Chocolate-Peanut Butter Layer Cake

My daughter loves chocolate-peanut butter candy. To celebrate her birthday, I played a little in the kitchen. Very rich, scrumptious, it weighs a ton! She'll never go back the store-bought candy again! This may very well be the most delicious cake I have ever made.

Prep Time:
1 hrs
Cook Time:
35 mins
Additional Time:
2 hrs 35 mins
Total Time:
4 hrs 10 mins
1 triple layer 8-inch cake


Chocolate Cake:

  • 2 ½ cups white sugar

  • 1 cup canola oil

  • 1 cup sour cream

  • ¾ cup unsweetened cocoa powder

  • 2 large eggs

  • 2 tablespoons rice vinegar

  • 3 teaspoons pure vanilla extract

  • 1 teaspoon salt

  • 2 cups all-purpose flour

  • 1 ½ cups water

Peanut Butter Frosting:

  • 2 ½ (8 ounce) packages cream cheese, at room temperature

  • 1 cup unsalted butter, at room temperature

  • 10 cups confectioners' sugar

  • 1 ½ cups smooth peanut butter

Chocolate-Peanut Butter Glaze:

  • 8 ounces semisweet chocolate, coarsely chopped

  • 3 tablespoons smooth peanut butter

  • 2 tablespoons light corn syrup

  • ½ cup half-and-half


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.

  2. Mix sugar, oil, sour cream, cocoa powder, eggs, vinegar, vanilla, and salt together in a mixing bowl. Add flour and water in batches, mixing and alternating between each, until incorporated. Whisk to create a smooth batter. Pour evenly into the prepared cake pans.

  3. Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

  4. Combine cream cheese and butter for frosting in a very large mixing bowl with an electric mixer. Slowly add confectioners' sugar a few cups at a time until smooth. Mix in peanut butter to incorporate thoroughly.

  5. Generously distribute the frosting between the layers of the cake and on the top and sides. This frosting is a bit firm and easy to work with. At this point, place the cake in the refrigerator for at least 1 hour to set; it will be extremely heavy.

  6. Microwave chocolate, peanut butter, and corn syrup for glaze together in short 30-second intervals, mixing between each, until the chocolate is melted. Whisk in half-and-half until smooth. While warm, drizzle over the frosted cake.

  7. Place the cake back into the refrigerator to set, about 30 minutes. Remove the cake from the refrigerator 30 minutes to 1 hour before serving.

Cook's Note:

I like to insert a round Silpat(R) at the base of each pan before greasing and flouring. Pam(R) for baking is a good choice to quickly grease and dust the pans.

Editor's Note:

Nutrition data for this recipe includes the full amount of frosting. The actual amount of frosting consumed will vary.

Nutrition Facts (per serving)

1290 Calories
70g Fat
161g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 1290
% Daily Value *
Total Fat 70g 90%
Saturated Fat 28g 139%
Cholesterol 116mg 39%
Sodium 456mg 20%
Total Carbohydrate 161g 58%
Dietary Fiber 5g 18%
Total Sugars 136g
Protein 17g
Vitamin C 0mg 1%
Calcium 92mg 7%
Iron 4mg 19%
Potassium 392mg 8%

* 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.

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