To cap off my week-long blogiversary celebration, I knew some sort of fabulous dessert was in order.  After all, this is a very exciting occasion for me.  I only celebrate my blogiversary once every five years, apparently, so it will be five more before I do this again.  (Wonder where I’ll be in five years?)  As I often do when a special occasion arises, I decided to bake a cake.  But not just any cake.  I decided to revamp a layer cake that was formerly posted here on the blog that deserved some updating.  Now, I personally never had any trouble with that cake but a good number of readers reported back that the cake turned out dry for them.  Combined with the fact that the peanut butter frosting I had used for that version was good but not great, it needed a makeover.  I mean, a chocolate peanut butter layer cake really should be knock-your-socks-off, not just okay.

Addressing the issue of the dry cake layers was simple.  I turned to Baking Illustrated, my baking bible, for a cake recipe that I use often.  This recipe produces fudgy, moist cake layers thanks to one of my favorite ingredients in baking, sour cream.  Another plus is that the layers bake up essentially flat so there is no need to level the cakes (though this also means no cake scraps to snack on, so….)

Then, on to the frosting.  I briefly contemplated making a separate filling with different properties than the frosting used for the outside of the cake, but decided there was no need to overcomplicate things.  Peanut butter and chocolate are pretty great together and they don’t need all the bells and whistles.  I flew by the seat of my pants to create this frosting recipe, tasting as I went, until I was happy with the flavor and texture.  A fairly basic peanut butter frosting is lightened by folding in whipped cream to give it a silky smooth texture.  Happily, it made just the right amount for filling and frosting this cake.  Score!

My final tweak was to bake three 8-inch cake layers.  This is becoming my modus operandi for layer cakes these days, for a few reasons.  Cakes made with only two 9-inch layers are aesthetically displeasing (to me) because they are too wide compared to their somewhat stunted height.  I also do not tend to make cakes with two 9-inch layers that have been torted because I prefer the simplicity of not having to split cake layers (though admittedly I do think it is kind of fun).  I find cakes with three 9-inch layers simply too big.  So, this is why I continue to go with three 8-inch layers and why I think 8-inch cake pans are a totally worthwhile investment.

So there you have it – a special cake to celebrate a truly special occasion, at least to me.  Back when I started this blog, I never thought anyone would even read it, let alone try a recipe.  Thank you, all of you, so much for making this experience truly life-changing in many ways.  This cake is for you.

But….just in case the cake isn’t enough, I’ve got one more surprise up my sleeve.  Head on over to the giveaway page to see what I’m talking about!


For the cake:

  • 1¾ cups plus 2 tbsp. (9 3/8 oz.) all-purpose flour
  • 1½ cups (4½ oz.) unsweetened cocoa powder, plus more for dusting the pans
  • 1 tbsp. instant espresso or coffee powder
  • 1½ cups boiling water
  • ¾ cup sour cream
  • 1 tbsp. vanilla extract
  • 1½ cups (3 sticks) unsalted butter, at room temperature
  • 2½ cups plus 2 tbsp. (18 3/8 oz.) sugar
  • 3 large eggs, at room temperature
  • 1¼ tsp. baking soda
  • ¾ tsp. salt

For the filling and frosting:

  • ¾ cup heavy cream, chilled
  • 3¼ cups confectioners’ sugar, sifted, divided
  • 1½ cups (3 sticks) unsalted butter, at room temperature
  • 1 cup creamy peanut butter
  • 1 tbsp. vanilla extract
  • Pinch of coarse salt

To garnish:

  • Mini peanut butter cups, halved


  • 01

    To make the cake, preheat the oven to 350˚ F.  Butter the edges of 3 8-inch round cake pans and dust with cocoa powder, shaking out the excess.  Line the bottoms of the pans with parchment paper.  In a medium bowl, combine the cocoa powder, espresso powder, and boiling water.  Whisk until smooth; set aside to cool slightly.  When cooled down a bit, whisk in the sour cream and vanilla.  Set aside.  In the bowl of an electric mixer, beat the butter on medium-high speed until smooth, about 1 minute.  Gradually blend in the sugar and whip on medium-high speed until light and fluffy, 2-3 minutes more.  Blend in the eggs one at a time.  In a medium bowl, combine the flour, baking soda, and salt; whisk to blend.

