Description
Chocolate Peanut Butter Layer Cake is a rich, indulgent dessert featuring moist chocolate cake layers filled and frosted with a creamy, salty-sweet peanut butter frosting. Finished with a glossy chocolate ganache, it’s the ultimate treat for chocolate and peanut butter lovers alike.
Ingredients
- For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
- For the Peanut Butter Frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- 1/4 cup heavy cream (plus more as needed)
- 1 tsp vanilla extract
- Pinch of salt
- For the Chocolate Ganache (optional topping):
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix until smooth, then slowly pour in hot coffee and stir until well combined (batter will be thin).
- Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes completely before frosting.
- For the frosting: Beat butter and peanut butter together until creamy and smooth. Gradually add powdered sugar, then beat in vanilla, salt, and heavy cream until fluffy and spreadable.
- For the ganache: Heat heavy cream in a saucepan until just simmering. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth and glossy.
- Assemble the cake: Place one cake layer on a serving plate, spread with a thick layer of peanut butter frosting. Repeat with the next layers, finishing with frosting on top and sides.
- Pour cooled ganache over the top, letting it drip slightly down the sides. Chill for 15 minutes before serving.
Notes
- For a crunch, sprinkle chopped peanuts or crushed peanut butter cups between layers.
- This cake keeps well covered in the refrigerator for up to 5 days.
- Let cake sit at room temperature for 30 minutes before serving for the best texture.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baked
- Cuisine: American