This Peanut Butter Chocolate Layer Cake is the ultimate indulgence. Three moist chocolate cake layers are filled and frosted with a luscious peanut butter buttercream, then finished with silky ganache and crowned with chunks of candy. It’s a dreamy treat for birthdays, celebrations, or when you want to wow a crowd with a show-stopping dessert.
Why You Will Love This Recipe
- Deep chocolate flavor in every bite.
- Fluffy, rich peanut butter frosting that spreads like a dream.
- Perfect layers with balanced sweetness.
- Eye-catching design that looks professionally made.
- Ideal for parties, celebrations, or holiday baking.
Peanut Butter Chocolate Layer Cake – The Dessert That Gets Applause
If you’re a fan of chocolate and peanut butter, get ready for the cake of your dreams. This Peanut Butter Chocolate Layer Cake is tall, rich, sweet, and just the right amount of indulgent. It’s everything a celebration cake should be: dramatic in height, decadent in flavor, and undeniably delicious.
Each bite is a blissful combination of soft chocolate sponge and velvety peanut butter buttercream. Add a glossy chocolate ganache and a scattering of your favorite peanut butter candy on top, and this cake becomes a masterpiece you’ll be proud to serve.
What makes this recipe so great isn’t just the flavor—it’s the balance. The cake is moist without being heavy, sweet without being cloying, and just complex enough to feel gourmet. It’s approachable even for beginner bakers but tastes like it came from a high-end bakery.
Let’s talk texture: the crumb is tender and light thanks to the hot water technique, which enhances the cocoa flavor and gives the cake a soft, almost melt-in-your-mouth consistency. The frosting is made with real butter and creamy peanut butter, whipped into a fluffy, smooth spread that’s perfect for stacking and piping.
This cake is incredibly customizable too. Don’t love peanut butter candy? Top with chocolate shavings, nuts, or crushed pretzels instead. Want it even more peanut buttery? Add a layer of peanut butter between the cakes before frosting.
Best of all, it holds up well in the fridge and can even be made a day ahead. It slices cleanly and beautifully, making it great for presentation at parties or events. It’s a kid-friendly hit and also satisfies grown-up sweet cravings.
If you’re baking for a birthday, a potluck, or just want to surprise someone with a jaw-dropping dessert, this is the recipe to bookmark. It’s a guaranteed crowd-pleaser and an instant classic.
Ready to bake? Let’s go layer by layer and create something unforgettable.
Servings
Serves: 12-14 slices
Time
Prep Time: 40 minutes
Cook Time: 25 minutes
Assembly + Chilling Time: 1 hour
Total Time: 2 hours 5 minutes
Ingredients
Chocolate Cake
- 1 3/4 cups (228g) all-purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) unsweetened cocoa powder
- 2 1/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
Peanut Butter Frosting
- 2 cups (448g) salted butter, softened
- 1 1/4 cups (350g) creamy peanut butter
- 9 cups (1035g) powdered sugar
- 6–7 tablespoons (90–105ml) milk or water
- 6 peanut butter cups or candy of choice, chopped
Chocolate Ganache & Topping
- 6 oz (1 cup) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy cream
- 8 peanut butter cups or similar candies, halved
- Crumbled candy for garnish
Instructions
- Preheat oven to 350°F (176°C). Prepare three 8-inch cake pans with non-stick spray and parchment rounds.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine milk, oil, vanilla, and eggs. Pour into dry ingredients and mix until just combined.
- Slowly add hot water while mixing on low. Scrape down sides to ensure everything is well incorporated.
- Divide batter evenly into prepared pans and bake for 22–25 minutes or until a toothpick comes out with moist crumbs.
- Cool for 10 minutes in pans, then remove to racks to cool completely.
- For frosting: Beat butter and peanut butter together until creamy. Add half of the powdered sugar and mix. Add half the milk and mix. Repeat with remaining sugar and milk. Adjust consistency as needed.
- Level cake layers with a serrated knife. Place first layer on a serving plate, spread 1 cup frosting on top, then sprinkle with chopped candy.
- Repeat with second layer, frosting, and remaining chopped candy. Add final layer on top.
- Apply a thin crumb coat around the cake. Chill for 20 minutes.
- Frost the cake fully and smooth the sides.
- For ganache: Heat cream until just boiling, pour over chocolate chips. Let sit for 2 minutes, then whisk smooth.
- Drizzle ganache over cake edges with a spoon or squeeze bottle. Fill the top and smooth.
- Pipe frosting swirls and top with halved candies and crumbles.
- Chill until ready to serve. Bring to room temperature before slicing.
Tips
- For best results, use room temperature ingredients.
- Hot water intensifies chocolate flavor and softens crumb.
- Cake layers can be made a day ahead and stored wrapped.
- For extra stability, chill cake between steps.
- Swap toppings with pretzels or nuts for a salty twist.
- Keep leftovers covered in the fridge up to 4 days.
