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Peanut Butter Chocolate Layer Cake

This Peanut Butter Chocolate Layer Cake features rich, moist chocolate cake layers, creamy peanut butter frosting, and a decadent chocolate ganache. Perfect for any celebration or special occasion, this cake is a must-try for peanut butter and chocolate lovers.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 450 kcal

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.