Description
This Peanut Butter Chocolate Layer Cake combines rich cocoa flavors with creamy peanut butter frosting for an indulgent dessert perfect for any celebration. Moist chocolate cake layers are baked to perfection, layered with smooth peanut butter buttercream, and topped with a luscious chocolate drizzle and chopped Reese’s peanut butter cups for an extra decadent touch.
Ingredients
Scale
Cake
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2¼ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 1½ teaspoons vanilla extract
- 2 large eggs
- 1 cup hot water
Frosting
- 2 cups unsalted butter, room temperature
- 1¼ cups peanut butter
- 9 cups powdered sugar
- Water or milk, to adjust consistency as needed
Topping
- Chopped Reese’s peanut butter cups
- Chocolate chips (quantity estimated around ½ cup for drizzle)
- Heavy cream (about 2 tablespoons for chocolate drizzle)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch baking pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt for even distribution.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until well blended. Add this mixture to the dry ingredients along with the hot water, stirring gently until just combined to maintain cake moisture and lightness.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake for approximately 22 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Frosting: Beat room-temperature unsalted butter and peanut butter together until smooth and creamy. Gradually add powdered sugar, beating well after each addition. Adjust the consistency by adding a little water or milk if the frosting is too stiff for spreading.
- Assemble the Cake: Once the cake layers have completely cooled, spread frosting over the top of one layer. Carefully place the second layer on top and frost the top and sides of the entire cake evenly.
- Make the Chocolate Drizzle and Decorate: Gently melt chocolate chips with heavy cream in a microwave or double boiler until smooth. Drizzle the chocolate ganache over the frosted cake and immediately decorate with halved chopped Reese’s peanut butter cups for a visually appealing and delicious finish.
Notes
- Ensure cakes are completely cooled before frosting to prevent melting.
- Use room temperature butter for a smoother frosting texture.
- Adjust powdered sugar quantity if needed to achieve desired frosting thickness.
- For a thicker chocolate drizzle, use less heavy cream; for thinner drizzle, add a bit more cream.
- Store cake covered in the refrigerator to maintain freshness, especially because of the peanut butter frosting.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
