moist chocolate cake

This Peanut Butter Chocolate Layer Cake recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese's peanut butter cups! It's rich, delicious and so fun!

Peanut Butter Chocolate Layer Cake

(228 grams) all purpose flour

(414 grams) sugar

(85 grams) cocoa

tsp baking soda

tsp baking powder

salt

(240 milliliters) milk

(120 milliliters) vegetable oil

tsp vanilla extract

eggs

(240 milliliters) hot water

(448 grams) salted butter, room temperature

(350 grams) peanut butter

(1035 grams) powdered sugar

water

reeses, chopped

oz (1 cup) semi-sweet chocolate chips

(120 milliliters) heavy whipping cream

reeses,

Crumbled reeses

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.

This cake was so delicious! I made it for my Hubby's 40th birthday and he loved it!!  Thank you for the helpful video!!

This was delicious! I made it last night and the cake was moist and held it's form. I hate when cakes are crumbly and fall apart, and this all stayed firm on the fork. The frosting made wayyyyy too much but I saved the leftovers to use later. I used half salted and half unsalted butter (I misread the amount and didn't buy enough salted), but it was still perfect.  I don't usually leave recipe reviews, but this was excellent. I will definitely make this again!

Made this cake and loved it!! I was wondering how you got your peanut butter cups chopped up so fine? Thanks!

Worked great. I split the two layers into four. Baked for 35 min. The cake was a  huge hit. My son was over the moon happy with it, even if I forgot the ganache! wish I could post a pic here of how it turned out.

A flop. I used pan release on the pans which works on any other cake I ever made and I couldn't get
the layers out the pans in one piece.
And  I have made thousands of cakes in my life time.  Look at that recipe for the frosting when did you
ever use a whole pound of butter and 2 pounds of powder sugar to frost one cake.
Something is definitely wrong with this recipe or should many things are definitely wrong.

This recipe is fantastic!!  Back in July my son used this in a competition at our local county fair and won first place.  Winning first place in that contest grants the winner a chance to make the cake for the PA state farm show (January 4 through 11 2020)  At the farm show he competed against 76 other experienced bakers,  and won first place!!  He got a beautiful blue ribbon and a $500 prize.  His picture was in several papers, on lots of local websites,  and he even made the tv news. 
He was the first male to win the contest, and the youngest, he is 16.  He has been baking since he was 8, but the cake he made for the fair was the first multi layer cake he has ever made.  He had a very limited amount of advice from me during the process.  I couldn't be more proud of him!!  Thank you for such a great recipe.  We will definitely use this one again in the future.

Wow! This cake turned out fabulously. Tastes amazzzzzing! I’m not kidding one compliment I received  was from a guy who said and I quote, “In 44 years of living this is the best cake I have ever had!” Not to mention how beyond gorgeous this was after decorating (simple steps but all together looked professionally done!) This cake will impress your guests and tastes incredible! Thank you thank you thank you!!!

I have made this cake many times. It’s a definite crowd pleaser and my personal favorite cake of all time. I make cakes frequently...from wedding, to birthday, and beyond. This one takes the cake! ????

I made this cake for my husband's birthday tow  weeks ago.

Delicious cake! The birthday guy asked for a peanut butter and chocolate creation and this made for the perfect dessert!

This cake is AmAzInG!!!  Extremely rich, chocolaty, and peanut buttery!  It turned out beautiful!  I made it for a surprise birthday party.  They guests thought it was from a bakery!!

What a perfectly cake! Looks delicious; I’ll be making this for my husband’s birthday. He will love it!

I made this for my boyfriend last year for his birthday and he said that it was the best cake he has ever had. I have now decided I will make this cake for him annually on his birthday :) Thank you!

Thank you for the great recipe! I made it last week for a graduation party and subbed the chocolate cake with your vanilla cake and it turned out perfectly! I tagged you on Instagram and it’s getting rave reviews :)

SO GOOD!

I made this to celebrate my husbands homecoming from  Afghanistan. He was so pleased, he kept asking me to bake another cake. 

I’ve made this twice now and both times it’s been a huge hit! Delicious and feeds an army! Thanks for the recipe❤️

I just made this yesterday for my boyfriend and two other friends' birthdays. I did switch the flour to Pillsbury's Best Multi-Purpose Gluten Free Flour since 3 people in attendance are celiac and I wanted to make sure they could enjoy it as well. Every single person there was obsessed with the cake. Thank you for making such an amazing recipe!

