Peanut Butter Chocolate Layer Cake Recipe

Ingredients

Chocolate Cake

• 1 3/4 cups (228g) all purpose flour
• 2 cups (414g) sugar
• 3/4 cup (85g) natural unsweetened cocoa powder
• 2 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1 cup (240ml) hot water

Peanut Butter Frosting

• 2 cups (448g) unsalted butter, room temperature
• 1 1/4 cups (350g) peanut butter
• 9 cups (1035g) powdered sugar
• 6–7 tbsp (90-105ml) water or milk
• 6 Reese’s, chopped
• Pinch of salt

Chocolate Ganache and Topping

• 6 oz (1 cup) semi-sweet chocolate chips
• 1/2 cup (120ml) heavy whipping cream
• 4 Reese’s, cut in half
• Crumbled Reese’s

Instructions

1. Preheat the oven to 350°F (176°C) and grease three 8 inch cake pans with non-stick baking spray. Line the bottoms with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined. Set aside.
3. In a medium bowl, combine the milk, vegetable oil, vanilla extract, and eggs. Whisk well until the mixture is smooth and uniform.
4. Pour the wet mixture into the dry ingredients and beat with an electric mixer until fully incorporated and smooth.
5. Slowly add the hot water to the batter while mixing on low speed. Scrape down the sides of the bowl to ensure everything is thoroughly combined and the batter is smooth.
6. Divide the batter evenly among the prepared pans. Bake for 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool in pans for 2-3 minutes before transferring to a wire rack to cool completely.
7. In a large bowl, beat the unsalted butter and peanut butter together until creamy and smooth.
8. Add half of the powdered sugar and mix until smooth. Add 3 tablespoons of water or milk and beat again until smooth. Add the remaining powdered sugar and mix well.
9. Add the remaining water or milk and pinch of salt, mixing until the frosting is smooth and spreadable but not too thin.
10. Using a large serrated knife, trim the tops of the cake layers so they are flat and even, preparing them for stacking.
11. Place the first cake layer on a serving plate or cake board. Spread about 1 cup of peanut butter frosting evenly on top.
12. Sprinkle half of the chopped Reese’s on top of the frosting and gently press them in. Spread a small amount of frosting over the Reese’s to help the next layer adhere.
13. Place the second cake layer on top and spread about 1 cup of frosting evenly.
14. Sprinkle the remaining chopped Reese’s on the frosting and press slightly. Spread a little frosting over them for stickiness.
15. Place the last cake layer on top of the stacked cake.
16. Smooth a thin layer of frosting over the sides of the cake to seal in crumbs.
17. Spread about 1 cup of frosting on the top and smooth it out evenly. Frost the entire cake smoothly using an offset spatula as described in the tutorial.
18. Use an offset spatula to form stripes around the sides of the cake for decoration.
19. Place chocolate chips in a heatproof bowl. Heat heavy whipping cream in the microwave until it just begins to boil, then pour over the chocolate. Let sit for 2-3 minutes, then whisk until smooth.
20. Drizzle the ganache around the edges of the cake using a squeeze bottle or spoon, then pour and smooth it over the top of the cake.
21. Let the ganache set for 10 minutes. Pipe swirls of remaining frosting on top using a piping bag fitted with a closed star tip. Top with halved Reese’s and crumbled Reese’s pieces.
22. Refrigerate the cake until ready to serve. Bring to room temperature before serving. Cake is best enjoyed within 3-4 days.

Notes

• Make sure the cake layers are completely cool before frosting to prevent melting.
• Use room temperature butter and peanut butter for smooth frosting without lumps.
• When adding water or milk to the frosting, adjust to achieve your desired consistency—too much will make it runny.
• Level the cake layers carefully with a serrated knife for a professional look and easier stacking.
• Let the ganache set briefly for a clean drip effect before adding final decorations.
• Store the cake refrigerated and bring to room temperature before serving for best texture and flavor.
• For easier slicing, chill the cake slightly before cutting.