Description

This Peanut Butter Chocolate Layer Cake is the ultimate dessert for chocolate and peanut butter lovers! Featuring rich, moist chocolate cake layers sandwiched between creamy, luscious peanut butter frosting, this cake is finished with a silky chocolate ganache drizzle. Perfect for birthdays, celebrations, or just an indulgent treat, this cake is sure to impress!

Ingredients

Scale

For the Chocolate Cake:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

For the Peanut Butter Frosting:

1 cup unsalted butter, softened
1 1/2 cups creamy peanut butter
4 cups powdered sugar
1/3 cup heavy cream
1 teaspoon vanilla extract

For the Chocolate Ganache:

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

Instructions

Prepare the Chocolate Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the milk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
Slowly pour in the boiling water while mixing, until the batter is smooth. The batter will be thin, but that’s normal.
Divide the batter evenly between the two cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Peanut Butter Frosting:

In a large bowl, beat the softened butter and peanut butter until smooth and creamy.
Gradually add the powdered sugar, mixing well after each addition.
Add the heavy cream and vanilla extract, and beat until light and fluffy.

Assemble the Cake:

Place one cake layer on a serving plate. Spread a generous amount of peanut butter frosting on top.
Place the second cake layer on top and cover the entire cake with the remaining frosting.

Prepare the Chocolate Ganache:

Heat the heavy cream until hot (but not boiling) and pour over the chocolate chips. Let sit for 1-2 minutes, then stir until smooth.
Drizzle the ganache over the cake, letting it drip down the sides.
Let the ganache set before slicing and serving. Enjoy!

Notes

For an extra crunch, add chopped peanuts between the layers or on top of the cake.
If you prefer a sweeter frosting, add more powdered sugar to taste.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 520
Fat: 30g
Carbohydrates: 60g
Protein: 8g