Peanut Butter Chocolate Triple Layer Cake.
Our family is pretty much huge fans of Reese’s peanut butter cups and all things peanut butter and chocolate.
So when it came time to celebrate one of my son’s birthdays recently, I was excited to try this Peanut Butter Chocolate Triple Layer Cake recipe I found at Life, Love, and Sugar.
Disappoint it did not!!! Oh the chocolately peanut buttery amazingness!
Want to see it a little closer?!
This cake is not for the faint of heart…. yes -it is only for the most serious of chocolate and peanut butter addicts!
Want to see what a slice of it looks like?
Yep – that is three heavenly layers of moist chocolate cake separated only by a fluffy peanut butter frosting and chopped up Reese’s peanut butter cups!
Can you even stand it??!!
As much as we all love our peanut butter cups, we decided this cake would be just as delicious or possibly even better with half the frosting, so that is how I will likely make it next.
You decide – half the frosting or all…. but I’m betting you are going to be somebody’s super hero if you make and serve this cake!
Here is how I made it.
Peanut Butter Chocolate Triple Layer Cake
- 1 3/4 cup flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa
- 2 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup half and half
- 1/2 cup canola (or vegetable) oil
- 2 tsp pure vanilla extract
- 2 eggs
- 1 cup hot water
Peanut Butter Frosting:
- 2 cups butter, softened
- 1 1/4 cups creamy peanut butter
- 9 cups powdered sugar
- 6-8 Tbsp half and half
- 1 cup semi sweet chocolate chips
- 1/2 cup heavy whipping cream
Preheat oven to 350 degrees F.
Prepare three 9″ cake pans by spraying them with Pam Non-Stick Cooking Spray then placing a parchment circle on the bottom.
Combine flour, sugar, cocoa, baking soda and powder, and salt in a bowl.
Combine milk, oil, vanilla, and eggs in an electric mixing bowl.
Add dry ingredients to wet ingredients in mixing bowl, and mix until well combined.
Slowly add the hot water to the batter, and mix on low speed until well incorporated.
Pour the batter evenly between the three prepared pans, and bake for 20 – 25 minutes until toothpick inserted comes out clean.
Remove pans from oven, and allow cake to cool in pans for 3-4 minutes, then remove to a cooling rack. When completely cool, wrap in plastic wrap and freeze for several hours, overnight or for several days or weeks.
When ready to assemble cake, prepare frosting by combining the butter and peanut butter with electric mixer until smooth and creamy. Slowly add half the powdered sugar until incorporated. Add half of the half and half and combine. Add remaining powdered sugar, then remaining half and half, and combine until smooth and fluffy frosting is formed.
Place first layer of cake on a serving plate. Top with frosting and 3 chopped Reese’s peanut butter cups.
Add the next cake layer and repeat frosting and peanut butter cups.
Add the final cake layer and frost top and sides of cake, reserving 1 cup of frosting for piping decorations if desired.
Make chocolate ganache by heating 1/2 cup heavy whipping cream in microwave for 1 minute. Add one cup of chocolate chips. Let set for a couple minutes, then stir until smooth ganache is created. Pour on top of cake allowing some to drip down sides.
Decorate top of cake with chopped and halved Reese’s peanut butter cups and piped florets of frosting.
Cheers & Hugs,