Chocolate Peanut Butter Layer Cake
This rich and fancy chocolate peanut butter layer cake features creamy peanut butter frosting and a glossy chocolate drip, perfect for any occasion.
Ingredients
For the cake
- 2 cups flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 whole eggs room temperature
- 1 cup milk room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the peanut butter frosting
- 1 cup creamy peanut butter
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
For the chocolate drip
- 8 oz semi-sweet chocolate, chopped (≈225 g)
- 1 cup heavy cream
For topping
- Reese's peanut butter cups (whole and chopped)
- Salted peanuts
- Chocolate sprinkles or other candies
Instructions
Baking the Cake
- Preheat the oven to 175°C (about 350°F). Grease three 8-inch cake pans and line the bottoms with parchment paper.
- In a large bowl, mix the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla. Beat for 2 minutes until combined.
- Carefully add the boiling water and stir until the batter is smooth. The batter will be thin.
- Divide the batter evenly among the three pans. Bake for 30–35 minutes. A toothpick should come out clean. Let the cakes cool completely.
Making the Peanut Butter Frosting
- Beat the peanut butter and softened butter until smooth and creamy.
- Gradually add powdered sugar and the 1/4 cup heavy cream, beating until fluffy and spreadable.
Assembling the Cake
- Sandwich the cooled cake layers together with the frosting.
- Spread the remaining frosting over the top and sides to cover the cake evenly.
Making the Chocolate Drip
- Heat the 1 cup heavy cream until simmering, then pour over the chopped semi-sweet chocolate.
- Stir until smooth and glossy. Let it cool slightly but stay pourable.
- Pour the chocolate over the top of the frosted cake while it is still warm, allowing it to drip down the sides naturally.
Topping the Cake
- Sprinkle chopped Reese's, whole peanut butter cups, salted peanuts, and chocolate sprinkles on top.
- Chill the cake in the refrigerator for 30 minutes before serving so the drip sets.
Notes
Serve slices slightly chilled or at cool room temperature. Let the cake sit 10–15 minutes after taking it out of the fridge to soften the frosting for easier bites. Cut with a sharp knife warmed under hot water and dried for clean slices. Store covered in the fridge for up to 4–5 days, or freeze slices for up to 2 months; thaw in the fridge overnight.