Chocolate Peanut Butter Cake Recipe

Introduction

This Chocolate Peanut Butter Cake is a decadent treat perfect for peanut butter and chocolate lovers alike. Layers of rich chocolate cake are filled and frosted with creamy peanut butter buttercream, finished with a glossy chocolate ganache drip and chopped Reese’s peanut butter cups. It’s a show-stopper for any celebration or special occasion.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup dark cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs (room temperature)
• 1 cup milk or buttermilk (room temperature)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 2 tsp espresso powder
• 2 cups unsalted butter (room temperature)
• 1 ½ cups creamy peanut butter
• 4 cups powdered sugar
• 2 tsp vanilla extract
• ½ tsp salt (or to taste)
• 2 tbsp heavy cream
• ½ cup semisweet chocolate chips
• ¼ cup heavy cream
• 8 Reese’s peanut butter cups (chopped, for cake filling)
• 10 Reese’s peanut butter cups (for decoration)

Instructions

1. Step 1: Preheat the oven to 350° F. Prepare three 7-inch round cake pans by spraying them with cooking spray and lining the bottoms with parchment circles.
2. Step 2: In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until combined.
3. Step 3: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk until the mixture is smooth and well combined.
4. Step 4: Dissolve espresso powder in boiling water. Pour the boiling water into the cake batter and whisk gently until smooth and combined.
5. Step 5: Divide the batter evenly among the prepared pans (using a kitchen scale helps ensure even layers). Bake for about 30 minutes, or until the cakes spring back when touched and a toothpick inserted in the center comes out clean.
6. Step 6: Let the cakes cool in the pans for 15 minutes, then transfer to wire racks to cool completely.
7. Step 7: For the peanut butter buttercream, beat the unsalted butter in a large bowl on medium-high speed for 5 minutes until light and fluffy, scraping down the sides occasionally.
8. Step 8: Add creamy peanut butter and beat until fully incorporated.
9. Step 9: Mix in half of the powdered sugar on low speed until combined, then add the rest and continue mixing until smooth.
10. Step 10: Add vanilla extract and salt, mixing on low until combined.
11. Step 11: Drizzle in heavy cream while mixing slowly, then increase the speed to medium and whip for 3 minutes, scraping the bowl occasionally.
12. Step 12: For the chocolate ganache, place chocolate chips in a heat-safe bowl. Heat the heavy cream in the microwave until bubbling, then pour it over the chips. Let sit for 2 minutes to melt.
13. Step 13: Stir the ganache until smooth and shiny. Cool slightly, then transfer to a squeeze bottle or piping bag for decorating.
14. Step 14: Level the cooled cake layers with a serrated knife. Place one layer on a cake board and spread a layer of frosting evenly on top. Sprinkle half of the chopped Reese’s peanut butter cups over the frosting, then add more frosting and smooth it out.
15. Step 15: Repeat with the second cake layer and the remaining chopped peanut butter cups and frosting. Top with the final cake layer, placing the bottom side up.
16. Step 16: Apply a crumb coat of frosting to the top and sides of the cake. Smooth with a cake scraper and chill for 20 minutes.
17. Step 17: Add a final generous layer of frosting and smooth the cake again. Chill for another 20 minutes.
18. Step 18: Use the ganache to pipe a drip around the cake’s edges and spread additional ganache evenly on top with an offset spatula.
19. Step 19: Decorate the top with whole Reese’s peanut butter cups as desired. Serve and enjoy!

Tips & Variations

• Room temperature ingredients help create a smooth batter and silky buttercream.
• Using a kitchen scale ensures even cake layers for a professional look.
• Substitute heavy cream with half-and-half for a lighter ganache texture.
• Add a pinch of espresso powder to intensify the chocolate flavor even more.
• For extra texture, mix chopped peanuts into the frosting or between layers.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best flavor and texture. Reheat slices gently in the microwave for 10–15 seconds if you prefer a warm bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking flour blend measuring the same amount. Be sure it contains xanthan gum for structure, or add it separately if your blend does not include it.

How far in advance can I make the cake?

You can bake the cake layers and prepare the frosting up to 2 days ahead. Store cooled cake layers wrapped tightly in plastic wrap and keep the frosting covered in the fridge. Assemble just before serving for the freshest result.

