Peanut Butter Chocolate Layer Cake is the ultimate treat for chocolate and peanut butter lovers. This decadent dessert combines rich, moist chocolate cake layers with creamy peanut butter frosting, all topped with a luscious chocolate ganache. Perfect for birthdays, gatherings, or anytime you want to impress, this cake is as visually stunning as it is delicious.
Why You’ll Love This Peanut Butter Chocolate Layer Cake?
This cake is a dream come true for anyone who adores the combination of peanut butter and chocolate. The moist chocolate cake layers are infused with deep cocoa flavors, while the peanut butter frosting adds a creamy, nutty richness. The final touch? A silky chocolate ganache that ties it all together in a dessert that’s nothing short of irresistible.
Here’s why this cake stands out:
- Perfectly balanced flavors: The sweetness of the chocolate is complemented by the savory richness of peanut butter.
- Bakery-style results at home: The step-by-step instructions make this cake achievable even for beginners.
- Customizable presentation: Whether you prefer a rustic swirl or a polished finish, this cake is easy to decorate and customize.
I’ll guide you through every step, so you’ll have a show-stopping dessert ready to wow your friends and family.
Ingredients
For the Chocolate Cake:
- All-purpose flour: 1 ¾ cups (219 g), for structure.
- Unsweetened cocoa powder: ¾ cup (62 g), for a rich chocolate flavor.
- Granulated sugar: 1 ¾ cups (350 g), adds sweetness.
- Baking soda: 2 teaspoons, ensures a light texture.
- Baking powder: 1 teaspoon, helps the cake rise.
- Salt: 1 teaspoon, balances the flavors.
- Espresso powder (optional): 2 teaspoons, enhances the chocolate flavor.
- Canola or vegetable oil: ½ cup (120 ml), keeps the cake moist.
- Eggs: 2 large, at room temperature for better mixing.
- Full-fat sour cream: ¾ cup (180 g), adds moisture and tanginess.
- Buttermilk: ½ cup (120 ml), ensures a tender crumb.
- Pure vanilla extract: 2 teaspoons, enhances the overall flavor.
- Hot water or black coffee: ½ cup (120 ml), intensifies the chocolate taste.
- Mini semi-sweet chocolate chips: 1 cup (170 g), tossed in 1 tablespoon of flour to prevent sinking.
For the Peanut Butter Frosting:
- Unsalted butter: ¾ cup (170 g), softened for a creamy texture.
- Creamy peanut butter: 1 ¾ cups (440 g), processed varieties work best.
- Confectioners’ sugar: 1 ¾ cups (210 g), for a smooth frosting.
- Pure vanilla extract: 1 teaspoon, for flavor depth.
- Salt: A pinch, balances the sweetness.
- Heavy cream: 3 tablespoons (45 ml), helps achieve the desired consistency.
For the Chocolate Ganache:
- Semi-sweet chocolate: 8 oz (226 g), finely chopped for easy melting.
- Heavy cream: 1 cup (240 ml), creates a glossy finish.
Optional Garnish:
- Chopped or mini peanut butter cups: For an eye-catching presentation.
How to Make the Perfect Peanut Butter Chocolate Layer Cake Batter
Step 1: Prep Your Ingredients and Pans
- Preheat your oven to 350°F (177°C) and prepare three 9-inch round cake pans. Grease them thoroughly, line with parchment paper, and grease the parchment paper. This step ensures easy release of the cakes after baking.
- Gather all your ingredients and allow refrigerated items like eggs, sour cream, and buttermilk to come to room temperature. This helps the batter mix evenly and results in a more tender cake.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- Flour
- Cocoa powder
- Granulated sugar
- Baking soda
- Baking powder
- Salt
- Optional espresso powder
This dry mix forms the foundation of your cake and ensures even distribution of leavening agents for a consistent rise.
Step 3: Combine the Wet Ingredients
In another bowl, mix:
- Oil
- Eggs
- Sour cream
- Buttermilk
- Vanilla extract
Use a handheld or stand mixer on medium-high speed to combine these ingredients until smooth.
Step 4: Bring It All Together
- Gradually add the wet mixture to the dry ingredients while mixing on low speed.
- Once combined, pour in the hot water or coffee. This step might seem unusual, but the heat helps to bloom the cocoa powder, intensifying the chocolate flavor. Don’t worry if the batter appears thin—that’s how it should be!
