Peanut Butter Chocolate Layer Cake is the ultimate dessert
The Perfect Peanut Butter Chocolate Layer Cake Recipe
Hello, fellow baking enthusiasts! Today, I’m thrilled to share my absolute favorite Peanut Butter Chocolate Layer Cake recipe that has become a staple at all my family gatherings.
This decadent dessert combines two classic flavors that were simply meant to be together. Moreover, the rich chocolate layers paired with creamy peanut butter frosting create pure magic on your taste buds!
I first discovered this Peanut Butter Chocolate Layer Cake recipe when searching for the perfect birthday cake for my husband. Additionally, his face lit up with the first bite, and I knew I had found a keeper!
Whether you’re a seasoned baker or just starting out, this Peanut Butter Chocolate Layer Cake recipe is surprisingly achievable. Furthermore, the results are guaranteed to impress everyone at your table!
5 Reasons You’ll Love This Recipe
The Peanut Butter Chocolate Layer Cake recipe isn’t just another dessert – it’s an experience! Here are five reasons why this cake will become your new go-to celebration centerpiece:
- Perfect balance of sweet chocolate cake and slightly salty peanut butter frosting
- ️ Make-ahead friendly – actually tastes better the next day!
- Impressive presentation that looks professional with minimal effort
- Rich in flavor but not overly sweet like store-bought cakes
- Versatile recipe that can be adapted for different occasions
I’ve made this Peanut Butter Chocolate Layer Cake recipe for birthdays, anniversaries, and even potlucks. Subsequently, I always return home with an empty cake stand and requests for the recipe!
Let’s Talk Ingredients
The magic of this Peanut Butter Chocolate Layer Cake recipe lies in using quality ingredients. Meanwhile, let’s explore each component that makes this cake so special!
Chocolate Cake Layers
For the chocolate cake layers in this Peanut Butter Chocolate Layer Cake recipe, I recommend using Dutch-processed cocoa powder. In fact, it provides a deeper, more intense chocolate flavor than regular cocoa.
The buttermilk in the cake batter adds moisture and tenderness. However, if you don’t have buttermilk, you can make a quick substitute with regular milk and vinegar!
Peanut Butter Frosting
The star of this chocolate peanut butter cake is undoubtedly the frosting! Use creamy peanut butter rather than natural versions for the best texture.
I prefer unsalted butter for the frosting base. Nevertheless, if you use salted butter, simply omit the additional salt in the recipe.
Chocolate Ganache Drip
The glossy chocolate ganache takes this Peanut Butter Chocolate Layer Cake recipe to the next level! Use semi-sweet chocolate chips for the perfect sweetness balance.
Heavy cream creates the silky texture we need. Consequently, don’t substitute milk or half-and-half as they won’t provide the same richness.
How to Make Peanut Butter Chocolate Layer Cake Recipe
Let’s break down this Peanut Butter Chocolate Layer Cake recipe into manageable steps! Follow along, and you’ll have a stunning cake in no time.
First, preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans. Meanwhile, line them with parchment paper and grease the sides for easy removal.
Whisk the dry ingredients in one bowl and beat the wet ingredients in another. Then, gradually combine them to form a smooth chocolate batter.
Divide the batter evenly between your prepared pans. After that, bake for 28-32 minutes or until a toothpick comes out with a few moist crumbs.
While the cakes cool, prepare the peanut butter frosting. In addition, beat the butter until fluffy before adding peanut butter, powdered sugar, and vanilla.
Once the cakes have completely cooled, slice each layer horizontally to create four thin layers. Afterward, stack them with generous peanut butter frosting between each layer.
Apply a crumb coat of frosting and chill for 20 minutes. Subsequently, add the final coat of frosting for a smooth finish.
For the ganache, heat cream until just simmering and pour over chocolate chips. Hence, after five minutes, stir until smooth and slightly cool before drizzling over the cake.
Finish your Peanut Butter Chocolate Layer Cake recipe with a ring of peanut butter cups around the top. Finally, refrigerate for at least 1 hour before serving!
