Peanut Butter Chocolate Cake

So, um… this cake? It’s peanut butter and chocolate. Together. And yep, it’s just as dreamy as it sounds.

I made it once and—honestly—I couldn’t stop thinking about it. It’s rich, it’s soft, and the frosting? Oh boy. Pure heaven.

If you love Reese’s, you’re gonna love this even more. It’s simple to make, super moist, and totally worth every bite. Let’s make it together, okay?

Why You’ll Love This Recipe

• Irresistible Flavor Combination: The mix of rich chocolate and creamy peanut butter creates a flavor profile that’s out of this world!
• Perfectly Moist Cake Layers: Using ingredients like buttermilk, hot water, and the right balance of oils ensures your cake layers are incredibly moist.
• Creamy Peanut Butter Frosting: The peanut butter frosting is smooth, luscious, and has just the right amount of peanut butter flavor—without overpowering the chocolate cake.
• Chocolate Ganache Drip (Optional): If you’re feeling fancy, the ganache drip adds a touch of elegance and extra indulgence to the cake.
• Perfect for All Occasions: Whether it’s a birthday, family get-together, or just because, this cake is sure to be a hit!

Required Kitchen Tools

Before you dive into making this delicious cake, here are the essential tools you’ll need to get started:

• 3 9-inch baking pans (I recommend using three, but you can always make it in two if you prefer thicker layers)
• Mixing bowls for dry ingredients and wet ingredients
• Stand mixer or hand mixer (for the frosting)
• Measuring cups and spoons
• Spatula (for spreading frosting)
• Cooling racks to allow the cake layers to cool properly
• Ganache drip bottle (optional, but a great tool for a beautiful ganache drizzle)
• Ateco 848 tip (if you’re planning to pipe the frosting for decorative purposes)

Ingredients

The beauty of this cake is in the layers—decadent, moist, and rich with a hint of nutty goodness from the peanut butter. Let’s break down the ingredients needed:

For the Cake Layers

Here’s what you’ll need to create the moist and delicious cake layers:

• 1 ¾ cup (220 g) all-purpose flour: Provides the base for your cake and creates the structure.
• 1 cup (200 g) light brown sugar (firmly packed): Adds a subtle sweetness and moisture to the cake.
• 1 cup (200 g) granulated sugar: Balances the brown sugar and provides sweetness without being overpowering.
• ¾ cup (75 g) dark cocoa powder: This ingredient is key to giving your cake its rich chocolate flavor.
• 1 ½ teaspoons baking soda: Helps the cake rise and gives it the perfect fluffy texture.
• ¾ teaspoon table salt: A little salt goes a long way in enhancing the sweetness of the cake and balancing the flavors.
• ½ cup (113 g) unsalted butter (melted): The butter adds moisture and richness to the cake, making it soft and tender.
• ⅔ cup (155 ml) avocado, vegetable, or canola oil: A neutral oil that keeps the cake moist. You can use any neutral oil you like, but I recommend avoiding oils with strong flavors.
• 2 large eggs: Essential for binding the cake together and helping it rise.
• 2 teaspoons vanilla extract: A classic flavor that enhances the taste of the chocolate and peanut butter.
• 1 cup (236 ml) buttermilk: Adds moisture to the cake and helps create a tender crumb.
• ½ cup (118 ml) very hot or boiling water: Adds the perfect consistency and helps the cocoa powder dissolve into the batter.

For the Peanut Butter Frosting

The peanut butter frosting is the star of the show! Here’s what you’ll need to make it incredibly creamy and flavorful:

• 2 cups (452 g) unsalted butter (softened): The butter creates the smooth base of the frosting.
• 2 cups (490 g) creamy peanut butter: Use a smooth, creamy peanut butter (not the “natural” kind where the oil separates) for the best texture and flavor.
• 6 cups (750 g) powdered sugar: The powdered sugar sweetens the frosting and helps it set.
• 2 teaspoons vanilla extract: Adds depth to the frosting’s flavor.
• ½ teaspoon table salt: Helps balance the sweetness of the frosting.
• 2-4 tablespoons milk (whole milk preferred): Milk helps achieve the perfect consistency for frosting. You can also use half and half or heavy cream for a richer frosting.

