Peanut Butter Chocolate Layer Cake

This decadent homemade cake features rich chocolate layers complemented by silky peanut butter buttercream and crunchy Reeses for a truly indulgent dessert experience.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

For the chocolate cake layers

1.75 cups 1 3/4 cups all-purpose flour Spoon and level for accuracy; can swap 1:1 gluten-free flour.
2 cups 2 cups granulated sugar Regular white sugar gives the best texture.
0.75 cups 3/4 cup natural unsweetened cocoa powder Stick with unsweetened natural cocoa for best results.
2.25 teaspoons 2 1/4 teaspoons baking soda The leavener that makes these layers tender and tall.
0.5 teaspoons 1/2 teaspoon baking powder Gives a gentle lift.
1 teaspoon 1 teaspoon fine salt Balances sweetness.
1 cup 1 cup milk Whole milk recommended; use 2% in a pinch.
0.5 cups 1/2 cup neutral vegetable oil Keeps the crumb moist.
1.5 teaspoons 1 1/2 teaspoons vanilla extract Real vanilla adds warmth.
2 2 large eggs Room temperature helps the batter emulsify.
1 cup 1 cup hot water Added at the end to bloom the cocoa.

For the peanut butter buttercream

2 cups 2 cups unsalted butter, softened Ensure it is soft but not melty.
1.25 cups 1 1/4 cups creamy peanut butter Use a good quality, stirred natural or smooth peanut butter.
9 cups 9 cups powdered sugar Sifted if clumpy; yields a sturdy frosting.
6-7 tablespoons 6 to 7 tablespoons water or milk Add gradually to reach spreading consistency.
1 pinch Pinch of fine salt Adjust based on peanut butter saltiness.

For the chocolate ganache drip

6 oz 6 oz semi-sweet chocolate chips Can use chopped baking chocolate.
0.5 cups 1/2 cup heavy whipping cream Heats the chocolate into glossy ganache.

Add-ins and decorations

6 6 Reeses, chopped Fold into frosting or scatter between layers.
8 8 Reeses, halved For decorating the cake.
Crumble Reeses for optional sprinkle Adds texture and nostalgia.

Method

Preheat and prepare pans

Preheat your oven to 350 F (177 C). Grease two 8 or 9-inch round pans and line the bottoms with parchment rounds.

Mix the dry ingredients

In a large bowl whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.

Combine the wet ingredients

In a separate bowl whisk together the milk, oil, vanilla, and eggs until combined. Pour into the dry mix and stir until just incorporated.

Add the hot water

Carefully whisk in the hot water until the batter is smooth.

Bake the cake layers

Divide batter evenly between prepared pans. Bake for 25-30 minutes. Check doneness with a toothpick.

Cool completely

Let layers cool in pans for 10 minutes, then invert onto cooling racks.

Make the peanut butter buttercream

Beat softened butter until smooth. Add peanut butter and beat until combined. Gradually add powdered sugar and salt.

Prepare the chocolate ganache

Place chocolate chips in a heatproof bowl. Heat the heavy cream until just simmering, then pour over chocolate. Stir until smooth.

Assemble the cake

Level cake layers if domed. Spread an even layer of peanut butter buttercream on the first layer. Add chopped Reeses if using. Repeat with the second layer.
Apply a thin crumb coat of frosting around the whole cake and chill for 15-30 minutes.

Final frosting and ganache drip

Apply a thicker layer of peanut butter buttercream still smoothing the sides.
Pour ganache over the center and nudge it toward the edges to create drips.

Decorate

Press halved Reeses around the top edge and sprinkle crumbled Reeses over the top.

Serve

Slice with a warmed knife for clean cuts. Enjoy immediately or allow to come to room temperature before serving.

Notes

For a dairy-free version, substitute with plant-based milk and margarine. Adjust frosting consistency as needed.