Peanut Butter Chocolate Cake

This peanut butter chocolate layer cake is the ultimate indulgence for dessert lovers. Moist chocolate cake layers are filled and frosted with a rich peanut butter buttercream, then finished with silky chocolate ganache and plenty of chopped candy. Each bite gives you a perfect balance of fudgy chocolate and nutty creaminess, making it a true showstopper for parties or any occasion when you need something unforgettable. It is surprisingly easy to put together, and every slice looks as good as it tastes.

I made this cake for a birthday party once and it became so popular that now my family requests it for almost every celebration. It always brings smiles and plenty of compliments.

Ingredients

• All purpose flour: gives structure to the cake and measuring carefully keeps it tender
• Sugar: sweetens and helps retain moisture for a soft crumb
• Natural cocoa powder: brings chocolate depth and Dutch process can give an even richer flavor
• Baking soda and baking powder: help the cake rise tall and even
• Salt: sharpens the chocolate flavor and balances sweetness
• Milk: adds richness and hydrates the batter for a smooth mix
• Vegetable oil: guarantees tenderness and keeps the cake moist for days
• Vanilla extract: warms and rounds out all the other flavors
• Eggs: bind the ingredients together and give stability
• Hot water: blooms cocoa and intensifies the chocolate taste
• Butter: creates a creamy base for the frosting and must be soft for easy mixing
• Peanut butter: brings nutty richness and creamy texture always choose a creamy no stir type
• Powdered sugar: gives sweetness and structure to the frosting
• Milk or water: helps reach the perfect spreadable frosting consistency
• Reeses candies: provide extra crunch and a double dose of chocolate peanut butter flavor
• Chocolate chips and heavy cream: melt together into a glossy ganache that drips perfectly

Step by Step Instructions

Prep the pans:

Preheat oven to 350 F and line three 8 inch cake pans with parchment circles then grease the sides so layers release easily

Mix dry ingredients:

Whisk flour sugar cocoa baking soda baking powder and salt together until well combined and no clumps remain

Mix wet ingredients:

In a separate bowl whisk milk oil vanilla and eggs until smooth so everything blends evenly

Combine and add water:

Stir wet ingredients into the dry mixture slowly then whisk in hot water the thin batter is key for a soft crumb

Bake:

Divide the batter between pans and bake for 22 to 25 minutes until a toothpick comes out clean then let cool before removing from pans

Make frosting:

Beat soft butter and peanut butter until creamy add half the powdered sugar plus a little milk mix then add the rest of the sugar and enough milk for a spreadable texture

Assemble layers:

Trim cake tops if needed place one layer on a cake plate then spread frosting and sprinkle with chopped Reeses repeat with the next layer and finish with the third

Frost:

Spread a thin crumb coat around the cake and chill briefly then cover the cake with a smooth layer of remaining frosting

Make ganache:

Heat heavy cream until just simmering pour over chocolate chips let sit two minutes then whisk until glossy and smooth

Decorate:

Drizzle ganache around cake edges to form drips spread some on top then garnish with more chopped or halved candies

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Peanut butter is my favorite part in this cake. My grandmother used to sneak extra spoonfuls of the frosting and it always made us laugh. Now I always double the frosting just to have extra for snacking and memories.

Storage Tips

Store the cake in the fridge especially because of the ganache topping. Bring slices to room temperature for the best flavor and texture. To freeze leftovers wrap them tightly in plastic then foil or a freezer container and use within three months for freshness.

Ingredient Substitutions

For a deeper chocolate taste try Dutch process cocoa instead of natural. Replace vegetable oil with canola oil or even melted butter for a rich twist. If you need to swap out peanut butter almond butter will work though it changes the flavor profile.

Serving Suggestions

Serve slices chilled or at room temperature with a tall glass of cold milk. For extra decadence add a scoop of vanilla ice cream or a drizzle of caramel sauce. More chopped candies or a swirl of leftover frosting can give a bakery worthy presentation.

Cultural Note

Chocolate and peanut butter is a classic American flavor combo made famous by Reese’s candies in the early 1900s. Today this pairing stars in cakes cookies and dozens of favorite desserts across the country.

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Frequently Asked Questions About the Recipe

→ How do I keep the cake moist?

Use a thin batter and vegetable oil to retain moisture. Avoid overbaking and test with a toothpick for doneness.

→ Can I prepare the cake layers in advance?

Yes, bake and cool layers up to two days prior, wrap tightly, and assemble when ready.

→ Which peanut butter is best for the frosting?

Smooth, creamy no-stir peanut butter blends seamlessly. Avoid natural varieties that separate.

→ Is refrigeration necessary?

Because of the ganache, refrigeration is recommended. Allow slices to warm to room temperature before serving.

→ Can leftovers be frozen?

Wrap tightly or store slices airtight. Freeze for up to three months to maintain freshness.

→ What are simple decoration ideas?

Drizzle ganache drips, add halved candy pieces, or pipe extra frosting swirls for a polished look.