If you've ever imagined a giant peanut butter cup in the form of a layer cake, then this peanut butter chocolate cake is the recipe you have to try. Super moist chocolate cake layers, sandwiched with peanut butter cream cheese frosting, and all topped off with whipped chocolate ganache. I decorated the cake with even more peanut butter frosting for some ✨pizzaz✨. This rich and indulgent cake is basically my dream birthday cake!
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I originally made this recipe back in 2021 (shoutout to past Ella, who was just starting this blog 🫶🏻), and it was very similar to my new recipe. The only real difference is I used a chocolate Swiss meringue buttercream, and I've swapped it out for a whipped ganache!
I actually did a little poll over on my Instagram as I wasn't sure if Swiss meringue buttercream was too fancy, and there was an overwhelming vote for ganache frosting! Which I can understand, it's incredibly decadent and feels fancy, but is so simple to make.
If you did want to stick with a Swiss meringue buttercream (don't blame you, it's so cloud-like!), then you can swap out the ganache for my Swiss meringue buttercream in my classic yellow birthday cake recipe.
Peanut Butter Cream Cheese Filling (Why It Doesn't Droop)
When testing the filling for this cake (which is actually the same as the frosting for my peanut butter cup cupcakes), I didn't want something overly sweet. By using a cream cheese base instead of an American buttercream base, we're getting a filling that isn't 'hurts the back of your teeth' sweet.
After a ton of testing to get the perfect cream cheese frosting that doesn't droop (been there), this cream cheese frosting uses a whipped cream base. The whipped cream stabilizes the frosting, so you don't have to worry about it seeping out of the cake!
Grab Those Ingredients!
- Gotta be creamy peanut butter. As much as I love natural peanut butter for my breakfast yogurt bowl, that is not the type of peanut butter you want to use here. The natural oils in the peanut butter will make the frosting too thin, so make sure you use creamy peanut butter.
- Neutral oil will make the cake layers super moist. Make sure you're using a neutral oil like vegetable oil or canola oil. You want something that doesn't have a strong taste or flavor.
- Dark chocolate works best. I recommend using dark chocolate for the chocolate ganache. If you use milk chocolate, you'll need to change the ratio of chocolate to cream!
Let's Make This Cake!
- Make the cake batter. Whisk the wet ingredients (except for hot water) in a bowl, and the dry ingredients in a separate bowl. Pour the dry ingredients into the wet, then pour in the hot water. Mix until smooth.
- Bake the cakes. Pour the batter into two 8-inch cake pans that are greased and lined. Bake in the preheated oven. Let them cool for around 15 minutes or so before removing to a wire cooling rack.
- Make chocolate ganache. Finely chop up the chocolate in a large bowl, and pour hot heavy cream over the chocolate. Let sit for 5 minutes, then stir until smooth.
- Whip up the ganache. Let the ganache firm up for a few hours, then use a handheld mixer to whip up until light and fluffy.
👩🏻🍳 From My Test Kitchen: One thing I noticed during testing was that the ganache needs several hours to set completely and be scoopable. If you like, you can make the ganache before you make the cake layers! Just make sure whatever you do, you leave enough time for the ganache to set.
- Make peanut butter frosting. Whip up heavy cream with sugar, salt, and vanilla until it looks super thick. Add the cream cheese and peanut butter. Mix on high speed until super light and fluffy.
- Assemble your cake! Place the cake layer down, then cover with the peanut butter frosting. Place the second cake layer on top and cover the tops and sides with the whipped chocolate ganache.
👩🏻🍳 From My Test Kitchen: You have to make sure the cake layers are completely cool before you start assembling this cake! Warm cake layers + cool frosting = a slip and slide nightmare.
Love Peanut Butter Desserts? Me Too!
Made This Recipe?
Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!
Thank you!
Ella
Recipe
Chocolate Peanut Butter Cake
Ingredients
Chocolate Cake
- ¾ cup (65 grams) cocoa powder dutch processed
- 1 ¾ cups (350 grams) granulated sugar
- ¾ teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 2 large eggs room temperature
- 2 cups (220 grams) all purpose flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup (240 ml) buttermilk room temperature
- ½ cup (120 ml) vegetable oil
- 1 cups very hot water
Chocolate Ganache Frosting
- 2 ¼ cups (510 ml) heavy cream
- 18 oz (510 grams) dark chocolate chopped
- pinch salt
Peanut Butter Frosting
- ⅔ cup (150 grams) granulated sugar
- 3 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 cup (210 ml) heavy cream cold
- 1½ cups (340 grams) cream cheese cold
- 1 cup (270 grams) smooth peanut butter
Instructions
Chocolate Ganache
- Because the ganache takes a few hours to set, I recommend doing this step first. Chop up your chocolate and place in a large bowl.18 oz (510 grams) dark chocolate
- Heat the heavy cream in a saucepan over medium-low heat. Make sure it does not boil! I've found while testing that using the microwave makes the cream too hot.2 ¼ cups (510 ml) heavy cream
- Pour the hot cream over the chopped chocolate and let sit for 5 minutes.
- Stir the chocolate and cream mixture with a rubber spatula until completely smooth, then stir in the salt.pinch salt
- Let sit at room temperature for 2-3 hours until set. I recommend while it sets you make the cake and the frosting, then come back to the next step when ready to assemble the cake.
- Once the ganache has set and is firm but still soft, use a handheld electric mixer to whisk until light and fluffy.
Chocolate Cake
- Preheat your oven to 350°F/175°C. Grease two 8-inch round cake pans and then line with parchment paper.
- Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl with a whisk.¾ cup (65 grams) cocoa powder, 1 ¾ cups (350 grams) granulated sugar, ¾ teaspoon kosher salt, 2 cups (220 grams) all purpose flour, 2 teaspoon baking soda, 1 teaspoon baking powder
- In a large jug, whisk together the buttermilk, oil, eggs, and vanilla extract.¾ teaspoon vanilla extract, 2 large eggs, 1 cup (240 ml) buttermilk, ½ cup (120 ml) vegetable oil
- Slowly pour in the ingredients from the large jug and mix until just combined.
- Slowly add the hot water and mix. Your batter will be very thin and it makes a lot of cake batter!1 cups very hot water
- Pour the batter into the prepared pans. Bake for 35-45 minutes, until a toothpick comes out clean when inserted
- Allow the cakes to cool for 10 minutes before removing from the pan. Let them cool completely on a cooling rack.
Peanut Butter Frosting
- In a stand mixer with the whisk attachment, or a large bowl with a handheld mixer, whisk the heavy cream, salt, sugar and vanilla on medium-low for 2 minutes. The sugar needs to have completely dissolved.⅔ cup (150 grams) granulated sugar, 3 teaspoons vanilla extract, ½ teaspoon kosher salt, 1 cup (210 ml) heavy cream
- Increase the speed to high and whisk for 2 minutes, until it looks very thick like Greek yogurt.
- Add the cream cheese and the peanut butter. Turn the speed to high, and whip for 3 minutes until smooth.1½ cups (340 grams) cream cheese, 1 cup (270 grams) smooth peanut butter
Assemble
- Place one cake layer down. Cover the top with peanut butter frosting. Place the second cake layer on top. Cover the sides and top with the whipped chocolate ganache. Use leftover peanut butter cream cheese frosting to pipe a border along the cake! I finished it off with mini peanut butter cups.
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Jennifer says
How much heavy cream for ganache, the ingredients and instructions say 2 different amounts.
Ella Gilbert says
Hi Jennifer, I'm so sorry about that! The heavy cream for the ganache has now been fixed, it got mixed up with the heavy cream for the frosting. Thank you for pointing that out!