  • 02

    With the mixer on low speed, add the dry ingredients in three additions alternating with the sour cream mixture, beating each addition just until incorporated.  Divide the batter evenly between the prepared pans.  Bake the cake layers for about 30-32 minutes or until a toothpick inserted in the center comes out clean, rotating the pans during halfway through to ensure even baking.  Transfer the baked cake layers to a wire rack and let cool in the pans at least 30 minutes before inverting onto the rack to cool completely.

  • 03

    To make the filling and frosting, combine the heavy cream and ¼ cup of the confectioners’ sugar in the clean bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-high speed until light, fluffy, and stiff peaks form, being careful not to over mix.  Transfer the whipped cream to a separate bowl.  In the now empty mixer bowl fitted with the paddle attachment, combine the butter and peanut butter.  Beat on medium-high speed until smooth, about 45 seconds.  Add the remaining confectioners’ sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high.  Blend in the vanilla extract and salt, and continue to whip on high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed.  Use a large spatula to gently fold about a third of the whipped cream into the peanut butter frosting.  Once the first addition has been evenly incorporated, gently fold in the remaining whipped cream until no streaks remain.

  • 04

    To assemble the cake, place one of the cake layers on a cake board or serving platter.  Spread an even layer of the frosting over the top of the cake.  Top with a second cake layer and another layer of the frosting.  Place the final cake layer on top.  Frost the top and sides of the cake using a thin crumb coat at first.  Place in the freezer for 30 minutes to set.  Reserve about 1 cup of the remaining frosting in a pastry bag fitted with a decorative tip (I used a Wilton #21).  Once the crumb cake is set, frost the top and sides of the cake again using an offset spatula for a smooth finish.  Use the reserved frosting to pipe a border around the base of the cake.  Pipe swirls evenly around the top border of the cake.  Finish by garnishing with halved peanut butter cups.  (I find that freezing the candy for an hour or so beforehand helps them unwrap and cut while still looking nice.)  Refrigerate the cake until ready to serve.

  • 05

    To make the cake in two 9-inch pans, reduce the amount of batter by one third.
    To make the cake in three 9-inch pans, increase the amount of batter by one third.
    The baking times for alternate sizes may differ, so use the toothpick test to monitor doneness.

    For tips on frosting your cake, see this post about crumb coats and this about smoothly frosting a cake.  Also, I think this revolving cake stand is invaluable.

  • Beautiful cake!! I have never seen a wooden cake stand before. What kind of lid does it have? I am wondering because my husband is a woodworker and neither of us have ever seen a wooden cake stand! Peace, Stephanie

  • Jacqueline

    I was looking for an idea for my next cake club and I think this is it. It looks like a really fabulous cake. I have never tried icing a whole cake like this before. My freezer is teeny, could I just pop it in the fridge or wouldn’t that work?

  • Dear God, this looks insanely good. I find myself using my 8-inch pans more than my 9. Also, is this the first appearance of the wooden cake stand? Been waiting to see it! Loves!

  • Mandy W.

    This looks fabulous! I love chocolate and peanut butter!

  • Drool! This looks amazing! That chocolate cake looks so moist!…and that frosting!! Yum!!

  • Katrina @ Warm Vanilla Sugar

    This cake is too pretty!!

  • Stunning! It’s 7:36AM and I am not craving for cake. Haha. Thanks!

  • would love to try this…so pretty. Question- how can we buy one of your adorable shirts??

  • WHAT A CAKE!!! :)

  • Kathleen

    Looks wonderful! Is that cake stand from W & S? I just bought the exact same one! Happy 5 years!

