🥜🍫 Peanut Butter Chocolate Layer Cake – Rich, Decadent & Unforgettable

🎉 Introduction

If you’re a peanut butter and chocolate lover, this Peanut Butter Chocolate Layer Cake is your dream dessert. Moist chocolate cake layers are stacked high with creamy peanut butter frosting, then drizzled with silky chocolate ganache for a show-stopping treat that’s sweet, salty, and indulgent.

Perfect for birthdays, celebrations, or when you want to truly impress, this cake delivers a perfect balance of rich chocolate and nutty peanut butter in every bite. It’s a bakery-worthy dessert you can make right at home—no pastry degree required.

🧰 Equipment Needed

• Two 8-inch round cake pans
• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Cooling racks
• Offset spatula (for frosting)
• Saucepan (for ganache)

🛒 Ingredients

For the Chocolate Cake:

• 1¾ cups all-purpose flour
• 1¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee (or hot water)

For the Peanut Butter Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup creamy peanut butter
• 4 cups powdered sugar
• ¼ cup heavy cream (more if needed)
• 1 tsp vanilla extract
• Pinch of salt

For the Chocolate Ganache:

• 1 cup semisweet chocolate chips
• ½ cup heavy cream

👩‍🍳 Directions

1. Prep & Preheat
   • Preheat oven to 350°F (175°C).
   • Grease and flour two 8-inch round cake pans, or line with parchment paper.
2. Make the Cake Batter
   • In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
   • Add eggs, buttermilk, oil, and vanilla. Beat until combined.
   • Slowly mix in hot coffee until batter is smooth (it will be thin).
3. Bake the Cakes
   • Divide batter evenly between pans.
   • Bake for 30–35 minutes, or until a toothpick comes out clean.
   • Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
4. Prepare the Frosting
   • Beat butter and peanut butter until smooth and creamy.
   • Gradually add powdered sugar, cream, vanilla, and salt. Beat until fluffy.
   • Add more cream if needed for a spreadable consistency.
5. Make the Ganache
   • Heat cream in a saucepan until just simmering.
   • Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.
   • Let cool slightly before using.
6. Assemble the Cake
   • Place one cake layer on a serving plate. Spread a thick layer of peanut butter frosting.
   • Top with the second cake layer and frost the top and sides.
   • Drizzle cooled ganache over the cake, letting it drip down the sides.
   • Decorate with chocolate shavings, chopped peanuts, or peanut butter cups if desired.

🍽️ Servings & Timing

• Servings: 12–14 slices
• Prep Time: 30 minutes
• Bake Time: 30–35 minutes
• Assembly Time: 20 minutes
• Total Time: ~1 hour 20 minutes

🧊 Storage & Reheating

• Room Temp: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps for 5 days; bring to room temp before serving for best texture.
• Freezer: Freeze unfrosted cake layers for up to 2 months; thaw before frosting.
• Pro Tip: Chill frosted cake for 20 minutes before slicing for cleaner cuts.

🥄 Variations

• Reese’s Lovers: Add chopped peanut butter cups between layers.
• Salted Caramel Twist: Drizzle caramel sauce over frosting before stacking layers.
• Extra Crunch: Add chopped roasted peanuts to the frosting for texture.
• Mini Cakes: Bake in smaller pans or as cupcakes (adjust bake time).
• Vegan Option: Use plant-based butter, dairy-free milk, and egg substitutes.

❓ 10 FAQs

1. Can I make the cake layers ahead of time?
   Yes—bake, cool, and wrap in plastic wrap. Store at room temp for a day or freeze for longer.
2. Do I have to use buttermilk?
   It adds tenderness, but you can make your own by mixing 1 cup milk with 1 Tbsp vinegar or lemon juice.
3. Can I use natural peanut butter?
   Creamy peanut butter with stabilizers works best for frosting consistency.
4. Is the coffee taste strong?
   No—it just enhances the chocolate flavor.
5. Can I double the frosting?
   Yes, if you like extra-thick layers.
6. Can I make it gluten-free?
   Use a 1:1 gluten-free flour blend.
7. What kind of cocoa is best?
   Unsweetened natural cocoa works best for this recipe.
8. Can I skip the ganache?
   Sure—it’s optional but adds richness.
9. How do I slice the cake neatly?
   Chill the cake for 20–30 minutes before slicing and use a sharp knife.
10. Can I make this as a sheet cake?
    Yes—use a 9×13-inch pan and adjust baking time to 35–40 minutes.

🏁 Conclusion

This Peanut Butter Chocolate Layer Cake is pure dessert decadence—moist, rich chocolate cake, fluffy peanut butter frosting, and glossy chocolate ganache. Whether it’s for a special celebration or just because, one slice of this cake will have everyone coming back for seconds.

