Ultimate Peanut Butter Chocolate Layer Cake with Reese’s

Introduction & Inspiration

If there’s a flavor combination that’s universally adored, it has to be peanut butter and chocolate. This layer cake takes that perfect pairing to new heights of decadence. We’re talking layers of moist, deeply chocolatey cake, sandwiched with a fluffy, sweet-and-salty peanut butter frosting loaded with chopped Reese’s cups, all enrobed in more frosting and finished with a luscious chocolate ganache drip and even more Reese’s.

My inspiration for this recipe is pure indulgence and celebration. It’s the kind of cake that makes people gasp when they see it and sigh with happiness when they taste it. I wanted to create the ultimate celebration cake for peanut butter and chocolate lovers.

This cake is undeniably rich and perfect for birthdays, special occasions, or anytime you need a seriously impressive dessert. It’s a multi-step process, but each step is straightforward, leading to a truly spectacular result. A perfect cake, to celebrate.

Nostalgic Appeal

Peanut butter and chocolate is a flavor combination deeply rooted in nostalgic comfort – think peanut butter cups, childhood snacks, and favorite candy bars. Layer cakes themselves are synonymous with celebrations, birthdays, and happy family gatherings.

This cake marries those nostalgic elements beautifully. The familiar, beloved taste of peanut butter and chocolate is presented in an impressive, multi-layered format, making it feel both comforting and extraordinarily special. It takes a classic pairing and elevates it.

It’s a dessert designed to create new memories while celebrating a timeless flavor combination. A decadent dessert, perfect for sharing.

Homemade Focus

This Peanut Butter Chocolate Layer Cake is a fantastic project for showcasing homemade baking. From the moist chocolate cake layers made from scratch to the fluffy peanut butter frosting and the rich chocolate ganache, every element is crafted for maximum flavor and texture.

While using Reese’s cups adds a fun, familiar element, the core components are all homemade, allowing you control over the quality of ingredients like cocoa powder, peanut butter, and chocolate. Making this multi-component cake yourself is incredibly satisfying.

The difference between this scratch-made cake and anything store-bought is profound. The depth of chocolate flavor, the perfect balance of sweet and salty in the frosting, and the overall richness are hallmarks of homemade quality. The taste is incredible.

Flavor Goal

The flavor goal here is an explosion of peanut butter and chocolate, balanced perfectly. The chocolate cake should be moist, tender, and deeply chocolatey, providing a rich base that complements the peanut butter.

The peanut butter frosting needs to be light and fluffy, intensely peanut buttery, sweet but with a hint of saltiness (from salted butter and peanut butter) to cut the richness. The chopped Reese’s within the filling add texture and pockets of extra peanut butter chocolate flavor.

The chocolate ganache topping should be rich, smooth, and add another layer of deep chocolate flavor without being overly sweet. The overall cake should be a decadent, harmonious blend of salty, sweet, chocolate, and peanut butter, with contrasting textures of moist cake, fluffy frosting, creamy ganache, and crunchy candy pieces. A perfect combination of flavour and texture.

Ingredient Insights

For the Chocolate Cake:

• All-Purpose Flour (420g): Provides structure.
• Granulated Sugar (414g): Adds sweetness.
• Natural Unsweetened Cocoa Powder (85g): Delivers the chocolate flavor. Natural cocoa reacts well with baking soda.
• Baking Soda (2 1/4 tsp) & Baking Powder (1/2 tsp): Leavening agents for rise and tenderness.
• Salt (1 tsp): Enhances flavors.
• Milk (240ml): Adds moisture. Room temperature is preferred but not specified, unlike other ingredients.
• Vegetable Oil (120ml): Key for a moist crumb.
• Vanilla Extract (1 1/2 tsp): Enhances flavors.
• Large Eggs (2, Room Temperature): Provide structure, richness, and binding. Room temperature is crucial.
• Hot Water (240ml): Blooms the cocoa powder for deeper flavor and creates a thinner batter for a tender cake.

For the Peanut Butter Frosting:

• Salted Butter (2 cups / 448g, Room Temperature): The base of the frosting. Using salted butter adds a necessary salty balance to the sweet frosting and peanut butter. Must be properly softened.
• Peanut Butter (1 1/4 cups / 350g): The star flavor. Use standard creamy peanut butter (like Jif or Skippy) for best frosting texture; natural peanut butter can separate.
• Powdered Sugar (9 cups / 1035g): Provides sweetness and structure. Sifting is highly recommended to avoid lumps. This is a large amount, indicating a sweet, American-style buttercream.
• Water or Milk (6-7 tbsp / 90-105ml): Used to adjust the frosting consistency.
• Reese’s Cups (6, chopped): Folded into the frosting used for the filling layers.