It was my 16 year old son that made this cake for the PA farm show.  It is such a fantastic recipe.  To get to the farm show, you have to win at your local fair first.  He competed against 76 other first place entries from fairs all over the state of PA.  He has been baking since he was little, but these contests was his first attempt at making a layer cake.  It was a resounding success!!  Thanks for sharing!!!

I made this cake for a second time recently and although it didn't look as nice as my first attempt it still tasted amazing!
I made it for a girlfriend's birthday and brought it to the restaurant/bar to serve after our meal. My goodness, I could have sold this cake to 3 or 4 people who walked by! One person came by twice to admire it but I actually think he really wanted a piece. It was so funny. I got so many compliments on it. A couple people even said they weren't cake ppl but said they really enjoyed this cake. 

The only thing I did differently was cut back on the sugar. 
I just felt you deserved another 5 star review from me! Thank you so much for ther great recipe and fantastic details on how to make it.

I’m very new to baking, but recent events has opened up time. I love your blog and recipes. Made this cake 2x and it’s sooo good. Donated second one to ER staff at last cal VA hospital. They send their thanks! Also congratulations on your pregnancy.

Hello. I made this cake the other day for a friend's son's birthday. I have a quest from another friend to make it with white cake instead of chocolate. Do you have a cake recipe that I could replace for the chocolate cake?

Thank You,
Jennifer

Wow, Lindsay! I am new to cake decorating and I was so pleased when I stumbled across your website. You make everything easy to follow and the cakes are extremely moist and have a delicious flavor. I get rave reviews from my coworkers. The only thing I  did differently was adding a layer of chocolate ganache on the pre-existing peanut butter buttercream frosting and crumbled Reece’s peanut butter cups. The layers were beautiful to look at once the cake was cut.  I truly enjoy your videos. Thank you for sharing your recipes and knowledge of baking. 

I made this today for my husband birthday, It was wonderful and it looked beautiful. He loves peanut butter and chocolate. Thanks so much for this wonderful recipe. I especially liked the video...it helped me during the decorating, especially the ganache drip.

Carla, if this is for an 8 inch pan then divide everything by 8 (or if 9 by 9 etc) then multiply each of those figures/ingredients to the pan size you require i.e. x6. My daughter studied Food &amp; Nutrition and this is the method they were taught.

Kind regards
Judith

Hi, I'm in the UK, I'm just wondering if I can use self raising flour instead of the plain flour (all purpose) and omit the baking powder/soda as these are raising agents? There was a shortage here and so I only have the SR flour but really want to try your recipe for peanut butter cake. 

Thanks!

Hi

Love this cake but I couldn't get plain flour (all purpose), so could I use self raising flour instead and omit the baking powder?

Made this for my son’s birthday. Amazing! The frosting was light and fluffy. The ganache was a perfect match. Very rich!!

This was amazing!  I made this cake today for my neighbor and he was kind enough to let my family try it. Perfect combination. The frosting is heaven!  Another great recipe Lindsay!   Can’t wait to try more recipes. 

Thank you for step by step recipes. 

Made this recipe for the family-exceptional recipe. The chocolate cake is awesome! I used half cup of coffee and half hot water for the additional cup of hot water. I also added cream cheese to the buttercream and used just half of the confectioners sugar. Great recipe! 

I just made this cake.  It might be the best thing I've made so far...  &lt;3 &lt;3 &lt;3  
Thank you!  :D

I made this for my family twice now ! the first time my fam fell in love and my dad requested it for his birthday. i love all your recipes and i’ve made so many of them ! ❤️

This is a tasty recipe that can please the crowd in general, but if you follow the recipe as-is, it will be a very typical American style cake, meaning way too sickly sweet for people who prefer delicate French bakery-style sweetness. 

I made only 2/3 of the listed amount of frosting, and even within that, I reduced the powdered sugar portion (I used 4.5 cups powdered sugar, total, in the end.) This made perfect frosting, thin layers of which were rich and complementary to the cakes without being grossly sweet. 

For the cakes themselves, I used 1.5 cups of sugar but I wish I reduced it all the way down to 1 cup. That would've made a cake that one can enjoy for more than 2 bites at a time. Overall very tasty results, especially for how easy it was to follow the instruction.

