Best 3 Peanut Butter Chocolate Layer Cake Recipes

Indulge in a taste of pure bliss with our delectable Peanut Butter Chocolate Layer Cake, a symphony of flavors that will tantalize your taste buds and leave you craving for more. This extraordinary cake is a harmonious blend of rich chocolate and creamy peanut butter, creating a flavor combination that is simply irresistible. With its moist and fluffy layers, decadent frosting, and stunning presentation, this cake is perfect for any special occasion or as a delightful treat to enjoy at any time.

The journey to creating this masterpiece begins with our meticulously crafted chocolate cake batter, infused with cocoa powder for an intense chocolate flavor. This heavenly batter is then layered with a velvety peanut butter frosting, made from a combination of creamy peanut butter, butter, and powdered sugar, resulting in a luscious and smooth texture that complements the chocolate perfectly. To elevate the experience further, we adorn the cake with a luscious chocolate ganache, a rich and glossy glaze that adds an extra layer of chocolatey goodness.

But that's not all! This article also features a collection of additional peanut butter chocolate recipes that will satisfy your sweet tooth in various ways. From classic peanut butter chocolate chip cookies to no-bake peanut butter chocolate bars and luscious peanut butter chocolate mousse, each recipe offers a unique twist on this timeless flavor combination.

Whether you're a seasoned baker looking for a new challenge or a novice cook eager to explore the world of desserts, this article has something for everyone. So, let's embark on this culinary adventure together and create memories that will last a lifetime.

Here are our top 3 tried and tested recipes!

PEANUT BUTTER CHOCOLATE LAYER CAKE

Peanut Butter Chocolate Layer Cake image

Made for my parents' anniversary! Peanut butter cake frosted with chocolate buttercream resembles the peanut butter cups used to garnish it!

Provided by Miss Alison

Categories Desserts Cakes Chocolate Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 21

Ingredients

¾ cup butter, softened
¾ cup creamy peanut butter
2 cups packed brown sugar
3 large eggs
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate
2 (1 ounce) squares semisweet chocolate
1 cup butter, softened
4 cups sifted powdered sugar
¼ cup cocoa powder
¼ cup milk
2 teaspoons vanilla extract
½ cup butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons milk
16 miniature peanut butter cups (such as Reese's®)

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
Beat butter and peanut butter for cake together with an electric mixer at medium speed until blended; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each egg.
Combine flour, baking powder, and salt in a bowl; add to peanut butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla extract. Pour batter evenly between the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and cool completely on a wire rack.
While cakes cool, place unsweetened and semisweet chocolate in the top of a double boiler; bring water to a simmer and cook until chocolate melts, stirring often, 3 to 5 minutes. Remove from heat.
Beat 1 cup butter with an electric mixer at medium speed until creamy. Add melted chocolate, powdered sugar, cocoa powder, milk, and vanilla extract; beat until spreading consistency.
Place peanut butter and 1/2 cup butter in a small bowl. Beat with electric mixer at medium speed until creamy. Add powdered sugar gradually, alternately with milk, until frosting is thick and spreadable. Beat an additional 3 minutes.
Remove 1 cooled cake layer from its pan and frost with chocolate buttercream frosting. Place second cake on top and complete frosting with chocolate buttercream.
Frost a thick line on the top and bottom edges of the cake with peanut butter frosting using a frosting pouch fitted with a cake decorating tip. Place 16 dollops of peanut butter frosting around the perimeter of the cake. Place mini peanut butter cups on each dollop. Serve immediately.

Nutrition Facts : Calories 1125.1 calories, Carbohydrate 134.3 g, Cholesterol 140.9 mg, Fat 62.9 g, Fiber 4.8 g, Protein 16.8 g, SaturatedFat 30.2 g, Sodium 673.2 mg, Sugar 109.4 g

CHOCOLATE-PEANUT BUTTER LAYER CAKE

Chocolate-Peanut Butter Layer Cake image

My daughter loves chocolate-peanut butter candy. To celebrate her birthday, I played a little in the kitchen. Very rich, scrumptious, it weighs a ton! She'll never go back the store-bought candy again! This may very well be the most delicious cake I have ever made.

