Peanut Butter Chocolate Layer Cake is rich, decadent, and perfectly balanced with layers of moist chocolate cake, creamy peanut butter frosting, and a luscious chocolate ganache drizzle. This cake is a dream for chocolate and peanut butter lovers, making it perfect for birthdays, holidays, or special occasions!
Why You’ll Love This Recipe
- Perfect Flavor Balance: The rich chocolate cake pairs beautifully with the creamy peanut butter frosting.
- Moist & Tender Cake: Made with buttermilk and hot coffee for the best texture.
- Decadent Chocolate Ganache: A silky-smooth topping for extra indulgence.
- Make-Ahead Friendly: Stays moist for days and freezes well.
- Crowd-Pleasing Dessert: Everyone loves the classic chocolate-peanut butter combo!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cake:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder & baking soda
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Hot coffee (enhances chocolate flavor)
For the Peanut Butter Frosting:
- Unsalted butter, softened
- Creamy peanut butter
- Powdered sugar
- Heavy cream or milk
- Vanilla extract
- Salt
For the Chocolate Ganache:
- Semi-sweet chocolate chips
- Heavy cream
For Garnish (Optional):
- Chopped peanuts
- Reese’s peanut butter cups
- Chocolate shavings
Directions
Step 1: Bake the Chocolate Cake
- Preheat oven to 350°F (175°C) and grease two 8-inch or 9-inch round cake pans. Line with parchment paper.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- Stir in hot coffee until the batter is smooth.
- Divide batter evenly between cake pans and bake for 25-30 minutes.
- Let cakes cool completely before frosting.
Step 2: Make the Peanut Butter Frosting
- In a bowl, beat butter and peanut butter until smooth.
- Gradually add powdered sugar, then mix in vanilla, salt, and heavy cream until light and fluffy.
Step 3: Assemble the Cake
- Place one cake layer on a serving plate and spread with peanut butter frosting.
- Add the second cake layer and frost the top and sides evenly.
Step 4: Make the Chocolate Ganache
- Heat heavy cream until warm (not boiling) and pour over chocolate chips.
- Let sit for 1 minute, then stir until smooth.
- Drizzle over the cake, letting it drip down the sides.
Step 5: Garnish & Serve
- Top with chopped peanuts, Reese’s cups, or chocolate shavings.
- Slice and enjoy!
Servings and Timing
- Servings: 12-14 slices
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Chill Time: 15 minutes
- Total Time: ~1 hour 5 minutes
Variations
- Extra Chocolatey: Add chocolate chips to the cake batter.
- Crunchy Peanut Butter Frosting: Use chunky peanut butter instead of creamy.
- Gluten-Free: Use gluten-free all-purpose flour.
- Cupcake Version: Make 24 cupcakes and bake for 18-20 minutes.
- Salted Peanut Butter Cake: Sprinkle flaky sea salt on top for contrast.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze cake layers (without frosting) for up to 2 months.
- Reheating: Let slices sit at room temperature for 10 minutes before serving.
FAQs
Can I use natural peanut butter?
No, stick to regular creamy peanut butter for the best texture.
What’s the best chocolate for ganache?
Use semi-sweet or dark chocolate for a rich, smooth ganache.
Can I make this ahead of time?
Yes! Bake the cake layers and refrigerate overnight. Frost before serving.
How do I get smooth cake layers?
Chill the cakes before frosting for easier assembly.
Can I make this without coffee?
Yes, substitute with hot water or milk, but coffee enhances the chocolate flavor.
What’s the best way to slice the cake cleanly?
Use a warm knife and clean it between cuts.
Can I turn this into a sheet cake?
Yes! Bake in a 9×13-inch pan for 35-40 minutes.
How do I make peanut butter ganache?
Mix melted peanut butter into the chocolate ganache for extra PB flavor.
Can I add caramel?
Absolutely! Drizzle salted caramel sauce over the ganache.
How do I prevent dry cake?
Use buttermilk, don’t overmix the batter, and don’t overbake.
Conclusion
Peanut Butter Chocolate Layer Cake is rich, creamy, and packed with flavor, making it the ultimate indulgence for any occasion. Whether for birthdays, celebrations, or just because, this cake is a chocolate-peanut butter lover’s dream. Try it today and enjoy a slice of pure decadence!
Print
Peanut Butter Chocolate Layer Cake
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
This Peanut Butter Chocolate Layer Cake is rich, moist, and packed with deep chocolate and creamy peanut butter flavors! With fluffy peanut butter frosting and a silky chocolate ganache, this cake is perfect for birthdays, celebrations, or anytime you crave an indulgent dessert.
Ingredients
For the Chocolate Cake:
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk (or milk + 1 tsp vinegar)
- 1/2 cup (120 ml) hot coffee or hot water
For the Peanut Butter Frosting:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (250 g) creamy peanut butter
- 3 cups (360 g) powdered sugar
- 1/2 teaspoon salt
- 1/4 cup (60 ml) heavy cream or milk
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (85 g) semi-sweet chocolate chips
- 1 teaspoon butter (for extra shine)
Instructions
1️⃣ Make the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix sugars, eggs, oil, vanilla, and buttermilk.
- Gradually mix wet and dry ingredients, then stir in hot coffee/water until smooth.
- Divide batter between the pans and bake for 30-35 minutes, until a toothpick comes out clean.
- Let cakes cool completely before frosting.
2️⃣ Make the Peanut Butter Frosting
- Beat butter and peanut butter until smooth and fluffy (2 minutes).
- Add powdered sugar and salt, mixing until combined.
- Slowly add cream and vanilla, beating until light and spreadable.
3️⃣ Make the Chocolate Ganache
- Heat heavy cream until warm (not boiling).
- Pour over chocolate chips, let sit for 1 minute, then stir until smooth.
- Mix in butter for a glossy finish.
4️⃣ Assemble the Cake
- Place one cake layer on a plate and spread with peanut butter frosting.
- Add the second cake layer and frost the top and sides.
- Drizzle chocolate ganache over the cake, letting it drip down the sides.
5️⃣ Serve & Enjoy!
- Slice and enjoy with a cold glass of milk!
Notes
🍫 Extra Peanut Butter? Add chopped Reese’s or peanut butter chips between layers.
🔥 No Buttermilk? Use regular milk + 1 tsp vinegar.
🌱 Vegan Option? Use plant-based milk, flax eggs, and dairy-free chocolate.
🍰 Cupcakes? Use the same batter to make 24 cupcakes (bake for 18-20 minutes).