Can I make peanut butter chocolate ganache cake ahead of time?

Yes, you can bake the cake layers 1–2 days in advance. Store them wrapped in plastic in the fridge. Assemble the day you plan to serve for optimal freshness.

What type of peanut butter works best for baking?

Use creamy, no-stir peanut butter (like Jif or Skippy). Natural peanut butter separates and may affect the texture.

How do I prevent ganache from seizing?

Use warm cream—not boiling. Stir gently. If the ganache splits, add a tablespoon of warm milk and whisk slowly.

Can I use boxed cake mix for this recipe?

Absolutely! Choose a yellow or chocolate mix and add ½ cup of peanut butter to the batter for a shortcut with homemade flavor.

Is there a way to make this cake gluten-free?

Yes! Swap all-purpose flour for a 1:1 gluten-free baking blend. Check that your peanut butter and chocolate are also certified gluten-free.

Why does my ganache not drip smoothly?

If it’s too thick, warm it slightly. If too thin, let it cool 5–10 minutes before pouring. Test the drip on the back of a spoon first.

Peanut Butter Chocolate Ganache Cake – The Best Vintage Dessert

Description

Bring back comforting memories with this classic peanut butter chocolate ganache cake. Moist, rich, and layered with creamy peanut butter and smooth chocolate ganache—just like Grandma used to make. Perfect for birthdays, holidays, or any time you’re craving a nostalgic dessert.

Ingredients

Scale

For the Peanut Butter Cake:

2 cups all-purpose flour
1 cup brown sugar (packed)
1 cup creamy peanut butter
½ cup unsalted butter, softened
1 cup buttermilk (room temperature)
3 large eggs
1½ tsp baking powder
½ tsp salt
1 tsp vanilla extract

For the Chocolate Ganache:

8 oz semi-sweet chocolate (chopped)
1 cup heavy cream
1 tbsp unsalted butter
Pinch of sea salt (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Cream peanut butter, butter, and brown sugar until light and fluffy (about 3 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
In a separate bowl, sift together flour, baking powder, and salt.
Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined—do not overmix.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the ganache: In a heatproof bowl, add chopped chocolate. Heat the heavy cream in a saucepan until just simmering, then pour it over the chocolate. Let sit for 2 minutes, then stir until smooth. Add butter and optional sea salt, stir until glossy.
Assemble the cake: Place one cake layer on a plate. Add a layer of frosting or peanut butter mousse if using. Top with second cake layer.
Pour ganache over the top, letting it drip down the sides. Chill for 15–20 minutes to set before slicing.

Notes

For a nut-free version, use sunflower seed butter.
Cake layers can be made 1–2 days in advance and refrigerated.
To freeze: wrap individual slices and store for up to 2 months.
For cupcakes, bake in liners for 18–20 minutes.
Serve with vanilla ice cream or coffee for a perfect pairing.

Prep Time: 35 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 490
Sugar: 27g
Sodium: 260mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 7g
Cholesterol: 70mg