Chocolate Peanut Butter Cake

Our recipe for chocolate peanut butter cake is made for peanut butter lovers (and chocolate lovers too. ♥️ It is moist, rich, and creamy- perfect for an after-dinner dessert!

This cake consists of four chocolate cake layers stacked between creamy peanut butter filling and silky chocolate ganache. There are actually 12 layers of cake, peanut butter filling, and chocolate ganache. Topped with shiny ganache and chopped peanuts, it is a spectacular peanut butter ganache cake!

If you like this recipe, you will like our chocolate cupcake with peanut butter frosting.

Chocolate Peanut Butter Layer Cake

Why You’ll Love This Cake :

We all know that chocolate and peanut butter is a sensational flavor combination, which is why this cake recipe is absolutely perfect.

Trust me- Take one bite of this chocolate peanut butter cake and you will fall in love!

This peanut butter stack cake:

• Has even cake layers. Trying to slice a cake horizontally to get separate layers often ends with un-even lopsided layers, but these cake layers are perfect! By baking this easy chocolate cake in four eight-inch square cake pans, you will not need to slice the layers
• It is soft and moist. I used my homemade Chocolate Cake with cream cheese frosting recipe to bake this moist chocolate layers. 
• Has fluffy nutty filling. The layer of peanut butter fluff is a  combination of cream cheese and peanut butter that are perfectly sweetened. Heavy cream gives it a luscious, fluffy creaminess. It tastes like the center of our peanut butter tart.
• Is quick and easy to make. To bake and assemble this entire chocolate cake, you only need to use up 40 minutes of your time! You don’t need an electric mixer to mix the cake batter but it does help when you make the creamy peanut butter frosting.
• Is enough to serve a large crowd. This chocolate peanut butter cake is big enough to serve 24 slices of cake. You could also slice it smaller to have 48 servings.

Ingredients Needed:

There are FOUR parts to make this chocolate peanut butter layer cake: The chocolate cake, the peanut butter filling, the ganache layer, and the chocolate ganache glaze.

Let’s get started! Here is a list of the ingredients you’ll need for each section of the recipe.

For the Chocolate Cake:

• Cocoa powder. Use unsweetened cocoa powder, not the sweetened drink mix.
• Hot coffee. Or you can use boiling water but the purpose of using hot liquid is to melt the cocoa solids in the chocolate. When the cocoa is heated it will intensify the chocolate flavor.
• Sugar. Regular granulated sugar
• Flour. All-purpose flour works fine, you don’t need to use cake flour for this recipe.
• Baking powder and baking soda. Both of these leaveners help the cake rise. Make sure they are not expired or they won’t work.
• Salt. Salt enhances the chocolate and peanut butter flavor.
• Eggs. The eggs are important for the structure and texture of the cake.
• Milk. Whole milk works best but you can use reduced-fat. You can even substitute it with sour cream.
• Vegetable oil. Did you know that vegetable oil can go bad? Make sure it is odorless and tasteless. Rancid oil will ruin your baked goods.
• Vanilla extract. Try to use real vanilla extract instead of vanilla flavoring for a more robust flavor.

For the Peanut Butter Filling:

• Cream cheese (Make sure it’s at room temperature)
• Peanut butter (Both creamy and crunchy work for this filling)
• Sugar
• Vanilla extract
• Whipping cream

To Make The Ganache layer:

• Semi-sweet chocolate (Chopped)
• Heavy cream

For the Ganache Glaze:

• Heavy cream
• Light corn syrup (This helps make the ganache shiny)
• Semi-sweet chocolate (Chopped)
• Hot water
• Roasted salted peanuts

How To Make This Peanut Butter Ganache Cake:

We’ve listed out the basic instructions below to give you an idea of how quick and easy it is to make this decadent chocolate cake with all the layers of chocolate ganache and creamy peanut butter filling!

To make it even easier for you, we broke it down by section.

Note: Make sure to scroll down to the printable recipe card at the bottom of the page. There, you’ll find all of the ingredient amounts and details you’ll need.

Before you start anything, preheat the oven to 350 degrees and line the bottom of four 8-inch cake pans with parchment paper. Make sure to grease and flour the sides as well!

How To Make The Chocolate Cake:

1. Make the cake batter: I used my favorite chocolate cake recipe for the cake. All you have to do is whisk the ingredients in a large bowl. You can mix it by hand if you want to skip the mixer.
2. Fill cake pans: Pour the batter into the four prepped pans. Bake the cakes (2 pans at a time) for 15 to 18 minutes or until a toothpick inserted in the middle comes out clean.

Let the cakes cool in the pan for up to 10 mins before moving them to a cooling rack. While you are waiting for them to completely cool, I highly recommend using this time to work on the peanut butter filling and the chocolate ganache!

