As I was dreaming up this cake, I decided it should be a 2 layer round chocolate cake with peanut butter cream cheese frosting with peanut butter cups between the layers and on top. As this plan was coming together, I hopped on Amazon and ordered a cake leveler, which was delayed and didn’t arrive in time for this cake, but I used it on my birthday cake and I am in love! When I went to the store I found the Betty Crocker Triple Chocolate Cake Mix and decided to try that, it was amazing! I also used a bout a half of a bag of mini Reece’s Peanut Butter Cups in this recipe.

Peanut Butter Cup Cake

Ingredients

Cake

• 1 box Betty Crocker Super Moist Deluxe Triple Chocolate Fudge Cake Mix
• 3 eggs
• 1 1/4 cups water
• 1/2 cup vegetable oil

Frosting

• 1 stick unsalted butter, softened
• 8oz cream cheese softened
• 3 cups confectioner’s sugar
• 1 cup creamy peanut butter, I use Skippy
• 2 tsp vanilla extract
• 1/8 tsp salt

Filling and Decor

• 1/2 bag Miniature Reese’s Cups

Peanut Butter Cup Cake Instructions

Preparation

1. Take the butter and cream cheese out of the refrigerator to soften.
2. Butter and flour 2-8″ round cake pans, set aside.
3. Preheat oven to 350° F.

Cake

1. In a mixing bowl, beat together the cake mix, water, oil, and eggs until thoroughly combined.
2. Pour evenly into the prepared pans.
3. Place in oven and bake for 30-34 minutes.
4. Remove cake from oven when cooked.
5. Cool in pan for 10 minutes, then remove from pan and cool completely on racks before assembling.

Frosting

1. In a stand mixer with a paddle attachment on medium speed, cream the butter and cream cheese until smooth, about 2-3 minutes.
2. Add the confectioner’s sugar in gradually, mixing in between pours. Once it is all added, increase speed and beat until smooth.
3. Add in the vanilla and salt as you continue to mix.
4. Add the peanut butter and mix until completely combined.
5. Use immediately or refrigerate for up to 4 days.

Filling and Decor

1. Remove the foil from the peanut butter cups.
2. Using a butcher’s knife, chop up half of the peanut butter cups into smaller pieces for the filling.

Assemble the Cake

1. Place the bottom layer on your cake board or platter.
2. Use a bread knife or cake leveler to even out the top of the cake.
3. Frost the cake with the frosting.
4. Add the layer of chopped up peanut butter cups on top.
5. Place the top layer on top of the peanut butter cups.
6. Frost this layer, filling in the gaps between the cakes.
7. Decorate the top with whole miniature Reese’s Cups.
8. Store in the refrigerator until serving.

Print

Peanut Butter Cup Cake

If you love chocolate and peanut butter together, you will love this Peanut Butter Cup Cake. It's Triple Chocolate Cake topped with Peanut Butter Cream Cheese Frosting filled and decorated with mini Reese's Peanut Butter Cups. Yum!

Course Dessert

Cuisine American

Keyword cake, chocolate, peanut butter

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author cindy

Ingredients

Cake

• 1 box Betty Crocker Super Moist Deluxe Triple Chocolate Fudge Cake Mix
• 3 eggs
• 1 1/4 cups water
• 1/2 cup vegetable oil

Frosting

• 1 stick unsalted butter softened
• 8 oz cream cheese softened
• 3 cups confectioner's sugar
• 1 cup creamy peanut butter I use Skippy
• 2 tsp vanilla extract
• 1/8 tsp salt

Filling and Decor

• 1/2 bag Miniature Reese's Cups

Instructions

Preparation

• Take the butter and cream cheese out of the refrigerator to soften.
• Butter and flour 2-8" round cake pans, set aside.
• Preheat oven to 350° F.

Cake

• In a mixing bowl, beat together the cake mix, water, oil, and eggs until thoroughly combined.
• Pour evenly into the prepared pans.
• Place in oven and bake for 30-34 minutes.
• Remove cake from oven when cooked.
• Cool in pan for 10 minutes, then remove from pan and cool completely on racks before assembling.

Frosting

• In a stand mixer with a paddle attachment on medium speed, cream the butter and cream cheese until smooth, about 2-3 minutes.
• Add the confectioner's sugar in gradually, mixing in between pours. Once it is all added, increase speed and beat until smooth.
• Add in the vanilla and salt as you continue to mix.
• Add the peanut butter and mix until completely combined.
• Use immediately or refrigerate for up to 4 days.

