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Peanut Butter Swiss Meringue Chocolate Cake

Peanut Butter Swiss Meringue Chocolate Cake is a chocolate butter cake with the most delicious frosting that you’ve EVER tasted! (Scroll to the bottom of this page for the recipe.)

Peanut Butter Swiss Meringue Chocolate Cake

I think this might be the best cake I’ve ever made. And I’m not even kidding. First of all, the frosting is so good that I could happily just eat it straight out of the bowl. It’s a luscious Swiss meringue buttercream with a delightful peanut butter flavor. It reminds me of mousse but a bit denser. Second of all, it’s chocolate. Case closed!

Chocolate cake with peanut butter swiss meringue buttercream frosting.

The cake is 3 (six-inch round) layers of chocolate butter cake, filled and frosted with peanut butter Swiss meringue buttercream frosting. Then drizzled with chocolate ganache, topped with more frosting and Reeses peanut butter cups. Yum!

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The Swiss meringue buttercream frosting takes some time and patience to make, but it is SO worth it! To make the frosting, you’ll need these 5 ingredients – egg whites, sugar, butter, vanilla and peanut butter.

Chocolate cake with peanut butter swiss meringue buttercream frosting.

Start by placing the egg whites and sugar in a large metal bowl. I used the bowl that came with my Kitchenaid mixer. Whisk the egg whites and sugar together. Place over a pot of boiling water while beating the mixture like crazy. Do NOT stop beating. You don’t want scrambled eggs. Continue beating until the sugar dissolves. About 2 minutes. Remove from heat and beat with an electric mixer on medium high (using a whisk attachment) for 20 minutes. Turn mixer down to low and gradually add butter. Turn mixer up to medium and beat for a few minutes. Turn mixer down and add vanilla. Mix again. Now add the peanut butter. Beat on medium for a few minutes. If the mixture is soupy, place in refrigerator for a couple of hours. Then take out and beat again on medium high for a few mintues.

Here’s the mixer I use (affiliate):

Chocolate cake with peanut butter swiss meringue buttercream frosting.

Next, fill and frost your 3-layer cake. Then do a crumb coat and refrigerate for an hour.

Chocolate cake with peanut butter swiss meringue buttercream frosting.

Frost chilled cake with another layer of frosting and smooth it with a bench scraper while the cake is on a turn table. See my video (above) for more details on frosting. Put the cake back in the fridge and let it chill for two hours. (Note: You will also need to put the remaining frosting back into the fridge as well. Then beat it again when you take it out after the two hours.) Make your chocolate ganache and pour into a plastic squeeze bottle or a ziptop plastic bag with the corner cut. Drizzle chocolate on the edges then squeeze onto top of cake and smooth with a spatula.

Here’s the bench scraper I used to make the frosting smooth (affiliate):

And here’s a great turntable (affiliate):

Chocolate cake with peanut butter swiss meringue buttercream frosting.

Pipe the top and sides using a pastry bag fitted with a 1M tip from Wilton. Add Reeses peanut butter cups and chopped peanuts.

Chocolate cake with peanut butter swiss meringue buttercream frosting.

I made this cake for my friend Amy’s birthday. She requested something with chocolate and peanut butter, so this is what I came up with. She LOVED it!

Here’s the recipe. Let me know if you try this cake and if you share a photo on Instagram, make sure to tag me #momlovesbaking !

Peanut Butter Swiss Meringue Chocolate Cake

Yield: 16-20 cake slices

Ingredients

  • For the cake
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 3 large eggs, room temperature
  • 2 1/4 cups (240g) cake flour
  • 3/4 cup (65g) good quality cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (354g) coffee, cooled
  • 1 teaspoon vanilla extract
  • For the frosting
  • 2 1/4 cups (495g) granulated sugar
  • 7 egg whites (218g)
  • 3 3/4 sticks (425g) unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1 1/2 tablespoons clear vanilla
  • For the ganache
  • 3/4 cup (125g) semi-sweet chocolate chips
  • 2 tablespoons olive oil
  • For decoration
  • Reeses peanut butter cups
  • Chopped peanuts

