Peanut Butter Chocolate Layer Cake

This Pẹanut Buttẹr Chocolatẹ Layẹr Cakẹ rẹcipẹ is madẹ with layẹrs of moist chocolatẹ cakẹ, pẹanut buttẹr frosting and choppẹd Rẹẹsẹ’s pẹanut buttẹr cups! It’s rich, dẹlicious and so fun!

Chocolate Cake

  • 1 3/4 cups (228g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) cocoa
  • 2 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) hot water

Peanut Butter Frosting

  • 2 cups (448g) salted butter, room temperature
  • 1 1/4 cups (350g) peanut butter
  • 9 cups (1035g) powdered sugar
  • 6–7 tbsp (90-105ml) water or milk
  • 6 reeses, chopped

Chocolate Ganache and Topping

  • 6 oz (1 cup) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • 8 reeses, cut in half
  • Crumbled reeses


  1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
  2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
  3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

Recipe adapted from lifeloveandsugar
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Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.