Just made this yesterday and WOW. What a stunner. Super delicious, moist cake and the PB icing and ganache just take it over the top. I used Hershey’s special dark cocoa for the batter and dark chocolate chips instead of semi-sweet for the ganache and was super happy with the taste. Everyone was very impressed!

https://www.youtube.com/watch?v=RPuTlvdr1oo

This Peanut Butter Chocolate Layer Cake recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese’s peanut butter cups! It’s rich, delicious and so fun! Recipe: https://www.lifeloveandsugar.com/peanut-butter-chocolate-layer-cake/

This chocolate cake with cream cheese frosting is the best!!! Incredibly moist and topped with that luscious white chocolate cream cheese frosting, it can hardly get any better!

Chocolate Cake with Cream Cheese Frosting

Chocolate cake (See note):

unsalted butter

g/ 1.5 oz/ 1/3 cup pure cocoa powder (unsweetened)

200 ml/ 6.7 fl.oz/ ¾ cup + 2 tablespoons water

350 g/ 12.3 oz/ 1 ¾ cups granulated sugar

250 g/ 8.8 oz/ 2 cups all-purpose flour

baking soda

eggs (medium Germany, large US)

150 g/ 5.3 oz/ scant 2/3 cup sour cream

Glaze:

g/ 1.7 oz/ scant ¼ cup unsalted butter

g/ 0.7 oz/ 1/8 cup pure cocoa powder (unsweetened)

ml/ 1 fl.oz/ 1/8 cup milk

g/ 3.5 oz/ 1 cup icing sugar

Topping:

175 g/ 6.2 oz white chocolate

230 g/ 8.1 oz/ 1 cup cream cheese, room temperature

Cut the butter into small cubes, place them...

Cut the butter into small cubes, place them in a saucepan. Add the cocoa powder and the water. Slowly bring to a boil, while stirring often to help melt the butter. Remove from the heat and let cool for 10 minutes.

Preheat the oven to 200 degrees Celsius/400 degrees...

Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit. Butter a springform (23-24 cm/ 9-10 inches), sprinkle it lightly with flour, and shake the form to coat it with the flour all over. Remove the excess flour by patting the pan on the bottom over a sink.

In a large bowl, mix together the sugar,...

In a large bowl, mix together the sugar, flour, baking soda, and salt. Add the eggs, sour cream, and cocoa-butter mixture. Mix well.

Pour the batter into the prepared form. Bake...

Pour the batter into the prepared form. Bake in the preheated oven for 35-40 minutes or until a skewer inserted in the middle of the cake comes out with only a few wet crumbs clinging to it. Leave the cake to cool down in the springform for about 20 minutes.

Using a toothpick, poke holes over the entire...

Using a toothpick, poke holes over the entire cake.

Place the cubed butter, cocoa powder, milk, and...

Place the cubed butter, cocoa powder, milk, and icing sugar in a small saucepan. Bring to a boil while stirring.

Pour the glaze over the poked cake.

Place the springform on a wire rack and...

Place the springform on a wire rack and let cool completely.

Chop the white chocolate finely. Place it in...

Chop the white chocolate finely. Place it in a waterproof bowl. Pour some water into a saucepan. Place the bowl with the white chocolate on top, but make sure that the bowl doesn't touch the water. Melt the chocolate slowly, stirring often. Set aside while you prepare the rest.

Place the cream cheese in a bowl and...

Place the cream cheese in a bowl and mix it shortly to make it softer. Add the soft butter and mix well until the mixture turns pale and creamy.

Slowly, start adding the melted chocolate, 1 tablespoon...

Slowly, start adding the melted chocolate, 1 tablespoon at a time, stirring well after each addition. Once you have incorporated all the chocolate, mix well until fluffy.

You can use it immediately or let it...

You can use it immediately or let it set in the fridge for a while. The topping can be made in advance. In this case, cover the bowl with cling film/ plastic wrap and place it in the refrigerator until ready to use. Bring to room temperature (about 30 minutes) and mix shortly before spreading the mixture on the cake.

Carefully remove the cake from the springform. Place...

Carefully remove the cake from the springform. Place it on a serving platter.

Spread the white chocolate topping over the cake.

Keep refrigerated until ready to serve.

https://mediavine-res.cloudinary.com/video/upload/fuxvmrw3zykcocrhvmdv.mp4

Do you feel like baking? Here you will find hundreds of cake, pie, cheesecake and cookie recipes.

Cake, Pie, Cheesecake and Cookie Recipes

This moist chocolate cake recipe delivers perfect results every time. It's so easy you can bake it with the kids, too!

