetable oil and boiling water, as in this recipe, ensures moistness. You can also try adding a tablespoon of sour cream or Greek yogurt for extra tenderness if you want to experiment.
What’s the best way to cut the cake for neat slices?
Use a long, serrated knife and wipe it clean with a warm cloth between cuts. Chill the cake for at least 20 minutes before slicing to help keep the frosting firm and prevent smudging.
Final Thoughts
This Peanut Butter Chocolate Layer Cake Recipe is truly a celebration of two beloved flavors coming together in an unforgettable dessert. Whether you’re sharing it with family or surprising friends at a gathering, this cake promises smiles with every bite. Give it a try—you might just find your new signature dessert that everyone will ask you to make again and again!
Print
Peanut Butter Chocolate Layer Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This rich and indulgent Peanut Butter Chocolate Layer Cake combines moist chocolate cake layers with creamy peanut butter frosting and a glossy chocolate ganache. Perfect for special occasions or any chocolate peanut butter lover, this classic American dessert delivers a luscious balance of flavors and textures, finished with a stunning ganache drizzle.
Ingredients
Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Peanut Butter Frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- ¼ cup heavy cream
Chocolate Ganache:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: 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 Wet Ingredients: Add the whole milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer or whisk by hand until the batter is smooth and combined.
- Incorporate Boiling Water: Carefully stir in the boiling water; the batter will be thin, but this helps create a moist cake.
- Bake the Cakes: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
- Make Peanut Butter Frosting: Beat the softened unsalted butter and creamy peanut butter together until creamy. Gradually add powdered sugar, mixing well after each addition. Then stir in the heavy cream and beat until the frosting is light and fluffy.
- Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for 2 minutes to melt, then stir gently until smooth and glossy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of peanut butter frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining peanut butter frosting.
- Decorate with Ganache: Drizzle the chocolate ganache over the top of the cake, smoothing it over so it covers the top and drips enticingly down the sides.
- Chill Before Serving: Refrigerate the completed cake for 20 minutes to set the frosting and ganache before slicing and serving.
Notes
- You can refrigerate the cake for up to 3 days to keep it fresh.
- For extra texture and crunch, add chopped roasted peanuts between the layers along with the frosting.
- Allow the cake to come to room temperature before serving to enjoy the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
