Chocolate Peanut Butter Layers (Printable)

Moist chocolate cake with creamy peanut butter filling, whipped cream topping, and rich drizzle.

# What You'll Need:

→ Cake Base

01 - 1 box (15.25 oz) chocolate cake mix plus required eggs, oil, and water

→ Peanut Butter Filling

02 - 1 package (3.4 oz) instant vanilla pudding mix
03 - 2 cups cold whole milk
04 - 1/2 cup creamy peanut butter

→ Whipped Cream Topping

05 - 2 cups cold heavy whipping cream
06 - 2 tbsp powdered sugar
07 - 1/2 tsp vanilla extract

→ Chocolate Drizzle

08 - 1/2 cup semi-sweet chocolate chips
09 - 1/4 cup creamy peanut butter
10 - 2 tbsp heavy cream

→ Optional Garnishes

11 - 1/4 cup chopped roasted peanuts
12 - Mini peanut butter cups, halved

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly with cooking spray or butter.
02 - Prepare chocolate cake mix according to package directions. Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted in center comes out clean.
03 - Let cake cool for 10 minutes. Using handle of wooden spoon, poke holes all over surface at 1-inch intervals, pressing halfway through cake.
04 - Whisk pudding mix and cold milk in medium bowl for 2 minutes until thickened. Stir in peanut butter until completely smooth.
05 - Pour peanut butter pudding evenly over warm cake, spreading to fill holes. Cover and refrigerate at least 1 hour until set.
06 - Beat heavy cream, powdered sugar, and vanilla extract in large bowl until stiff peaks form. Spread whipped cream over chilled cake.
07 - Microwave chocolate chips, peanut butter, and heavy cream in small bowl for 30 seconds. Stir until smooth; microwave 10 more seconds if needed.
08 - Drizzle chocolate mixture over whipped cream. Garnish with chopped peanuts and mini peanut butter cups if desired.
09 - Refrigerate 30 minutes before serving for clean slices and optimal flavor.

# Expert Suggestions:

01 -
  • The combination of moist chocolate cake and creamy peanut butter filling is absolutely irresistible
  • This dessert manages to taste fancy and impressive while being surprisingly simple to put together
  • The poke technique ensures every single bite is infused with that peanut butter pudding goodness
02 -
  • Make sure your cake is warm but not piping hot when you pour the pudding, or it will seep too fast and make things soggy
  • The whipped cream absolutely must be very cold from the fridge, or it will not whip up properly no matter how long you beat it
03 -
  • Room temperature ingredients mix more easily, so take your peanut butter and eggs out about 20 minutes before you start
  • The holes should go about three quarters of the way through the cake without hitting the bottom of the pan

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