Peanut Butter Chocolate Cake

This peanut butter chocolate layer cake is one of those desserts that makes everyone stop and stare before they dive in. Moist chocolate cake layers are stacked high with creamy peanut butter frosting, plenty of chopped Reese’s, and finished with a glossy ganache drip. It is indulgent, playful, and just the kind of cake you make when you want to impress.

I made this cake for a birthday party once, and it became such a hit that now it is requested at nearly every celebration in my family.

Ingredients

• All purpose flour: gives structure to the cake and measuring correctly ensures it stays tender
• Sugar: sweetens and also keeps the cake moist
• Natural cocoa powder: provides chocolate depth while Dutch cocoa can be used for a richer taste
• Baking soda and baking powder: work together to help the cake rise evenly
• Salt: enhances flavor and keeps the chocolate from tasting flat
• Milk: adds richness and helps hydrate the batter
• Vegetable oil: keeps the cake soft for days without drying out
• Vanilla extract: rounds out the flavors with warmth
• Eggs: bind everything together and add stability
• Hot water: blooms the cocoa so the chocolate flavor is more intense
• Butter: creates a creamy frosting base and must be soft to mix smoothly
• Peanut butter: gives the frosting its nutty richness and should be creamy no stir
• Powdered sugar: balances sweetness and volume in the frosting
• Milk or water: adjusts frosting texture for easy spreading
• Reeses candies: add crunch and extra chocolate peanut butter goodness
• Chocolate chips and heavy cream: create a silky ganache that drips beautifully over the cake

Step by Step Instructions

Prep the pans:

Preheat oven to 350°F and line three 8 inch round cake pans with parchment. Grease the sides so the layers release cleanly.

Mix dry ingredients:

Whisk flour sugar cocoa baking soda baking powder and salt until evenly combined to avoid clumps.

Mix wet ingredients:

In another bowl whisk milk oil vanilla and eggs until smooth. This ensures even incorporation into the batter.

Combine and add water:

Slowly stir the wet mixture into the dry then whisk in hot water. The batter will look thin but that is what gives the cake its tender crumb.

Bake:

Divide evenly into the pans and bake 22 to 25 minutes until a toothpick comes out clean. Let cool in pans briefly then transfer to a rack.

Make frosting:

Beat butter and peanut butter until smooth. Add half the powdered sugar then a few tablespoons milk or water. Add the rest of the sugar and liquid to reach spreadable consistency.

Assemble layers:

Level the cakes with a serrated knife. Place one layer on a plate spread frosting add chopped Reeses and a little more frosting. Repeat with the second layer then top with the third.

Frost:

Apply a crumb coat to lock in crumbs then cover the cake with remaining frosting until smooth.

Make ganache:

Heat cream until just starting to simmer pour over chocolate chips and whisk after two minutes until glossy.

Decorate:

Drizzle ganache along the edges letting it drip naturally then spread some on top. Garnish with halved and crumbled Reeses once ganache firms slightly.

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Peanut butter is my favorite part of this cake. I still remember my grandmother sneaking spoonfuls of frosting before we even assembled the cake and laughing that no one would notice. Now I always make a little extra just for snacking.

Storage Tips

Keep the cake in the refrigerator because of the ganache. Let it sit at room temperature before serving so the frosting softens and flavors shine. Freeze leftovers tightly wrapped for up to three months.

Ingredient Substitutions

Use Dutch process cocoa for a darker flavor. Swap vegetable oil with canola or even melted butter if that is what you have. Almond butter can replace peanut butter though the taste will change.

Serving Suggestions

Serve with cold milk or a scoop of vanilla ice cream. Add extra chopped candy bars or drizzle caramel sauce over each slice for a bakery style finish.

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Cultural Note

The pairing of chocolate and peanut butter became popular in American desserts with the rise of Reese’s candy in the early 20th century. Today it remains one of the most beloved flavor duos in cakes cookies and pies.

Frequently Asked Questions About Recipes

→ How do I keep the cake moist?

The thin batter and use of oil keep the chocolate layers extra moist. Avoid overbaking to maintain softness.

→ Can I make the cake ahead of time?

Yes. Bake and cool the cake layers up to 2 days in advance, wrap tightly, and assemble when ready.

→ What kind of peanut butter works best?

Smooth, creamy no-stir peanut butter blends best into frosting. Avoid natural varieties that separate.

→ Do I need to refrigerate the cake?

Because of the ganache, refrigeration is recommended. Bring slices to room temperature before serving.

→ Can I freeze leftover cake?

Absolutely. Wrap tightly or store slices in an airtight container and freeze for up to 3 months.

→ How can I decorate it?

Top with ganache drips, halved Reese’s, or extra frosting swirls for a bakery-style presentation.