Go Back
–+ servings
Print

Chocolate Cake with Peanut Butter Frosting

This chocolate cake with peanut butter frosting is rich, decadent, and easier to make than it looks! Try this dreamy layer cake for yourself.
Course Desserts
Cuisine American
Prep Time 25 minutes
Cook Time 22 minutes
Servings 12 Servings
Author Rob

Ingredients

For The Cake:

  • 1 ¾ cups all purpose flour
  • 2 cups granulated sugar
  • ¾ cup Cocoa
  • 2 ¼ teaspoon baking soda
  • ½ teaspoon baking powdered
  • 1 teaspoon salt
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 ½ teaspoon vanilla
  • 2 large eggs
  • 1 cup hot water

For The Peanut Butter Frosting

  • 2 cups butter, room temperature
  • 1 ¼ cups of peanut butter
  • 5 cups powdered sugar
  • 5-7 tablespoons milk

For The Chocolate Ganache

  • 6 oz. semi sweet chocolate chips
  • ½ cup heavy whipping cream
  • 8 mini Reece’s peanut butter cups

Instructions

For The Cake:

  • Preheat the oven to 350° and With baking spray, spray three 8 inch cake pans.
  • In a mixing bowl sift together flour, sugar, cocoa, baking soda, baking powder, and salt. Then sit to the side.
  • In another mixing bowl add milk, vegetable oil, vanilla and eggs.  Then add dry ingredients and mix. Now add hot water and mix. 
  • Use a measuring cup to equally divide cake batter into three cake pans. Bake at 350° for 22 to 25 minutes.

For The Peanut Butter Frosting:

  • In a large mixing bowl with an electric mixer Cream together butter and peanut butter. Slowly add powdered sugar a cup at a time and mix. Whip until creamy.

For The Chocolate Ganache

  • In a small mixing bowl add your semi sweet chocolate chips. Then heat heavy whipping cream in the microwave for about one minute.
  • Pour hot heavy cream over chocolate chips and let sit for about a minute and then stir until completely combined and melted.
  • Then pour chocolate into a small squeezable plastic bottle.

Assembly: 

  • Take about a cup of peanut butter frosting and put in a pastry bag with a star tip to use to make swirls on top of the finished cake.
  • After the cakes have completely cooled, frost the cake. Apply frosting in between layers.
  • Then with chocolate in a squeezable bottle drip chocolate on the side of the cake. This is optional but easy to do.
  • Apply the chocolate ganache on top of the cake and spread. Then with peanut butter in a pastry bag make eight swirls on top of the cake. And decorate with Reece’s mini peanut butter cups.