Description

This Peanut Butter Chocolate Layer Cake combines rich, moist chocolate sponge with creamy peanut butter frosting and a decadent ganache topping. It’s a crowd-pleasing dessert perfect for birthdays, holidays, or any special occasion.

Ingredients

Scale

Chocolate Cake Layers:

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
2 cups granulated sugar
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Peanut Butter Frosting:

1 cup unsalted butter, softened
1½ cups creamy peanut butter
3–4 cups powdered sugar
2 tsp vanilla extract
2–4 tbsp heavy cream or milk

Optional Ganache Topping:

1/2 cup heavy cream
3/4 cup semi-sweet chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
Sift together flour, cocoa powder, baking soda, and salt.
Whisk sugar, eggs, buttermilk, oil, and vanilla in another bowl.
Combine wet and dry ingredients, then stir in boiling water (batter will be thin).
Divide batter into pans and bake for 25–30 minutes. Let cool completely.
For frosting, beat butter and peanut butter until smooth. Gradually mix in powdered sugar, then add vanilla and cream until fluffy.
Level cakes, spread frosting between layers, and frost the outside.
For ganache, heat the cream and pour it over the chocolate chips. Stir until smooth, then drizzle over cake.

Notes

Use no-stir peanut butter to prevent frosting from separating.

Cake layers can be made ahead and refrigerated or frozen.

Optional toppings: mini peanut butter cups, chopped peanuts, and chocolate shavings.

Let the frosted cake chill slightly before slicing for clean layers.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American