Chocolate Peanut Butter Cake – From a Box!
Indulge your sweet tooth with a heavenly combination of rich chocolate and creamy peanut butter in this delectable Chocolate Peanut Butter Cake. This easy-to-make recipe utilizes a cake mix for the base, ensuring a moist and tender cake, while the homemade peanut butter buttercream frosting adds a luscious layer of nutty goodness. Topped with chocolate shavings for that extra touch of luxury, this cake is a guaranteed crowd-pleaser for any occasion.
Ingredients For Chocolate Peanut Butter Cake
For the Chocolate Cake:
- 1 box of chocolate cake mix
- 4 large eggs
- 1/2 cup melted butter
- 1 cup milk
- 1 teaspoon vanilla
For the Peanut Butter Buttercream Frosting:
- 3/4 cup salted butter, softened
- 1 1/2 cup creamy peanut butter
- 3 cups powdered sugar
- 4 tablespoons whole milk
Chocolate shavings (dark or milk chocolate)
How To Make Chocolate Peanut Butter Cake
Step 1: Preheat Oven and Prepare Pans – Preheat your oven to 350 degrees for aluminum or glass pans or 325 degrees for nonstick pans. Grease the sides of your pans and line the bottom of your pans with parchment paper. The parchment paper will ensure a quick and clean release from the pan after baking. Be sure to reference the temperature that is specified on your cake mix box.
Step 2: Mix the Chocolate Cake Batter – In a large mixing bowl, combine the chocolate cake mix, eggs, butter, milk, and vanilla. Mix for 2 minutes on medium speed. When all ingredients are fully incorporated and the batter is smooth its ready to pour. Evenly pour the batter into prepared pans.
Step 3: Bake the Cakes – Bake the cakes according to the instructions on the cake mix box, or until a toothpick inserted into the center comes out clean. The internal temperature of the cake should be between 200 degrees F and 210 degrees F.
Step 4: Cool the Cakes – Allow the cakes to cool for 10 minutes before removing cake and placing on a cooling rack. Once the cakes are completely cool, wrap in plastic wrap and place in the freezer for at least a few hours, if not overnight.
How To Make Frosting For Chocolate Peanut Butter Cake
Step 5: Prepare Peanut Butter Buttercream Frosting – To prepare the peanut butter buttercream frosting, beat the softened butter and creamy peanut butter together in a large bowl until smooth and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Step 6: Pour in Milk – Pour in the milk one tablespoon at a time. Adding too much milk will cause a thin or runny frosting. If you don’t add enough milk it will be too stiff and won’t stick to your cake. Continue to beat the frosting for 3 minutes, until it reaches a creamy consistency and is workable.
Step 7: Decorate – Remove the cakes from the freezer, unwrap and remove the parchment paper from the bottom of the cakes. Spread a layer of peanut butter buttercream on top of one of the cakes. Place the second cake on top, creating a two-layer cake. Frost the entire cake with the remaining peanut butter buttercream, ensuring an even and smooth layer.
Step 8: Add Chocolate Shavings – For the finishing touch, generously sprinkle chocolate shavings over the top of the cake. Allow the frosted cake to thaw for about an hour then slice and serve this decadent Chocolate Peanut Butter Cake to your eager guests, and watch as it disappears in no time.
Simple Does it!
This Chocolate Peanut Butter Cake combines the convenience of a cake mix with the indulgence of homemade peanut butter buttercream frosting. The result is a dessert that perfectly balances the rich flavors of chocolate and peanut butter, creating a treat that’s sure to satisfy any sweet craving. Whether for birthdays, celebrations, or simply as a delightful treat, this cake is a must-try for all dessert enthusiasts. Enjoy every blissful bite of this delightful creation!
Chocolate Peanut Butter Cake
Ingredients
Chocolate cake
- 1 box chocolate cake mix
- 4 lg eggs room temp
- ½ cup butter melted
- 1 cup milk
- 1 tsp vanilla
Peanut Butter Frosting
- ¾ cup butter softened
- 1 ½ cups creamy peanut butter
- 3 cups powdered sugar
- 4 tbsp milk whole
Decorations
- Chocolate shavings
Instructions
- Preheat your oven to 350 degrees for aluminum or glass pans or 325 degrees for nonstick pans. Grease the sides of your pans and line the bottom of your pans with parchment paper.
- In a large mixing bowl, combine the chocolate cake mix, eggs, butter, milk, and vanilla. Mix for 2 minutes on medium speed. Evenly pour batter into prepared pans.
- Bake the cakes according to the instructions on the cake mix box, or until a toothpick inserted into the center comes out clean. The internal temperature of the cake should be between 200℉ and 210℉.
- Allow the cakes to cool for 10 minutes before removing cake and placing on a cooling rack. Once the cakes are completely cool, wrap in plastic wrap and place in the freezer for at least a few hours, if not overnight.
- To prepare the peanut butter buttercream frosting, beat the softened butter and creamy peanut butter together in a large bowl until smooth and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Pour in the milk one tablespoon at a time. Adding too much milk will cause a thin or runny frosting. If you don't add enough milk it will be too stiff and won't stick to your cake. Continue to beat the frosting for 3 minutes, until it reaches a creamy consistency and is workable.
- Remove the cakes from the freezer, unwrap and remove the parchment paper from the bottom of the cakes. Spread a layer of peanut butter buttercream on top of one of the cakes. Place the second cake on top, creating a two-layer cake. Frost the entire cake with the remaining peanut butter buttercream, ensuring an even and smooth layer.
- For the finishing touch, generously sprinkle chocolate shavings over the top of the cake. Allow the frosted cake to thaw for about an hour then slice and serve.
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