Instructions

  1. For the cake
  2. Preheat oven to 350°F. Grease and line 3 (6-inch round) cake pans with parchment paper. Grease again. (I used non-stick cooking spray). Set aside.
  3. Measure out dry ingredients (cake flour, cocoa, baking powder and salt) into a bowl and whisk together until combined. Set aside.
  4. Combine cooled coffee and vanilla in a large measuring cup. Set aside.
  5. In a large bowl, cream together the butter and sugar with an electric mixer on medium until light and fluffy. Turn mixer to low and add the eggs, one at a time. Turn mixer back up to medium and beat for 30 seconds.
  6. Turn mixer down to low and alternate adding your dry ingredients and liquid ingredients. Once all of these ingredients are combined, turn mixer up to medium and beat for 2 minutes.
  7. Pour into prepared pans and bake for 45 minutes or until a toothpick inserted into middle comes out clean. Let cool completely. Remove cakes from pans. Level tops with a cake leveler or cut the domed part off with a large, serrated bread knife (cutting horizontally). You just want your cakes to be flat on top.
  8. For the frosting
  9. Start by placing the egg whites and sugar in a large metal bowl. I used the bowl that came with my Kitchenaid mixer. Whisk the egg whites and sugar together. Place over a pot of boiling water while beating the mixture like crazy. Do NOT stop beating. You don't want scrambled eggs. Continue beating until the sugar dissolves. About 2 minutes. Remove from heat and beat with an electric mixer on medium high (using a whisk attachment) for 20 minutes. Turn mixer down to low and gradually add butter. Turn mixer up to medium and beat for a few minutes. Turn mixer down and add vanilla. Mix again. Now add the peanut butter. Beat on medium for a few minutes. If the mixture is soupy, place in refrigerator for a couple of hours. Then take out, let it rest for a bit (it will be hard at first) and beat again on medium high for a few mintues.
  10. Next, fill and frost your 3-layer cake. Then do a crumb coat and refrigerate for an hour.
  11. Frost chilled cake with another layer of frosting and smooth it with a bench scraper while the cake is on a turn table. See my video (above) for more details on frosting. Put the cake back in the fridge and let it chill for two hours. (Note: You will also need to put the remaining frosting back into the fridge as well. Then beat it again when you take it out after the two hours.) Make your chocolate ganache by placing chocolate chips in a microwave safe bowl. Heat on high for one minute. Stir. Heat for 20 seconds more. Stir in olive oil until smooth. Pour into a plastic squeeze bottle or a ziptop plastic bag with the corner cut. Drizzle chocolate on the edges then squeeze onto top of cake and smooth with a spatula.
  12. Pipe the top and sides using a pastry bag fitted with a 1M tip from Wilton. Add Reeses peanut butter cups and chopped peanuts. Serve immediately or store in refrigerator until ready to serve. Store covered in the refrigerator for up to 5 days.
https://www.momlovesbaking.com/peanut-butter-chocolate-cake/

Amy is the author of a funny memoir called The Amy Binegar-Kimmes-Lyle Book of Failures. A great Summer read. Check it out (affiliate):

Peanut Butter Swiss Meringue Chocolate Cake

You might also like this Chocolate Drizzled Semi-Naked Rose Cake

Chocolate Drizzled Semi-Naked Rose Cake

Or this classic Chocolate Birthday Cake

Chocolate Birthday Cake

And this Chocolate Peanut Butter Dump Cake is super easy and a real crowd pleaser! Yummy!

Chocolate Peanut Butter Dump Cake

4 Responses to Peanut Butter Swiss Meringue Chocolate Cake

  1. Lisa says:

    Thank you for letting me have the honor of this cake for my birthday …
    Everybody agreed it was the best cake they ever had!

  2. Karin says:

    Hello your cake looks great! Could you tell me how much peanut butter is used in the frosting, it doesn't say in the recipe.

  3. Sheila Kelly says:

    How much peanut butter does this recipe call for?

    • Oh my goodness, thank you so much for asking this question. I forgot to add the peanut butter amount on the recipe. Sorry! It's 1/2 cup of creamy peanut butter for the frosting recipe.

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