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Chocolate Peanut Butter Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/chocolate-peanut-butter-cake-recipe/