Description
Chocolate Peanut Butter Cake is a rich, gooey, and crowd-pleasing dessert that’s easy to make and perfect for chocolate and peanut butter lovers. With a soft cake base, creamy peanut butter filling, and a smooth chocolate ganache topping, it’s a must-bake for any occasion. Save and share this delicious recipe today!
Ingredients
Cake Layer
2 sticks (226 g) butter, melted
1 package (15.25 oz) German chocolate cake mix
3 large eggs, divided (1 for base, 2 for filling)
Filling
1 package (8 oz) cream cheese, softened
1 cup peanut butter
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 stick (1/2 cup) melted butter
Topping
3/4 cup semi-sweet chocolate chips
1/4 cup peanut butter chips
1/2 cup creamy peanut butter
1/2 cup heavy cream
Instructions
- Prepare your baking dish. Preheat your oven to 350°F. Grease a 9×9-inch baking dish for a thick cake or a 9×13-inch pan for a thinner version.
- Make the bottom layer. In a mixing bowl, combine the cake mix, 1 egg, and 1 stick of melted butter. Stir until well mixed. Press this mixture evenly into the bottom of your prepared pan.
- Prepare the filling. Using a stand or hand mixer, beat softened cream cheese until smooth. Mix in the remaining two eggs along with the peanut butter.
- Add sugar and butter. Slowly incorporate the confectioners’ sugar while mixing on a low setting. Pour in the remaining melted butter and vanilla extract, then beat until smooth and creamy.
- Layer and bake. Pour the filling over the cake base and smooth it out. Bake for 50 minutes. The center should remain slightly gooey, so avoid overbaking.
- Cool the cake. Allow the cake to cool slightly on a wire rack before adding the ganache topping.
- Make the topping. Combine the chocolate chips, peanut butter chips, and peanut butter in a mixing bowl. Heat the heavy cream until simmering, then pour it over the chocolate mixture.
- Stir the ganache. Gently mix until everything is melted and combined into a smooth ganache.
- Finish and serve. Pour the ganache over the warm cake. Allow it to rest at room temperature for about an hour to set. Slice and enjoy!
Notes
Use a metal baking pan for best results.
Let the cake cool slightly before adding ganache.
A hot knife makes slicing cleaner.
Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 644
- Sugar: 45g
- Carbohydrates: 58g
- Protein: 9g