Peanut Butter Chocolate Layer Cake Recipe
If you’re a fan of desserts that combine two beloved flavors—peanut butter and chocolate—then this Peanut Butter Chocolate Layer Cake is the ultimate indulgence you’ve been waiting for. This rich, velvety, and decadent cake features layers of moist chocolate cake, creamy peanut butter frosting, and a luscious chocolate ganache that will melt in your mouth. Whether you’re celebrating a special occasion, hosting a dinner party, or simply treating yourself, this cake is sure to impress.
In this blog post, I’ll walk you through every step of making this scrumptious Peanut Butter Chocolate Layer Cake, from the ingredients to the assembly. Along the way, I’ll share helpful tips, variations, and serving suggestions to ensure your cake turns out perfectly every time.
1. Ingredients: What You’ll Need
Before you dive into the recipe, let’s make sure you have all the ingredients on hand. Don’t worry; the list is straightforward, and you’ll be able to find most of these ingredients in your local grocery store.
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour: This will form the base of your cake. Use a kitchen scale for accuracy.
- ¾ cup unsweetened cocoa powder: Cocoa powder provides the rich chocolate flavor. For best results, use a high-quality cocoa powder.
- 1 ½ teaspoons baking powder: This will help your cake rise and become light and fluffy.
- 1 ½ teaspoons baking soda: A key leavening agent that will make your cake airy.
- 1 teaspoon salt: Balances the sweetness and enhances the flavors.
- 2 large eggs: These will provide structure and moisture to the cake.
- 1 cup granulated sugar: Sweetness is essential to contrast with the cocoa’s bitterness.
- ½ cup brown sugar: Adds extra moisture and a hint of caramel flavor.
- 1 cup whole milk: Provides richness and helps create a moist cake texture.
- ½ cup vegetable oil: Oil keeps the cake moist and soft.
- 2 teaspoons vanilla extract: Adds depth to the chocolate flavor.
- 1 cup boiling water: This helps create a more delicate, fudgy texture in the cake.
- 1 cup sour cream: Adds a creamy texture and tang to balance the sweetness.
For the Peanut Butter Frosting:
- 1 cup creamy peanut butter: This is the star of the frosting, so use a smooth, well-mixed peanut butter for the best texture.
- 1 cup unsalted butter: Softened to room temperature for easy mixing.
- 3 cups powdered sugar: This will give the frosting its smooth consistency and sweetness.
- 2 teaspoons vanilla extract: To enhance the peanut butter flavor.
- ¼ teaspoon salt: A pinch of salt balances the sweetness of the frosting.
- 3–4 tablespoons heavy cream: Adjust the amount of cream to get the desired consistency for spreading or piping.
For the Chocolate Ganache:
- 8 ounces semisweet or bittersweet chocolate: The quality of the chocolate will make a difference, so go for a good-quality chocolate bar.
- 1 cup heavy cream: Adds a smooth and glossy finish to the ganache.
2. How to Make Peanut Butter Chocolate Layer Cake
Now that you have all the ingredients, let’s start making this Peanut Butter Chocolate Layer Cake! Below are the step-by-step instructions that will guide you through the process.
Step 1: Prepare the Chocolate Cake Layers
- Preheat the oven and prepare your pans: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles for easy removal after baking.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Combine the wet ingredients: In another bowl, whisk together the eggs, granulated sugar, brown sugar, whole milk, vegetable oil, and vanilla extract until well combined. The mixture should be smooth and creamy.
- Add the dry ingredients to the wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to a dense cake.
- Incorporate the boiling water and sour cream: Slowly pour in the boiling water and sour cream, stirring gently to combine. The batter will be thin, but don’t worry; this is what makes the cake light and moist.
- Bake the cake layers: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This step is essential to ensure the cakes maintain their shape and don’t become soggy.
Step 2: Make the Peanut Butter Frosting
While the cake layers are cooling, it’s time to make the creamy peanut butter frosting.
- Beat the peanut butter and butter: In a large mixing bowl, beat the peanut butter and softened butter together using an electric mixer on medium speed. Mix until smooth and creamy.
- Add the powdered sugar and vanilla: Gradually add the powdered sugar, one cup at a time, and mix until fully incorporated. Add the vanilla extract and salt, and continue mixing until the frosting is smooth.
- Adjust the consistency: Add the heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency. You want it thick enough to hold its shape but smooth enough to easily spread over the cake layers.
Step 3: Assemble the Cake
- Trim the cake layers: Once the cakes are completely cool, use a serrated knife to level the tops if necessary. This will ensure an even, professional-looking cake.
