This super moist dark chocolate peanut butter cake marries the flavors of rich dark chocolate and sweet creamy peanut butter—a match made in heaven if ever there was one. Fill and coat the cake with peanut butter frosting, then cover the whole dessert with semi-sweet chocolate ganache, pipe more peanut butter frosting on top… and get ready to swoon, because this is love at first bite.
One reader, Julia, commented: “This recipe is incredible! The cake texture and crumb is moist and delicately fluffy. The peanut butter frosting is perfect—not too sweet or strong. It was a hit at our little after graduation party. And it was gorgeous! Thank you for such an amazing recipe with simple ingredients! ★★★★★“
Meet our newest most eligible bachelor: the dark chocolate peanut butter cake. This cake is rich. Like, ultra-rich. I think the term “filthy rich” might even apply here.
Here’s Why You’ll Swoon Over This Cake
- Cake crumb is fudge-like and moist, yet a little light and spongey.
- Enjoy extra texture from the chocolate chips. (I insist you don’t leave these out! Taste testers said the chocolate chips are a welcome contrast to the smooth frosting and cake… and I agree.)
- Peanut butter frosting packs BIG flavor.
- It’s sweet, but not overly so; the lightly sweetened peanut butter frosting and dark chocolate ganache is a nice break from cloyingly sweet buttercream.
- Very rich! If you’re going to indulge in dessert, put this layer cake on the menu.
This spectacularly rich chocolate ganache-enrobed cake is such a personal and reader favorite that I knew I had to include it in my cookbook, Sally’s Baking 101 (which has become a New York Times Best Seller!). The cakes chapter just would not have been complete without it!
It’s actually the first recipe in that chapter, and in the book it’s titled “Chocolate Ganache Cake: 2 Ways,” because I include a second filling option—chocolate mousse, just like this recipe for dark chocolate mousse cake. Both versions of ganache-topped chocolate layer cakes have received such glowing reviews on my website, I simply couldn’t choose between them… so I found a way to include them both!
3 Parts to Chocolate Peanut Butter Cake
Let’s break down each component of this unapologetically indulgent cake:
- Dark Chocolate Cake: We’re starting with the same cake batter from dark chocolate mousse cake and chocolate raspberry cake, both reader favorites. The cake batter is essentially the same as this chocolate cake, but we’re using the sour cream variation because it produces a sturdier cake—certainly beneficial for tall and towering layers.
- Peanut Butter Frosting: Slather on a layer of creamy peanut butter frosting between each cake layer, and use it to apply a crumb coat to the exterior of the cake. It’s a scaled-up version of my original peanut butter frosting recipe.
- Chocolate Ganache: Top the whole cake with 2-ingredient semi-sweet chocolate ganache. I originally frosted this cake with a chocolate buttercream, but all of my taste testers said it was simply too rich and too sweet. “Hard to finish a slice,” most said. With chocolate ganache, one taster distinctly said, “I cannot stop eating this.”
My team and I made at least 6 of these cakes during the testing phase and we had some VERY happy neighbors and friends.
A Cake With Serious Chocolate Flavor
You need a handful of basic baking ingredients for the cake batter. The acidity in both sour cream and buttermilk is a must to provide proper leavening. (If desired, see my Baking Powder vs Baking Soda and Baking with Buttermilk posts for more information.) A touch of espresso powder and hot coffee further enhances the chocolate flavor. The cake will not taste like coffee—rather, the two add depth to the cake’s dark chocolate flavor. Feel free to skip the espresso powder and replace hot coffee with hot water.
- Why hot liquid? The hot liquid encourages the cocoa powder to bloom and dissolve.
Chocolate chips take the chocolate flavor to the next level, and, as I mentioned above, they also supply phenomenal texture. Toss them in a little flour before folding into the batter.
Creamy Peanut Butter Frosting
I played around with the ingredients in my usual creamy peanut butter frosting recipe, and made some adjustments in order to yield just the right amount for this cake. You need 5 ingredients:
- Butter
- Peanut Butter: Use the conventional kind, like Jif or Skippy, rather than natural.
- Confectioners’ Sugar: I know you’ll appreciate that there’s less than 2 cups of confectioners’ sugar, a far cry from the usual 6 or 7 cups required for buttercream on a tall layer cake.
- Heavy Cream: You also need this for the chocolate ganache.
- Vanilla Extract
You’ll end up with 3.5–4 cups (about 850g), which is enough frosting for filling, crumb-coating, and some basic piping on the exterior. This frosting has incredible peanut butter flavor because it’s packed with nearly 2 cups of it! There’s no other way to make it. 😉
2-Ingredient Chocolate Ganache
I won’t go into a lot of detail about how to make the ganache because I have a complete chocolate ganache tutorial for you. You need just 2 ingredients: chopped semi-sweet baking chocolate (about 56–60% cacao) and warm heavy cream.
