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Introduction & Inspiration: The Ultimate Peanut Butter & Chocolate Dream!

This Peanut Butter Chocolate Layer Cake is, quite simply, the ultimate dream dessert for anyone who adores the classic combination of peanut butter and chocolate! I am absolutely obsessed with how this cake layers intense, moist chocolate cake with a rich, creamy peanut butter frosting that’s studded with chopped Reese’s cups. Topped off with a decadent chocolate ganache drip and more Reese’s? It’s pure indulgence.

The inspiration for this recipe came directly from wanting to create the most satisfying, over-the-top peanut butter chocolate cake imaginable. It’s not just about adding peanut butter to frosting; it’s about incorporating that beloved candy element (Reese’s!) right into the filling and using multiple layers to build flavor and height.

While it involves several components – cake, frosting, ganache, assembly – each step is manageable, and the techniques used ensure a delicious and visually stunning result. The moist chocolate cake recipe is a reliable favorite, and the peanut butter frosting is straightforward American buttercream.

Perfect for birthdays, celebrations, or truly any time you want to treat yourself or someone special to an unforgettable dessert, this Peanut Butter Chocolate Layer Cake is a showstopper that tastes even better than it looks.

Nostalgic Appeal (The Irresistible Candy Aisle Combo)

Is there a more iconic or universally loved candy combination than peanut butter and chocolate? It taps into a deep sense of nostalgic pleasure, reminding us of favorite candy bars (hello, Reese’s!), childhood treats, and pure, uncomplicated deliciousness. This cake takes that beloved pairing and elevates it into a magnificent dessert form.

It feels both incredibly decadent and comfortingly familiar. The rich chocolate cake provides a classic base, while the peanut butter frosting delivers that salty-sweet richness we crave. Folding in and decorating with actual Reese’s cups adds a playful, almost nostalgic touch, directly referencing the candy that made this flavor combination famous.

Making this cake feels like creating the ultimate homage to that perfect pairing. It’s indulgent, celebratory, and guaranteed to bring out the kid in everyone who takes a bite. It’s pure happiness, layered high.

Homemade Focus (Building Layers of Decadence)

I’m a firm believer that the best layer cakes are made with love (and good technique!) at home, and this Peanut Butter Chocolate Layer Cake is a fantastic project that showcases the rewards of homemade baking. From the moist chocolate cake layers to the rich frosting and ganache, each element is crafted for maximum flavor and texture.

The homemade focus here lies in building these distinct, decadent layers. The cake recipe utilizes oil and hot water for an ultra-moist crumb. The peanut butter frosting is a classic American buttercream, allowing you to control the sweetness and peanut butter intensity. And the simple ganache adds a touch of elegance and deep chocolate flavor.

Even the assembly, including leveling the cakes and applying a crumb coat, reflects homemade care and attention to detail, resulting in a more professional-looking final cake. While it takes time, the process of building this layered beauty is incredibly satisfying.

This recipe celebrates the joy of creating an indulgent, multi-component dessert from scratch (or mostly scratch!). It’s a testament to how homemade effort translates directly into superior taste and a truly special final product.

Flavor Goal: Intense Chocolate & Peanut Butter Harmony

The ultimate flavor goal is an undeniable, perfectly balanced peanut butter and chocolate explosion. We want deep, moist chocolate cake layers that provide a rich foundation, complemented by a creamy, intensely peanut-buttery frosting that’s both sweet and slightly salty. The chopped Reese’s folded into the frosting should provide textural contrast and reinforce the core flavors, while the smooth semi-sweet chocolate ganache adds another layer of chocolate richness and a beautiful finish.

The cake needs to be moist enough to stand up to the rich frosting without being dry. The frosting should be unmistakably peanut butter-forward, creamy, and sweet but balanced. The ganache should be smooth, glossy, and provide a satisfying bittersweet counterpoint.

Each bite should deliver a harmonious blend of intense chocolate, rich peanut butter, salty-sweet notes, and creamy/moist/slightly chewy textures. It’s pure decadence, designed to satisfy the most ardent peanut butter and chocolate lover.

Ingredient Insights: The Decadent Duo & Supporting Cast

Let’s explore the key players in this rich layer cake:

For the Chocolate Cake:

Standard Dry: All-Purpose Flour, Sugar, Natural Unsweetened Cocoa Powder, Baking Soda, Baking Powder, Salt. Using natural cocoa powder (not Dutch-processed) reacts properly with the baking soda for leavening.
Standard Wet: Milk, Vegetable Oil (for super moistness), Vanilla Extract, Large Eggs (room temp for better incorporation).
Key Technique: Hot Water – Added last to the thin batter. This blooms the cocoa for intense flavor and contributes to the moist, tender crumb.