For the Ganache (Optional)

The ganache is an optional but incredible addition to this cake. If you want to take your Peanut Butter Chocolate Cake to the next level, this is for you:

• 4 oz (113 g) semisweet chocolate: Use good-quality chocolate for the best ganache.
• ½ cup (118 ml) heavy cream: The cream helps the chocolate melt smoothly and become a glossy ganache.

Step-by-Step Instructions

Now that you’ve gathered all your ingredients, let’s dive into the step-by-step process of making this showstopper of a cake!

1. Preheat the Oven & Prepare the Pans

Preheat your oven to 350°F (175°C). This ensures that the oven is the perfect temperature for baking. Grease and line the bottom of your 9-inch baking pans with parchment paper for easy cake removal. You can also dust the pans with a little flour to prevent sticking.

2. Make the Cake Batter

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.

In another bowl, combine the brown sugar, granulated sugar, melted butter, and oil. Mix well. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract.

Next, gradually alternate adding the buttermilk and the flour mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.

Once the batter is smooth, carefully stir in the hot water. The batter will be thin, but that’s exactly what you want—it helps create a moist and tender cake.

3. Bake the Cake Layers

Divide the batter evenly between the three prepared pans. Use a spatula to smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. After that, transfer the cakes to cooling racks to cool completely.

4. Make the Peanut Butter Frosting

While the cake layers are cooling, make the peanut butter frosting. In a stand mixer or using a hand mixer, beat the softened butter and creamy peanut butter until smooth and fluffy. This should take about 2-3 minutes on medium speed.

Gradually add in the powdered sugar, 1 cup at a time, mixing well after each addition. Add the vanilla extract and salt. To achieve the right consistency, add milk, 1 tablespoon at a time, until the frosting is smooth and spreadable.

5. Assemble the Cake

Once your cake layers have cooled completely, it’s time to assemble the cake. Place the first layer of cake on a cake stand or serving plate. Spread a generous amount of peanut butter frosting on top. Repeat this process with the second and third layers of cake.

Once the layers are stacked, spread a thin crumb coat of frosting all over the cake. This will seal in the crumbs. Place the cake in the fridge for about 20-30 minutes to set the crumb coat.

6. Apply the Final Layer of Frosting

Once the crumb coat has set, spread the remaining frosting over the top and sides of the cake. Make sure to smooth the frosting evenly.

7. Make the Ganache (Optional)

To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove it from the heat and add the semisweet chocolate. Let it sit for 2-3 minutes, then stir until the chocolate has melted and the ganache is smooth.

Let the ganache cool slightly before drizzling it over the top of the cake. You can use a spoon or a ganache drip bottle to create beautiful drips down the sides of the cake.

8. Serve and Enjoy!

After you’ve decorated your cake with the ganache, it’s time to slice and enjoy! This Peanut Butter Chocolate Cake is perfect for any special occasion, but it’s also an indulgent treat just for you.

How to Serve Peanut Butter Chocolate Cake

• On its own: This cake is a showstopper by itself, and you won’t need anything else to enjoy it. A warm cup of coffee or a glass of milk pairs perfectly.
• With ice cream: Serve this cake with a scoop of vanilla ice cream for an extra indulgent treat.
• For special occasions: This cake is perfect for birthdays, holidays, or any celebration where you want to wow your guests with something truly spectacular.

Storing Peanut Butter Chocolate Cake

• At room temperature: If you plan to eat the cake within 1-2 days, store it in an airtight container at room temperature. It will stay fresh and moist.
• In the fridge: For longer storage, you can refrigerate the cake for up to 5 days. Just be sure to keep it covered to prevent it from drying out.
• Freezing: If you have leftovers or want to make the cake ahead of time, you can freeze the layers (wrapped tightly in plastic wrap) for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information (Per Slice – Estimated)

• Calories: 550-600 (depending on frosting and ganache)
• Fat: 35g
• Carbohydrates: 60g
• Protein: 6g
• Sugar: 45g

Conclusion

This Peanut Butter Chocolate Cake is the epitome of dessert perfection. Rich, moist, and bursting with the classic combo of chocolate and peanut butter, it’s a must-try recipe for anyone who loves decadent treats. Whether you’re making it for a special occasion or simply as an indulgence for yourself, this cake is sure to impress!