#1 Success Tip: Wait 20–30 minutes for the ganache to thicken before pouring or spooning onto the cake, which is convenient because you also have to wait for the crumb-coated cake to chill.
As you can watch in the video tutorial below, a chilled cake helps set or solidify the ganache as you’re applying it, which helps prevent major drips/big messes.
How to Assemble & Decorate This Chocolate Peanut Butter Cake
I’m NOT a professional cake decorator and with all of my layer cakes, I prefer simplicity. This detailed how to assemble and decorate a layer cake post is a great guide. Let me share how I stack and decorate this beauty:
Assemble: Place the bottom cooled cake layer on your cake stand or serving plate. Using a large icing spatula or small offset spatula, evenly cover the top with about 1 cup of peanut butter frosting. Top with 2nd cake layer and another 1 cup of frosting. Top with the third cake and then spread a thin layer of the peanut butter frosting on top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth it out. Refrigerate the cake for at least 30 minutes and up to 3 hours to set the crumb coat.
Decorate: Pour slightly cooled chocolate ganache on top, then, once again, run a bench scraper around the sides to smooth it out. Finally, fill a piping bag (reusable or disposable) with the remaining peanut butter frosting and pipe around the edges of the cake. I use Wilton 1M for the piped detail. If desired, you can finish off this chocolate peanut butter bombshell with peanut butter cups.
If you’re just learning how to use piping tips, my piping tips guide is a helpful resource, and don’t miss these complete lists of cake success tips and cake decorating tools.
Now it’s your turn! Swoooon.
Recommended Tools
- Stand Mixer or Handheld Mixer
- 3 9-inch Cake Pans (8-inch also works, but I recommend 9-inch for this cake)
- Parchment Paper Rounds
- Large Icing Spatula and/or Small Offset Spatula
- Cake Turntable (optional, I don’t use one for this)
- Bench Scraper
- Piping Bag (disposable or reusable) & Wilton 1M Piping Tip
- Cake Carrier for storing and transporting
Chocolate Peanut Butter Cake
- Prep Time: 1 hour, 30 minutes (includes chilling)
- Cook Time: 25 minutes
- Total Time: 4 hours (includes cooling)
- Yield: serves 12-14
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This super rich chocolate peanut butter cake combines moist chocolate cake with creamy peanut butter frosting and smooth chocolate ganache. Crumb-coated cake and ganache must chill before assembling and decorating the cake. See recipe Notes for further information about some ingredients. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (64g) unsweetened natural cocoa powder*
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons instant espresso powder (optional)*
- 1/2 cup (113g/120ml) canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup (180g) full-fat sour cream, at room temperature
- 1/2 cup (120g/ml) buttermilk, at room temperature*
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g/ml) hot water or black coffee*
- 1 cup (170g) mini semi-sweet chocolate chips, tossed in 1 Tablespoon flour
Peanut Butter Frosting
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (440g) creamy peanut butter*
- 1 and 3/4 cups (210g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- pinch of salt
- 3 Tablespoons (45g/ml) heavy cream, at room temperature
Chocolate Ganache
- 8 ounces (226g) quality semi-sweet chocolate, finely chopped*
- 1 cup (240g/ml) heavy cream
- optional garnish: chopped or mini peanut butter cups
Instructions
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk), mix the oil, eggs, and sour cream together on medium-high speed until combined. Add the buttermilk and vanilla and beat until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Fold in the flour-coated chocolate chips. Batter is thin and you may see some air bubbles on the surface—that’s normal. You should have about 6–6.5 cups of batter, or around 1400g. Divide batter evenly between 3 pans.
- Bake for 24–26 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to help loosen the sides, remove the cakes from the pans, peel off the parchment, and place on the rack to finish cooling. The cakes may slightly sink in the middle as they cool—that’s expected.
- As the cakes cool, make the peanut butter frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium high speed until creamy and smooth, about 2 minutes. With a spatula, scrape down the sides and bottom of the bowl as needed. Add the peanut butter and beat until completely combined, about 1–2 minutes. Scrape down the sides and bottom of the bowl as needed to help combine. Mixture will be thin. Add confectioners’ sugar, vanilla extract, and salt and then pour in the heavy cream with the mixer running on low speed. After all of the cream has been added, turn the mixer up to medium-high speed and beat for 1–2 minutes, or until fully combined and creamy. Add up to 1/4 cup more confectioners’ sugar if frosting seems quite thin. You should end up with about 3.5–4 cups (850g) of peanut butter frosting. This amount makes enough for the filling, crumb coat, and for a little piping on top.