How To Make The Creamy Peanut Butter Filling:

1. Mix the creamy ingredients: Add all of the ingredients listed for the peanut butter filling (except for the cream) and beat together until it is smooth and creamy.
2. Add in the cream: Once you have the base ready, slowly add in the cream and mix until it’s light and fluffy.

How To Make Chocolate Ganache:

Ganache tastes amazing on so many things. I often make an extra batch and save it in the fridge for things like cheesecake toppings, or these wine-poached pears.

1. Heat the cream: In a small saucepan, bring the cream to a high heating point.
2. Melt the chocolate: Add the chopped chocolate to a small dish and pour the heated cream over it. Continue stirring until the chocolate ganache is smooth.

How To Make Chocolate Glaze:

1. Start the creamy base: In a small saucepan over medium heat, add the heavy cream and corn syrup and bring to a simmer, stirring constantly.  
2. Add chocolate: Remove from the heat and add the chopped chocolate. Cover the saucepan and let it sit for 5 minutes to allow the chocolate to melt.
3. Stir in hot water: After 5 minutes, give the chocolate glaze a quick stir and slowly stir in hot water until the glaze is shiny and pourable.

How To Assemble This Stacked Layer Cake

Now, it’s time to assemble the layers for this chocolate cake! We did not frost the sides of the cake because we wanted all the layers to show.

1. Start adding the layers: Lay the first layer of cake on the cake plate and add a layer of the peanut butter filling. Then, add a spoonful of the chocolate ganache over the filling. 
2. Repeat the layering process: Add the second cake layer and continue with peanut butter and chocolate ganache filling until you have four layers of cake. Make sure to end with a layer of peanut butter on the top!
3. Pour the chocolate glaze: Give the chocolate glaze a stir and pour the ganache glaze in the center of the cake. Carefully pick up the cake and tilt it to allow the glaze to run to the edges. Continue tilting until the surface of the cake is completely covered.
4. Sprinkle the chopped nuts: Evenly sprinkle the chopped peanuts over the top of the chocolate cake and that’s it!

Let the chocolate glaze set and slice off a scant quarter-inch from each side of the cake to show off the lovely layers of the cake.

Slice the cake and serve. Enjoy!

Helpful Tools

Some of the following links are affiliates. If you click on these links and purchase something, we may receive a small commission. You don’t pay any extra but it will help us keep the lights on. 

• Measuring cups and spoons.
• Mixing bowls.
• Offset icing spatula

Some Other Recipes We Are Sure You Will Love:

Our Instant Pot Hot Fudge Cake is quick and easy to make. A rich chocolate sauce cooks right on the cake.

For an extra special dessert that is sure to impress, make our Red Velvet Cake Roll

This double chocolate mug cake was made for late night chocolate cravings.

Chocolate Peanut Butter Layer Cake

Our Chocolate Peanut Butter Layer Cake is moist, rich and creamy. Four chocolate cake layers are alternated with creamy peanut butter filling and a layer of ganache. Finally, it is topped with shiny ganache and chopped peanuts.

4.94 from 15 votes

Print Pin Save Saved!

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 24 servings

Calories: 424kcal

Author: Pat Nyswonger

Ingredients

For the Chocolate Cake:

• 1 cup 80g unsweetened cocoa powder (not Dutch processed)
• 1 cup hot coffee 240 ml
• 2 cups sugar 400g
• 1-¾ cups 210g all-purpose flour
• 1-1/2 teaspoons baking powder
• 1-½ teaspoons baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk 240 ml
• ½ cup vegetable oil 120 ml
• 2 tsp vanilla extract

For the Peanut Butter Filling:

• 12 ounces cream cheese room temperature
• 1 cup peanut butter
• 3/4 cup sugar
• 2 teaspoon vanilla
• 1 cup whipping cream

To Make the Ganache layer:

• 6 ounces semi-sweet chocolate chopped
• 3/4 cup heavy cream

For the Ganache Glaze:

• 1/3 cup heavy cream
• 3 tablespoons light corn syrup
• 4 ounces semi-sweet chocolate finely chopped
• 2 tablespoons hot water
• 1/4 cup roasted salted peanuts

Cook ModePrevent your screen from going dark

Instructions

For the Chocolate Cake:

• Preheat the oven to 350°. Line the bottom of four 8-inch cake pans with parchment paper, grease and flour the sides.
• In a medium bowl, whisk the hot coffee and cocoa together until smooth. Set aside.
• In a large mixing bowl, add the sugar, flour, baking powder, baking soda, and salt. Using a whisk, blend and sift the ingredients together.
• Add the eggs, milk, oil, vanilla, and the cocoa mixture to the dry ingredients. Mix on low speed for 30 seconds until the dry ingredients are moist. Increase the speed to medium and beat for 1 minute. Scrape down the sides and beat for another minute. The batter will be thin.
• Pour the batter equally into the four prepared pans. You will have about 1 1/3 cups or 350 grams of batter in each pan. Bake the cakes, 2 pans at a time, for 15 to 18 minutes. 
• (a toothpick inserted in the center of the cakes should come out clean).
• Let cool in the cake pans for 5 to 10 minutes then run a knife around the edge of the pans to loosen the cake from the pans. Invert the cakes onto a cooling rack and remove the parchment paper. (At this point if you re-invert the cakes onto another rack and let them cool with their tops up, they will retain more height and the tops of the cakes will not stick to the cooling rack.) 
• Allow the cake layers to cool completely before assembling.