  • Annie, you are officially a genius! This cake is definitely being made this weekend :)

  • Kristin

    What a fantastic picture! A pristine, perfect cake on a gorgeous cake stand. I love the wood. Usually I feel bad when baked goods come by that I’m not allowed to eat, but your picture is so lovely that it’s an end in itself. Thanks for brightening my morning!

  • Angela

    Beautiful cake and beautiful presentation! Given I am a peanut butter and chocolate lover I will definitely be baking this. Thanks for sharing and congrats again on 5 years of inspiration!

  • In love! This looks so much like the cake a friend made for my birthday and it was incredible. She said it was from Smitten Kitchen, but I want to try yours now too!

  • Farmgirl

    Oh Annie, you don’t even know me but I just LOVE you soooo much for this cake recipe! And, all your other wonderful recipes! I will be sure to make this on Father’s Day! Perfect dessert! I love peanut butter & chocolate and it looks like it would be so smooth tasting!

  • This absolutely amazing, Annie! You inspire me! Now if only I had more occasions to make these kinds of cakes…lol.

  • Kristie

    That is THE most gorgeous cake EVER! I love how dark and moist the cake layers are against the frosting. No doubt it tastes as good as it looks :).

  • Lindsay C

    Oh YUM! Your amazing pictures make the food (or in this case cake) you make look that much more delicious. I cannot wait to try this!

  • annieseats

    They are not for sale just yet but will be available through the site in the near future.

  • annieseats

    The fridge is fine too, it just takes a lot longer that way. I had mine in there initially but the freezer did the job much more quickly, so I could go to bed earlier :)

  • Claire

    That looks delicious, and I love the cake stand! Just curious – how do you transfer your cake to the stand after decorating it on the revolving cake stand?

  • Seems really georgeous!!! Mouthwatering, thanks for the recipe! That will work for most of the occasional days and very inspiring :))

  • Stacyj

    Yummers! That cake looks fantastic…my mouth is watering!

  • Liz N

    Annie, when dividing the batter evenly into pans, do you recommend weighing them into each pan to get those even layers? I’m not great at eye-balling so I just wanted to get your recommendation or how you do it. You’re probably great at eye-balling, as many cakes as you’ve made!

  • YES! I asked about revamping this a while back, and it totally made my day to see this :) Gorgeous! Absolutely can’t wait to try it! And the frosting looks incredible. Thank youuu!

  • Wow, beautiful cake. I wish I had all the tools to make these pretty cakes. One day!

  • Vanessa F.

    Hallelujah! I, too, found the previous recipe you had posted too dry. I thought maybe it was just me, ’cause you so rarely steer me wrong ;) My birthday is coming up next week and I’ve been looking for something special to make for myself … your timing couldn’t be more perfect!

  • Angela

    That is a work of art, Annie. Wow.

  • Dedra Mason

    Wow that looks yummy. And how you cut it so perfectly… Amazing!

  • Lorraine

    Wow, this looks delicious, and pretty! How long does it take you to frost the cake?

  • annieseats

    Liz, I have weighed them occasionally but find that too tedious. Instead, I just use my large dough scoop and put a scoop into each pan, and continue in that manner until the batter is gone. (I guess that sounds kind of tedious too but I promise, it isn’t.) It works for me and is less fussy than weighing – I think because then I fixate on precisely equal numbers :)

  • I just… I can’t… I can’t even… this cake…. (drools).

  • My two friends and I had an awesome time making this cake for my boyfriend’s (now my fiance’s!) birthday last January. They took the cake to the restaurant where we surprised him, and it was such a great time. Thank you for being a part of the wonderful memories in my life, Annie!

    Links to the photos in my dropbox:

    Excited to try the new, revamped version!

  • what a gorgeous, gorgeous cake. and it has the best flavors..chocolate and peanut butter! I’d gladly have 5 slices to celebrate 5 years hehe ;)

  • Annie – this cake is gorgeous and that slice is perfect in every way! I can’t wait to try this cake recipe.

  • Annie, I really really love these pictures!! And the cake looks fab, of course :)

  • Jenny

    This looks delicious! I think my husband would love this for his birthday!