- Assemble cake + apply crumb coat: (For extra help with this step, see this video & post on how to assemble a layer cake.) Place 1 cake layer on your cake stand, cake turntable, or serving plate. Using a large icing spatula or small offset spatula, evenly cover the top with about 1 cup (240g) peanut butter frosting. Repeat with 2nd and 3rd cake layers, spreading about 1 cup of peanut butter frosting in between each layer. Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out the sides. Chill uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set the crumb coat.
- As your crumb coat sets, make the chocolate ganache: Place finely chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth. Ganache is thin. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache. Once the ganache is smooth, refrigerate for at least 30 minutes or up to 1 hour to thicken before spreading on the crumb-coated cake.
- Pour/spoon thickened ganache on chilled cake. Smooth the top with an icing spatula and the sides with a bench scraper. If desired, pipe remaining peanut butter frosting around the edge of the cake. I used Wilton 1M piping tip on the pictured cake. Garnish with peanut butter cups, if desired. Serve cake immediately or chill, uncovered, for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days. I always use a cake carrier for storing and transporting.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 3. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature, then continue with step 4. You can prepare the peanut butter frosting in advance. Cover and refrigerate for up to 3 days. Bring to room temperature before using and beat in a little more room-temperature heavy cream to thin out if necessary. You can also prepare the chocolate ganache ahead of time. Refrigerate prepared ganache for up to 3 days. Bring to room temperature before spreading onto cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold. See this post on how to freeze cakes.
- Special Tools (affiliate links): 9-inch Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Large Icing Spatula and/or Small Offset Spatula | Cake Turntable, Cake Stand, or Serving Platter | Bench Scraper | Piping Bag (Disposable or Reusable) | Wilton 1M Piping Tip | Cake Carrier (for storing)
- Cocoa Powder: This recipe requires natural cocoa powder for its acidity, so do not use Dutch-process. Learn about the difference in this post on Dutch-process vs. natural cocoa powder.
- Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Rather, they deepen the chocolate flavor. I highly recommend them both. If coffee isn’t your thing, you can leave out the espresso powder and use extra hot water instead of the hot coffee.
- Sour Cream: Instead of sour cream, you can use plain Greek yogurt. The cake won’t taste as rich, but it’s a fine substitute.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower-fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Peanut Butter: To prevent the frosting from separating or coming out too thin or oily, use processed creamy peanut butter such as Jif or Skippy.
- Why Room Temperature? All refrigerated items should be at room temperature so the batter and frosting mix together easily and evenly. Read more about why room-temperature ingredients are important.
- Chocolate Ganache: You can use high-quality dark or semi-sweet chocolate chips if needed, but when melting chocolate, I recommend using pure chocolate baking bars (chocolate chips have stabilizers). You can find them right next to the chocolate chips in the baking aisle. I like Baker’s or Ghirardelli brands, the ones labeled semi-sweet (56% cacao), which come in 4-ounce (113g) bars.
- Cupcakes: Here’s a very similar recipe for dark chocolate cupcakes with peanut butter frosting. Feel free to fill them with the peanut butter frosting (instead of frosting them with it) and top each with chocolate ganache. Or use this recipe for ganache-topped cream-filled chocolate cupcakes, and replace the cream filling with peanut butter frosting.
Reader Comments and Reviews
Making this cake the night before for my friend’s birthday tomorrow night. Didn’t read ahead where it said serve within 6 hours… I’m at the icing part it is in the fridge chilling before the ganache part. What should I do?
I’m assuming I won’t hear back in time so I might as well go for it! Lol love it so far!
Hi, did it work out okay making it the day ahead? I’m going to make it Sunday for a party on Monday at work. I was just going to keep it in the fridge! Hopefully I will hear a response by tomorrow! Thanks
Lo
Would it be possible to make this a 2 tier 6 inch cake? What would be the new measurements of ingredients?
Hi Natalie, We’d recommend using our dark chocolate cupcakes recipe for the cake batter, and you can follow the bake time and instructions from our 6 inch cake recipes post. It will yield enough for 3, 6-inch layers, so you can make 2 layers and use the leftover batter for a few cupcakes on the side if you wish. Then, you can halve the frosting and ganache from this recipe. Happy baking!
Thoughts on whether or not this cake would work as a half pan sheet cake? I’m thinking of doubling it so it would still be three layers.
