Chocolate Peanut Butter Cake
Sometimes you just don’t have time to make things from scratch, you know what I mean? Even though I love to bake and wish that I had all the time in the world to make yummy baked goods, the reality is I have lots of other things to do too! So when the occasion arises that I need to make a dessert but I just don’t have the time, I always have a few boxed cake mixes on hand.
For this particular cake, I used a chocolate cake mix and added a little bit of peanut butter and chocolate chips to jazz it up a bit. Then I made homemade frosting, because I HATE the store bought kind and it really doesn’t take more than a few minutes to make.
Chocolate Peanut Butter Cake
Ingredients:
- 1 box chocolate cake mix
- 1 1/4 cups water
- 1/2 cup creamy peanut butter
- 1/3 melted butter
- 3 eggs
- 1 c chocolate chips, dusted (If your chips are not dusted, just toss them in a little bit of flour. This keeps them from sinking to the bottom of your cake)
Directions:
- Heat oven to 350°F and grease the bottoms only of 2 (8- or 9-inch) round cake pans with cooking spray.
- Mix all ingredients together, except chocolate chips, for about 2 minutes until well blended. Then stir in the chocolate chips.
- Add the mix evenly to your two pans and bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool cakes for 10 minutes then run knife around sides of pans to loosen cakes. Remove the cakes from the pans and cool completely on a wire rack.
- Once cooled, run a serrated knife over the top of the cakes to even then out. Frost the top of one cake with the peanut butter frosting, then top with the second cake and frost all sides. Refrigerate the cake until the frosting sets.
Peanut Butter Frosting
Ingredients:
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 3 tablespoons milk, or as needed
- 2 cups confectioners’ sugar
Directions:
- Mix the butter and peanut butter into a medium bowl. Be sure that both ingredients are at room temperature. Gradually add the sugar. Once the mixture begins to thicken, add the milk 1 tbsp at a time as needed until the frosting is smooth. Beat for at least 3 minutes until the frosting is fluffy, then use to frost your cake. If you refrigerate the frosting for later use it will become stiff. To soften, add 1-2 tbsp of milk and microwave, stirring after every 30 seconds until the frosting this smooth again.
Print: Semi-Homemade Chocolate Cake & Peanut Butter Frosting
Enjoy!
After making all of this can you leave it out of the refrigerator? If so, how many days will it stay good for?
I would leave it out for just a few hours to serve, but not much longer. I would think the frosting would spoil if you did. Hope that helps! -Monika
Hello…I am making this cake for my son’s birthday tomorrow. I have the cakes made and will make the frosting later. Would this be okay to put in the fridge tonight and then get it out tomorrow for the party or will the frosting be too hard? My son LOVES peanut butter and this recipe was so simple! I know he’s going to love it!
I make this cake the night before all the time and the frosting isn’t too hard. I hope the party is fun & everyone loves the cake! -Monika