Provided by the lovely Ann

Categories Ingredients Nuts and Seed Recipes Peanut Butter Recipes

Time 4h10m

Yield 14

Number Of Ingredients 18

Ingredients

2 ½ cups white sugar
1 cup canola oil
1 cup sour cream
¾ cup unsweetened cocoa powder
2 large eggs
2 tablespoons rice vinegar
3 teaspoons pure vanilla extract
1 teaspoon salt
2 cups all-purpose flour
1 ½ cups water
2 ½ (8 ounce) packages cream cheese, at room temperature
1 cup unsalted butter, at room temperature
10 cups confectioners' sugar
1 ½ cups smooth peanut butter
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
½ cup half-and-half

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
Mix sugar, oil, sour cream, cocoa powder, eggs, vinegar, vanilla, and salt together in a mixing bowl. Add flour and water in batches, mixing and alternating between each, until incorporated. Whisk to create a smooth batter. Pour evenly into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
Combine cream cheese and butter for frosting in a very large mixing bowl with an electric mixer. Slowly add confectioners' sugar a few cups at a time until smooth. Mix in peanut butter to incorporate thoroughly.
Generously distribute the frosting between the layers of the cake and on the top and sides. This frosting is a bit firm and easy to work with. At this point, place the cake in the refrigerator for at least 1 hour to set; it will be extremely heavy.
Microwave chocolate, peanut butter, and corn syrup for glaze together in short 30-second intervals, mixing between each, until the chocolate is melted. Whisk in half-and-half until smooth. While warm, drizzle over the frosted cake.
Place the cake back into the refrigerator to set, about 30 minutes. Remove the cake from the refrigerator 30 minutes to 1 hour before serving.

Nutrition Facts : Calories 1290.1 calories, Carbohydrate 160.8 g, Cholesterol 115.9 mg, Fat 70 g, Fiber 5 g, Protein 16.5 g, SaturatedFat 27.8 g, Sodium 456.3 mg, Sugar 135.5 g

CHOCOLATE AND ESPRESSO LAYER CAKE WITH PEANUT BUTTER ICING

Chocolate and Espresso Layer Cake with Peanut Butter Icing image

Provided by Damaris Phillips

Categories dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 17

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine salt
3/4 cup buttermilk
3/4 cup espresso, warm
1/4 cup unrefined coconut oil, warmed
1 tablespoon vanilla extract
2 large eggs
12 ounces cream cheese, room temperature
4 ounces (1 stick) butter, room temperature
2/3 cup creamy peanut butter
3 cups powdered sugar
2 teaspoons vanilla extract
1/4 cup roughly chopped darkly roasted salted peanuts, for garnish

Steps:

For the cake: Preheat the oven to 350 degrees F and line two 8-inch nonstick cake pans with parchment paper.
Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. Make a well in the dry ingredients and add in the wet mixture, whisking until just combined.
Divide the batter evenly between the two prepared cake pans. Bake on the center rack until puffed, the sides pull away from the edges and an inserted cake tester comes out clean, 30 to 35 minutes. Remove the cakes from the oven, immediately cover them with clean kitchen towels and press any domed portions down¿careful, it's hot! (This will help make sure that you don't have to level the cakes.) Allow the cakes to cool in their pans to room temperature. When completely cooled, invert onto plates.
For the icing: Using a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter on medium speed, about 2 minutes. Turn off the mixer and scrape down the sides with a spatula to ensure everything is evenly mixed. Add the peanut butter and mix on medium speed to combine. Again, turn the mixer off. Mix in the powdered sugar, 1 cup at a time, on LOW speed (or else you'll have powdered sugar everywhere!). Add the vanilla and mix once more.
Transfer the icing to a piping bag. Ice the top of one cake layer, using a circular motion, starting from the outside and gradually moving to the center; do not ice the sides of the cake. Set the second cake layer on top of the first and repeat with the icing; again, do not ice the sides. Drag the back of a spoon in a side-to-side motion across the icing on top to lend a beautifully textured look to the icing.
Sprinkle the iced cake with the chopped peanuts. Store in the refrigerator for up to 3 days.

Tips:

Make sure all ingredients are at room temperature before starting. This will help ensure that the cake batter mixes smoothly and evenly.
Use high-quality, unsweetened cocoa powder for the best flavor.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Be careful not to overmix the cake batter. Overmixing can make the cake tough.
Bake the cake layers until a toothpick inserted into the center comes out clean.
Let the cake layers cool completely before frosting them. This will help prevent the frosting from melting.
If you're using a store-bought chocolate frosting, you can add a few tablespoons of peanut butter to it for extra flavor.
To make the peanut butter frosting from scratch, simply beat together 1 cup of peanut butter, 1/2 cup of butter, 1/2 cup of powdered sugar, and 1/4 cup of milk until smooth and creamy.
Decorate the cake with chopped peanuts, chocolate chips, or peanut butter cups.

Conclusion:

This peanut butter chocolate layer cake is a delicious and decadent dessert that is perfect for any occasion. The combination of chocolate and peanut butter is always a winner, and the cream cheese frosting is the perfect complement. Whether you're making it for a birthday, anniversary, or just because, this cake is sure to be a hit.