Hi Alan, here is everything you need to know about converting recipes to different Cake Pan Sizes. Let us know how it turns out if you give it a try!
Sally, you have single handedly ruined my life. I made your strawberry cake for my birthday at the beginning of February, by the end of February, every one in my life has requested a birthday cake from me! I used your German chocolate cake recipe for my MILs birthday, and i made this one today for my moms birthday, all to absolutely raving reviews! I’ve become the dedicated birthday cake person in our family because your recipes are just too good!
I did decide to not use the chocolate ganache, i instead drizzled some melted PB on top, and then mixed some chocolate chips with the remaining melted PB for a chocolate drizzle as well, but that was the only change i made. The cake itself is fantastic and is probably going to become my go to chocolate cake.
It’s hard being the go-to cake maker, isn’t it?! We’re so glad you’ve been enjoying our recipes, Alina. Thank you for making and sharing them!
I am making a two-tier cake, will this chocolate peanut butter cake be sturdy enough to stack a tier on top of it? Thanks so much
Hi Katie, unfortunately we do not have a chocolate cake at this time that is sturdy enough for using as a bottom tier. You could use it as the top tier, though, with the bottom tier as one of the flavors listed in our wedding cake post. Let us know what you try!
Can greek yogurt be used instead of sour cream?
Hi Monica, full fat plain yogurt would be the best substitute.
Sally, how could I convert this to a 6 inch cake?
Hi Nicole, We’d recommend using our dark chocolate cupcakes recipe for the cake batter, and you can follow the bake time and instructions from our 6 inch cake recipes post. Then, you can halve the frosting and ganache from this recipe. Happy baking!
This is less batter than the amount in your Red Velvet cake, yet that is two 9 inch layers. Why is this one three layers? Can I do two 9 inch layers instead like the red velvet?
Hi Jeff, yes, you can use this batter to make 2, 9-inch layers like we do in this chocolate cake (same batter, we’re using the sour cream version here).
Thank you! I love this cake and have made it before with rave reviews. It is a favorite of ours. I just recently started paying attention to cake volume and number of layers which prompted my question. I made the red velvet last week and it was amazing and I liked the slightly thicker layers. I’m making this cake today and will try it with two layers.
I made this for Easter, and wow! My guests loved it! I followed all the directions exactly as stated and prepared everything 2 days before Easter, storing all the components separately in the refrigerator until time to assemble. I only drizzled the ganache on top, though, as I wanted the peanut butter flavor to be a bit more prominent. This recipe will definitely be on repeat.
Awesome recipe! The peanut butter frosting is just perfect – light and perfect consistency. Love the chocolate ganache. I made extra frosting to decorate with. Cutest cake ever and tastes like a Reese’s peanut butter cup! Yummy
wondering about oil. Can I use melted coconut?
Absolutely! And be sure the other ingredients are all room temperature, so the coconut oil doesn’t solidify.
I made this cake today for my husband’s birthday. He loved it. It was a big hit. I did everything line you said , but for some reason my chocolate ganache did not thicken enough to stay on the cake. Very little of it stuck it just slid off. I scooped it back up and refrigerated it for another 30 minutes . It was a little better, but not much. But it was delicious none the less. Thanks for the recipe.
Hi Linda! Did you use full fat heavy cream? Anything else will be too thin for chocolate ganache. Our post on how to make chocolate ganache has more tips as well – so glad your husband still loved the cake!
I made this for my son’s birthday and everyone loved it – even his girlfriend who doesn’t love chocolate! I baked four 6 inch cakes, used three for the birthday cake a froze a layer for hubby and me to enjoy another time. The peanut butter frosting was so luscious and creamy. I couldn’t stop sampling it. And I make a lot of ganache, usually with darker chocolate but opted for the semi-sweet this time and it was spot on. Thank you for all your fabulous recipes. I’m a huge fan!
Made this cake for my husband’s birthday and it was soo delicious! I have already been asked to make it again!
How much does the sour cream flavor come through? I’d like the density of this for a 3-layer cake over the regular chocolate layer cake recipe, but I’m concerned about the tanginess of the sour cream. The birthday boy is not a big fan of sour cream.
Hi Megan, we use sour cream here because it produces a sturdier cake. He should not be able to taste it over the chocolate and peanut butter flavors.
Could I do this in 2 8″ X 2″ pans
Hi Karen, this is too much batter for two 8 inch pans. You can use three 8 inch pans for thicker layers, the bake time will be longer. Or, for a smaller cake, you could make 2/3 the amount of batter, but that math may be a little tricky. Happy baking!
