Description
This Chocolate Peanut Butter Layer Cake is an indulgent dessert featuring rich, moist chocolate cake layers sandwiched with creamy peanut butter frosting and topped with a glossy chocolate ganache. It’s the perfect combination of salty and sweet for chocolate and peanut butter lovers alike.
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
- 3 cups powdered sugar
- 1/4 cup heavy cream (plus more as needed)
- 1 teaspoon vanilla extract
-
- For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon butter (optional, for shine)
- Optional Toppings:
- Crushed peanuts
- Mini peanut butter cups
- Chocolate shavings
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
- Slowly mix in hot coffee or boiling water until fully incorporated (the batter will be thin).
- Divide batter evenly among the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, make the frosting: beat butter and peanut butter together until smooth and creamy. Gradually add powdered sugar, mixing well. Add heavy cream and vanilla, beating until light and fluffy.
- For the ganache, heat heavy cream in a saucepan until just simmering. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth and glossy. Add butter if desired.
- Assemble the cake: Place one cake layer on a plate, spread a thick layer of peanut butter frosting. Repeat with the second layer, then top with the third layer.
- Frost the top and sides with remaining peanut butter frosting. Pour cooled ganache over the top, letting it drip down the sides.
- Decorate with crushed peanuts or mini peanut butter cups. Chill for 30 minutes before slicing for cleaner cuts.
Notes
- Use creamy peanut butter for the best frosting texture — natural peanut butter may separate.
- The cake layers can be made a day ahead; wrap tightly and refrigerate before frosting.
- For extra flavor, sprinkle sea salt on top of the ganache.
- Store covered in the refrigerator for up to 4 days, or freeze slices for up to 2 months.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American