Ultimate Peanut Butter Chocolate Layer Cake Recipe

Ingredients

• Cake:
• Softened butter (¾ cup)
• Creamy peanut butter (¾ cup)
• Brown sugar, packed (2 cups)
• Large eggs (3)
• All-purpose flour (2 cups)
• Baking powder (1 tablespoon)
• Salt (½ teaspoon)
• Milk (1 cup)
• Vanilla extract (1 teaspoon)
• Chocolate Buttercream Frosting:
• Unsweetened chocolate, chopped (2 squares, 1 ounce each)
• Semisweet chocolate, chopped (2 squares, 1 ounce each)
• Softened butter (1 cup)
• Powdered sugar, sifted (4 cups)
• Cocoa powder (¼ cup)
• Milk (¼ cup)
• Vanilla extract (2 teaspoons)
• Peanut Butter Frosting:
• Softened butter (½ cup)
• Creamy peanut butter (1 cup)
• Powdered sugar (2 cups)
• Milk (2 tablespoons)
• Miniature peanut butter cups, chopped (16 pieces, such as Reese's®)

Step 1

Begin by preheating the oven to 350 degrees F (175 degrees C) and preparing two 9-inch round cake pans by greasing and lining them with parchment paper.

Step 2

Using an electric mixer at medium speed, blend together butter and peanut butter for the cake until well combined. Gradually incorporate brown sugar into the mixture, ensuring it is beaten well. Add eggs one at a time, beating after each addition.

Step 3

In a separate bowl, combine flour, baking powder, and salt. Alternately add this mixture to the peanut butter mixture with milk, starting and finishing with the flour mixture. Mix at a low speed after each addition until fully combined. Stir in the vanilla extract before evenly dividing the batter between the prepared cake pans.

Step 4

Bake the cakes in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool completely on a wire rack.

Step 5

While the cakes are cooling, melt unsweetened and semisweet chocolate in a double boiler over simmering water, stirring frequently for 3 to 5 minutes. Remove from heat.

Step 6

Cream 1 cup of butter with an electric mixer until smooth. Add the melted chocolate, powdered sugar, cocoa powder, milk, and vanilla extract, beating until the frosting reaches a spreadable consistency.

Step 7

In a separate bowl, combine peanut butter and 1/2 cup butter, beating with an electric mixer until creamy. Gradually add powdered sugar and milk alternately until the frosting is thick and spreadable, continuing to beat for an additional 3 minutes.

Step 8

Once the cakes have cooled, remove one layer from its pan and frost it with the chocolate buttercream frosting. Place the second cake on top and complete the frosting with the remaining chocolate buttercream.

Step 9

Using a frosting pouch fitted with a cake decorating tip, create a thick line of peanut butter frosting along the top and bottom edges of the cake. Add 16 dollops of peanut butter frosting around the perimeter and top each dollop with a mini peanut butter cup. Serve promptly to enjoy this delicious treat.