Chocolate Peanut Butter Cake Recipe

Print Recipe

★★★★★

5 from 128 reviews

This decadent Chocolate Peanut Butter Cake features moist, rich chocolate layers complemented by creamy peanut butter buttercream and chopped Reese’s peanut butter cups. Finished with a luscious chocolate ganache drip, this cake is perfect for peanut butter and chocolate lovers looking for an indulgent dessert that impresses.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup dark cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs (room temperature)
• 1 cup milk or buttermilk (room temperature)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 2 tsp espresso powder

Peanut Butter Buttercream Frosting

• 2 cups unsalted butter (room temperature)
• 1 ½ cups creamy peanut butter
• 4 cups powdered sugar
• 2 tsp vanilla extract
• ½ tsp salt (or to taste)
• 2 tbsp heavy cream

Chocolate Ganache

• ½ cup semisweet chocolate chips
• ¼ cup heavy cream

Additional

• 8 Reese’s peanut butter cups (chopped, for cake filling)
• 10 Reese’s peanut butter cups (for decoration)

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350° F. Prepare three 7-inch round cake pans by spraying with cooking spray and lining the bottoms with parchment circles to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt to evenly distribute the leavening agents and cocoa.
3. Add Wet Ingredients: Add the room temperature eggs, milk (or buttermilk), vegetable oil, and vanilla extract to the dry ingredients. Whisk until just combined to form a smooth batter without overmixing.
4. Incorporate Boiling Water: Dissolve espresso powder in the boiling water. Pour this hot mixture into the cake batter slowly and gently whisk until the batter is fully combined and smooth. This step helps bloom the cocoa and enhances chocolate flavor.
5. Divide Batter: Use a kitchen scale to evenly divide the batter among the three prepared pans, ensuring consistent cake layer thickness.
6. Bake the Cakes: Place pans in the preheated oven and bake for about 30 minutes. Check doneness by pressing lightly on the cake tops—they should spring back, or insert a toothpick which should come out clean.
7. Cool Cake Layers: Remove cakes from oven and allow to cool in pans for 15 minutes. Then carefully remove layers and transfer to a wire rack to cool completely before frosting.
8. Prepare Peanut Butter Buttercream: In a large mixing bowl or stand mixer fitted with a whisk or paddle attachment, whip the room temperature unsalted butter on medium-high speed for 5 minutes until light, fluffy, and pale.
9. Add Peanut Butter: Mix in creamy peanut butter until fully incorporated and smooth.
10. Add Powdered Sugar: Add half of the powdered sugar and mix on the lowest speed until combined. Then add the rest and continue mixing on low until fully blended.
11. Flavor and Texture: Add vanilla extract and salt, mixing on low speed. Slowly drizzle in heavy cream while mixing to reach desired frosting consistency. Scrape the bowl sides frequently.
12. Whip Frosting: Increase mixer speed to medium and whip for 3 additional minutes to create a light, fluffy buttercream.
13. Make Chocolate Ganache: Place semisweet chocolate chips in a heat-safe bowl. Heat heavy cream in the microwave for 30-60 seconds until just beginning to bubble.
14. Combine Ganache: Pour hot cream over chocolate chips and let sit for 2 minutes. Stir gently until smooth, shiny, and well combined. Allow to cool slightly before using.
15. Level Cake Layers: Once cooled, use a serrated knife to level the cake layers to create even surfaces for stacking.
16. First Cake Layer & Filling: Place one cake layer on a cake board. Spread an even layer of peanut butter buttercream using an offset spatula, using a cookie scoop for even portions. Sprinkle half of the chopped Reese’s peanut butter cups over the frosting, then add more frosting and smooth out.
17. Second Layer: Add the second cake layer on top, repeat the frosting and chopped Reese’s peanut butter cups filling, spreading evenly.
18. Top Layer: Place the final cake layer on top, bottom side up for an even surface.
19. Crumb Coat: Apply a thin layer of frosting around the top and sides of the cake to seal in crumbs. Smooth with a cake scraper and chill for 20 minutes to set.
20. Final Frosting Layer: Add a generous layer of frosting over the chilled cake, smooth sides and top with scraper, then chill for another 20 minutes.
21. Chocolate Ganache Drip and Decoration: Using a piping bag or squeeze bottle, drip the cooled chocolate ganache around the cake edges. Pour remaining ganache on top and spread evenly with an offset spatula. Decorate the cake with the remaining whole Reese’s peanut butter cups.

Notes

• Use room temperature eggs, milk, and butter for smoother batter and frosting.
• Espresso powder amplifies chocolate flavor but can be omitted if unavailable.
• Use a kitchen scale for even cake layers to improve cake structure and appearance.
• Chilling the cake between frosting layers helps create a smooth, professional finish.
• Adjust heavy cream amount in frosting if needed for desired texture.
• Store cake covered in the refrigerator. Allow to come to room temperature before serving for best flavor.

Keywords: chocolate peanut butter cake, peanut butter cake, chocolate cake, peanut butter frosting, chocolate ganache, Reese’s peanut butter cups, layered cake, dessert