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Extra Moist Chocolate Peanut Butter Layer Cake with Ganache

A tall slice of chocolate peanut butter cake showing three dark chocolate layers and creamy peanut butter filling, topped with chocolate ganache.
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Bake a rich, decadent chocolate layer cake filled with creamy peanut butter frosting and topped with glossy chocolate ganache. This recipe delivers a show-stopping dessert perfect for celebrations.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup creamy peanut butter (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 4 ounces semi-sweet chocolate (for ganache)
  • 1/2 cup heavy cream (for ganache)
  • Optional: Mini Reese’s Cups for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cake.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the peanut butter frosting, beat the softened butter until creamy. Add the peanut butter and mix until combined.
  9. Gradually add the powdered sugar, alternating with the milk, beating until the frosting is smooth and fluffy.
  10. To make the ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream until it just simmers. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk until smooth.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the peanut butter frosting over the top.
  12. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining peanut butter frosting.
  13. Pour the slightly cooled ganache over the top of the cake, allowing it to drip down the sides.
  14. Garnish with chopped or whole mini Reese’s Cups, if desired. Chill briefly before slicing and serving.

Notes

  • For an extra moist cake, use room temperature buttermilk and eggs.
  • If you prefer a thicker ganache drip, let it cool longer before pouring.
  • You can substitute a boxed chocolate cake mix for the dry ingredients if you want a quicker version.

Nutrition

Find it online: https://delishcraze.com/chocolate-peanut-butter-cake-recipe/