For the Peanut Butter Frosting:

Salted Butter (Room Temp): Provides a flavorful, rich base. Using salted butter nicely complements the peanut butter and balances the sweetness.
Peanut Butter (Creamy): The star! Use standard commercial creamy peanut butter (like Jif or Skippy) for the best texture in this type of frosting. Natural peanut butter can separate.
Powdered Sugar (Sifted): Provides sweetness and structure. Sifting is crucial for smooth frosting. This recipe uses a lot, typical for American buttercream.
Water or Milk: Used sparingly to adjust consistency to a smooth, spreadable texture.
Chopped Reese’s Peanut Butter Cups: The delicious mix-in! Adds texture and reinforces the flavor theme.

For the Chocolate Ganache & Topping:

Semi-Sweet Chocolate Chips: Provides a balanced chocolate flavor for the ganache drip – not too bitter, not too sweet.
Heavy Whipping Cream: Heated and combined with chocolate chips to create the smooth, pourable ganache. The fat content ensures richness and proper setting.
Reese’s (Halved & Crumbled): For decorating the finished cake, driving home the theme!

Essential Equipment: Tools for Layer Cake Mastery

Building a tall, frosted layer cake benefits from these tools:

Three 8-inch Round Cake Pans: Essential for creating the three distinct layers. Grease, flour/cocoa-dust, and line with parchment.
Stand Mixer (Highly Recommended): Ideal for making the cake batter smoothly and, especially, for beating the large quantity of peanut butter frosting until light and fluffy.
Large & Medium Mixing Bowls.
Whisk, Rubber Spatula.
Cooling Racks: Crucial for cooling cake layers completely before assembly.
Large Serrated Knife: For leveling the cooled cake layers.
Cake Turntable (Highly Recommended): Makes frosting much easier and smoother.
Offset Spatula (Large & Small): For applying crumb coat and final frosting layer.
Bench Scraper (Optional): Excellent tool for achieving smooth sides on the frosting.
Heatproof Bowl & Microwave/Small Saucepan: For making the ganache.
Squeeze Bottle or Spoon: For applying the ganache drip.
Piping Bag & Star Tip (e.g., Ateco 844, Wilton 1M/2D): For decorative swirls on top.

List of Ingredients with Measurements (Ready for Decadence!)

Here is your ingredient checklist for this ultimate Peanut Butter Chocolate Cake:

Chocolate Cake:

1 ¾ cups (228g) all-purpose flour
2 cups (414g) granulated sugar
¾ cup (85g) natural unsweetened cocoa powder
2 ¼ tsp baking soda
½ tsp baking powder
1 tsp salt
1 cup (240ml) milk (whole or 2%)
½ cup (120ml) vegetable oil
1 ½ tsp vanilla extract
2 large eggs, room temperature
1 cup (240ml) hot water (or hot brewed coffee)
Non-stick baking spray, parchment paper

Peanut Butter Frosting:

2 cups (448g / 4 sticks) salted butter, room temperature
1 ¼ cups (350g) creamy peanut butter (standard commercial type)
9 cups (1035g / approx. 2 lbs) powdered sugar, sifted
6–7 tbsp (90-105ml) water or milk
6 Reese’s Peanut Butter Cups, chopped

Chocolate Ganache and Topping:

6 oz (1 cup / 170g) semi-sweet chocolate chips
½ cup (120ml) heavy whipping cream
8 Reese’s Peanut Butter Cups, cut in half
Crumbled Reese’s Peanut Butter Cups

Ensure butter for frosting is fully at room temperature. Sift your powdered sugar and cocoa!

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Step-by-Step Instructions: Building the Peanut Butter Chocolate Tower

Let’s create this decadent layer cake step-by-step:

1. Make the Chocolate Cake Layers:

Preheat oven to 350°F (176°C). Prepare three 8-inch round cake pans with non-stick baking spray, line bottoms with parchment paper, and spray parchment.

Add the flour, sugar, cocoa, baking soda, baking powder, and salt to a large mixer bowl (or large bowl) and combine well (whisk or use mixer on low).