Filling and Decor

• Remove the foil from the peanut butter cups.
• Using a butcher's knife, chop up half of the peanut butter cups into smaller pieces for the filling.

Assemble the Cake

• Place the bottom layer on your cake board or platter.
• Use a bread knife or cake leveler to even out the top of the cake.
• Frost the cake with the frosting.
• Add the layer of chopped up peanut butter cups on top.
• Place the top layer on top of the peanut butter cups.
• Frost this layer, filling in the gaps between the cakes.
• Decorate the top with whole miniature Reese's Cups.
• Store in the refrigerator until serving.

I hope you enjoy this Peanut Butter Cup Cake recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Peanut Butter Cup Cake Recipe appeared first on The Mom Maven.

About the All-In-One Guide to Cake Decorating

This comprehensive and accessible guide to cake decorating teaches all of the techniques and tricks that aspiring sugarcrafters need to create stunning and impressive cakes. Everyone will think these amazing cakes came from the best bakery in town! First Steps in Cake Decorating reveals dozens of expert cake decorating ideas that are simple to achieve yet look stunning. All the most popular methods of icing and decoration are covered, including buttercream, sugarpaste, chocolate, marzipan and flower paste. Detailed, easy-to-follow instructions explain the basics of preparing and using different types of icing, illustrated with step-by-step color photographs. There is a delicious array of fantastic cakes here to suit adults and children alike. Beginners will pick up the basics fast, and even experienced cake decorators will find inspirational new ideas.

Mom Maven’s Thoughts

This book is well written and beautifully illustrated, it is just too advanced for my skill set. My skills didn’t take me past chapter 2-Shaping, Filling, and Simple Icings, but thanks to this book I did try some new-to-me techniques. While my cake isn’t beautiful, I tried and I know some of the mistakes I made and what I need to work on in the future. This book will stay on my shelf until I get to take some cake decorating classes. It is a wonderful reference and instruction manual for those who are further along in their cake decorating journey.

Print

Peanut Butter Cup Cake Recipe

This easy Peanut Butter Cup cake recipe combines the flavors of chocolate and peanut butter with a yellow cake for a delightful dessert.

Course Dessert

Cuisine American

Prep Time 55 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 16 slices

Author Cindy Schultz

Ingredients

Cake

• 1 Box of Yellow Cake Mix I used Duncan Hines
• eggs water, and oil as listed on the box

Filling

• 1 cup smooth peanut butter
• 2 cups confectioner's sugar divided
• 1 TBS vanilla extract
• 3/4 cup heavy cream divided

Icing (from The All-In-One Guide to Cake Decorating)

• 4 squares semi-sweet chocolate
• 1/4 cup unsalted butter
• 1 egg beaten, 1 1/2 cups confectioner's sugar

Instructions

Cake

• Bake the cake according to the directions on the package.
• Make 2 8" round cakes.
• Cool cakes in pans on cooling rack for 15 minutes.
• Remove cakes from pans and place on cooling rack, allow to cool completely. (At least 45 minutes)

Filling

• In a large bowl mix together the peanut butter and 1 cup of confectioner's sugar.
• Add in the second cup of confectioner's sugar, it will become crumbly.
• Add in the vanilla and 1/4 cup of the heavy cream.
• Once that is fully incorporated and another 1/4 cup of heavy cream. Mix until smooth.
• Slowly add in the remaining heavy cream until it becomes the consistency you want it to be.
• If your cake isn't flat on top, carefully slice off the domes portion so that your layers will stack evenly.
• Use a turntable and a long, sharp knife to cut each cake into two even layers
• Place the bottom layer in the center of the plate or cake board.
• Cover that layer with a layer of the peanut butter filling.
• Repeat the layering process, making sure your layers are even, until all four cakes are layered and there is peanut butter between the layers. DO NOT put peanut butter on the top layer.

Icing

• Place the chocolate and butter in a heatproof bowl set over a saucepan of hot water. Stir occasionally with a wooden spoon until melted.
• Add the egg and beat until smooth. Remove the bowl from the saucepan. Stir in the confectioner's sugar and beat until smooth and glossy.
• Pour immediately over the cake for a smooth finish. You may need to use a knife or the back of a spoon to help coat the sides with the icing.

I brought this cake to church on Wednesday evening to share with the 3rd-5th grade girls I teach. Since we only had 6 girls in class that night there was a lot of leftover cake. I sliced it up and handed pieces to friends as they walked by. Everyone loved this delicious Peanut Butter Cup cake. It is light and not too sweet because we used a yellow cake as the base. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Peanut Butter Cup Cake Recipe appeared first on The Mom Maven.