Step 5: Add Chocolate Chips
Toss the mini chocolate chips with 1 tablespoon of flour to prevent them from sinking during baking. Fold them gently into the batter for pockets of melted chocolate in every bite.
Step 6: Bake the Cakes
- Divide the batter evenly among the prepared pans. Use a scale for precision if desired.
- Bake for 24–26 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10–15 minutes before transferring them to a wire rack to cool completely.
How to Make the Peanut Butter Frosting and Chocolate Ganache
Step 1: Prepare the Peanut Butter Frosting
This creamy, nutty frosting is the heart of your Peanut Butter Chocolate Layer Cake.
- In a large mixing bowl, beat the softened butter using a handheld or stand mixer on medium-high speed for about 2 minutes, until it’s creamy and smooth.
- Add the peanut butter and continue to beat until fully combined. The mixture will be slightly thick at this stage.
- Gradually add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed initially to prevent the sugar from flying out of the bowl, then increase to medium speed.
- With the mixer running, slowly drizzle in the heavy cream. Continue beating until the frosting becomes light, fluffy, and easy to spread. If the frosting seems too thick, add a bit more cream, 1 tablespoon at a time.
This recipe makes about 3.5–4 cups of frosting, enough for filling, coating, and some decorative piping.
Step 2: Make the Chocolate Ganache
This luscious ganache adds a silky, glossy finish to your cake.
- Place the finely chopped semi-sweet chocolate in a medium heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it begins to gently simmer. Be careful not to let it boil.
- Pour the hot cream over the chocolate and let it sit undisturbed for 2–3 minutes to allow the chocolate to soften.
- Gently stir the mixture with a spoon or small spatula until smooth and fully melted. If the chocolate doesn’t melt completely, avoid microwaving it—instead, place the bowl over a pot of simmering water for a quick fix.
- Chill the ganache in the refrigerator for 20–30 minutes to thicken slightly. It should be pourable but not runny.
How to Assemble and Decorate the Peanut Butter Chocolate Layer Cake
Step 1: Level the Cake Layers (Optional)
If your cake layers have domed slightly during baking, use a serrated knife to carefully level them. This step ensures your cake will stack evenly and look professional.
Step 2: Assemble the Cake
- Place the first layer of cake on a serving plate, cake stand, or turntable.
- Spread about 1 cup of peanut butter frosting evenly over the top of the layer using an offset spatula or the back of a spoon.
- Repeat the process with the second layer, spreading another cup of frosting on top.
- Place the final layer on top, ensuring it is level.
Step 3: Apply the Crumb Coat
- Spread a thin layer of frosting over the entire cake. This crumb coat will seal in any loose crumbs, creating a smooth surface for the final frosting layer.
- Use a bench scraper or spatula to smooth out the crumb coat.
- Chill the cake in the refrigerator for 30 minutes to 3 hours to set the crumb coat.
Step 4: Add the Chocolate Ganache
- Once the crumb coat is set, pour the slightly thickened ganache over the top of the cake. Use a spatula to gently coax it towards the edges, allowing some ganache to drip down the sides for a dramatic effect.
- Smooth the ganache over the top and sides of the cake as desired.
Step 5: Decorate the Cake
- Use any remaining peanut butter frosting to pipe swirls or rosettes around the top edge of the cake. A Wilton 1M piping tip works beautifully for this.
- Garnish with chopped or mini peanut butter cups for an extra touch of indulgence.
Storage Tips and Final Thoughts
Storage Tips
- Room Temperature:
If you plan to serve the cake within a day or two, you can store it at room temperature in an airtight container. Keep it away from direct sunlight and heat to maintain its freshness. - Refrigerator:
For longer storage, cover the cake tightly and refrigerate it for up to 5 days. Before serving, allow the cake to sit at room temperature for about 30 minutes for the best flavor and texture. - Freezer:
If you want to prepare the cake in advance, it freezes beautifully. Wrap individual slices or the whole cake (without ganache or garnish) tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
Conclusion
The Peanut Butter Chocolate Layer Cake is truly a labor of love, but every bite is worth the effort. From the rich, moist chocolate layers to the creamy peanut butter frosting and decadent chocolate ganache, this cake is a celebration of indulgence.
Whether you’re making it for a special occasion or just to treat yourself, this cake is guaranteed to impress with its stunning presentation and unbeatable flavor combination. So, grab your apron, follow the steps, and let your inner baker shine!
Enjoy every slice of your homemade masterpiece!