Tastes really good. My family and friends loved it. The cake texture is just right plus the peanut butter frosting complements the dark chocolate flavor of the cake and the gnache. Thank you for this recipe!
This is the best cake that I have ever made and I have made many, many cakes for my family! It was amazing!!!
WOW!!! Absolutely amazing! This cake tastes like a peanut butter cup with chocolate cake inside! My one critique is I doubled the icing and increased the ganache by half. I wouldn’t have had enough icing with the given recipe.
Amazing cake. I made my own buttermilk as per the notes and I only had Dutch processed cocoa powder and it still turned out 10/10. It looks amazing, it tastes amazing, and I had a blast making it. Thank you for sharing this perfect recipe
Another winner!!! Made this for a neighbor’s birthday party. Everyone raved about it! ‘Best cake I’ve ever had!’. That frosting is sooooo good! I made a double batch and fully frosted the cake with it and then just did a thin chocolate ganache topping and drips down the side. Will be making this one again for sure!!
Can this be made into a vertical cake? If so, would you make any changes? Thanks in advance.
Hi Steven, that would require some testing. We would use the cake from our chocolate cake roll instead, this peanut butter frosting would be delicious inside that. Here’s our vertical cake recipe for reference.
This cake was amazing! Loved by everyone. The instructions were easy to follow. I followed it exactly. Thanks Sally!!
I’ve been asked to make this cake again and again! I’m thinking of swapping mini chocolate chips with tiny Reese’s. Do you think I could make it in a Bundt or angel food cake pan?
Hi Janyce, For a Bundt cake we recommend using this Chocolate Bundt Cake recipe, and you can leave out the cream cheese swirl.You should be able to add the mini Reese’s to the batter. Let us know if you give it a try
Hi! I want to make this but what kind of coffee can be used if I don’t hAve espresso powder ? Can I just use regular filter coffee?thanks!
Hi Sonya, You can use can use instant coffee powder instead of the espresso powder. Make sure it’s instant and not the kind you have to brew through a filter.
This was a delicious cake! Be warned that it is very rich; my family underestimated how rich it would be and we all went into food comas after eating it. The chocolate cake was moist and tasty; the peanut butter frosting was smooth and strongly peanut-buttery as expected. I made the cake in advance and tightly wrapped it as instructed. I also made the icing in advance and covered tightly with plastic wrap. This was my first time using ganache and it was fairly messy to apply to the cake. The end product was worth it!
Hi! Want to do this recipe but is granulated sugar the same as caster sugar? Thanks!
Hi George, in the US, granulated sugar is standard. It really depends on the recipe, but in most cases you should be fine to substitute caster sugar for granulated.
This cake is a favorite for my children and we bake it at every special occasion!
Ok I never review recipes but I HAD to review this one. It was hands down a perfect recipe. I am not a baker, but I meticulously followed this to a T (seriously visited the page 8 million times to make sure I got it right) and it turned out truly PERFECT. Better than perfect. Got rave reviews, there was no more cake left! Already dreaming about it. Thanks for the great recipe!
We’re so glad you loved this cake, Kareen! Thanks for giving it a try.
My cake turned out really well. The peanut butter flavor and the chocolate ganache both worked great together. I felt like my cake wasn’t as moist as I was expecting. Overall, really good, though. I’d make it again.
Wow, this cake was SO good. I made it for a birthday and got rave reviews! The chocolate chips add so much and the ganache was such a nice change from butter cream. For anyone else who worried about what kind of peanut butter to use, I used Adam’s creamy natural because it’s what I had, and the frosting was perfect. Thanks for the great recipe, I’m already getting requests to make it again!
This was AWFUL!!!!! could not release it from the pan! I greased the pan, used parchment paper and greased that as well.. waste of all the ingredients as well as my time…..never again. I have been baking as long as i can remember, and i am 66 never had this happen before THANKS for nothing… I now have to start all over
Can I make this cake 2 days ahead and keep in the fridge?
Hi Catherine, see the Recipe Notes for our make ahead recommendations. For best taste and texture, you may want to wait to do the frosting and ganache less than 2 days in advance. If you do decide to assemble in advance, we’d recommend using a cake carrier to store the cake in the refrigerator. Hope it’s a hit!
Wow It never ceases to amaze me how rude people can be. To the lady whose cake stuck to the pan. Not Sally’s fault, more likely you made a mistake. Which happens to all of us. Bye the way I’m 66 too and that has nothing to do with baking abilities. Thank you Sally for another gorgeous cake that was so easy to make and decorate.
What an unkind comment. I baked this cake and it turned out perfectly. You must have read the instructions wrong.
Wow, I did not have that experience. This released easily from my pans lined with parchment.