Peanut Butter Chocolate Cake is the ultimate chocolate peanut butter dessert recipe. Fudgy chocolate cake layers with creamy peanut butter cheesecake filling, overloaded with tons of peanut butter cups and silky milk chocolate ganache on top. If you are a serious chocolate peanut butter lover, then you must try my Chocolate Peanut Butter Cheesecake recipe, too.
No Bake Peanut Butter Cheesecake Recipe
I couldn’t think of anything more perfect for me than an overdose of chocolate and peanut butter.
No-bake peanut butter cheesecake filling with chocolate peanut butter cups is sandwiched between moist and fudgy chocolate cake layers. An as a bonus, there is a thick layer of milk chocolate ganache on top of this goodness. All delicious layers packed in one ultimate dessert!
What more to say than who doesn’t love peanut butter and chocolate together? This chocolate peanut butter cake recipe is so delicious. You’ll have your family and guests begging for more! But it’s very rich… so a small slice will do just fine.
If you’re one of those people who use to say, “too rich” or “too sweet”, then this is not the cake for you. But if you are one of those who truly believe that there’s no such thing as too much chocolate or too much peanut butter, then scroll down to the recipe and let the baking begin!
Chocolate Cake Mix Recipe with Peanut Butter Cups
What’s not to love about this Chocolate Peanut Butter Cake?
This Peanut Butter Chocolate Cake is pure decadence! Rich chocolate cake layers are made with boxed cake mix, but they are super moist and fudgy. Fudge chocolate cake is perfect base for no-bake peanut butter filling and frosting.
No-bake peanut butter cheesecake is loaded with mini chocolate peanut butter cups. And there are more chocolate peanut butter cups and Reese’s candies on top. It’s so rich, so delicious and so fun!
How to Make Peanut Butter Chocolate Cake
The cake starts with moist, delicious layers of chocolate cake. For this occasion, I used a shortcut and make the cake layers from boxed cake mix. However, the star of this cake is the filling and topping.
Make the cake according to a package direction, bake in two 8 inches round cake pans and cool. Then trim the top of each cake to make a flat surface.
Next, make the filling. For a no-bake peanut butter cheesecake, beat softened cream cheese, peanut butter and sugar, then fold in whipped cream. Reserve 2 and ½ cups filling to cover the cake. In remaining filling add melted gelatin and mix to combine.
To assemble the cake, you will need cake collar or a ring from springform pan. Place a cake layer on a serving plate and then lock the ring or a collar around the cake. Spread a thin layer of peanut butter cheesecake filling and top with mini Reese’s cups, then cover with remaining filling. Cover with second cake layer. Refrigerate until firm, then cover the cake with peanut butter filling. Top with milk chocolate ganache and chocolate peanut butter cups and Reese’s pieces, every peanut butter and chocolate lovers favorites.
Peanut Butter Chocolate Cake
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours
- Yield: 12 slices 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Peanut Butter Chocolate Cake is the ultimate chocolate peanut butter dessert recipe. Fudgy chocolate cake layers with creamy peanut butter cheesecake filling, overloaded with tons of peanut butter cups and silky milk chocolate ganache on top.
Chocolate Cake Layers:
- 1 (15.25oz.) box super moist chocolate fudge cake mix
- ingredients listed on the box (3 eggs, oil, water)
- 1 ½ cups heavy whipping cream
- 6 Tablespoons powdered sugar
- 1 teaspoon vanilla
- 12 oz. brick style cream cheese-room temperature
- 1 ½ cups peanut butter
- 1 ½ cups powdered sugar
- 2 teaspoons gelatin
- 2 Tablespoons cold water
- 7–8 oz. mini chocolate peanut butter cups
Milk Chocolate Ganache:
- 1/3 cup heavy cream
- 4 oz. milk chocolate-finely chopped
- 2 oz. semi-sweet baking chocolate-finely chopped
- 4 Reese’s-cut in half
- 1/3 cup Reese’s pieces
To make the cake:
- Preheat the oven to 350°F and grease two 8-inches round cake pans and line the bottom with parchment paper.
- Prepare the cake mix following the instructions on the box. Divide batter evenly in prepared pans and bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes in the pans, then remove from pans to wire racks to cool completely.
- Trim the top of each cake to make flat surface. Place one cake layer on a serving plate and place the ring from springform pan around the cake, set aside.
To make the filling:
- In a bowl mix heavy cream until soft peaks form, then add vanilla and 6 Tablespoons powdered sugar and mix until firm peaks form.
