Best Triple Chocolate Peanut Butter Layer Cake Recipes

CHOCOLATE PEANUT BUTTER CAKE

Steps:

• Heat oven to 350°F. Grease two 8-inch round baking pans and line the bottoms with parchment paper.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
• Add eggs, milk, oil and vanilla and beat on medium speed for about 2 minutes.
• Stir in the boiling water (your batter will be very thin--that's OK!). Pour batter into prepared cake pans.
• Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes; remove from pans to wire racks. Cool completely.
• Once cakes have cooled, use a sharp serrated knife to cut each cake horizontally in half, so that you end up with four, thin cake rounds.
• Place one cake layer on serving plate. Smooth 1/3 of the peanut butter frosting on top of that cake layer. Repeat with the remaining cake layers, adding a layer of peanut butter frosting between each layer of cake.

PEANUT BUTTER CHOCOLATE LAYER CAKE

Steps:

• 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.
• . Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
• . Add the wet ingredients to the dry ingredients and beat until well combined.
• . Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
• . Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
• . Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
• . To make the frosting, combine the butter and peanut butter in a large mixer bowl and mix until well combined.
• . Add about half of the powdered sugar and mix until smooth.
• 0. Add 3 tablespoons of water or milk and mix until smooth.
• 1. Add remaining powdered sugar and mix until smooth.
• 2. Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn't get too thin. 13
• To build the cake, use a large serrated knife to remove the tops of the cake layers so that they're flat. See my tips on how to level a cake and how to stack a cake. 14. Pl
• ce the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer. 15. Ad
• about half of the chopped Reese's on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese's so that it's sticky on top for the next cake layer. 16. Add the
• ext cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer. 17. Add rema
• ning half of the chopped Reese's on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese's so that it's sticky on top for the next cake layer. 18. Add the final
• ake layer to the top of the cake. 19. Smooth out the
• frosting on the sides of the cake, creating a thin crumb coat. 20. Add about 1 cu
• of frosting to the top of the cake and smooth into an even layer. 21. Frost the cake
• using my tutorial for a smooth cake. Stop just before using the paper towel, which won't be necessary with the pattern on the sides of this cake. 22. Use an offset spa
• ula to create the stripes around the cake. For guidance, see the video above starting at about 1:40. 22. Set the cake asid
• and make the chocolate ganache (see my tips for making chocolate ganache). Put the chocolate chips in a heat proof bowl. 23. Microwave the hea
• y whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. 24. Use a squeeze bot
• le or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips for making a chocolate drip cake. 25. Allow the ganache
• to firm a bit, about 10 minutes, then top with remaining frosting, additional Reese's chopped in half, and Reese's crumbles. 26. Refrigerate the cake
• ntil ready to serve. Serve at room temperature. Cake is best for 3-4 days.

ULTIMATE BOURBON (CHOCOLATE PEANUT BUTTER) BUCKEYE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 3 8-inch round cake pans.
• To make the cake, add the flour, cocoa powder, baking powder and salt to a bowl.
• In a microwave safe bowl, microwave the butter and chocolate on high for 30 second intervals stirring in between until melted. Once melted stir in the bourbon and coffee. Set aside.
• In the bowl of a stand mixer add 4 eggs, 2 egg yolks, and the sugar. Beat on medium-high speed for about 4 to 5 minutes until light and fluffy and pale in color. Add the canola oil and greek yogurt. Mix to combine. Carefully add in the chocolate mixture until well combined and smooth. Scrape the bottom of the bowl and make sure everything is well mixed, beat one last time.
• Add the flour mixture and stir until just combined. It is ok to have the batter be lumpy, but just make sure you do not have too many big chunks of flour in the batter.
• Pour the batter among the three cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and invert the cakes onto cooking racks. Let the cakes cool completely before frosting. I like to stick my cakes in the freezer (well covered) for 1 hour or up to 1 day and then fill and frost the cake while it is frozen. Trust me it makes things much easier.
• For the peanut butter frosting, add the butter and peanut butter to the bowl of a stand mixer (or you can use a hand held mixer) and beat until light and fluffy, about 3 minutes. Add the powdered sugar and vanilla and beat until combined and smooth. Remove from the bowl and set aside.
• To make the chocolate frosting, in a mixing bowl add the butter, powdered sugar, cocoa powder, meringue powder, vanilla and 2 tablespoon milk. Beat on medium speed for 5 minutes, scraping down the sides until the frosting is light and fluffy. If the frosting is too thick add milk to thin. Cover the bowl with plastic wrap and set aside.
• Now grab your cakes. Place one cake on a cake plate or platter and add a large dollop (about 1 cup) of the peanut butter filling. Using a knife, or offset spatula, spread the filling out to the edge of the cakes, but leave about 1/4 to 1/8 inch border. Now grab another cake, place it right on top of the peanut butter layer. Add another large dollop of filling and spread out to the edges. Grab the last layer and place it (rounded side down) on top of the peanut butter layer. Add a small dollop of the peanut butter filing and spread out in an even thin layer.
• Now take the chocolate frosting and add a large dollop right on top of the cake. spread the frosting evenly on the top and sides of the cake.
• To make the ganache, in a microwave safe bowl, microwave the chocolate and cream on high for 30 second intervals, stirring between each until melted. Once melted stir in the bourbon. Pour the ganache on to the middle of the cake and spread to just the sides, allow the ganache to drip down the sides of the cake. Let sit 30 minutes before decorating with buckeyes.
• If desired, top the cake with buckeyes and store in the fridge, or on the counter.

