If you have a serious sweet tooth and a love for rich, comforting flavors, this Peanut Butter Chocolate Layer Cake Recipe will quickly become your new obsession. Imagine moist, tender chocolate cake layers kissed with an intense cocoa flavor, perfectly balanced by the creamy, luscious peanut butter frosting that’s both rich and fluffy. For an extra indulgent touch, a silky chocolate ganache drapes over the top, adding depth and a beautiful shine. This cake is a showstopper for any occasion, combining two classic favorites in one irresistible dessert.
Ingredients You’ll Need
Gathering simple but essential ingredients is all it takes to create this masterpiece. Each one plays a crucial role in building layers of flavor and texture that make this cake stand out from the rest.
- 2 cups all-purpose flour: The foundation of the cake, providing structure and tenderness.
- 2 cups granulated sugar: Adds sweetness and helps create a moist crumb.
- 3/4 cup unsweetened cocoa powder: Delivers deep, rich chocolate flavor without added fat.
- 2 teaspoons baking powder: A key leavening agent that helps the cake rise beautifully.
- 1 1/2 teaspoons baking soda: Works with the buttermilk to create a light, airy texture.
- 1 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1 cup buttermilk (room temperature): Adds moisture and a subtle tang for depth of flavor.
- 1/2 cup vegetable oil: Keeps the cake tender and wonderfully moist.
- 2 large eggs: Provide structure and richness.
- 2 teaspoons vanilla extract: Boosts flavor complexity and aroma.
- 1 cup hot coffee or boiling water: Intensifies the chocolate notes and thins the batter for a tender crumb.
- 1 cup unsalted butter (softened): The base for the peanut butter frosting, creating creaminess.
- 1 cup creamy peanut butter: The star of the frosting, adding nuttiness and richness.
- 2 1/2 cups powdered sugar: Sweetens and thickens the frosting to perfection.
- 1/4 cup heavy cream (plus more if needed): Helps achieve the right frosting consistency and adds silkiness.
- 1/4 teaspoon salt: Enhances the peanut butter flavor and balances sweetness.
- 1/2 cup heavy cream (for ganache, optional): Creates the smooth, glossy chocolate topping.
- 4 ounces semi-sweet or dark chocolate (chopped, optional): Adds a decadent chocolate finish to the cake.
How to Make Peanut Butter Chocolate Layer Cake Recipe
Step 1: Prepare the Chocolate Cake Batter
Start by preheating your oven to 350°F (175°C), then grease and line two 8-inch round cake pans with parchment paper for an easy release. In a large bowl, whisk together the dry ingredients — flour, sugar, cocoa powder, baking powder, baking soda, and salt — to evenly distribute them. Then whisk in the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until the batter is smooth and silky, about 2 minutes. To finish, slowly pour in the hot coffee or boiling water and mix just until combined; the batter will be thin, but that’s exactly what gives the cake its moist, tender crumb.
Step 2: Bake and Cool the Cakes
Divide the luscious batter evenly between the two prepared pans, smoothing the surfaces with a spatula. Slide them into the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely — patience here is key to avoid melting the frosting later!
Step 3: Make the Peanut Butter Frosting
In a clean bowl, beat the softened butter and creamy peanut butter together until you have a smooth, fluffy base. Gradually add the powdered sugar, mixing gently at first to prevent a sugar cloud, then on low speed until incorporated. Pour in the heavy cream and salt, then crank up the mixer to high and whip until the frosting is thick, fluffy, and perfect for spreading. If the frosting feels too stiff, add a splash more cream to reach your desired consistency.
Step 4: Assemble the Cake Layers
Place one of the cooled chocolate cake layers on your serving plate and slather a generous layer of peanut butter frosting over the top. Top with the second cake layer, then spread more frosting on the top and all around the sides. Use a spatula for a smooth finish or swirl with the back of a spoon for a more rustic, inviting look.
Step 5: Add Optional Chocolate Ganache
For a show-stopping finish, gently heat the heavy cream until it’s just simmering, then pour it over the chopped chocolate and let it sit for about a minute. Stir until glossy and smooth, then allow it to cool slightly before pouring over the frosted cake. Let the ganache drip down the sides naturally to create drama and an irresistible sheen.
How to Serve Peanut Butter Chocolate Layer Cake Recipe
Garnishes
Garnishing adds an extra touch of personality to this cake. Sprinkle chopped peanuts, a dusting of cocoa powder, or even mini chocolate chips over the top to complement the peanut butter and chocolate flavors perfectly. You can also add swirls of peanut butter or fresh berries for a bright contrast.
Side Dishes
This cake pairs wonderfully with cold milk, a scoop of vanilla ice cream, or a simple cup of freshly brewed coffee. These accompaniments enhance the richness and help balance the sweetness, making each bite even more enjoyable.
