When I’m craving something rich and decadent, I make this peanut butter cake. This easy two-layer cake is filled with peanut butter frosting and finished with a chocolate ganache. It tastes just like a peanut butter cup! This cake is super easy to make in less than an hour with only a handful of ingredients.
This peanut butter cake is seriously one of my favorites! The chocolate ganache does all kinds of wonderful things, and I love how it looks poured over the top. This simple cake mix peanut butter cake is easy to make and looks super elegant on any table.
What’s in This Peanut Butter Cake Recipe?
- Yellow Cake Mix: Makes this cake super easy to put together.
- Vegetable Oil: Keeps the cake moist and tender.
- Creamy Peanut Butter: Adds peanut butter flavor to the cake and frosting. Don’t use natural peanut butter, as it can separate and make the cake too oily.
- Eggs: Binds the cake to give it structure.
- Powdered Sugar: Sweetens the frosting and gives it structure.
- Butter: Unsalted butter gives the frosting structure.
- Vanilla Extract: Enhances the sweet flavor of the frosting.
- Heavy Cream: Helps thin the chocolate to drizzling consistency, creating a rich ganache.
- Chocolate Chips: Melt down to create a rich ganache. You can use milk, semisweet, or dark chocolate chips.
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How to Store
Store leftover peanut butter layer cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
It’s best not to freeze this cake as the chocolate ganache can become dull when frozen. You can make the cake layers ahead of time and freeze those, then let them thaw at room temperature before frosting and decorating.
Tips for Success
- The less you mix this cake, the more tender it will remain so be sure to only mix until the flour is incorporated.
- Be sure to let this cake cool completely before frosting it with the peanut butter frosting to prevent the frosting from melting at all.
- Whip the frosting for 3-4 minutes for the best texture. If your frosting is too thick, you can add some heavy cream a tsp at a time.
- When making the ganache, instead of whisking, use an immersion blender for the best and most smooth texture. Once you pour the hot heavy cream onto the chocolate chips, let them set for a moment then blend until smooth.
Peanut Butter Cake Recipe with Chocolate Ganache
Ingredients
For the Cake
- 15.25 ounces yellow cake mix (1 box)
- 1¼ cups water
- ⅓ cup vegetable oil
- ½ cup creamy peanut butter
- 3 large eggs
For the Frosting
- 1½ cups creamy peanut butter
- 3 cups powdered sugar
- ½ cup unsalted butter room temperature (1 stick)
- 1 teaspoon pure vanilla extract
For the Ganache
- ⅓ cup heavy cream
- ¾ cup chocolate chips
Equipment
- Kitchen Scale (optional)
- 2 8-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set (optional)
Instructions
- Preheat the oven to 350°F. Spray 2 (8-inch round) cake pans with nonstick spray and set aside.
- In a large bowl, beat the cake mix, water, vegetable oil, peanut butter, and eggs together until just combined. Divide evenly between the two cake pans (about 534 grams per pan).15.25 ounces yellow cake mix, 1¼ cups water, ⅓ cup vegetable oil, ½ cup creamy peanut butter, 3 large eggs
- Place into the oven to bake for 24 minutes, or until a toothpick inserted comes out clean. Once baked, remove from the oven and place onto a cooling rack to cool to room temp.
- While the cake is cooling, make the peanut butter frosting by combining the peanut butter, powdered sugar, butter, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed for 1 minute to allow the powdered sugar to be incorporated. Increase speed to high and beat for 3-4 minutes. Fill a piping bag fitted with a tip or a Ziplock bag with the corner cut off with ⅓ cup of the frosting. Set aside.1½ cups creamy peanut butter, 3 cups powdered sugar, ½ cup unsalted butter, 1 teaspoon pure vanilla extract
- To make the ganache, place the heavy cream into a microwave-safe bowl and heat for 60 seconds. Pour the heated heavy cream over the chocolate chips and let them set for a minute. Using a whisk or a fork, stir until the chocolate chips have completely melted and a smooth, chocolate ganache has formed. Set aside to cool.¾ cup chocolate chips, ⅓ cup heavy cream
- Once the cakes are cooled, place the first layer onto a cake stand or plate. Spread the remaining frosting onto the cake layer. Place the second cake layer on top, making sure the sides meet up and that there is no overhang on any of the sides. Pour the chocolate ganache onto the top of the cake. Using an offset spatula or spoon, spread the ganache to the edges of the cake and let it drip down the sides of the cake if you wish. Place the cake into the refrigerator for 15 minutes to allow the ganache to finish setting up.
- Once the ganache has set, remove the cake from the fridge and pipe peanut butter swirls onto the top of the cake around the edge in a circle formation. Slice and serve.
Notes
How to Make Peanut Butter Cake Step-by-Step
Mix the Batter: Preheat the oven to 350°F. Spray 2 (8-inch round) cake pans with nonstick spray and set aside. In a large bowl, beat 15.25 ounces (1 box) of yellow cake mix, 1¼ cups of water, ⅓ cup of vegetable oil, ½ cup of creamy peanut butter, and 3 large eggs together until just combined. Divide evenly between the two cake pans (about 534 grams per pan).
Bake the Cakes: Place into the oven to bake for 24 minutes, or until a toothpick inserted comes out clean. Once baked, remove from the oven and place onto a cooling rack to cool to room temp.
Beat the Frosting: Combine the 1½ cups of creamy peanut butter, 3 cups of powdered sugar, ½ cup of unsalted butter, and 1 teaspoon of vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed for 1 minute to allow the powdered sugar to be incorporated. Increase speed to high and beat for 3-4 minutes. Fill a piping bag fitted with a tip or a Ziplock bag with the corner cut off with ⅓ cup of the frosting. Set aside.
Make the Ganache: Place ⅓ cup of heavy cream into a microwave-safe bowl and heat for 60 seconds. Pour the heated heavy cream over ¾ cup of chocolate chips and let them set for a minute. Using a whisk or a fork, stir until the chocolate chips have completely melted and a smooth, chocolate ganache has formed. Set aside to cool.
Layer the Cakes: Once the cakes are cooled, place the first layer onto a cake stand or plate. Spread the remaining frosting onto the cake layer. Place the second cake layer on top, making sure the sides meet up and that there is no overhang on any of the sides. Pour the chocolate ganache onto the top of the cake. Using an offset spatula or spoon, spread the ganache to the edges of the cake and let it drip down the sides of the cake if you wish. Place the cake into the refrigerator for 15 minutes to allow the ganache to finish setting up.
Frost the Cakes: Once the ganache has set, remove the cake from the fridge and pipe peanut butter swirls onto the top of the cake around the edge in a circle formation. Slice and serve.
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