7 Pro Tips for Kitchen Success
After making this Peanut Butter Chocolate Layer Cake recipe countless times, I’ve discovered some tricks! These tips will help ensure your cake turns out perfectly:
- Room temperature ingredients blend more smoothly, preventing lumpy batter
- Measure flour by spooning into measuring cups, then leveling off
- Don’t overmix the cake batter – stop when ingredients are just combined
- Cool cake layers completely before frosting to prevent melting
- Freeze layers for 20 minutes before assembling for easier handling
- Use a bench scraper for perfectly smooth frosting sides
- Make the ganache right before dripping for the perfect consistency
These professional techniques elevate this Peanut Butter Chocolate Layer Cake recipe from good to extraordinary! Trust me, they make a noticeable difference.
Common Cooking Mistakes to Avoid
Even experienced bakers can stumble when making a Peanut Butter Chocolate Layer Cake recipe. Here are the pitfalls to watch for:
Opening the oven door too early can cause your cake layers to sink in the middle. Therefore, wait until at least 25 minutes before checking doneness.
Applying frosting to warm cakes is a disaster waiting to happen. As a result, your frosting will melt and slide right off!
Using natural peanut butter can separate in the frosting. Instead, stick with commercial creamy versions for consistent results.
Rushing the ganache drip when it’s too warm creates a messy, runny effect. Conversely, waiting until it’s too cool makes it difficult to pour.
FAQs About Peanut Butter Chocolate Layer Cake Recipe
Over the years, I’ve received many questions about this Peanut Butter Chocolate Layer Cake recipe. Let me answer the most common ones:
Can I make this cake in advance? Absolutely! In fact, the flavors develop beautifully overnight, making it perfect for preparing a day ahead.
How do I store leftover cake? Cover and refrigerate for up to 5 days. However, bring slices to room temperature before serving for best flavor.
Can I freeze this cake? Yes! Freeze unfrosted layers for up to 3 months. Similarly, you can freeze fully assembled cake for up to 1 month.
What if I have a peanut allergy? Try substituting the peanut butter with cookie butter or sunflower seed butter for a similar texture and experience.
Can I make cupcakes instead? Certainly! This Peanut Butter Chocolate Layer Cake recipe yields about 24 cupcakes, baked for 18-20 minutes at the same temperature.
Peanut Butter Chocolate Layer Cake Recipe
Prep time: 45 minutes
Cook time: 30 minutes
Yields: 12-16 servings
Ingredients:
- For chocolate cake layers:
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup Dutch-processed cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
- For peanut butter frosting:
- 1½ cups unsalted butter, softened
- 1 cup creamy peanut butter
- 5 cups powdered sugar
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- For chocolate ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- For decoration:
- 12 mini peanut butter cups, halved
- 2 tablespoons chopped peanuts (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat eggs, buttermilk, oil, and vanilla until well combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Carefully stir in hot coffee (batter will be thin).
- Divide batter evenly between prepared pans and bake for 28-32 minutes, until toothpick comes out with a few moist crumbs.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting, beat butter until creamy. Add peanut butter and beat until fluffy, about 2 minutes.
- Gradually add powdered sugar, alternating with heavy cream. Add vanilla and salt, beating until smooth.
- Once cakes are cool, slice each horizontally to create four layers.
- Place first layer on cake plate and spread with frosting. Repeat with remaining layers.
- Apply thin crumb coat of frosting and chill for 20 minutes. Then apply final coat of frosting.
- For ganache, heat heavy cream until just simmering. Pour over chocolate chips and let sit 5 minutes, then stir until smooth.
- Allow ganache to cool slightly before dripping around edges of cake and spreading remaining ganache on top.
- Arrange halved peanut butter cups around top edge and sprinkle with chopped peanuts if desired.
- Refrigerate for at least 1 hour before serving. Bring to room temperature for 20 minutes before slicing.
Final Thoughts
This Peanut Butter Chocolate Layer Cake recipe has been my secret weapon for years! The combination of rich chocolate with creamy peanut butter is simply unbeatable.
I hope you’ll give this Peanut Butter Chocolate Layer Cake recipe a try at your next celebration. Furthermore, I’d love to hear how it turns out for you in the comments below!
If you enjoy this chocolate peanut butter cake, you might also love my other dessert recipes. In conclusion, there’s nothing quite like homemade cake to bring people together!