Creative Ways to Present
Want to impress your guests? Cut the cake into neat slices and serve on elegant dessert plates garnished with a drizzle of chocolate or caramel sauce. Layering the cake in individual mason jars or clear cups with frosting between crumbs makes for a charming presentation perfect for parties.
Make Ahead and Storage
Storing Leftovers
Leftover Peanut Butter Chocolate Layer Cake Recipe keeps well covered at room temperature for up to two days, where it stays moist and fresh. For longer storage, wrap tightly and refrigerate for up to a week, allowing it to come to room temperature before serving to revive its luscious texture.
Freezing
This cake freezes beautifully. Wrap each layer tightly in plastic wrap, then foil, and freeze for up to three months. Thaw in the refrigerator overnight and assemble with frosting once completely thawed for the best results.
Reheating
While typically enjoyed chilled or at room temperature, you can gently warm individual slices in the microwave for about 10-15 seconds if you prefer a softer, more melty peanut butter experience.
FAQs
Can I use natural peanut butter for the frosting?
Natural peanut butter can be used, but since it’s often thinner and less creamy, you might need to adjust the amount of powdered sugar or cream to achieve the ideal frosting consistency.
Is it necessary to use hot coffee in the cake batter?
Hot coffee enhances the chocolate flavor by deepening the cocoa notes, but you can substitute it with boiling water if you prefer a caffeine-free version.
Can this cake be made gluten-free?
Yes, with a gluten-free baking flour blend designed for cakes, you can adapt this Peanut Butter Chocolate Layer Cake Recipe to accommodate gluten sensitivities, though texture may vary slightly.
How important is the buttermilk in the recipe?
Buttermilk adds acidity, which reacts with the baking soda to help the cake rise and become tender. You can substitute by mixing milk with a tablespoon of lemon juice or vinegar and letting it sit for 5 minutes if you don’t have buttermilk on hand.
Can I omit the ganache topping?
Absolutely! The ganache is optional and the cake is delicious on its own with just the peanut butter frosting, but the ganache adds an extra layer of indulgence you might not want to miss.
Final Thoughts
This Peanut Butter Chocolate Layer Cake Recipe is an absolute delight, combining classic flavors that everyone loves into one beautifully balanced dessert. Whether you’re baking it for a special occasion or simply to satisfy a craving, it’s guaranteed to bring smiles and requests for seconds. So grab your ingredients, get cozy in the kitchen, and treat yourself to this indulgent, crowd-pleasing cake that feels like a warm hug in every bite.
Print
Peanut Butter Chocolate Layer Cake Recipe
- Total Time: 1 hour (plus cooling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and indulgent Peanut Butter Chocolate Layer Cake featuring moist chocolate cake layers paired with creamy peanut butter frosting and an optional glossy chocolate ganache topping. Perfect for celebrations or a decadent treat, this American classic combines the best of chocolate and peanut butter in every bite.
Ingredients
For the chocolate cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee or boiling water
For the peanut butter frosting:
- 1 cup unsalted butter (softened)
- 1 cup creamy peanut butter
- 2 1/2 cups powdered sugar
- 1/4 cup heavy cream (plus more as needed)
- 1/4 teaspoon salt
For the chocolate ganache (optional):
- 1/2 cup heavy cream
- 4 ounces semi-sweet or dark chocolate (chopped)
Instructions
- Make the chocolate cake: Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them and lining with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined. Add the buttermilk, vegetable oil, eggs, and vanilla extract; beat on medium speed for about 2 minutes until the batter is smooth. Slowly incorporate the hot coffee or boiling water, mixing until fully combined. The batter will be thin. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the peanut butter frosting: In a large mixing bowl, beat the softened butter and creamy peanut butter together until smooth and creamy. Gradually add the powdered sugar while mixing on low speed. Add the heavy cream and salt, then increase the mixer speed to high and beat until fluffy. If the frosting is too thick, add more cream as needed to reach your desired consistency.
- Assemble the cake: Place one cooled cake layer on a serving plate and spread a thick, even layer of peanut butter frosting over the top. Place the second cake layer on top and frost the top and sides of the entire cake. Smooth or create decorative swirls with the frosting as preferred.
- Optional ganache topping: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate in a bowl and let it sit for 1 minute to soften. Stir gently until the mixture is smooth and glossy. Allow the ganache to cool slightly before pouring over the frosted cake, letting it drip naturally down the sides for a dramatic and elegant effect.
Notes
- This cake can be prepared a day in advance for convenience.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer storage.
- Bring the cake to room temperature before serving to enhance flavor and texture.
- Adjust the consistency of the frosting with additional cream to your liking.
- The ganache is optional but adds a beautiful finish and extra chocolate richness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
