Chocolate Peanut Butter Cup Cake – super rich chocolate cake layers filled with peanut butter buttercream, covered in a silky chocolate buttercream and topped with a peanut butter ganache drip.
This cake is a peanut butter cup lover’s DREAM. I don’t think there is a better combo than chocolate and peanut butter and this cake has so many elements of both.
These chocolate cake layers are so rich and chocolatey thanks to the addition of hot coffee snd instant coffee powder. It seriously takes the flavour to the next level. Then we have two kinds of buttercream; peanut butter on the inside and chocolate on the outside, just like a peanut butter cup! The peanut butter ganache drip is so smooth and creamy and adds that extra element of peanut butter on the inside. If that wasn’t enough, I also threw some chopped up peanut butter cups in between the cake layers as well as used them as decoration on top…You can’t have a peanut butter cup cake without any actual peanut butter cups right?!
Can you tell I’m excited about this cake?? Let’s get to it already!
What you will need
All Purpose Flour
Granulated Sugar
Cocoa Powder – used in the cake and the chocolate buttercream.
Baking Soda
Baking Powder
Salt
3 Eggs
Buttermilk – This is adds so much moisture and gives this cake that light yet fudgey kind of texture.
Hot Coffee – Using coffee in this chocolate cake really intensifies the chocolate flavour. You can use any kind!
Instant Coffee or Espresso Powder (optional) – This is totally optional as you are already using hot coffee. However, it definitely adds that little extra flavour boost. If you’re feeling really crazy (or you just happen to have it on hand) you can also use instant espresso powder.
Vanilla Extract
Canola Oil – This is used in the cake. You can also use vegetable oil.
Unsalted Butter – Used in the buttercream.
Powdered Sugar
Heavy Cream – 33% heavy whipping cream. This is a key ingredient in the ganache as well as both buttercreams.
Peanut Butter – Smooth is best!
Peanut Butter Baking Chips
10 Peanut Butter Cups (optional) – these will be chopped up and put inside the cake. If you plan on using some as decoration on top you will need a few more.
How to make this Chocolate Peanut Butter Cup Cake
For the cake
In a measuring glass or bowl, dissolve the instant coffee powder in the hot coffee. Set aside.
Using a handheld or stand mixer fitted with the whisk attachment, mix all of the dry ingredients together – flour, sugar, cocoa powder, baking soda, baking powder and salt.
Next, add the eggs, oil, vanilla and buttermilk and mix until just combined. Scrape down the sides of the bowl as needed.
With the mixer on low, carefully add the hot coffee mixture. Mix until just combined.
Divide the batter evenly among the three 6″ cake pans. I like using these ones. Bake for about 35 minutes. Test the cakes by using a toothpick or cake tester. It should come out with just a few crumbs.
Let the cakes cool in the pans on a wire rack for 10 minutes. After 10 minutes, flip the pans over and let them fully cool upside down. This helps with flat cake tops.
For the Chocolate Buttercream
Using a handheld or stand mixer, fitted with the paddle attachment, beat the butter for a couple of minutes until fluffy. I prefer using slightly chilled butter for a stiffer buttercream.
With the mixer on low, slowly add in the powdered sugar one cup at a time. Once all of the powdered sugar is incorporated, add the cocoa powder, vanilla and heavy cream. Then, whip on high speed for 3-5 minutes. This is key to light and fluffy buttercream!
Peanut Butter Buttercream
Using a handheld or stand mixer, fitted with the paddle attachment, beat the butter and peanut butter until smooth.
With the mixer on low, slowly add in the powdered sugar one cup at a time. Once all of the powdered sugar is incorporated, add the vanilla and heavy cream. Then, whip on high speed for 3-5 minutes until light and fluffy.
For the Peanut Butter Chip Ganache
In a microwave safe dish or measuring cup, melt the peanut butter chips and heavy cream. Microwave in 15 second increments and stir in between to avoid the mixture from seizing. Once the ganache is smooth and there are no clumps, set aside.
Assembly
If you are adding chopped peanut butter cups in between the cake layers, chop them up now!
Level off the tops of the cake layers if needed. You can use a serrated knife or cake leveler like this one.
Smear a small amount of peanut butter buttercream on the base of your cake plate or board. This will help hold the cake in place. Set the first cake layer down. Spread about 1/2 cup of peanut butter buttercream over the first layer. Pipe a thin ring of buttercream around the outside edge of the cake layer to hold the peanut butter cups in. Fill inside the ring of buttercream with 1/2 of the chopped peanut butter cups. Place second cake layer on top and repeat buttercream and chopped peanut butter cups. Place the third layer of cake on top, top side down.
Cover the entire cake in the chocolate buttercream, smoothing out the sides as necessary. I like using an offset spatula and an icing scraper for this step.
Once the cake is evenly covered in buttercream, chill for either 10 minutes in the freezer or 20 minutes in the fridge. If your ganache is cool now, warm it up in the microwave. Do this in 10 second increments to avoid seizing. You want the cake to be cold enough and the ganache to be warm enough that the ganache actually drips down the sides of the cake but stops before it hits the cake board or plate.