  • Dana

    Miss Annie, Where did you get that FAB cake stand?

  • Clombardi

    This looks spectacular! I’ve attempted chocolate cake with peanut butter frosting before- it was good, but the frosting didn’t have the right texture. The addition of whipped cream probably smooths it out nicely and cuts through the sweetness. This is on my to-bake list!

  • Stunning! The frosting looks so divine! I wish I could get mine that smooth!

    I too think 3 8in layers are much prettier. Too bad I don’t own any 8in pans myself. I still remember the year I got really excited because I ended up baking my birthday cake at my parents’ house and all my mom had was 8in pans. (That excitement made up for the fact she didn’t own ANY dry measuring cups. *sigh*)

    PS. You could always do two cake layers, and put a layer of cheesecake in the middle… Personally I find it delicious. ;)

  • cass

    so awesome! and in 5 more years…you better be blogging still–where else am i gonna get so much inspiration and recipes from!

  • Gorgeous! I love coffee flavour so this is a recipe to keep. Thanks for share.

  • Charli Dickenson

    Definitely with you on the 8 inch, 3 layer cakes. Made a salted caramel chocolate one for my birthday and your lemon layer cake (perfect by the way!) for my boyfriends and I loved the tallness of them. Definitely how I’ll be going forward with all future layer cakes!

  • Katie Clements

    I think this could potentially be the dessert I like most in the world. These pictures are gorgeous!

  • Whitneyde21

    Looks wonderful!

  • Beautiful and delicious looking as usual! A perfect bog-iversary cake!

  • madge

    Lovely cake! And congratulations on your blogiversary. Wow, five years. Perhaps you can share your secrets to staying so dedicated!

  • Have you ever thought about writing a cookbook? It would be amazing!

  • Emmybradley

    Just have to say that this is the second time that I have thought of a cake to make, or dessert and I get an email with a recipe for exactly what I am wanting to make, from your blog! So fun, thank you!

  • Amazing cake.. Simple, elegant and inviting! And the slices.. so perfectly cut! Loving it!

  • Lynna Huynh

    cake looks GORGEOUS!

  • What a lot of wonderful work this looks. The perfection is stunning.

  • Rachel Willen@FoodFix

    Absolutely beautiful and a fitting cake to celebrate your accomplishment! Congrats…must file this away for the next celebratory moment in my life….like tomorrow! Mother’s Day!

  • pat1645

    My husbands absolute flavor combo!

  • Valosgirls25

    What a work of art – really really beautiful Annie:) LOVE the cake stand too.

  • Shawn @ I Wash…You Dry

    Gorgeous cake Annie! It looks award winning! Congrats on your blogoversary! I love your blog!

  • Sarah

    This is a work of art!

    And I am in love with the cake stand.

  • Jesikad

    This frosting is incredible!

  • bergamot

    Wow what a beautiful cake with completely different flavour. The picture with the rather thin slice standing upright show the perfection with which you made this cake.
    Fantastic as usual….

  • annieseats

    I really, really, really want to!

  • annieseats

    It’s from Williams Sonoma :)

  • SarahE

    awesome cake! I made it last night! :D
    also, Annie, are you going to post the winners for the giveaways? Or will they be anonymous?

  • I am literally lost for words, this looks like the best cake EVER. Ever. Am completely in love with that dark dark chocolaty cocoa packed sponge and that rich creamy peanut butter frosting. Heaven in cake form.

  • Wow, what a cake! I love how you decorated it too. I’m definitely saving this recipe :)

  • Gregdawson88

    Looks amazing. Could i ask what weight is the 3 sticks of butter in ozs? Thank you.

  • Tweetersmom

    Love this recipe! Awesome cake! Congratulations on being a fabulous chef! My family enjoy each and every one of your recipes that we’ve tried. Keep it up! LOVIN’ the photography hobby, too!

  • Love the photo of the skinny little slice. Did you manage to get that clean a cut with the first try, or like me, do you have to try, try again? What a beautiful cake. The 8″, 3-layer idea rocks. Happy Mother’s Day.

