Peanut Butter Chocolate Layer Cake is a delectable dessert that brings together the rich, creamy flavor of peanut butter and the indulgent sweetness of chocolate in a perfect balance. This cake is a beloved treat for both peanut butter lovers and chocolate aficionados, offering a moist, fluffy texture complemented by layers of smooth frosting and decadent fillings. Whether for a special occasion or just because you deserve a little sweetness, this cake never fails to impress with its bold flavors and satisfying texture.

The History of Peanut Butter Chocolate Layer Cake:
The combination of peanut butter and chocolate dates back to the early 20th century, with the rise of peanut butter as a household staple in American kitchens. Over time, people began to experiment with pairing peanut butter and chocolate in desserts, and the Peanut Butter Chocolate Layer Cake emerged as a fan favorite. Its roots can be traced to classic American cakes, where rich chocolate cake would often be paired with different fillings or frostings. As peanut butter became more widely accessible and loved, this cake gained popularity in bakeries and home kitchens alike, becoming an iconic dessert across generations.

Ingredients Breakdown:
To make a Peanut Butter Chocolate Layer Cake, you will need a variety of ingredients to ensure the perfect combination of textures and flavors. For the cake itself, you’ll need flour, sugar, cocoa powder, baking powder, and salt, combined with eggs, milk, butter, and vanilla extract. The peanut butter frosting requires creamy peanut butter, butter, powdered sugar, vanilla extract, and a pinch of salt. To finish off the cake, a rich chocolate ganache or frosting is typically made with heavy cream and chocolate, adding the final touch of decadence.

Step-by-Step Recipe:

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In another bowl, beat the eggs and sugar until light and fluffy, then add the milk, melted butter, and vanilla extract.
Gradually mix in the dry ingredients until combined, then divide the batter evenly between the two cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before removing from the pans.
For the peanut butter frosting, beat the peanut butter and butter together until smooth. Gradually add the powdered sugar and vanilla extract, then beat until fluffy.
Once the cakes are cooled, spread a layer of peanut butter frosting on top of the first cake. Place the second cake on top and frost the entire cake with the remaining peanut butter frosting.
To make the chocolate ganache, heat the cream in a small saucepan until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for a few minutes, then stir until smooth.
Pour the ganache over the frosted cake, allowing it to drip down the sides for a beautiful effect.
Let the cake set for at least 30 minutes to allow the ganache to firm up before slicing and serving.

Tips for the Perfect Peanut Butter Chocolate Layer Cake:
To achieve a perfectly moist cake, make sure not to overmix the batter, as this can lead to a dense texture. Ensure your cakes are completely cooled before frosting to prevent the frosting from melting. If you want an extra rich flavor, you can add a touch of espresso powder to the chocolate ganache to deepen the chocolate’s taste. If the peanut butter frosting is too thick, you can adjust the consistency by adding a small amount of milk or cream. For a fun twist, consider adding crushed peanuts or peanut butter chips between the layers for added crunch.

Variations and Customizations:
While the classic Peanut Butter Chocolate Layer Cake is delicious on its own, there are several ways to customize it. For a lighter version, you can swap out the regular flour for a gluten-free flour blend and use a dairy-free butter substitute for the frosting. If you’re looking for an even more indulgent treat, try adding a layer of chocolate mousse between the cake layers or top the cake with chopped Reese’s peanut butter cups. For a more festive touch, decorate the cake with chocolate shavings, sprinkles, or a drizzle of caramel sauce. You can also experiment with adding different flavored frostings, such as salted caramel or a rich cream cheese frosting, to give it your unique twist.

Health Considerations and Nutritional Value:
While Peanut Butter Chocolate Layer Cake is undeniably delicious, it is a rich dessert, so it should be enjoyed in moderation. A typical slice can be high in calories, sugar, and fats, especially from the peanut butter and chocolate layers. However, peanut butter also provides a good source of protein and healthy fats, while dark chocolate offers antioxidants. To make the cake a bit healthier, you can opt for reduced-fat peanut butter or use a sugar substitute in the frosting. Keep in mind that portion control is key, as this dessert is quite indulgent. A slice of this cake can range from 300 to 500 calories depending on the serving size and specific ingredients used.

