Peanut Butter Chocolate Layer Cake is the ultimate decadent dessert, offering rich layers of moist chocolate cake and creamy peanut butter frosting that are sure to impress. This recipe is perfect for birthdays, celebrations, or simply satisfying a serious sweet tooth, providing a step-by-step guide to creating this beloved classic right in your own kitchen.
Key Ingredients for Peanut Butter Chocolate Layer Cake :
- For the Chocolate Cake Layers:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee (or hot water)
- For the Peanut Butter Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter (not natural, separated kind)
- 4 cups confectioners’ sugar, sifted
- ⅓ cup milk (or heavy cream)
- 1 teaspoon vanilla extract
- Pinch of salt
- For Assembly and Decoration (Optional):
- Chocolate ganache for drizzling
- Chopped peanuts or chocolate chips for garnish
How to Make Peanut Butter Chocolate Layer Cake :
Whip up this incredible Peanut Butter Chocolate Layer Cake with ease! This recipe is designed for home bakers, delivering a moist, tender cake and a luxuriously smooth peanut butter frosting that perfectly complements the rich chocolate. Get ready to indulge in pure bliss in approximately 2 hours and 30 minutes, including baking and frosting time.
Step-by-Step Instructions:
1. Prepare the Chocolate Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans, or line them with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. Slowly pour in the hot brewed coffee (or hot water) and mix until the batter is smooth and quite thin. This is normal for this type of cake.
2. Bake the Cake Layers:
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
3. Make the Peanut Butter Frosting:
While the cakes are cooling, prepare the peanut butter frosting. In a large bowl, beat the softened butter and creamy peanut butter together with an electric mixer until light and fluffy. Gradually add the sifted confectioners’ sugar, about a cup at a time, alternating with the milk (or cream), mixing on low speed until incorporated. Add the vanilla extract and a pinch of salt. Increase the mixer speed to medium-high and beat for another 2-3 minutes, until the frosting is smooth, creamy, and spreadable. If the frosting is too thick, add more milk, a teaspoon at a time. If it’s too thin, add a little more confectioners’ sugar.
4. Assemble the Peanut Butter Chocolate Layer Cake:
Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Spread a generous amount of peanut butter frosting evenly over the top of this layer, about ½ to ¾ inch thick. Carefully place the second cake layer on top of the frosting. Frost the top and sides of the entire cake with the remaining peanut butter frosting, ensuring an even coating. For a smooth finish, you can use an offset spatula.
5. Decorate (Optional):
If desired, you can enhance your Peanut Butter Chocolate Layer Cake with some decorative touches. Drizzle warm chocolate ganache over the top of the cake, allowing it to drip down the sides. Sprinkle chopped peanuts or chocolate chips around the base of the cake or on top for added texture and visual appeal.
Why You’ll Love This Peanut Butter Chocolate Layer Cake :
You’ll adore this Peanut Butter Chocolate Layer Cake because it’s a symphony of rich chocolate and creamy peanut butter, creating a flavor combination that’s utterly irresistible. The moist, tender cake layers absorb the luscious peanut butter frosting beautifully, making every bite a delightful experience. It’s a crowd-pleaser that feels incredibly special without requiring advanced baking skills, much like a classic chocolate cake but with an elevated twist. Plus, the cost-saving aspect of creating such a show-stopping dessert at home is a huge win for your wallet and your dessert cravings!
This homemade masterpiece is perfect for any occasion, from casual sweet cravings to grand celebrations, offering a luxurious treat that’s far superior to store-bought alternatives. The pairing of deep chocolate with smooth, nutty peanut butter is a match made in dessert heaven, promising smiles with every slice. Are you ready to ditch the bakery box and bake this divine Peanut Butter Chocolate Layer Cake for yourself?
Storing and Reheating Tips :
- Refrigeration: Store leftover Peanut Butter Chocolate Layer Cake in an airtight container in the refrigerator for up to 4-5 days. The frosting will firm up in the fridge, so it’s recommended to let the cake sit at room temperature for about 15-20 minutes before serving for the best flavor and texture.
- Freezing: For longer storage, you can freeze the cake. Wrap the unfrosted cake layers tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 2-3 months. Alternatively, you can freeze the entire frosted cake. A frosted cake should be placed in the freezer for about 1-2 hours until firm, then wrapped tightly in plastic wrap and foil.
- Reheating Frozen Cake: To reheat a frozen cake, remove it from the freezer and let it thaw in the refrigerator overnight. Then, allow it to come to room temperature for about 20-30 minutes before slicing and serving. For individual slices, you can gently warm them in a microwave on low power for 10-15 second intervals, being careful not to overheat.
Final Thoughts :
This Peanut Butter Chocolate Layer Cake is a dream come true for any chocolate and peanut butter lover. Its simple yet stunning presentation and incredible flavor make it a go-to recipe for any occasion. Give it a try, and prepare to be amazed by the delicious results!
Peanut Butter Chocolate Layer Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans, or line them with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt, 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. Slowly pour in the hot brewed coffee (or hot water) and mix until the batter is smooth and quite thin. This is normal for this type of cake.1 cup hot brewed coffee
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
- While the cakes are cooling, prepare the peanut butter frosting. In a large bowl, beat the softened butter and creamy peanut butter together with an electric mixer until light and fluffy.1 cup unsalted butter, 1 cup creamy peanut butter
- Gradually add the sifted confectioners’ sugar, about a cup at a time, alternating with the milk (or cream), mixing on low speed until incorporated. Add the vanilla extract and a pinch of salt.4 cups confectioners’ sugar, ⅓ cup milk, 1 teaspoon vanilla extract, Pinch salt
- Increase the mixer speed to medium-high and beat for another 2-3 minutes, until the frosting is smooth, creamy, and spreadable. If the frosting is too thick, add more milk, a teaspoon at a time. If it’s too thin, add a little more confectioners’ sugar.
- Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Spread a generous amount of peanut butter frosting evenly over the top of this layer, about ½ to ¾ inch thick.chocolate ganache
- Carefully place the second cake layer on top of the frosting. Frost the top and sides of the entire cake with the remaining peanut butter frosting, ensuring an even coating. For a smooth finish, you can use an offset spatula.
- If desired, you can enhance your Peanut Butter Chocolate Layer Cake with some decorative touches. Drizzle warm chocolate ganache over the top of the cake, allowing it to drip down the sides. Sprinkle chopped peanuts or chocolate chips around the base of the cake or on top for added texture and visual appeal.chocolate ganache, chopped peanuts or chocolate chips