  • annieseats

    It actually was my first try :) I’ve gotten pretty good at it after so many cakes, and it also helps that this particular cake has a texture that cuts beautifully.

  • annieseats

    Please see the conversion chart in the right sidebar.

  • This cake is a beautiful work of art. My mouth is watering just by looking at it. You have a magic touch! Thanks for sharing the recipe.

  • JensFavoriteCookies

    I tell my kids that sour cream is a “little piece of heaven.” Just ask them, they will tell you. I put sour cream in my sugar cookies, to keep them soft and wonderful, so sour cream in a chocolate cake totally appeals to me. I’m definitely trying this one! Your photos are gorgeous, too!!

  • Shannon

    just wondering if you made the mini peanut butter cups?

  • Shannon MacLellan

    Annie, I have a feeling you’re going to be like the Ina Garten of our generation…very successful at your selected career path, but eventually transitioning your talents to an amazing full time career in the culinary arts. :)

  • Bebe

    Annie you did it again. Last year I came here looking for a cake to make for my birthday, and you had that wonderful chocolate raspberry cake that I made with great success. I came back to look over your cakes and didn’t need to go any further than this one. Looking forward to giving it a go! Thanks!

  • Tyress

    Gorgeous cake. I loved, loved, loved the original one so I’m sure I will love this one. That cake stand is also fabulous.

  • annieseats

    Aww, that is very sweet of you to say!

  • annieseats

    Nope, they are store bought.

  • Aussie Rachel

    Gorgeous :) Do you think it would adapt to work as cup cakes ?

  • Layne

    I’d buy it!

  • annieseats

    Please see the FAQ page. Thanks!

  • Ally

    I haven’t been able to find instant espresso. Can I use the King Arthur espresso powder?

  • Nicole_the_Awesome

    Mmm! I have got to try this sometime… looks delicious!

  • annieseats

    I’m under the impression that instant espresso = espresso powder, but I could be wrong.

  • Rdpadg01

    Are you supposed to line the inside of the pan with parchment paper? I am not completely sure as to why this would need to be done if the pans are buttered and dusted with cocoa powder.

  • annieseats

    If you want your cake layers to come out in one piece, I recommend using parchment paper.

  • Carolyn Allen

    I made this for my fiance’s (major peanut butter/chocolate lover) birthday today. It was such a hit! I will definitely be saving this as one of my “go to” chocolate cake recipes!

  • annieseats

    Awesome! So glad you liked it.


  • The pictures are! You did a fantastic job with the cake, the decoration, the pics. Many more happy blogiversaries!

  • Alisha

    Thank you, Annie! This cake was amazing, you never disappoint!

  • sweetsugarbelle

    Annie…you know you’ve nailed it when lookin at a cake photo makes you want to eat it…this LOOKS LIKE HEAVEN!

  • Bmathis07

    I made the cake as part of a princess dress cake for a 6 year old’s birthday and I happened to have a little left over for a couple of cupcakes (I doubled the recipe and made enough for 3 8-inch rounds and 3 6 inch rounds) it was soooo yummy! This is now my favorite chocolate cake recipe! Thank you Annie, I am so glad I stumbled on your blog 3 years ago, you are truly an inspiration for this working mom to try things the homemade way :-)

  • qeqweqe

    For the cocoa power it says 1½ cups (4½ oz.) Isn’t there 8 ounces in a cup? Should I be using 1½ cups or is the ounces the correct amount?

  • annieseats

    You are thinking of liquid ounces by volume. This is referring to weight measures.

  • Lanier

    Annie, I have been following your blog for years but never attempted anything baking/pastry related b/c I didn’t think I could do it. Until now. My boyfriend saw your cake online and became obsessed. So for his birthday last night I surprised him – and to say it was a hit is an understatement. Thank you for making his day so incredibly special. I wish you could have seen his face! Grateful for you and this wonderful blog!

  • annieseats

    I love this so much! Thanks for letting me know. And keep trying new stuff – you CAN do it!

