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Decadent chocolate layered cake topped with homemade whipped peanut butter frosting, it just doesn’t get any better than this. If you are craving something with peanut butter or just a fan of peanut butter in general then you have to make this recipe as soon as possible.
Creamy peanut butter and rich dark chocolate go perfectly together with a tall glass of milk for a dessert recipe that is sure to please your family and friends. Make this recipe for a special someone on their birthday or on a rainy afternoon, no matter when or why you make this recipe it is always going to be a hit.
Dark Chocolate layered cake with creamy peanut butter frosting topped with morsels of peanut butter and chocolate chips.
- 1 box Duncan Hines Dark Chocolate Fudge Cake Mix (or any chocolate cake mix you prefer)
- 1 tsp vanilla extract
- eggs (amount according to package directions)
- milk (substitute for water – amount according to package directions)
- oil (amount according to package directions)
- 1 stick unsalted butter softened at room temperature
- 1 1/4 cups creamy peanut butter
- 3 1/4 -1/2 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 6 tbsp milk
- 1 cup mini semi-sweet chocolate chips
- 1 cup peanut butter baking chips
Preheat oven to 350°F.
Grease two 8 inch round cake pans and set aside.
In a mixing bowl, add cake mix and ingredients according to the package directions. Instead of water use milk as a substitute. Whisk together along with 1 tsp of vanilla extract until thoroughly combined.
Pour equal amounts of batter into two 8 inch greased cake pans.
Bake in preheated oven approximately 20-30 minutes or until toothpick inserted into the center comes out clean.
Set cakes aside to cool completely before icing.
In a stand mixer add softened butter and peanut butter. Whip until combined on low-medium speed.
Add 1 cup of powdered sugar and 2 tbsp of milk. Whip on low speed until combined.
Add another cup of powdered sugar, vanilla extract, and milk. Whip on low speed until combined.
Add remaining powdered sugar and milk. Whip until combined on low-medium speed.
Scrape down sides of the bowl and whip one last time to make sure all ingredients are combined in the frosting.
Frosting should be fairly stiff and hold its shape. Add more powdered sugar or milk to reach desired spreading consistency.
Once the cake rounds have cooled completely in their original pans. Place one cake round onto serving dish.
Coat cake round with half of the whipped peanut butter frosting.
Place second cake round on top of iced cake. Frost with remaining whipped peanut butter frosting.
In a bowl, combine mini-chocolate chips and peanut butter baking chips.
Press handfuls of mini-chocolate chips and peanut butter baking chips to the side of the frosted cake. Add remaining chips to the top of the cake if desired.
Refrigerate until ready to serve.
If you are tired of all the “classic” cake and frosting combinations, I urge you to switch it up a bit and throw a little peanut butter into the mix. I can’t think of a better combination than peanut butter and chocolate. Of course, you can use whatever chocolate cake mix you prefer and bake in any sized cake pans that you like. You might just want to make this incredible, peanut-butter frosting recipe – yes, it’s that good. Give it a try, I’d love to know what you think.
I may or may not have had a slice of this incredible cake for breakfast the morning after I made it and I don’t feel guilty about it not one bit. This cake is borderline heavenly and ticks all the boxes of what one looks for in a good homemade cake recipe. It’s moist and fluffy with just the right balance of richness between the homemade peanut butter frosting and the bits of peanut butter morsels and chocolate chips. Using a stand mixer or a handheld mixer will insure that not only your cake blends perfectly but your frosting stays nice and fluffy.
What type of frosting is your favorite on top of chocolate cake?
Let me know in the comment section below. I’d love to know your thoughts on this recipe. Have you made homemade peanut butter frosting before?