THE RECIPE JOURNAL · Dessert
Peanut Butter Chocolate Cake with Layers
This rich and creamy dessert combines the classic flavors of peanut butter and chocolate in every bite. Perfect for celebrations or a cozy night in, it’s sure to satisfy your sweet tooth with its delicious layered goodness.
FROM THE KITCHEN • Peanut Butter Chocolate Cake with Layers
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Lightly grease two 9-inch round cake pans and line them with parchment paper to make sure the cakes don’t stick. In a large bowl, beat together the butter and peanut butter until smooth and creamy. Gradually add the brown sugar and keep beating until it’s all well combined. Then, add the eggs one at a time, mixing well after each one.
02
Step 2
In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mix to the peanut butter mixture in parts, alternating with the milk—start and finish with the flour mixture. Mix everything on low speed just until combined, then stir in the vanilla. Divide the batter evenly between the pans and bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack before frosting.
03
Step 3
While the cakes cool, melt the unsweetened and semisweet chocolate together over simmering water, stirring often until smooth. Set this aside to cool slightly. Next, beat 1 cup of butter until fluffy, then add the melted chocolate, powdered sugar, cocoa, milk, and vanilla. Keep beating until the frosting is nice and spreadable.
04
Step 4
For the peanut butter frosting, beat together the peanut butter and ½ cup butter until creamy. Slowly add powdered sugar and milk, alternating between the two, until the frosting thickens up and is easy to spread. Beat it a bit longer for a smooth finish.
05
Step 5
Once the cakes are cooled, spread a generous layer of the chocolate buttercream on top of one cake layer. Place the second layer on top and cover the whole cake with the remaining chocolate frosting. Use a piping bag with a decorating tip to pipe a thick line of peanut butter frosting around the top and bottom edges. Then, pipe 16 small dollops evenly around the edge of the top and place a mini peanut butter cup on each one. Serve right away and enjoy!
Why you’ll love it
This cake brings together the rich, creamy taste of peanut butter and the deep, indulgent flavor of chocolate. The layers add a beautiful texture and make every bite feel special. It’s a perfect treat for celebrations or any time you want something sweet and comforting.
How to serve
Serve this cake with a glass of cold milk or a cup of hot coffee. Adding fresh berries or a scoop of vanilla ice cream on the side can brighten the flavors and create a delightful contrast.
Storage & leftovers
Store the cake in an airtight container at room temperature for up to two days. If you want it to last longer, keep it in the fridge for up to a week. Bring it back to room temperature before serving for the best taste.
