Skip to content Skip to sidebar Skip to footer

Widget Atas Posting

Peanut Butter Chocolate Layer Cake

Peanut Butter Chocolate Layer Cake

This Pẹanut Buttẹr Chocolatẹ Layẹr Cakẹ rẹcipẹ is madẹ with layẹrs of moist chocolatẹ cakẹ, pẹanut buttẹr frosting and choppẹd Rẹẹsẹ’s pẹanut buttẹr cups! It’s rich, dẹlicious and so fun!

Ingredients
Chocolate Cake
  • 1 3/4 cups (228g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) cocoa
  • 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
  • 1 cup (240ml) hot water
Peanut Butter Frosting
  • 2 cups (448g) salted butter, room temperature
  • 1 1/4 cups (350g) peanut butter
  • 9 cups (1035g) powdered sugar
  • 6–7 tbsp (90-105ml) water or milk
  • 6 reeses, chopped
Chocolate Ganache and Topping
  • 6 oz (1 cup) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • 8 reeses, cut in half
  • Crumbled reeses
Instructions
  1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
  2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
  3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
  4. Add the wet ingredients to the dry ingredients and beat until well combined.
  5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  6. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
  7. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
  8. To make the frosting, combine the butter and peanut butter in a large mixer bowl and mix until well combined.
  9. Add about half of the powdered sugar and mix until smooth.
  10. Add 3 tablespoons of water or milk and mix until smooth.
  11. Add remaining powdered sugar and mix until smooth.
  12. Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
  13. To build the cake, use a large serrated knife to remove the tops of the cake layers so that they’re flat. See my tips on how to level a cake and how to stack a cake.
  14. Place the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer.

Recipe adapted from lifeloveandsugar.com/peanut-butter-chocolate-layer-cake/.