In a separate medium bowl, combine the milk, vegetable oil, vanilla extract, and eggs. Whisk together.

Add the wet ingredients to the dry ingredients in the mixer bowl. Beat on low speed, then medium speed until well combined. Scrape down the sides.

With the mixer on low speed, slowly add the hot water (or hot coffee) to the batter. Mix until well combined. The batter will be thin.

Divide the batter evenly between the three prepared cake pans.

Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool cakes in the pans for 2-3 minutes, then carefully invert them onto cooling racks, remove parchment, and let cool completely.

2. Make the Peanut Butter Frosting:

Combine the room temperature salted butter and creamy peanut butter in a large mixer bowl (use paddle attachment). Mix on medium speed until well combined and smooth.

Add about half (approx. 4.5 cups) of the sifted powdered sugar. Mix on low speed until incorporated, then increase speed and mix until smooth.

Add 3 tablespoons of water or milk. Mix on low until combined, then medium until smooth.

Add the remaining half of the sifted powdered sugar. Mix on low until incorporated, then medium until smooth.

Add the remaining 3-4 tablespoons of water or milk, one tablespoon at a time, mixing until the frosting is smooth and reaches a good spreading consistency. Be careful not to make it too thin.

3. Assemble the Cake Layers:

Once cakes are completely cool, use a large serrated knife to level the tops, making them flat.

Place the first cake layer on a serving plate or cardboard cake circle. Top with about 1 cup of peanut butter frosting. Smooth the frosting into an even layer.

Sprinkle about half (3 chopped Reese’s) of the chopped Reese’s evenly over the frosting. Gently press them into the frosting.

Spread a very small amount of additional frosting over the Reese’s pieces to help the next layer adhere (“glue”).

Add the second cake layer. Top with another 1 cup of frosting, smooth evenly.

Add the remaining half (3 chopped Reese’s) of the chopped Reese’s over the second frosting layer, press gently. Add another thin layer of “glue” frosting.

Add the final cake layer to the top, placing it upside down for a perfectly flat top surface.

4. Crumb Coat and Chill:

Use an offset spatula to apply a thin layer of peanut butter frosting over the entire cake (top and sides), smoothing it out to trap any loose crumbs. This is the “crumb coat.” It doesn’t need to be thick or perfect.

Chill the crumb-coated cake in the refrigerator for at least 30 minutes to firm up.

5. Final Frosting & Optional Stripes:

Apply the remaining peanut butter frosting to the sides and top of the chilled cake. Use an offset spatula and potentially a bench scraper for smooth sides. (Follow linked tutorial if desired).

(Optional Stripes): The recipe mentions creating stripes with an offset spatula – this involves gently pressing the tip or edge of the spatula into the frosting and rotating the cake (on a turntable) to create horizontal lines/ridges. See video reference in original recipe for visual guide.

Set the cake aside (briefly chilling again helps before ganache).

6. Make and Apply Ganache:

Put the semi-sweet chocolate chips in a heatproof bowl.

Microwave the heavy whipping cream until it just begins to boil (watch carefully!).

Pour the hot cream over the chocolate chips. Let sit undisturbed for 2-3 minutes.

Whisk the mixture gently until the ganache is completely smooth and glossy.

Let the ganache cool slightly until it’s thickened but still pourable (test consistency for dripping).

Using a squeeze bottle or a spoon, carefully drizzle the chocolate ganache around the top edge of the cake, allowing it to drip down the sides naturally.

Fill in the center of the top of the cake with the remaining ganache and smooth it carefully with a small offset spatula.

7. Final Decorations:

Allow the ganache to set slightly, about 10 minutes (at room temp or briefly in fridge).

Transfer some remaining peanut butter frosting (if any reserved, or make a bit extra) to a piping bag fitted with a large closed star tip (like Ateco 844 or Wilton 1M/2D).

Pipe decorative swirls or dollops around the top edge of the cake, on top of the ganache.

Top the swirls with Reese’s Peanut Butter Cups cut in half. Sprinkle Reese’s crumbles over the center or around the base.

8. Chill and Serve:

Refrigerate the finished cake until ready to serve (at least 30 mins for ganache to fully set).

For best flavor and texture, let the cake sit at room temperature for about 20-30 minutes before slicing and serving. Store leftovers covered in the refrigerator.