You can use a squeeze bottle or just spoon the ganache on to the cake. Put a little bit at the edge of the cake and let it drip down. Repeat this all around the cake. Pour the remaining ganache on to the centre of the top of the cake and spread evenly.
From there, decorate however you like with the remaining buttercream and peanut butter cups!
If you love this Chocolate Peanut Butter Cup Cake and are looking for other decadent cake recipes, here are a couple to take a look at!
Salted Caramel Banana Toffee Cake
Chocolate Peanut Butter Cup Cake
Course: DessertDifficulty: Medium12
servings1
hour35
minutes30-60
minutesA peanut butter cup lover’s DREAM! Super rich chocolate cake layers filled with peanut butter buttercream, covered in a silky chocolate buttercream and topped with a peanut butter ganache drip.
Ingredients
- Chocolate Cake
2 cups all-purpose flour
2 cups granulated sugar
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 eggs
1 cup buttermilk
1 cup hot coffee
2 teaspoons instant coffee powder (optional – can also use instant espresso powder)
2 teaspoons vanilla extract
1/2 cup canola or vegetable oil
10 peanut butter cups plus more for decorating (optional)
- Chocolate Buttercream
1 cup unsalted butter, slightly chilled
3 1/3 cups powdered sugar
2 tablespoons cocoa powder
2-3 tablespoons heavy cream
1 teaspoon vanilla extract
- Peanut Butter Buttercream
1/4 cup creamy peanut butter
3/4 cup unsalted butter, slightly chilled
3 cups powdered sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
- Peanut Butter Chip Ganache
3/4 cup peanut butter baking chips
3 tablespoons heavy cream
Directions
- Chocolate Cake
- Preheat oven to 325 degrees F. Grease, flour and line the bottom of three 6” cake pans with parchment paper.
- In a measuring glass or bowl, dissolve the instant coffee powder in the hot coffee. Set aside.
- Using a handheld or stand mixer fitted with the whisk attachment, mix all of the dry ingredients together – flour, sugar, cocoa powder, baking soda, baking powder and salt.
- Next, add the eggs, oil, vanilla and buttermilk and mix until just combined. Scrape down the sides of the bowl as needed.
- With the mixer on low, carefully add the hot coffee. Mix until just combined.
- Divide the batter evenly among the three cake pans. Bake for about 35 minutes. Test the cakes by using a toothpick or cake tester. It should come out with just a few crumbs.
- Let cakes cool in the pans on a wire rack for 10 minutes. After 10 minutes, flip the pans over and let them fully cool upside down.
- Chocolate Buttercream
- Using a handheld or stand mixer, fitted with the paddle attachment, beat the butter until fluffy.
- With the mixer on low, slowly add in the powdered sugar one cup at a time. Once all the powdered sugar is incorporated, add the cocoa powder, vanilla and heavy cream. Then, whip on high speed for 3-5 minutes until light and fluffy.
- Peanut Butter Buttercream
- Using a handheld or stand mixer, fitted with the paddle attachment, beat the butter and peanut butter until smooth.
- With the mixer on low, slowly add in the powdered sugar one cup at a time. Once all the powdered sugar is incorporated, add the vanilla and heavy cream. Then, whip on high speed for 3-5 minutes until light and fluffy.
- Peanut Butter Chip Ganache
- In a microwave safe dish or measuring cup, melt peanut butter chips and cream. Microwave in 15 second increments and stir in between to avoid the mixture from seizing. Once the ganache is smooth and there are no clumps, set aside.
- Assembly
- If using peanut butter cups, chop them up into small pieces and set aside.
- Level off the tops of the cake layers if needed. You can use a serrated knife or cake leveler.
- Smear a small amount of peanut butter buttercream on the base of your cake plate or board. This will help hold the cake in place. Set the first cake layer down. Spread about 1/2 cup of peanut butter buttercream over the first layer. Pipe a thin ring of buttercream around the outside edge of the cake layer to hold the peanut butter cups in. Fill inside the ring of buttercream with 1/2 of the chopped peanut butter cups. Place second cake layer on top and repeat buttercream and chopped peanut butter cups. Place the third layer of cake on top, top side down.
- Cover the entire cake in the chocolate buttercream, smoothing out the sides as necessary. I like using an offset spatula and an icing scraper for this step.
- Once the cake is evenly covered in buttercream, chill for either 10 minutes in the freezer or 20 minutes in the fridge. If your ganache is cool now, warm it up in the microwave. Do this in 10 second increments to avoid seizing.
- You can use a squeeze bottle or just spoon the ganache on to the cake. Put a little bit at the edge of the cake and let it drip down. Repeat this all around the cake. Pour the remaining ganache on to the centre of the top of the cake and spread evenly.
- From there, decorate however you like with the remaining buttercream and peanut butter cups!
Notes
- This cake can also be made in two 8″ cake pans. Baking time will vary.
This post contains affiliate links. To learn more, please read my privacy policy.