- Dissolve 2 teaspoons gelatin in 2 Tablespoons cold water and set aside for a few minutes to bloom, then melt over low heat until gelatin is completely melted and smooth.
- In a large mixing bowl beat cream cheese and peanut butter until it’s smooth. Gradually mix in powdered sugar. The mixture will become thick and dry. So after you added about ¾ cup of powdered sugar, add half ow whipped cream and mix, then add remaining ¾ cup of powdered sugar and whipped cream.
- Reserve about 2 ½ cups of peanut butter cream cheese mixture to cover the cake and pipe the swirls on top. Cover and place in the fridge. When ready to decorate the, remove from the fridge and leave 30 minutes at room temperature.
- In remaining filling mix in melted gelatin. Spread thin layer of the filling (with gelatin added) over the first cake layer. Arrange Reese’s minis over the entire layer, then top with remaining filling.
- Place second cake layer on top and gently press with your palms to stick everything together well. Chill in the fridge for about 2-3 hours (or freeze for 1 hour).
- Run a thin knife around the cake and release the ring. Cover the top and sides of the cake with reserved filling.
To make the ganache:
- Put finely chopped chocolates in a heat proof bowl. Heat heavy whipping cream until it just begins to boil, then pour it over the chocolates. Allow it to sit for 2-3 minutes, then whisk until smooth.
Drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula.
- When the ganache is slightly firm (after about 10 minutes) arrange Reese’s halves on top and pipe the swirls with remaining frosting. Top with Reese’s pieces if desired.
That’s well explained, I just love chocolates but not really love peanut butter, this combo looks amazing. thanks for this wonderful Guide!
This is very well laid out. I can’t wait to try!!
I have a similar recipe for a baked peanut butter (pray that you die smiling) Cheesecake with a brownie crust and all kinds of sinfully goodness crammed in the middle and encased in ganache garnished with Reese cups as well. This one looks a lot lighter and way less lethal than the one I have so I am going to keep this for my next birthday (or Christmas if I can’t wait that long ?) since I always make myself a new and different Cheesecake for my birthday because I am worth it and Cheesecake is a gift from the Gods! I also saved the Oreo one as well. Thank you for the beautifully laid out recipes! ?
I have no idea what I did wrong, but there is no way this filling is going to hold another cake on it
The recipe of this cake the chocolate peanut butter cake is a great combination of chocolate and peanut butter it is such a lip-smacking cake.
Can’t wait to try it on my own. But apart from peanut butter, simple butter is good enough for it or not. Please suggest. Waiting for your reply.
I dont like chocolates but now after this I love ’em alot!!
Love the lay out, can’t wait to try it!
It is looking so delicious. I want to eat it desperately.
I’m just browsing your dessert recipes. It’s like you combine two deliciousnesses into one dessert with so many of them! I love it! Planning to try your Very Berry Dessert Lasagna. Found it on Pinterest. That’s what brought me here. 🙂
I’ve made this twice now, and it’s SO good! I love how light the frosting is compared to buttercream! How could I make it vanilla instead of peanut butter? What would I replace the peanut butter with, regular butter?
Replace peanut bUtter with crisco
Yumm. My mouth is full of water.
Did anyone else’s turn watery with the first step of mixing powdered sugar with the vanilla and cream??
I hate when people give 5 star reviews on books or recipes on the anticipation of the product. Something might sound great in theory but is a complete failure after spending several hours making this dessert and trying to fix it. The filling is way too heavy and loose to work. I even added 3 times the amount of powder sugar and 2 Tablespoons of merguine powder to thicken up. Nope, nothing worked. PLEASE don’t give something a 5 star review when you haven’t even attempted to make it. I would love to know how this author of this recipe actually got the filling to work. Did she keep something critical back like some chefs do?
Great Recipe with use of Peanut Butter and Specially Like The Garnishing
Is it Possible to make it Eggless ?
I just made the filling and put my cake together and stuck it in the freezer for an hour. So far everything is going fine. It did get a little confusing reading the instructions for making the filling but it turned out great after I took the time to sit down and read over it a few times.
Hello, I have made this cake once and making it again for my friends. I love baking and this cake was amazing. I loved every bit of this cake.
Thanks so much, Shameeka!
Can you make the following without the gelatin?
what is the calorie count on this, looks amazing but I have to watch my sugar
That’s the best peanut butter cake I’ve ever seen. Loved the recipe and really gonna try it soon.
Hi, I have made this cake once and making it again for my mom. I love baking and this cake was amazing.