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Peanut Butter Chocolate Layer Cake

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A nostalgic layer cake combining rich chocolate and creamy peanut butter with a crunchy texture from chopped Reeses.

Ingredients

Scale
  • 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
  • 1 cup (240ml) hot water
  • 2 cups (448g) unsalted 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
  • Pinch of salt
  • 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 and line two 8-inch pans with parchment.
  2. Combine flour, sugar, cocoa, baking soda, baking powder, and salt.
  3. Add milk, oil, vanilla, and eggs. Mix until smooth.
  4. Stir in hot water, divide batter into pans, and bake for 30 to 35 minutes.
  5. Cool completely before frosting.
  6. Beat room temperature butter until light. Add peanut butter and beat smooth.
  7. Add powdered sugar gradually, then add water or milk to reach spreadable texture.
  8. Stir in chopped Reeses to part of the frosting for texture if desired.
  9. Heat cream and pour over chocolate chips, stir to make ganache.
  10. Level layers if needed. Spread frosting between layers.
  11. Do a thin crumb coat and chill for 10 to 20 minutes.
  12. Finish frosting, pour ganache on top, place halved Reeses and sprinkle crumbled Reeses.

Notes

Serve with cold milk or vanilla ice cream. The cake stores well and can be frozen for longer preservation.

Nutrition

Find it online: https://voxrecipes.com/peanut-butter-chocolate-layer-cake-2/