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Peanut Butter Chocolate Layer Cake - Sweet Easy Recipes for Dessert Lovers

Let’s be honest—when peanut butter and chocolate join forces, something magical happens. This peanut butter chocolate layer cake isn't just dessert, it’s an event. I’m talking about layers of moist chocolate cake, rich peanut butter frosting, and that fudgy ganache that makes your knees wobble. I’ve made this cake for birthdays, weekend cravings, and yes, once at 2 a.m. just because I needed comfort after watching a sad documentary. It's that kind of cake—the one you keep going back to, fork in hand, promising it’s the last bite (it never is). Whether you're new to baking or a cake whisperer, this one’s friendly, forgiving, and ridiculously indulgent. You’ll taste why every layer, every crumb, every swipe of frosting feels like a little win. It’s chocolate. It’s peanut butter. It’s easy. What else do we need?
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Cakes
Cuisine: American
Keywords: air fryer desserts easy recipes, how to make pancakes easy recipes, simple desserts few ingredients sweets easy recipes, simple homemade sweets easy recipes, sweet easy recipes, sweet easy recipes 3 ingredients, Sweet Easy Recipes Desserts
Servings: 12 slices
Author: Elena

Ingredients

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup hot water
  • 1 cup unsalted butter, room temperature
  • 1 cup peanut butter (creamy or crunchy, your call)
  • 4 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 3-4 tbsp milk or cream
  • 8 oz semi-sweet chocolate
  • 1/2 cup heavy whipping cream

Instructions

  1. Preheat the oven to 350°F and grease three 8-inch cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, combine the sugar, flour, cocoa, baking soda, baking powder, and salt.
  3. Add the buttermilk, vegetable oil, eggs, and vanilla. Mix until smooth. Slowly stir in the hot water—it’ll look thin, don’t panic.
  4. Divide the batter evenly into the pans and bake for 22–25 minutes. Let cool completely.
  5. For the frosting: beat butter and peanut butter until smooth and fluffy. Gradually add powdered sugar, vanilla, and just enough milk to make it spreadable.
  6. Stack and frost the cooled cake layers. Don’t worry if it’s a bit rustic—charm counts!
  7. For the ganache: heat the cream until steaming, then pour it over chopped chocolate. Wait 2 minutes, then stir until smooth. Let cool slightly, then pour over the cake.
  8. Refrigerate the cake briefly so the ganache sets. Slice, serve, and listen to the silence—everyone’s too busy chewing.

Notes

If you prefer a saltier edge, sprinkle a little flaky salt on the ganache before it sets. You can also add chopped peanuts between the layers for crunch.