🥜🍫 Peanut Butter Chocolate Layer Cake – Rich, Decadent & Unforgettable

If you’re a peanut butter and chocolate lover, this Peanut Butter Chocolate Layer Cake is your dream dessert. Moist chocolate cake layers are stacked high with creamy peanut butter frosting, then drizzled with silky chocolate ganache for a show-stopping treat that’s sweet, salty, and indulgent. Perfect for birthdays, celebrations, or when you want to truly impress, this cake delivers a perfect balance of rich chocolate and nutty peanut butter in every bite. It’s a bakery-worthy dessert you can make right at home—no pastry degree required.

Print Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Servings: 12 Slices

Ingredients Equipment Method Notes

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Ingredients

  

For the Chocolate Cake:

• 1¾ cups all-purpose flour
• 1¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee or hot water

For the Peanut Butter Frosting:

• 1 cup 2 sticks unsalted butter, softened
• 1 cup creamy peanut butter
• 4 cups powdered sugar
• ¼ cup heavy cream more if needed
• 1 tsp vanilla extract
• Pinch of salt

For the Chocolate Ganache:

• 1 cup semisweet chocolate chips
• ½ cup heavy cream

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Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Two 8-inch round cake pans
• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Cooling racks
• Offset spatula (for frosting)
• Saucepan (for ganache)

Method

 

Prep & Preheat

1. Preheat oven to 350°F (175°C).
2. Grease and flour two 8-inch round cake pans, or line with parchment paper.

Make the Cake Batter

1. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
2. Add eggs, buttermilk, oil, and vanilla. Beat until combined.
3. Slowly mix in hot coffee until batter is smooth (it will be thin).

Bake the Cakes

1. Divide batter evenly between pans.
2. Bake for 30–35 minutes, or until a toothpick comes out clean.
3. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Frosting

1. Beat butter and peanut butter until smooth and creamy.
2. Gradually add powdered sugar, cream, vanilla, and salt. Beat until fluffy.
3. Add more cream if needed for a spreadable consistency.

Make the Ganache

1. Heat cream in a saucepan until just simmering.
2. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.
3. Let cool slightly before using.

Assemble the Cake

1. Place one cake layer on a serving plate. Spread a thick layer of peanut butter frosting.
2. Top with the second cake layer and frost the top and sides.
3. Drizzle cooled ganache over the cake, letting it drip down the sides.
4. Decorate with chocolate shavings, chopped peanuts, or peanut butter cups if desired.

Notes

🧊 Storage & Reheating

Room Temp: Store in an airtight container for up to 2 days.

Refrigerator: Keeps for 5 days; bring to room temp before serving for best texture.

Freezer: Freeze unfrosted cake layers for up to 2 months; thaw before frosting.

Pro Tip: Chill frosted cake for 20 minutes before slicing for cleaner cuts.

🥄 Variations

Reese’s Lovers: Add chopped peanut butter cups between layers.

Salted Caramel Twist: Drizzle caramel sauce over frosting before stacking layers.

Extra Crunch: Add chopped roasted peanuts to the frosting for texture.

Mini Cakes: Bake in smaller pans or as cupcakes (adjust bake time).

Vegan Option: Use plant-based butter, dairy-free milk, and egg substitutes.

❓ 10 FAQs

Can I make the cake layers ahead of time?
Yes—bake, cool, and wrap in plastic wrap. Store at room temp for a day or freeze for longer.

Do I have to use buttermilk?
It adds tenderness, but you can make your own by mixing 1 cup milk with 1 Tbsp vinegar or lemon juice.

Can I use natural peanut butter?
Creamy peanut butter with stabilizers works best for frosting consistency.

Is the coffee taste strong?
No—it just enhances the chocolate flavor.

Can I double the frosting?
Yes, if you like extra-thick layers.

Can I make it gluten-free?
Use a 1:1 gluten-free flour blend.

What kind of cocoa is best?
Unsweetened natural cocoa works best for this recipe.

Can I skip the ganache?
Sure—it’s optional but adds richness.

How do I slice the cake neatly?
Chill the cake for 20–30 minutes before slicing and use a sharp knife.

Can I make this as a sheet cake?
Yes—use a 9×13-inch pan and adjust baking time to 35–40 minutes.

🏁 Conclusion

This Peanut Butter Chocolate Layer Cake is pure dessert decadence—moist, rich chocolate cake, fluffy peanut butter frosting, and glossy chocolate ganache. Whether it’s for a special celebration or just because, one slice of this cake will have everyone coming back for seconds.