For the Peanut Butter Filling:

• Blend the cream cheese, peanut butter, sugar and vanilla together until smooth and creamy. Add the cream and whip until soft and fluffy. 

For the Chocolate Ganache:

• Add the chopped chocolate to a small dish. Bring the cream to almost a boil and pour over the chopped chocolate. Cover with a plate and allow to soften for 5 minutes.  Stir until smooth.

For the Chocolate Glaze:

• In a small saucepan over medium heat, add the cream and corn syrup and bring to a simmer, stirring to combine.  Remove from the heat and add the chocolate, cover and let stand for 5 minutes to soften. Stir the mixture until it is smooth, then stir in the hot water until the glaze is shiny and pourable.

To Assemble the Cake:

• Remove the cake from the refrigerator and let it sit for 30 minutes at room temperature. Place the first layer on a cake plate and spread with 1/4 of the peanut butter filling.  Spoon and spread 1/3 of the chocolate ganache. Add the next cake layer and continue with the stacking process, ending with a layer of peanut butter on the top. 
• Pour the ganache glaze on the peanut butter layer in the center, quickly and carefully pick up the cake and tilt it to allow the glaze to run to the edges. Continue tilting until the surface of the cake is completely covered. It is okay if the glaze oozes over and down the edges.
• Do not use a spatula to spread the glaze as it will not be smooth and shiny. Let the cake sit at room temperature until the glaze is set before transferring to the refrigerator for 2-3 hours.
• Before serving, remove the cake from the refrigerator and using a sharp knife, slice a bare 1/4-inch off of each side. (Do not discard the trimmings, they make a delicious snack for another day).
• Sprinkle the chopped peanuts over the top of the cake and transfer the cake to a serving plate.
• 
  

Notes

1. When making the chocolate ganache, allow it to sit to thicken to a spreadable consistency about that of applesauce. If it becomes too thick, set it over a pan of hot water and stir to be spreadable.
2. This is a rich, decadent dessert, a little goes a long ways in satisfaction. Serving suggestion: Cut the cake in 1-inch thick slices, then cut each slice into 3 equal slices for 24 servings.

Recommended Products

Icing Spatula, Offset Spatula Set of 3 (Black)

10 Piece Measuring Cups and Spoons Set

Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition

Serving: 1 | Calories: 424kcal | Carbohydrates: 42g | Protein: 7.4g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 259mg | Fiber: 2g | Sugar: 31g

Click here to follow us on Pinterest!

Please leave a comment on the blog or share a photo on Pinterest

Frequently Asked Questions About Chocolate Peanut Butter Cake

When putting together this cake recipe, we came across a couple of frequently asked questions we wanted to answer.

What is ganache?

Ganache is a baking term for a rich, smooth, decadent mixture of chocolate and cream. Yes, it is as delicious as it sounds. Trust me- ganache is life-changing!  We even use it as a chocolate sauce. Try it on our chocolate stout ice cream.

I have extra ganache. Can I use it in other recipes?

YES! Depending upon the ratios of chocolate-to-cream, you can use ganache for several baking purposes:

• Icings
• Glazes (try it on these peanut butter cookies)
• Whipped, mousse-like fillings
• Chocolate truffles
• Chocolate sauce

The following proportions (based on weight) will determine the use of the ganache:

• Layer cake filling and thick glazes: Equal parts chocolate and cream (1:1)
• Soft icing and pourable glazes: One part chocolate to two parts cream (1:2)
• Chocolate truffles: Two parts chocolate to one part cream (2:1)

Do I have to add the chopped peanuts?

No, you don’t. I personally love to add them as a decor element as well as an added layer of crunchy texture to the cake.

It’s like a fun little surprise when you bite into a peanut!

What’s the difference between the chocolate ganache filling and the chocolate ganache glaze?

While the chocolate ganache is simply made with chopped chocolate and cream, the chocolate glaze also has corn syrup and hot water.

A touch of corn syrup and hot water keeps the ganache from becoming too firm and produces a beautiful shine.

How do I store this chocolate peanut butter cake?

You can save this cake in an airtight container for up to 4 days in the fridge. Or, you can wrap the cake in food-safe plastic wrap and aluminum foil and store in your freezer for up to 3 months.

Just make sure to write down the date outside so you can keep track of how long it has been stored!