Chocolate Peanut Butter Cake
This chocolate peanut butter cake is tall, rich, a little messy, and honestly…one of the most fun cakes to make at home. It’s made with three 8-inch chocolate cake layers sliced in half to create six layers total. Filled and frosted with fluffy peanut butter buttercream. Finished with a chocolate ganache drip and piled high with Reese’s and peanut butter candies.
It’s a lot. In the best way!
If you’re looking for a chocolate peanut butter cake recipe that feels bakery-style but still doable in a real kitchen, this one is it.
Why This Chocolate Peanut Butter Cake Works
This cake isn’t complicated in a technical way. It just has layers (literally).
It looks impressive. But the process is actually simple if you take it step by step.
And honestly… it doesn’t have to be perfect.
Chocolate Cake
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
Instructions
- Preheat oven to 350°F. Grease and line three 8-inch cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add eggs, milk, oil, and vanilla. Mix until smooth.
- Slowly pour in hot water while mixing. The batter will be thin. That’s normal.
- Divide evenly between pans and bake 28–32 minutes or until a toothpick comes out clean when inserted into the center.
- Let cool completely!
- Once cooled, slice each layer in half horizontally so you have six thin layers.
Peanut Butter Buttercream Frosting
Equipment
Ingredients
- 1 1/2 cups unsalted butter softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 3-4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- In your mixer, beat butter until smooth and fluffy, about 3 minutes.
- Add the peanut butter and mix until combined. If your peanut butter is stiff, warm it in the microwave for 15 seconds at a time.
- Slowly add powdered sugar 1 cup at a time. Then cream, vanilla, and salt.
- Beat for 2–3 minutes until light and fluffy.
- If it feels thick, add cream.
- If soft, chill briefly.
Nutrition
Quick ganache (chocolate or white chocolate)
Ingredients
- 1/2 cup chocolate chips
- 1/2 cup heavy cream
Instructions
- Place the chocolate in a heatproof bowl.
- Heat the cream until just warm and steaming, not boiling! You can do this on the stove or in the microwave.
- Pour the warm cream over the chocolate and let it sit undisturbed for 2–3 minutes.
- Gently stir from the center outward until smooth and glossy.
- Let the ganache cool slightly before drizzling. It will thicken as it sits.
Notes
- For a thinner drizzle, use it while warm.
- For dipping cupcake tops, let it cool until slightly thickened but still fluid.
- If it thickens too much, gently rewarm in short bursts.
- White chocolate ganache works the same way, just swap in white chocolate chips.
Assembling the Six Layer Chocolate Peanut Butter Cake
Place the first layer on a turn table.
Spread peanut butter buttercream. Repeat with remaining layers.
Crumb coat lightly. Chill 20 minutes.
Frost the cake fully.
Then slowly spoon ganache around the edges so it drips naturally down the sides. Pour remaining ganache on top and smooth gently.
This part is messy. That’s okay.
Decorating the Cake
This is the fun part.
Pipe peanut butter buttercream around the top edge. Then pile on:
There’s no wrong way to do this.
My cake decorating supplies:
Tips for the Best Chocolate Peanut Butter Cake
Freeze layers briefly before stacking
They’re easier to handle.
Don’t stress about perfect layers
Once frosted, no one notices.
Ganache too runny?
Let it cool longer.
Ganache too thick?
Warm slightly.
Storage
Room temp: 1 day
Refrigerator: up to 4 days
Let sit out before serving so frosting softens.
Don’t worry about making this cake look perfect! The drip usually runs uneven. The layers lean a little. The candy falls off when you slice it.
Still disappears every time!
If you’re thinking about making it, just start. Don’t overthink it. It comes together one layer at a time.The messier ones usually taste the best.
If you make this cake, let me know how it turns out!
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