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.

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The Mrs Fields Chocolate Fudge Brownie disappeared quickly, a favorite of both boys and I. Who can resist chocolate ice cream swirled with fudge and chunks of Mrs Fields Chocolate Fudge Brownies?? YUM! My 16yo son has been enjoying the Mrs Fields Mint Fudge Brownie almost daily since it arrived in our house. While I like them all my favorite has been the Whoppers Malted Vanilla. The unique malted vanilla ice cream is delicious and a perfect compliment to the Whoppers Malted Milk Balls which are mixed in the ice cream.

My husband and my 18yo son both favor the Reese’s Peanut Butter Cup ice cream treats and of course the Jolly Rancher Popsicles are a new twist on a summer staple.

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