PEANUT BUTTER CHOCOLATE LAYER CAKE

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This Peanut Butter Chocolate Layer Cake recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese’s peanut butter cups! It’s rich, delicious and so fun!

While taking some photographs yesterday of a cake, I was helped to remember something that the centers routinely advises me and exhibits through unfortunate glances toward me – I am one photograph away from genuinely harming myself. One of the tables, counters or seats I remain on to get the perfect point will one day not coordinate the manner in which I need and I will fall and either break the camera I’m holding or some piece of my body. It will undoubtedly occur.

How to Make Peanut Butter & Chocolate Layer Cake
The cake starts with moist, delicious layers of chocolate cake. I used my Easy Moist Chocolate Cake from a couple weeks ago in layered cake form. It truly is such a moist cake and so easy! You basically mix the dry ingredients, then wet ingredients, add them together, then add the hot water at the end. One of the quickest cake batters to make and hard to mess up.
Between the layers and covering the outside of the cake is a peanut butter frosting. On top of the frosting between the cake layers are also chopped Reese’s – every peanut butter and chocolate lovers favorite, am I right? They take the peanut butter flavor up a notch and I’m a fan.
After the cake is covered with frosting, ganache is drizzled down the sides and covers the top. The stripe pattern on the sides of the frosting creates a neat ripple effect in the drizzled ganache. Then I added more Reese’s and frosting – for good measure.The final cake is not only delicious, it’s SO fun!

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This Peanut Butter Chocolate Layer Cake recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese’s peanut butter cups! It’s rich, delicious and so fun!

  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Total Time: 47 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

CHOCOLATE CAKE

  • 1 3/4 cups (228g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) cocoa
  • 2 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) hot water

PEANUT BUTTER FROSTING

  • 2 cups (448g) salted butter, room temperature
  • 1 1/4 cups (350g) peanut butter
  • 9 cups (1035g) powdered sugar
  • 6–7 tbsp (90-105ml) water or milk
  • 6 reeses, chopped

CHOCOLATE GANACHE AND TOPPING

  • 6 oz (1 cup) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • 8 reeses, cut in half
  • Crumbled reeses

Instructions

  1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
  2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
  3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
  4. Add the wet ingredients to the dry ingredients and beat until well combined.
  5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  6. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
  7. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
  8. To make the frosting, combine the butter and peanut butter in a large mixer bowl and mix until well combined.
  9. Add about half of the powdered sugar and mix until smooth.
  10. Add 3 tablespoons of water or milk and mix until smooth.
  11. Add remaining powdered sugar and mix until smooth.
  12. Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
  13. To build the cake, use a large serrated knife to remove the tops of the cake layers so that they’re flat. See my tips on how to level a cake and how to stack a cake.
  14. Place the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer.
  15. Add about half of the chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
  16. Add the next cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer.
  17. Add remaining half of the chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
  18. Add the final cake layer to the top of the cake.
  19. Smooth out the frosting on the sides of the cake, creating a thin crumb coat.
  20. Add about 1 cup of frosting to the top of the cake and smooth into an even layer.
  21. Frost the cake using my tutorial for a smooth cake. Stop just before using the paper towel, which won’t be necessary with the pattern on the sides of this cake.
  22. Use an offset spatula to create the stripes around the cake. For guidance, see the video above starting at about 1:40.
  23. Set the cake aside and make the chocolate ganache (see my tips for making chocolate ganache). Put the chocolate chips in a heat proof bowl.
  24. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  25. Use a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips for making a chocolate drip cake.
  26. Allow the ganache to firm a bit, about 10 minutes, then top with remaining frosting, additional Reese’s chopped in half, and Reese’s crumbles.
  27. Refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.
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Nutrition Facts

  • Serving Size 1 Slice
  • Serves 14
  • Amount Per Serving
  • Calories 1097
  • % Daily Value*
  • Total Fat 61.5g 79%
  • Cholesterol 109.8mg 37%
  • Sodium 774mg 34%
  • Total Carbohydrate 133.4g 49%
  • Sugars 112.1g
  • Protein 13.9g 28%
  • Vitamin A30%Vitamin C0%
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