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Three layer chocolate cake with peanut butter frosting and chocolate drip topped with mini peanut butter cups
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Ultimate Decadent Peanut Butter Cup Cake

Prep Time45 minutes
Cook Time35 minutes
Total Time1 hour 20 minutes
Servings: 12 servings
Calories: 845kcal

Ingredients

  • 2 cups all -purpose flour, sifted
  • 2 cups granulated sugar
  • 3/4 cup Dutch -process cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup full -fat buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs , room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • 1.5 cups unsalted butter, softened to 65°F
  • 1.5 cups creamy peanut butter (non-natural variety for stability)
  • 5 cups confectioners ' sugar, sifted
  • 1/4 cup heavy cream (36% fat)
  • 1/2 cup semi -sweet chocolate chips (60% cacao)
  • 1/3 cup heavy cream (for ganache)
  • 1.5 cups mini peanut butter cups

Instructions

  • Preheat a convection oven to 350°F (175°C). Grease three 8-inch round aluminum cake pans and line the bottoms with parchment paper discs.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine sifted flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low for 30 seconds to aerate.
  • Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed for exactly 2 minutes to develop structure.
  • Reduce speed to low and gradually stream in the hot coffee. Stir by hand with a rubber spatula to ensure no dry pockets remain at the bottom of the bowl (batter will be thin).
  • Distribute the batter equally among the three prepared pans (approximately 450g per pan).
  • Bake for 30 to 35 minutes, or until the internal temperature reaches 205°F (96°C) and a cake tester inserted into the center comes out clean.
  • Cool cakes in the pans for 10 minutes on a wire rack before de-panning. Allow to cool completely to room temperature before frosting.
  • Prepare the frosting: Beat softened butter and peanut butter on medium-high for 3 minutes until pale and voluminous. Gradually add confectioners' sugar one cup at a time on low speed.
  • Add 1/4 cup heavy cream and vanilla. Increase speed to high and whip for 4 minutes until the texture is light and aerated.
  • Assemble: Place the first cake layer on a spinning turntable. Apply 1 cup of frosting and level with an offset spatula. Repeat for the second layer. Coat the exterior with a thin crumb coat and refrigerate for 20 minutes before applying the final frosting layer.
  • Prepare Ganache: Scald 1/3 cup heavy cream and pour over chocolate chips. Let sit for 2 minutes, then whisk from the center outward until a glossy emulsion forms. Allow to cool to 90°F (32°C).
  • Drip the ganache over the edges of the chilled cake using a squeeze bottle or spoon. Crown the top with mini peanut butter cups before the ganache sets.