Can I make this a two-layer cake instead of three?

Yes. Use two 9-inch round cake pans rather than three 8-inch pans and bake for approximately 30 to 35 minutes at 350°F. The two-layer version produces the most equally extraordinary and the most deeply flavored result with slightly fewer individual layers for a less tall but equally stunning individual presentation.

Why is my peanut butter frosting not sticking to the cake?

The most likely cause is frosting that is too thick. Add additional milk or water one tablespoon at a time, mixing the most thoroughly after each addition until the most properly spreadable individual consistency forms. When tapping a finger against the buttercream in the bowl, it should stick the most lightly to the finger — frosting that does not stick at all is the most too thick.

Can I skip the chocolate ganache?

Yes. A beautifully frosted exterior of peanut butter buttercream without the ganache is equally extraordinary — and allows the cake to be stored at room temperature for up to 2 days before refrigerating. The ganache adds the most stunning visual drama and an additional layer of the most rich individual chocolate flavor.

Peanut Butter Chocolate Cake Easy Moist Reeses Three Layer Ganache

Name: Peanut Butter Chocolate Cake The Most Easy Moist Three Layer Reeses Peanut Butter Frosting Chocolate Ganache Celebration Cake
Prep time: 25 min
Cook time: 25 min
Total time: PT-497931H59M5S
Cuisine: American
Ingredients: 1 3/4 cups 228g All-Purpose Flour; 2 cups 414g Granulated Sugar; 3/4 cup 85g Natural Unsweetened Cocoa Powder; 2 1/4 tsp Baking Soda; 1/2 tsp Baking Powder; 1 tsp Salt; 1 cup 240ml Whole Milk; 1/2 cup 120ml Vegetable Oil; 1 1/2 tsp Pure Vanilla Extract; 2 large Eggs; 1 cup 240ml Hot Water; 2 cups 448g Unsalted Butter room temperature; 1 1/4 cups 350g Smooth Peanut Butter no-stir not natural; 9 cups 1035g Powdered Sugar; 6 to 7 tbsp Water or Milk; 6 Reese’s Peanut Butter Cups chopped; Pinch of Salt; 6 oz 1 cup Semi-Sweet Chocolate Chips; 1/2 cup 120ml Heavy Whipping Cream; 4 additional Reese’s halved for garnish; Crumbled Reese’s for garnish

Description

The most extraordinary Peanut Butter Chocolate Cake made by preheating oven to 350°F preparing three 8-inch pans combining 1 3/4 cups flour 2 cups sugar 3/4 cup cocoa 2 1/4 tsp baking soda 1/2 tsp baking powder and 1 tsp salt in large bowl mixing 1 cup milk 1/2 cup oil 1 1/2 tsp vanilla and 2 eggs separately adding wet to dry beating well slowly adding 1 cup hot water mixing on low until combined batter will be thin dividing between pans baking 22 to 25 minutes until toothpick shows few moist crumbs cooling 2 to 3 minutes then on racks making peanut butter frosting by combining 2 cups room temperature butter and 1 1/4 cups no-stir smooth peanut butter adding half 9 cups powdered sugar then 3 tbsp water then remaining sugar and water and pinch salt leveling cake layers assembling with 1 cup frosting between each layer and half of 6 chopped Reese’s between each crumb coating refrigerating making ganache from heated cream poured over chocolate chips whisked smooth drizzling around edges and over top garnishing with Reese’s halves and crumbles. A completely extraordinary Reese’s peanut butter chocolate layer cake recipe.

Ingredients

Scale

1 3/4 cups 228g All-Purpose Flour

2 cups 414g Granulated Sugar

3/4 cup 85g Natural Unsweetened Cocoa Powder

2 1/4 tsp Baking Soda

1/2 tsp Baking Powder

1 tsp Salt

1 cup 240ml Whole Milk

1/2 cup 120ml Vegetable Oil

1 1/2 tsp Pure Vanilla Extract

2 large Eggs

1 cup 240ml Hot Water

2 cups 448g Unsalted Butter room temperature

1 1/4 cups 350g Smooth Peanut Butter no-stir not natural

9 cups 1035g Powdered Sugar

6 to 7 tbsp Water or Milk

6 Reese’s Peanut Butter Cups chopped

Pinch of Salt

6 oz 1 cup Semi-Sweet Chocolate Chips

1/2 cup 120ml Heavy Whipping Cream

4 additional Reese’s halved for garnish

Crumbled Reese’s for garnish

Instructions

1. Preheat oven to 350°F 176°C. Prepare three 8-inch pans with spray and parchment.

2. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in large bowl.

3. Mix milk, oil, vanilla, and eggs in separate bowl. Add wet to dry. Beat until combined.

4. Slowly add hot water. Mix low until combined. Batter will be thin. Divide between pans.

5. Bake 22 to 25 minutes until toothpick shows few moist crumbs. Cool 2 to 3 minutes. Transfer to racks.

6. Combine room temperature butter and peanut butter. Mix well.

7. Add half powdered sugar. Mix smooth. Add 3 tbsp water. Mix smooth.

8. Add remaining sugar and remaining water and salt. Mix smooth watching consistency.

9. Level cake layers with serrated knife.

10. Place first layer on serving plate. Top with 1 cup frosting. Add half chopped Reese’s pressing into frosting. Spread small amount frosting over. Repeat with second layer. Place final layer on top.

11. Apply thin crumb coat. Frost exterior with remaining peanut butter frosting.

12. Heat cream to just boiling. Pour over chocolate chips. Rest 2 to 3 minutes. Whisk smooth.

13. Drizzle ganache around edges and over top. Let firm 10 minutes. Garnish with frosting swirls and Reese’s.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Dessert, Cake, Celebration
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 680
Sugar: 82g
Sodium: 400mg
Fat: 36g
Saturated Fat: 18g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 90g
Fiber: 4g
Protein: 9g
Cholesterol: 95mg

Keywords: peanut butter chocolate cake, easy moist peanut butter chocolate cake recipe Reese's three layer ganache, best peanut butter chocolate layer cake Reese's peanut butter cups, Reese's chocolate peanut butter birthday cake