  • Jennyhamsterz

    How long do you wait to serve your cake if you apply a crumb coat and freeze it?

  • annieseats

    The crumb coat is done before you finish frosting the cake, not before serving. I’m not sure I understand your question.

  • Jennyhamsterz

    I thought that maybe the cake would still be a bit frozen from the crumbcoat when you got around to serving it.

  • annieseats

    No, not at all. You freeze it briefly just to set the crumb coat. The cake is not frozen.

  • Rachel

    This looks fabulous…BUT I have family members that hate coffee! How much does it change the recipe if I leave the coffee powder out? Personally, I love coffee in all forms, but the world does not revolve around me!

  • annieseats

    You can’t taste it at all, it just enhances the flavor of the chocolate. Enjoy1

  • CMCButtercup

    I just cut out a round piece of parchment paper to put in the bottom of the pan, and the layers came out the easiest they ever have for me- thanks for the tip! I just made this cake and the Black Forest cupcakes for both sides of my family for Father’s Day!

  • Dsmmharris

    I tried making this cake today for Father’s Day. The cake tasted delicious, but all three of them fell in the middle when I took them out of the pan to cool. Could you give me some suggestions on what to do next time so this doesn’t happen? Thanks!

  • annieseats

    If they fell (actually sank), they were likely under baked. I’d use the toothpick test to ensure doneness. However, if you mean they fell to a flat top, that’s how this recipe is meant to be. It doesn’t dome up as some cakes do. I hope that helps!

  • Christina

    I made this cake for a birthday party, and everyone raved about it! For the icing, I cut the butter in half, and it was a huge hit. I am getting requests to make it for other events :) Thank you for the great recipe!

  • MichelleMarie

    Hello – I plan on making this for my husband’s birthday and wanted to know if I made it tonight, does it keep well in the fridge for tomorrow nights celebration? Or should I just make it in the morning tomorrow? Thank you again – and I love your site!

  • Larisa

    This cake really does cut beautifully! I was able to cut the smallest slivers with absolutely no problem.

  • Simplekeri

    This cake was a huge hit at my best friends bday party! FYI, don’t cut pieces too big because it is really rich and most guests had a very hard time finishing their pieces! Yum!

  • Katie

    Why is my icing soupy? I feel like it should be thicker. I’m just afraid of it running all over the place while I’m attempting to ice it up. I must have done something wrong! Any suggestions?
    Maybe it’s the “butter” I used? It’s 50, 50 vegetable oil and butter…

  • annieseats

    That probably has something to do with it.

  • kelly

    Wow, your cake looks fantastic!! Can you tell me what is the consistency of the icing? I work a lot with buttercream and I’d like to use your recipe for a little girl’s birthday party but I need to color the icing and decorate with a big pink elephant. Do you think the consistency of this icing work for that?

  • annieseats

    It’s on the softer side, not to mention that a brown frosting probably won’t color well so I would not use this for decorating purposes.

  • Danielle

    This looks amazing! I am not quite brave enough yet to attempt the chocolate cake, but (gasp) used box mix and made cupcakes for my husbands birthday this past week. The frosting was great on cupcakes, I kept them in the fridge before serving to let it firm up a bit. FYI your measurements generously frosted about 36 cupcakes. I added chopped up mini reeses cups and reeses pieces for the toppings, was a HUGE hit! Definitely will repeat this recipe, Thank you!

  • claudia pacheco

    awesome recipe thank you so much to die for it

  • Jessica

    Count me in the “the cake sunk” club. I thought it was because I opened the oven to rotate the pans, but then I made cupcakes with the extra batter, did not open the oven, and those sunk too. I bake a lot of cake, so I know “the rules”, but we recently moved into a new apartment so I’ll blame it on the new oven :)

  • Victoria

    Do you think topping this cake with a drippy chocolate glaze (like your tuxedo cake) would work? Or is the frosting too fragile?

  • annieseats

    I think it would work as long as you chill the frosted cake (or maybe even freeze a bit) so that the frosting is well set.