For the Chocolate Ganache and Topping:

• Semi-Sweet Chocolate Chips (6 oz / 1 cup): Provides the chocolate base for the ganache drip.
• Heavy Whipping Cream (1/2 cup / 120ml): Creates the smooth, pourable ganache when heated and combined with chocolate.
• Reese’s Cups (8, halved): For decorating the top of the cake.
• Crumbled Reese’s: Additional decoration for the top or sides.

Essential Equipment

• Three 8-Inch Round Cake Pans: Essential for baking the layers.
• Parchment Paper: For lining the pans.
• Electric Mixer (Stand Mixer Highly Recommended): For cake batter and especially for the large volume of frosting.
• Large Bowls (Multiple): For dry ingredients, wet ingredients, frosting.
• Whisk: For combining dry ingredients.
• Rubber Spatula: For scraping bowls and folding.
• Wire Racks: Crucial for cooling cake layers completely.
• Saucepan or Microwave: For heating cream for ganache.
• Heatproof Bowl: For making ganache.
• Offset Spatula or Bench Scraper: For applying frosting smoothly.
• Turntable (Optional but helpful): For easier frosting.
• Piping Bag/Tip (Optional): If desired for decorating with leftover frosting.

Ingredients

Chocolate cake:

• 1 3/4 cups (228g) all purpose flour
• 2 cups (414g) sugar
• 3/4 cup (85g) natural unsweetened cocoa powder
• 2 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 2 large eggs, room temperature
• 1 cup (240ml) hot water

Peanut butter frosting:

• 2 cups (448g) salted butter, room temperature
• 1 1/4 cups (350g) peanut butter (standard creamy, not natural)
• 9 cups (1035g) powdered sugar, sifted
• 6–7 tbsp (90-105ml) water or milk
• 6 Reese’s cups, chopped

Chocolate ganache and topping:

• 6 oz (1 cup) semi-sweet chocolate chips
• 1/2 cup (120ml) heavy whipping cream
• 8 Reese’s cups, cut in half
• Crumbled Reese’s

Step-by-Step Instructions

1. Prepare for Cake Baking:

• Preheat oven to 350°F (176°C).
• Grease three 8-inch round cake pans well. Line the bottoms with parchment paper circles and grease the parchment.
• In a large mixer bowl (or separate large bowl), whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.

2. Mix Cake Batter:

• In a separate medium bowl, whisk together the milk, vegetable oil, vanilla extract, and room temperature eggs.
• Add these wet ingredients to the dry ingredients in the mixer bowl. Beat on low speed until just combined, then increase speed slightly and beat until well combined.
• With the mixer on low speed, carefully and slowly add the hot water to the batter. Mix until well combined and smooth. Scrape down the sides and bottom of the bowl as needed.

3. Bake the Cake Layers:

• Divide the batter evenly between the three prepared cake pans.
• Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
• Remove cakes from the oven and allow them to cool in the pans on wire racks for 2-3 minutes.
• Carefully invert the cakes onto the wire racks, remove the parchment paper, and allow them to cool completely (at least 1-2 hours).

4. Make the Peanut Butter Frosting (Inferred Steps):

• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and large bowl), beat the room temperature salted butter and creamy peanut butter on medium-high speed until smooth and fluffy (2-3 minutes).
• Reduce the speed to low. Gradually add the sifted powdered sugar, alternating with the water or milk (starting and ending with sugar), until all ingredients are incorporated. Add liquid cautiously, just enough to reach desired consistency.
• Once combined, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is very light and fluffy.
• Reserve about 1/3 of the frosting for filling. Gently fold the 6 chopped Reese’s cups into this portion. Keep the remaining 2/3 plain for frosting the outside.

5. Make the Chocolate Ganache (Inferred Steps):

• Place the semi-sweet chocolate chips in a small, heatproof bowl.
• Heat the heavy whipping cream in a small saucepan or in the microwave until it is hot and just beginning to simmer (do not boil).
• Pour the hot cream over the chocolate chips. Let sit for 5 minutes without stirring.
• Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy. Let it cool slightly at room temperature until it’s thick enough to drip nicely down the side of the cake but still pourable (about 15-20 minutes, depending on room temp).

