Peanut Butter Chocolate Cake (Printable Recipe)

Decadent chocolate cake layered with peanut butter frosting, ganache, and Reese’s for an indulgent treat.

# Ingredients You'll Need:

→ Chocolate Cake

01 - 1 3/4 cups (228 g) all-purpose flour
02 - 2 cups (414 g) granulated sugar
03 - 3/4 cup (85 g) natural unsweetened cocoa powder
04 - 2 1/4 teaspoons baking soda
05 - 1/2 teaspoon baking powder
06 - 1 teaspoon salt
07 - 1 cup (240 ml) milk
08 - 1/2 cup (120 ml) vegetable oil
09 - 1 1/2 teaspoons vanilla extract
10 - 2 large eggs
11 - 1 cup (240 ml) hot water

→ Peanut Butter Frosting

12 - 2 cups (448 g) unsalted butter, room temperature
13 - 1 1/4 cups (350 g) creamy peanut butter
14 - 9 cups (1035 g) powdered sugar
15 - 6–7 tablespoons (90–105 ml) water or milk
16 - 6 Reese’s peanut butter cups, chopped
17 - Pinch of salt

→ Chocolate Ganache and Topping

18 - 6 oz (1 cup) semi-sweet chocolate chips
19 - 1/2 cup (120 ml) heavy whipping cream
20 - 8 Reese’s peanut butter cups, halved
21 - Crumbled Reese’s for garnish

# Steps to Follow:

01 - Preheat oven to 350°F (175°C). Line the bottoms of three 8-inch round cake pans with parchment paper and grease the sides.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
03 - In another bowl, whisk together milk, vegetable oil, vanilla extract, and eggs.
04 - Slowly mix wet ingredients into dry ingredients, then whisk in hot water until batter is smooth and thin.
05 - Divide batter evenly among pans and bake for 22–25 minutes until a toothpick inserted in the center comes out clean. Cool for 2–3 minutes, then transfer to wire racks.
06 - Beat butter and peanut butter until smooth. Add half the powdered sugar, followed by 3 tablespoons of liquid. Mix in remaining sugar and adjust consistency with additional liquid as needed.
07 - Level cooled cake layers. Place one layer on a serving plate, spread 1 cup frosting, sprinkle half of the chopped Reese’s, and add a thin layer of frosting. Repeat with the second layer. Place the third layer on top.
08 - Apply a crumb coat, then frost the entire cake smoothly with remaining frosting.
09 - Heat heavy cream until just boiling. Pour over chocolate chips, let sit 2 minutes, then whisk until smooth.
10 - Drizzle ganache over cake edges and spread over the top. Let set 10 minutes before garnishing with halved and crumbled Reese’s.

# Extra Tips:

01 - Avoid overmixing the batter to keep the cake tender.
02 - Ensure cakes are completely cooled before frosting to prevent melting.
03 - Use smooth, no-stir peanut butter for best frosting texture.
04 - Frosting consistency should be creamy but spreadable; adjust with milk or water as needed.

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