Recipes Desserts Cakes Chocolate Cake Recipes Peanut Butter Chocolate Layer Cake Be the first to rate & review! 3 Photos Made for my parents' anniversary! Peanut butter cake frosted with chocolate buttercream resembles the peanut butter cups used to garnish it! Submitted by Miss Alison Published on March 5, 2020 Save Rate Print Share Close Add Photo 3 Prep Time: 40 mins Cook Time: 35 mins Additional Time: 30 mins Total Time: 1 hr 45 mins Servings: 12 Yield: 1 9-inch layer cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Cake: ¾ cup butter, softened ¾ cup creamy peanut butter 2 cups packed brown sugar 3 large eggs 2 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 1 cup milk 1 teaspoon vanilla extract Chocolate Buttercream Frosting: 2 (1 ounce) squares unsweetened chocolate 2 (1 ounce) squares semisweet chocolate 1 cup butter, softened 4 cups sifted powdered sugar ¼ cup cocoa powder ¼ cup milk 2 teaspoons vanilla extract Peanut Butter Frosting: ½ cup butter, softened 1 cup creamy peanut butter 2 cups powdered sugar 2 tablespoons milk 16 miniature peanut butter cups (such as Reese's®) Directions 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. I Made It Print Nutrition Facts (per serving) 1125 Calories 63g Fat 134g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 1125 % Daily Value * Total Fat 63g 81% Saturated Fat 30g 151% Cholesterol 141mg 47% Sodium 673mg 29% Total Carbohydrate 134g 49% Dietary Fiber 5g 17% Total Sugars 109g Protein 17g 34% Vitamin C 0mg 0% Calcium 161mg 12% Iron 4mg 21% Potassium 507mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.