This Chocolate Peanut Butter Cake is a dream come true for peanut butter lovers. It features a rich, moist dark chocolate cake layered with creamy peanut butter frosting and finished with a luscious chocolate ganache. Topped with Reese’s cups and peanut butter candy, it’s the ultimate indulgence for any occasion.
Why You’ll Love This Recipe
- Perfect Chocolate-Peanut Butter Combo: The rich dark chocolate pairs beautifully with the smooth, nutty peanut butter frosting.
- Decadent and Moist: The addition of hot coffee enhances the chocolate flavor and ensures a soft, moist crumb.
- Easy to Decorate: A drizzle of chocolate ganache and Reese’s candy makes it look stunning with minimal effort.
- Crowd-Pleasing: Perfect for birthdays, celebrations, or any time you crave a rich, satisfying dessert.
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 cups granulated sugar
- 1 cup hot water (or hot coffee for enhanced flavor)
- 4 oz dark chocolate, melted
- ½ cup unsalted butter, melted
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 3 large eggs
For the Peanut Butter Frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- ¼ cup milk (as needed for consistency)
- 1 tsp vanilla extract
For the Chocolate Ganache:
- ½ cup unsalted butter
- ¼ cup milk
- 2 tbsp corn syrup
- 1 tsp vanilla extract
- 6 oz dark chocolate, chopped
- 1 cup powdered sugar
For Garnish:
- Reese’s peanut butter cups, chopped
- Reese’s pieces candy
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Cake:
- Preheat the Oven: Set to 350°F. Grease and line two 8-inch cake pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Combine Wet Ingredients: In another bowl, whisk together the hot water, melted chocolate, melted butter, vegetable oil, and vanilla extract.
- Add Eggs: Whisk in the eggs quickly to avoid scrambling.
- Mix Everything: Pour the wet ingredients into the dry ingredients and mix on medium speed for about 2 minutes until smooth.
- Bake: Divide the batter evenly between the pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out almost clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Peanut Butter Frosting:
- Beat Butter and Peanut Butter: In a mixer, beat butter and peanut butter together until smooth and fluffy (about 4 minutes).
- Add Powdered Sugar: Gradually mix in powdered sugar on low speed.
- Adjust Consistency: Add milk, one tablespoon at a time, until you reach a smooth, spreadable consistency.
- Assemble the Cake: Spread frosting between the cake layers and over the entire cake. Chill in the fridge while preparing the ganache.
3. Prepare the Chocolate Ganache:
- Melt Ingredients: In a saucepan, heat butter, milk, corn syrup, and vanilla extract over medium heat until the butter is melted.
- Add Chocolate: Stir in chopped chocolate and mix until smooth.
- Incorporate Powdered Sugar: Remove from heat and whisk in powdered sugar until glossy.
- Drizzle Over Cake: Let the ganache cool slightly before pouring over the frosted cake, allowing it to drip down the sides.
4. Garnish and Serve:
- Decorate: Top with chopped Reese’s peanut butter cups and Reese’s pieces for extra peanut butter goodness.
- Set the Ganache: Let the cake sit for 15-20 minutes to allow the ganache to set before slicing.
Servings and Timing
- Servings: 12 slices
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Storage/Reheating
- Room Temperature: Can be stored in an airtight container for up to 2 days.
- Refrigerator: Keeps for up to 5 days. Bring to room temperature before serving.
- Freezer: Store unfrosted cake layers for up to 3 months. Thaw before frosting.
FAQs
Can I use natural peanut butter?
It’s best to use creamy peanut butter like Jif or Skippy, as natural peanut butter can separate and affect the frosting texture.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend, but the texture may be slightly different.
What if I don’t have corn syrup for the ganache?
You can substitute honey or omit it entirely, though it helps create a smooth and shiny texture.
Can I use milk chocolate instead of dark chocolate?
Yes, but the cake and ganache will be much sweeter.
How do I keep my cake layers even?
Use a serrated knife to level the cakes after they’ve cooled completely.
Can I make cupcakes with this recipe?
Yes, divide the batter into cupcake liners and bake at 350°F for 18-22 minutes.