TRIPLE CHOCOLATE & PEANUT BUTTER LAYER CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Oil and line the base of three 19cm sandwich tins. Mix the flour, cocoa, bicarb and sugar in a bowl. Make a well in the centre and beat in the syrup, eggs, oil and milk with an electric whisk until smooth.
• Divide the mix between the tins, and bake for 25-30 mins until the cakes are risen and firm to the touch. Cool in the tins for 10 mins before turning out onto a cooling rack and cooling completely. At this stage, they can be frozen, well wrapped, for up to eight weeks.
• Make the bark while the cake is cooling. Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm. Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. Remove the bark from the fridge and leave for a minute to come to room temperature before using a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut). Chill again until you're ready to decorate the cake.
• To make the icing, melt the chocolate in the microwave, stirring between short blasts, then leave to cool a little. Meanwhile, beat the butter, icing sugar and 1 tbsp boiling water with an electric whisk or stand mixer, slowly at first, then turn up the speed and beat until you get a pale, fluffy icing. Spoon out a third of the mix into a separate bowl and stir in the peanut butter. Whisk the melted chocolate into the remainder of the icing, then beat in the cocoa if you want a darker, more chocolatey-coloured icing.
• Sandwich the three cakes together with the peanut butter icing. Use half the chocolate icing to coat the sides and top of the cake and fill in the edges between the layers, scraping off any excess. Chill for 20 mins. This is called a crumb coating, allowing you to get a really smooth finish when it comes to the final icing.
• Spread the remaining chocolate icing over the lightly chilled cake, smoothing over the sides and top so you get a neat finish. Chill again for 20 mins.
• To make the ganache, heat the cream in a small pan until steaming. Tip the dark chocolate into a bowl, then pour over the cream. Mix well until smooth and shiny. Transfer to a piping bag and leave to cool for a few mins at room temperature.
• Pipe the ganache on top of the cake, nudging it over the edge and allowing it to drip down neatly. Do this all the way round the cake, then fill in the centre with more ganache. Smooth the top with a knife. Chill for 1 hr for the ganache to set.
• Press the bark shards into the cake, sticking up. Add lots of chocolate eggs, popcorn and pretzels in and around the shards. Cut into slices to serve. Will keep for up to three days kept in a cool place in an airtight container.

PEANUT BUTTER LAYER CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in melted peanut butter chips. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat melted chips, cream cheese, vanilla and salt until light and fluffy. Add confectioners' sugar alternately with enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake.

PEANUT BUTTER CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
• Beat butter and peanut butter for cake together with an electric mixer at medium speed until blended; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each egg.
• Combine flour, baking powder, and salt in a bowl; add to peanut butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla extract. Pour batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and cool completely on a wire rack.
• While cakes cool, place unsweetened and semisweet chocolate in the top of a double boiler; bring water to a simmer and cook until chocolate melts, stirring often, 3 to 5 minutes. Remove from heat.
• Beat 1 cup butter with an electric mixer at medium speed until creamy. Add melted chocolate, powdered sugar, cocoa powder, milk, and vanilla extract; beat until spreading consistency.
• Place peanut butter and 1/2 cup butter in a small bowl. Beat with electric mixer at medium speed until creamy. Add powdered sugar gradually, alternately with milk, until frosting is thick and spreadable. Beat an additional 3 minutes.
• Remove 1 cooled cake layer from its pan and frost with chocolate buttercream frosting. Place second cake on top and complete frosting with chocolate buttercream.
• Frost a thick line on the top and bottom edges of the cake with peanut butter frosting using a frosting pouch fitted with a cake decorating tip. Place 16 dollops of peanut butter frosting around the perimeter of the cake. Place mini peanut butter cups on each dollop. Serve immediately.

CHOCOLATE-PEANUT BUTTER LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
• Mix sugar, oil, sour cream, cocoa powder, eggs, vinegar, vanilla, and salt together in a mixing bowl. Add flour and water in batches, mixing and alternating between each, until incorporated. Whisk to create a smooth batter. Pour evenly into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Combine cream cheese and butter for frosting in a very large mixing bowl with an electric mixer. Slowly add confectioners' sugar a few cups at a time until smooth. Mix in peanut butter to incorporate thoroughly.
• Generously distribute the frosting between the layers of the cake and on the top and sides. This frosting is a bit firm and easy to work with. At this point, place the cake in the refrigerator for at least 1 hour to set; it will be extremely heavy.
• Microwave chocolate, peanut butter, and corn syrup for glaze together in short 30-second intervals, mixing between each, until the chocolate is melted. Whisk in half-and-half until smooth. While warm, drizzle over the frosted cake.
• Place the cake back into the refrigerator to set, about 30 minutes. Remove the cake from the refrigerator 30 minutes to 1 hour before serving.

TRIPLE-LAYER CHOCOLATE CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.