6. Assemble the Cake:

• If necessary, level the tops of the cooled cake layers with a long serrated knife.
• Place one cake layer on your serving plate or cake stand. Spread half of the Reese’s-filled frosting evenly over the top.
• Place the second cake layer on top and spread the remaining Reese’s-filled frosting evenly over it.
• Place the third cake layer on top.
• Use the plain peanut butter frosting to apply a thin crumb coat over the entire cake (top and sides). Chill for 15-20 minutes to set.
• Apply the remaining plain peanut butter frosting smoothly over the top and sides of the cake.

7. Add Ganache Drip and Decorate:

• Carefully spoon or pour the slightly cooled chocolate ganache around the top edge of the chilled cake, letting it drip down the sides naturally. You can control the drips by how much you pour and how close to the edge you start. Spread any remaining ganache thinly over the center top if desired.
• Arrange the 8 halved Reese’s cups around the top edge of the cake.
• Sprinkle crumbled Reese’s over the top center or around the base.

8. Serve and Store:

• For the best texture, let the cake sit at room temperature for at least 30 minutes before serving if it has been refrigerated.
• Store leftover cake in an airtight container. It can be kept at room temperature for a day or two, or refrigerated for longer storage (up to 4-5 days). Let slices come towards room temperature before eating for optimal flavor and texture.

Troubleshooting

• Cake is Dry: Potential overbaking. Check doneness earlier. Ensure accurate liquid/fat measurements and room temperature eggs.
• Frosting is Too Stiff: Beat in more water or milk, 1 teaspoon at a time, until desired consistency is reached.
• Frosting is Too Soft: The butter may have been too warm. Chill the frosting bowl for 15-20 minutes, then re-whip. Using standard creamy peanut butter (not natural) helps stability.
• Ganache Seized (Grainy): Chocolate may have gotten wet or overheated. Try adding a tiny bit more warm cream and whisking vigorously.
• Ganache Too Thick/Thin for Dripping: If too thick, gently warm slightly. If too thin, let it cool longer at room temperature.

Tips and Variations

• Room Temperature Ingredients: Crucial for cake (eggs) and frosting (butter) for proper mixing.
• Don’t Overmix Cake Batter: Mix just until combined after adding flour and water.
• Peanut Butter Choice: Standard creamy peanut butter (like Jif, Skippy) works best for frosting stability. Natural peanut butter can separate and make the frosting oily or grainy.
• Sift Dry Ingredients: Sifting flour, cocoa, and powdered sugar prevents lumps.
• Frosting Sweetness: This is a sweet frosting. If desired, you might slightly reduce the powdered sugar, but it will affect the texture and stiffness. Adding a pinch more salt can help balance.
• Coffee: Substitute hot brewed coffee for the hot water in the cake recipe for deeper chocolate flavor.

Serving and Pairing Suggestions

• Serve Slightly Cooler than Room Temp: While room temp is good, slightly cool helps hold the structure of this rich cake. Aim for about an hour out of the fridge.
• With Milk: The ultimate pairing for this rich cake.
• With Coffee: Cuts through the richness beautifully.
• Small Slices: This cake is very rich, so smaller slices are recommended.

Nutritional Information

(Note: Highly estimated, per slice, assuming 16 slices due to richness)

• Calories: 700-900+ (Very decadent!)
• Fat: 40-60g+
• Saturated Fat: 20-30g+
• Cholesterol: 100-150mg+
• Sodium: 300-450mg+
• Total Carbohydrates: 80-100g+
• Dietary Fiber: 4-6g+
• Sugars: 60-80g+
• Protein: 8-12g+

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Recipe Summary and Q&A

Summary: This Peanut Butter Chocolate Layer Cake is a decadent dessert featuring three layers of moist chocolate cake, a fluffy peanut butter frosting filled and topped with chopped Reese’s cups, and finished with a chocolate ganache drip. The process involves baking the cake layers, making the frosting, creating the ganache, and assembling/decorating the cake.

Q&A:

• Q: Can I make this in two 9-inch pans?
  • A: Yes, but the layers will be thicker, and the baking time will increase (start checking around 30-35 minutes).
• Q: Can I make the cake layers or frosting ahead of time?
  • A: Yes. Wrap cooled cake layers tightly and store at room temp for a day or freeze for longer. Make frosting and store in an airtight container in the fridge for up to a week; let come to room temp and re-whip before using. Ganache can be made ahead and gently rewarmed if needed.
• Q: Is the frosting very sweet?
  • A: Yes, with 9 cups of powdered sugar, it’s a classic American buttercream style and quite sweet. The salted butter and peanut butter provide some balance.
• Q: Can I use natural peanut butter?
  • A: It’s generally not recommended for frosting as the oil separation can make the frosting unstable or greasy. Standard processed creamy peanut butter yields the best results.