Chocolate Peanut Butter Cake Recipe!
If you are in the market of 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 only appropriate to use one of my “boxes”. However, who really wants to make just a box cake? I don’t!
If you didn’t know already, I am a cake baker. I currently only bake for my family and friends and have been approached to do it professionally, but that is not me. I just want to do it for FUN. 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.
Nonetheless, 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.
Let’s Get Started
If you are DOWN for some cake… you’re in the right spot.
Please note that the full listing of ingredients as well as the printable recipe is listed below.
Not only is this cake over the top delicious, but it’s also quite a stunning if I do say so myself.
I feel like I should probably skip all the words right now and just get down to business. I mean, we are talking a marriage of the best flavors on the earth. Chocolate and Peanut butter.
The peanut butter filling is my version of what is found in those amazing little peanut butter cups.
The Best Chocolate Peanut Butter Cake Recipe
This is the perfect special occasion cake. Now, don’t you agree?
- Preheat oven to 350 degrees.
Mix cake mix, cocoa powder, sour cream, oil, eggs, and water.
Once combined, stir in chocolate chips by hand.
Pour into well-greased 2 – 9 inch round cake pans.
Cook for roughly 35 minutes or cake stick check comes out clean.
PEANUT BUTTER FROSTING
- Place the peanut butter and butter in a mixing bowl. Blend with electric mixer on low speed, until fluffy, 30 seconds, Stop. Add confection sugar and milk and the vanilla.
Blend on low for a minute, beat on medium until fluffy.
If needed add a little more milk until the right consistency is met.
Once your cakes are cool, sandwich frosting in between the two cakes.
- Cream Crisco, vanilla extract & milk together with an electric mixer.
Slowly add in dry ingredients on medium speed until thoroughly mixed together.
Then you are ready to frost your cake.
CHOCOLATE GANACHE TOPPING
- Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Once the chocolate is completely melted remove from heat.
Whisk until thickened and cool.
Then add to the top of your cake.
**First make sure that your cake is frosted well with the buttercream frosting before applying**
Amount Per Serving: Calories: 908Total Fat: 46gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 84mgSodium: 318mgCarbohydrates: 122gFiber: 3gSugar: 111gProtein: 10g
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