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Troubleshooting: Navigating Decadence

Rich cakes like this can have specific challenges:

Problem: Cake is Dry

Cause: Overbaking; cocoa powder type (Dutch can be drying if not enough fat); inaccurate liquid measure. Solution: Use natural cocoa as specified. Bake only until toothpick has moist crumbs. Ensure oil/milk/water measured correctly.

Problem: Frosting is Greasy/Separated

Cause: Butter too warm; peanut butter type (natural oils separating); overbeating after reaching desired consistency. Solution: Use butter at cool room temp (~68°F). Use standard commercial peanut butter. Stop beating once fluffy and smooth. If it breaks, try chilling briefly and re-beating.

Problem: Ganache Drip is Too Thin/Thick

Cause: Incorrect cream/chocolate ratio; ganache temperature too hot/cold. Solution: Use slightly more chocolate for thicker, slightly more cream for thinner (adjust carefully). Let ganache cool to the right consistency (test on a cold plate) before dripping.

Problem: Cake Layers Sliding During Frosting Cause: Filling too soft; cake not chilled enough after crumb coat. Solution: Ensure frosting isn’t too thin/warm. Chill the crumb coat for at least 30 minutes until firm.

Tips and Variations: Your Peanut Butter Playground

Customize this indulgent creation:

Moist Cake Secret: The hot water/coffee method truly makes a difference in blooming the cocoa and creating a moist crumb. Don’t skip it!
Peanut Butter Choice: Standard creamy peanut butter (like Jif/Skippy) works best for frosting stability. Natural peanut butter can cause separation.
Ganache Gloss: The corn syrup in the previous ganache recipe (Chocolate Ganache Cake) adds gloss and prevents dullness. You could add 1 tsp here if desired.
Frosting Consistency: Adjust the milk/water amount carefully to get a smooth, spreadable frosting that’s not too stiff or too soft.
Different Candy: Swap Reese’s for chopped Snickers, Butterfingers, or peanut butter M&Ms.
Skip the Drip: Omit the ganache and cover the entire cake in peanut butter frosting, decorating with swirls and candy.
Chocolate Frosting: Use a chocolate buttercream instead of peanut butter for a different balance.

Serving and Pairing Suggestions: Pure Indulgence

This cake is a statement piece:

Serving Suggestions:

Serve at room temperature for the best flavor and frosting texture.
Slice with a large, sharp knife dipped in hot water and wiped clean between cuts.
Perfect for serious chocolate and peanut butter lovers’ birthdays or any major celebration.

Pairing Suggestions:

Beverages: A tall glass of cold milk is almost mandatory! Coffee or espresso also cuts the richness beautifully.
Keep it Simple: This cake is incredibly rich and doesn’t need ice cream or other accompaniments.

Nutritional Information (Approximate, as of March 31, 2025)

The original prompt did not provide Nutrition Facts. Based on the extremely rich ingredients (butter, sugar, oil, peanut butter, chocolate, cream, eggs, Reese’s), this is a highly decadent and calorie-dense cake. A rough estimate per slice (assuming 12-16 slices) could easily be:

Calories: 700 – 1000+
Fat: Very high (40-60g+), significant saturated fat.
Carbohydrates: Very high (80-100g+).
Sugars: Extremely high.
Protein: Moderate (10-15g).

This is a true special occasion indulgence!

Peanut Butter Chocolate Layer Cake

Author: Alyssa

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Description

Ingredients

Scale

Chocolate Cake:

1 ¾ cups (228g) all-purpose flour
2 cups (414g) granulated sugar
¾ cup (85g) natural unsweetened cocoa powder
2 ¼ tsp baking soda
½ tsp baking powder
1 tsp salt
1 cup (240ml) milk (whole or 2%)
½ cup (120ml) vegetable oil
1 ½ tsp vanilla extract
2 large eggs, room temperature
1 cup (240ml) hot water (or hot brewed coffee)
Non-stick baking spray, parchment paper

Peanut Butter Frosting:

2 cups (448g / 4 sticks) salted butter, room temperature
1 ¼ cups (350g) creamy peanut butter (standard commercial type)
9 cups (1035g / approx. 2 lbs) powdered sugar, sifted
6–7 tbsp (90-105ml) water or milk
6 Reese’s Peanut Butter Cups, chopped

Chocolate Ganache and Topping:

6 oz (1 cup / 170g) semi-sweet chocolate chips
½ cup (120ml) heavy whipping cream
8 Reese’s Peanut Butter Cups, cut in half
Crumbled Reese’s Peanut Butter Cups

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