  • Kristin

    I made it this way over the weekend for a friend’s birthday and also piled quartered miniature peanut butter cups on top. It was amazing! I think I have a new favorite cake! :) Thanks for the recipes!

  • bruna

    Hey :)
    This recipe looks amazing.
    would this amount of frosting be enough to frost 24 cupcakes?

  • annieseats

    I haven’t specifically tried this for cupcakes so I can’t say for sure. I’d start with one batch and if it’s not enough, it shouldn’t take much longer to make a little more. Enjoy!

  • Do you still have the old recipe on the site somewhere? It came out perfectly for me, so I don’t necessarily want to change it up.

  • annieseats

    No, unfortunately too many people had inconsistent results. This version is way better though, trust me.

  • Yum- my birthday is coming up this February- I may have to make this!


  • Katie Sechrist

    Annie, you’re always my favorite go-to for desserts! For a co-worker’s birthday tomorrow, I baked the cakes yesterday and wrapped them in saran wrap overnight. I did test with toothpick and they still sunk in the middle, but when I wrapped and stacked them on eachother overnight, it flattened them out (except the one on top) and I took the one on top, flipped it upside down, and used that one as my base! Licking my fingers…I think it’s going to be FANTASTIC! I just finished the crumb coat (also tasty!) and I’m waiting for it to finish in the freezer so I can finish decorating. As always, thanks so much!!

  • This is absolutely the best cake ever YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • Carly

    I need to make a cake for my boyfriend’s birthday. Is it possible to half this recipe? Has anyone tried?

  • annieseats

    You can halve any recipe you like. Enjoy!

  • How does this recipe differ from the Reese Peanut Butter Cake you previously posted?

  • annieseats

    This version is much better. Enjoy!

  • kristen_snow

    I made this cake for my hubbys birthday and he loved it! This is hands down of the best cakes I have ever had! Thank you for all your recipes! They are all amazing!

  • annieseats

    So glad to hear it was a success! Thanks for the kind words :)

  • Naomi

    I’ve made this twice, and love it!!!! I love your pb cookies to! I now consider you the peanut butter queen! :) I’m definitely coming to your site for pb recipes from now on!!

  • amypinkos

    Just an FYI:) I have this WS cake stand. My absolute favorite. I love it. But there was no dome with it :( Because of the lip on the edge it was a little harder to find one. But the dome that fits is at Pottery Barn for $26. A three layer cake fits with ease:)

  • Annie this is just a stunning cake! A reader sent me here and wow, the flavors, the precision in which you made the layers, the frosting, it’s a work of art…and with choc + PB, obviously a win! Pinned!

  • Chiara

    Hi Annie, I just found this recipe and it looks absolutely amazing! I was thinking of making a two tier square cake, 9 and 13 inches. I’m worried about the tops being uneven or too low, do you think I could make two solid cakes rather than having them filled? Or would this impact cooking time and temperature too much? I’m also concerned about support for the top tier, do you think this cake is dense enough to allow for that? Sorry for the strange questions! :)

  • annieseats

    I think the reason most cakes are baked in thinner slabs and then layered is because they will not bake correctly if baked as one deep cake as you are describing. The edges would be burned while the center would still be liquid. Any time I have overfilled cake pans even a little, this happens. I would recommend just baking in layers as described. Good luck!

  • Erin

    I made this for my boyfriend and his friends to get them through their final block of exams in med school, it went over well to say the least. The icing is fabulous, I love the addition of the whipped cream. I added a drizzling of chocolate ganache as if it wasn’t decadent enough! Thanks for another great recipe.

  • Rick Quinnett

    Annie, what cocoa powder do you use for this cake?

  • Annie

    I’m not especially picky when it comes to cocoa powder but I tend to get mine from King Arthur Flour, Penzey’s or Valrhona.

  • Rick Quinnett

    Thanks for the reply. Made this cake and everyone loved it!

  • Shari

    Can you believe it’s been 5 years?