Chocolate Peanut Butter Cake

The rich, velvety allure of chocolate meets the creamy, nutty decadence of peanut butter in a symphony of indulgence in this Chocolate Peanut Butter Cake. It’s a must-have for your chocolate fix!

With layers of moist, cocoa-infused cake peppered with peanut butter flavor, each bite is a revelation of flavor and texture. Then the light, fluffy whipped cream topping makes it the perfect bite. It uses the convenience of a store-bought cake mix, premade whipped cream, and candy bites so you have dessert with no fuss and just a few minutes of prep time!

For more delicious peanut butter ideas, check these out:

• Peanut Butter Smores Pie Jars
• Healthy Peanut Butter Fudge
• Chewy Peanut Butter and Jelly Thumbprint Cookies
• Healthy Peanut Butter Cups
• Peanut Butter Rice Krispie Treats

This cake is more than just a dessert – it’s a celebration of contrasts and complements. The deep, intense flavor of cocoa finds its perfect match in the creamy sweetness of peanut butter. The richness of the candy-filled cake meets the light creamy texture of the whipped topping, creating a harmony of taste that’s both comforting and exhilarating.

For more delicious cake ideas, check these out:

• Funfetti Wacky Cake Recipe
• Raspberry Lemon Cake from Scratch
• Pink Lemonade Bundt Cake Recipe
• Easy Chocolate Lava Cake in the Slow Cooker

Chocolate peanut butter cake and whipped cream icing

So let’s get into the recipe and see how simple and easy it really is to whip up this amazing cake!

Print Recipe

Chocolate Peanut Butter Cake

Rich chocolate cake filled with peanut butter cup bites and topped with fluffy, light whipped cream frosting then drizzled with Hershey's chocoalte syrup for hte perfect culinary delight!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate peanut butter cake, peanut butter, whipped cream topping

Servings: 12

Ingredients

• 1 box chocolate cake mix
• 1 3.4 oz box instant vanilla pudding
• 1 ¾ c milk
• 2 8 oz. package of Mini Reese Cups divided
• 1 8 oz whipped topping
• Hershey Syrup

Instructions

• Preheat the oven to 350°. Prepare a 9×13 baking dish with non-stick baking spray, set aside.
• Prepare your cake mix – in a large bowl mix together the milk and instant pudding. Add in cake mix and stir until combined. Next, fold in the peanut butter cups. I leave mine whole. Bake for 25-30 minutes or until when a toothpick is interested in the center of the cake, comes out clean.
• Allow the cake to cool completely.
• Add the whipped topping in an even layer. Drizzle with chocolate syrup and top with reese cups that have been cut in half.