Chocolate Peanut Butter Layers (Printable)
Moist chocolate cake filled with peanut butter pudding, topped with whipped cream and a rich drizzle.
# What You'll Need:
→ Cake Base
01 - 1 box (15.25 oz) chocolate cake mix with 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 Garnish
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 the chocolate cake mix according to package directions. Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
03 - Let cake cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake surface, spacing approximately 1 inch apart.
04 - In a medium bowl, whisk together pudding mix and cold milk for 2 minutes until slightly thickened. Stir in peanut butter until completely smooth and combined.
05 - Pour peanut butter pudding evenly over the warm cake, spreading to fill all the holes completely. Cover and refrigerate for at least 1 hour.
06 - In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread whipped cream evenly over the chilled cake.
07 - Microwave chocolate chips, peanut butter, and heavy cream in a small microwave-safe bowl for 30 seconds. Stir until smooth; microwave for an additional 10 seconds if needed to achieve pourable consistency.
08 - Drizzle chocolate mixture over the whipped cream layer. Garnish with chopped peanuts and halved mini peanut butter cups if desired. Chill for 30 minutes before serving for clean slices.
# Expert Advice:
01 -
- The pudding filling seeps into every single poke hole creating pockets of creamy peanut butter bliss throughout the entire cake
- You get that impressive layered dessert look with barely any effort since the cake mix does the heavy lifting
02 -
- Dont let the cake cool completely before poking those holes or the pudding wont seep in properly and youll miss the whole point
- Make sure your heavy cream is ice cold from the fridge or it will refuse to whip into those beautiful stiff peaks you need
03 -
- Run your knife under hot water and wipe it dry between slices for the cleanest cuts that wont drag the whipped cream everywhere
- The drizzle thickens up quickly in the fridge so if it gets too firm to pour gently warm it for just five seconds in the microwave