The Best Chocolate Peanut Butter Cake

_{This Chocolate Peanut Butter Cake is rich and creamy, made with cocoa powder and peanut butter, and topped with an easy-to-make chocolate ganache.} 

Chocolate Peanut Butter Cake

Prep Time: 30 Minutes Cook Time: 35 Minutes Additional Time: 15 Minutes Total Time: 1 Hour, 15 Minutes Servings: 1 Cake

If you are in the market for testing out a new cake recipe, boy, do I have one for you? In fact, with all the current sales on cake mixes and batters, I thought it was only appropriate to use one of my “boxes”.

However, who wants to make just a box cake? I don’t! If you didn’t know already, I am a cake baker. And only bake for my family and friends and have been approached to do it professionally, but that is not me.

It’s just a fun thing to do. I first started baking when my son celebrated his first birthday. I would say his first cake was a hot mess, but my family would say differently. Since you can’t just make a box cake, I doctored this cake mix base. I came up with this recipe as a last-minute pull-together cake for my husband’s birthday. It was a big hit.

Ingredients Needed

Please note that the full listing of ingredients as well as the printable recipe is listed below.

Chocolate Cake

• 1 pkg Duncan Hines Devil Food Cake With Pudding Mix
• 1/4 cup Cocoa Powder
• 1 cup Sour Cream
• 1 cup Vegetable Oil
• 4 Eggs (beaten)
• 1/2 cup Warm Water
• 2 cups Semi-Sweet Chocolate Chips

Peanut Butter Filling

• 1 cup of Creamy Peanut Butter
• 1 Stick Unsalted Butter
• 2 cups powdered sugar
• 3 – 4 tbsp Whole Milk
• 2 tsp Pure Vanilla Extract

Buttercream Frosting

• 2 tsp Pure Vanilla Extract
• 2 lbs powdered sugar
• 4 – 6 tbsp Milk
• 2 tbsp Meringue Powder
• 1/4 tsp Salt
• 2 cups Crisco Shortening (do not substitute)

Chocolate Ganache Topping

• 3 oz Chocolate Semi-Sweet Chocolate Morsels
• 1/4 Cup Heavy Cream

How To Make Chocolate Peanut Butter Cake

STEP ONE: Preheat oven to 350 degrees. Then combine cake mix ingredients in a large bowl – cocoa powder, sour cream, oil, eggs, and water. Then once combined, stir in chocolate chips by hand.

STEP TWO: Pour into well-greased 2 – 9-inch round cake pans. Bake for roughly 35 minutes or the cake stick check comes out clean. Let cake cook: Allow cake to cool completely before filling and frosting. If you don’t, you will have a pretty mess on your hands.

Not only is this cake over-the-top delicious, but it’s also quite stunning if I do say so myself. 

Making The Chocolate Ganache

You don’t need any fancy skills to make a ganache. The key to making this ganache right is patience. Do not try to speed things up by heating the chocolate and heavy cream too fast. You will end up with baked chocolate. Believe me, I have done it.

How To Store Your Cake

Before serving this cake, I recommend storing it in the refrigerator. Then, right before serving your cake, allow the cake to come to room temperature for the best flavor and texture. Afterward, if you have any leftovers, store them in the fridge for up to 7 days in an airtight container. You can also freeze this cake for up to 4 months.

Other Delicious Dessert Recipes

Carrot Cake Cookies With Cream Cheese Frosting

Easy Apple Cinnamon Crumb Cake Recipe

Vanilla Cupcakes with Fresh Blueberry Filling

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