How do I prevent my frosting from being too sweet?
Reduce the powdered sugar slightly and add an extra tablespoon of milk for balance.
Do I need to refrigerate this cake?
Since it contains peanut butter and butter-based frosting, refrigeration is recommended if stored for more than 2 days.
Can I use brewed coffee instead of hot water?
Yes, coffee enhances the chocolate flavor without making the cake taste like coffee.
How can I make the frosting fluffier?
Beat the frosting for an extra 2-3 minutes to incorporate more air for a lighter texture.
Conclusion
This Chocolate Peanut Butter Cake is the ultimate dessert for peanut butter and chocolate lovers. With its rich, moist layers, creamy peanut butter frosting, and indulgent chocolate ganache, it’s a guaranteed crowd-pleaser. Whether for birthdays, holidays, or just because, this cake will satisfy every sweet tooth!
Print
Chocolate Peanut Butter Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This Chocolate Peanut Butter Cake is the ultimate dessert for peanut butter and chocolate lovers! Featuring rich, moist chocolate layers, creamy peanut butter frosting, and a luscious chocolate ganache, this indulgent cake is topped with Reese’s peanut butter cups and candy for a decadent finish. Perfect for birthdays, holidays, or any special occasion!
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 cups granulated sugar
- 1 cup hot water (or hot coffee for enhanced flavor)
- 4 oz dark chocolate, melted
- ½ cup unsalted butter, melted
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 3 large eggs
For the Peanut Butter Frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- ¼ cup milk (as needed for consistency)
- 1 tsp vanilla extract
For the Chocolate Ganache:
- ½ cup unsalted butter
- ¼ cup milk
- 2 tbsp corn syrup
- 1 tsp vanilla extract
- 6 oz dark chocolate, chopped
- 1 cup powdered sugar
For Garnish:
- Reese’s peanut butter cups, chopped
- Reese’s pieces candy
Instructions
1. Prepare the Cake:
- Preheat the Oven: Set to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Combine Wet Ingredients: In another bowl, whisk hot water, melted chocolate, melted butter, vegetable oil, and vanilla extract.
- Add Eggs: Quickly whisk in eggs to avoid scrambling.
- Mix Everything: Pour the wet ingredients into the dry ingredients and mix on medium speed for about 2 minutes until smooth.
- Bake: Divide batter evenly between pans and bake for 25-30 minutes or until a toothpick inserted comes out almost clean.
- Cool: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Peanut Butter Frosting:
- Beat Butter and Peanut Butter: In a mixer, beat butter and peanut butter together until smooth and fluffy (about 4 minutes).
- Add Powdered Sugar: Gradually mix in powdered sugar on low speed.
- Adjust Consistency: Add milk, one tablespoon at a time, until a smooth, spreadable consistency is reached.
- Assemble the Cake: Spread frosting between cake layers and over the entire cake. Chill in the fridge while preparing the ganache.
3. Prepare the Chocolate Ganache:
- Melt Ingredients: In a saucepan, heat butter, milk, corn syrup, and vanilla extract over medium heat until the butter is melted.
- Add Chocolate: Stir in chopped chocolate and mix until smooth.
- Incorporate Powdered Sugar: Remove from heat and whisk in powdered sugar until glossy.
- Drizzle Over Cake: Let ganache cool slightly before pouring over the frosted cake, allowing it to drip down the sides.
4. Garnish and Serve:
- Decorate: Top with chopped Reese’s peanut butter cups and Reese’s pieces for extra peanut butter goodness.
- Set the Ganache: Let the cake sit for 15-20 minutes to allow the ganache to set before slicing.
Notes
- For a deeper chocolate flavor: Use coffee instead of hot water.
- For a fluffier frosting: Beat for an extra 2-3 minutes to incorporate more air.
- For a gluten-free version: Use a 1:1 gluten-free flour blend.
- For a less sweet frosting: Reduce powdered sugar slightly and add an extra tablespoon of milk.
- To make cupcakes: Divide batter into cupcake liners and bake at 350°F (175°C) for 18-22 minutes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