Quick-mix chocolate cake

butter,

(1 1/3 cups, firmly packed) brown sugar

185 milliliters (3/4 cup) milk

butter, cubed

(1/2 cup) cocoa powder

tsp Coles Bicarbonate Soda

(1 cup) self-raising flour

tbsp plain flour

eggs, lightly whisked

(1 1/4 cups) pure icing sugar

cocoa powder

(2 tsp) butter,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=AxajM3ODE6766__KJylYnm3odtP67KD4&=domain=taste

AxajM3ODE6766__KJylYnm3odtP67KD4

This One Bowl Chocolate Cake with Salted Chocolate Fudge Frosting is a simple to make, smaller sheet cake, perfect for Valentine&#x27;s Day, or to share with a small group! It&#x27;s made in one bowl, extremely moist, rich yet light, and topped with a creamy, decadent, salted fudge frosting. Decorate it with your favorite sprinkles, and/or a sprinkle of flaky sea salt!

One Bowl Chocolate Cake with Salted Chocolate Fudge Frosting

Bob's Red Mill Organic All-Purpose Unbleached White Flour

+ 1 tablespoon unsweetened natural cocoa powder

baking powder

sugar

vanilla extract

vegetable oil

buttermilk

strongly brewed hot coffee

unsalted butter, softened to room temperature

heavy cream

dark chocolate, chopped, melted, and cooled

flaky sea salt

sprinkles,

Preheat oven to 350℉. Line an 8x8 square baking dish with parchment paper. Spray the pan liberally with nonstick spray. Set aside.

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, sugar, vanilla, vegetable oil, and buttermilk, and whisk until smooth. Slowly pour in the hot coffee, whisking to combine, until batter is smooth and pourable. Pour batter into prepared baking dish. Bake for 30-35 minutes, or until center is set and no longer jiggly, and a toothpick inserted in the center comes out clean. Let cool for 30 minutes in the pan, then carefully remove and let cool on a cooling rack for the remainder.

To make the frosting, add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat for 2-3 minutes on medium-high speed, until light and fluffy. Lower the speed to medium, and gradually add the powdered sugar. Once incorporated, increase speed to medium-high, and beat for an additional 1-2 minutes. Add the vanilla and heavy cream, and beat for an additional 30 seconds. Turn off the mixer and add the melted chocolate. Increase speed to medium-high and beat for an additional 1-2 minutes or until incorporated, scraping down the sides as needed. Add the flaky salt and beat for 30 seconds or until combined.

Frost the cooled cake with the frosting, using an offset spatula to create the frosting &quot;swoop&quot; pattern, if you wish. Decorate with sprinkles, and sprinkle with flaky sea salt to finish. Cut into squares and enjoy!

Having an easy chocolate cake recipe on hand is great because it cheers up almost everyone when there is a need to change the mood at home. The moist chocolate cake recipe below is so easy that you just need to add the ingredients into the bread maker. Then, the machine will take care of the rest while you enjoy the irresistible chocolate smell. The moist chocolate cake with its delicious taste and texture does not need any frosting so it is ready to eat as soon as it is baked.Tips for your bread maker:Bread Machine Program: Cake (#8)Delay Start Time Available: YesColor Option: YesWeight Option: No

Moist Chocolate Cake Bread Machine Recipe

butter

evaporated milk

½ cup all purpose flour

Open the lid of the bread machine and remove the bread pan by pulling it upward.

Make sure the pan is clean and both kneading paddles are in place.

Add all the ingredients into the bread pan in the order listed and gently mix them a little bit using a spatula. This is to help the ingredients blend well in the machine. You do not need to mix too much, the bread maker will do rest.

Put the bread pan back in the bread machine pressing it down so that it clicks into its place and close the lid.

Plug the bread machine into an outlet and press the &quot;Power&quot; button to turn the machine on.

Use the &quot;Program&quot; button to select the program #8 for the cake cycle.

Press the &quot;Color&quot; button to choose your desired crust level.

Press the &quot;Start&quot; button to begin the cake making cycle.

Once the moist chocolate cake is baked, the machine will let you know by making a beep sound. Open the lid at this point and remove the pan out of the machine by using a pot holder.

If you do not remove the cake immediately, the bread machine will automatically go into a warming cycle to keep the cake warm for one hour.

After removing the bread pan, flip it over and gently tap it to remove the cake.

Take out the kneading paddles from the cake and transfer the cake to a serving plate.

Slice the cake and enjoy it!

https://www.youtube.com/watch?v=-baUjGH6yOE

This easy homemade chocolate cake and topped with a silky chocolate cream cheese frosting. It’s a light and fluffy cake that stays moist for days.

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