FAQ:

Can I make the cake ahead of time?
Yes, you can bake the cakes ahead of time and store them in an airtight container for up to 3 days. Frost the cake the day you plan to serve it for the freshest taste.
Can I make the frosting without powdered sugar?
Powdered sugar helps to create the light and fluffy texture of the peanut butter frosting. If you don’t have powdered sugar, you can make it at home by blending granulated sugar until it becomes a fine powder.
Can I freeze the cake?
Yes, this cake can be frozen. Wrap the unfrosted layers in plastic wrap and then foil, and store them in the freezer for up to 3 months. Thaw the cake before frosting and serving.
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will give the frosting an added texture. However, it may be a bit more difficult to spread compared to smooth peanut butter.

Peanut Butter Chocolate Layer Cake

Peanut Butter Chocolate Layer Cake is a deliciously indulgent dessert that combines the rich flavors of peanut butter and chocolate in a decadent layered treat. Perfect for any occasion, this cake is sure to satisfy your sweet cravings and impress guests with its creamy, flavorful layers.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 22

Total Time 57

Servings 1

Ingredients

Chocolate Cake Ingredients:

1 3/4 cups 228g all-purpose flour
2 cups 414g sugar
3/4 cup 85g natural unsweetened cocoa powder
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup 240ml milk
1/2 cup 120ml vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1 cup 240ml hot water

Peanut Butter Frosting Ingredients:

2 cups 448g salted butter, at room temperature
1 1/4 cups 350g peanut butter
9 cups 1035g powdered sugar
6 –7 tbsp 90-105ml water or milk
6 Reese’s chopped

Chocolate Ganache and Topping Ingredients:

6 oz 1 cup semi-sweet chocolate chips
1/2 cup 120ml heavy whipping cream
8 Reese’s halved
Crumbled Reese’s

Instructions

For the Chocolate Cake Layers

Preheat the oven to 350°F (176°C) and prepare three 8-inch cake pans by spraying them with non-stick baking spray and lining the bottoms with parchment paper.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs.
Add the wet ingredients to the dry ingredients and mix until well combined.
Gradually pour in the hot water, mixing on low speed until smooth. Scrape the sides of the bowl as necessary to ensure everything is thoroughly combined.
Evenly divide the batter among the prepared cake pans and bake for 22-25 minutes, or until a toothpick inserted comes out with just a few moist crumbs.
Allow the cakes to cool in the pans for 2-3 minutes before transferring them to a cooling rack to finish cooling.

To Make the Frosting

In a large mixing bowl, beat together the butter and peanut butter until smooth.
Add half of the powdered sugar and mix until smooth.
Add 3 tablespoons of water or milk and mix until fully incorporated.
Add the remaining powdered sugar and mix until smooth again.
Add the remaining water or milk and mix until smooth, checking the consistency to avoid making the frosting too thin.

To Build the Cake

Use a large serrated knife to level the tops of the cake layers so they are flat. (For tips on leveling and stacking cakes, refer to my instructions.)
Place the first cake layer on a serving plate or cake board, then spread about 1 cup of frosting on top. Smooth the frosting into an even layer.
Sprinkle half of the chopped Reese’s on top of the frosting and gently press them into the frosting. Spread a small amount of frosting on top of the Reese’s to create a sticky surface for the next cake layer.
Add the second cake layer and repeat the frosting and Reese’s process, spreading about 1 cup of frosting on top and pressing the remaining chopped Reese’s into it.
Place the final cake layer on top.
Smooth frosting over the sides of the cake, creating a thin crumb coat.
Spread about 1 cup of frosting on top of the cake and smooth it into an even layer.
Frost the cake as shown in my tutorial for a smooth finish, stopping just before using a paper towel, as the pattern on the sides of the cake will make it unnecessary.
Use an offset spatula to create stripes around the sides of the cake (for a step-by-step guide, watch the video starting at 1:40).

To Make the Chocolate Ganache and Decorate

Set aside the cake and begin preparing the chocolate ganache.
Place the chocolate chips in a heatproof bowl.
Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Let it sit for 2-3 minutes before whisking until smooth.
Using a spoon or squeeze bottle, drizzle the ganache around the edges of the cake, then fill the top and smooth it out with an offset spatula. (For more tips on creating a chocolate drip cake, refer to my instructions.)
Allow the ganache to firm up for about 10 minutes before topping the cake with swirls of the remaining frosting. Use a piping bag fitted with a closed star tip—Ateco tip 844, Wilton 2D, or Wilton 1M will all work well.
Top with additional Reese’s, halved, and sprinkle with crumbled Reese’s for decoration.
Refrigerate the cake until ready to serve. Be sure to serve it at room temperature for the best texture and flavor. The cake is best consumed within 3-4 days.

Pin1

1 Shares