- Frost the first layer: Place one of the cake layers on a serving plate. Using a spatula, spread a generous layer of peanut butter frosting on top of the cake, smoothing it out evenly.
- Add the second layer: Place the second cake layer on top of the frosting. Press down gently to secure it in place.
- Frost the entire cake: Spread a layer of peanut butter frosting over the top and sides of the entire cake. Smooth it out as best as you can, leaving a little decorative texture or pattern if desired.
Step 4: Add the Chocolate Ganache
- Make the ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute or two. Then, stir the mixture until the chocolate is completely melted and the ganache is smooth.
- Pour the ganache over the cake: Allow the ganache to cool slightly, then pour it over the top of the cake, letting it drip down the sides for a beautiful finish.
- Chill the cake: To set the ganache and frosting, refrigerate the cake for about 30 minutes before serving.
3. Tips for Success
- Room temperature ingredients: For the best results, make sure your butter, eggs, and other dairy products are at room temperature. This ensures the batter comes together smoothly without lumps.
- Do not overmix the batter: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
- Use high-quality ingredients: The flavors in this cake rely heavily on the quality of your ingredients, especially the chocolate and peanut butter. Don’t skimp on these!
- Let the cake cool completely: If you try to frost the cake while it’s still warm, the frosting could melt and slide off. Be patient and let the cake cool completely.
4. Variations and Customizations
- Peanut Butter Cup Addition: For an extra surprise inside, chop up some mini peanut butter cups and fold them into the cake batter before baking.
- Flavored Frosting: If you’re a fan of different flavors, you can swap the peanut butter frosting for other nut butters like almond or cashew.
- Decorative Toppings: Garnish the top of the cake with crushed peanuts, chocolate shavings, or even additional peanut butter cups for an extra touch of elegance.
5. Serving Suggestions
This Peanut Butter Chocolate Layer Cake is perfect for a variety of occasions. Serve it as the centerpiece at birthday parties, holiday gatherings, or as a treat for a special dinner. Pair it with a glass of milk, a cup of coffee, or a scoop of vanilla ice cream for a truly indulgent experience.
6. Frequently Asked Questions (FAQs)
Q: Can I make this cake ahead of time? A: Yes! You can bake the cake layers ahead of time and store them in an airtight container for up to 2 days. Frost and assemble the cake the day you plan to serve it.
Q: Can I freeze this cake? A: Absolutely! Both the cake layers and the fully assembled cake freeze well. Wrap the cake layers tightly in plastic wrap and foil before freezing. For the assembled cake, I recommend freezing without the ganache for the best results.
7. Conclusion
This Peanut Butter Chocolate Layer Cake is a showstopper in every sense of the word. With its rich, moist chocolate cake layers, creamy peanut butter frosting, and indulgent chocolate ganache, it’s a dessert that will satisfy your cravings and impress your guests. Whether you’re making it for a special occasion or just because, this cake is sure to become a favorite in your baking repertoire.
So, the next time you’re in the mood for a dessert that combines the irresistible flavors of peanut butter and chocolate, give this recipe a try. I promise it will be worth every bite!
Peanut Butter Chocolate Layer Cake
Ingredients
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sour cream
For the Peanut Butter Frosting:
- 1 cup creamy peanut butter
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 3 –4 tablespoons heavy cream
For the Chocolate Ganache:
- 8 ounces semisweet or bittersweet chocolate
- 1 cup heavy cream
Instructions
Prepare the chocolate cake layers:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, mix eggs, granulated sugar, brown sugar, milk, oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until combined. Stir in the boiling water and sour cream.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the peanut butter frosting:
- Beat together the peanut butter and softened butter until smooth and creamy.
- Gradually add the powdered sugar, vanilla extract, and salt, mixing until smooth.
- Add the heavy cream, one tablespoon at a time, to achieve a spreadable consistency.
Assemble the cake:
- Once the cake layers have cooled, level them with a serrated knife if needed.
- Place one layer of cake on a serving plate and spread a generous layer of peanut butter frosting over the top.
- Add the second cake layer and frost the top and sides of the cake with the remaining frosting.
Make the chocolate ganache:
- Heat the heavy cream in a saucepan until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes, then stir until smooth.
- Allow the ganache to cool slightly, then pour it over the top of the cake, letting it drip down the sides.
- Chill and serve:
- Refrigerate the cake for 30 minutes to set the ganache and frosting before serving.
Notes
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.
You can also freeze the cake layers before frosting for up to 3 months.
Variations: Add chopped peanut butter cups to the cake batter for extra texture and flavor.
You can also substitute almond or cashew butter for the frosting if preferred.