Chocolate Peanut Butter Cup Cake Recipe

Name: Chocolate Peanut Butter Cup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box (about 18 Oz.) Devil's Food Cake Mix; 4 whole Eggs; 1/2 cups Canola Oil; 1/2 cups Water; 8 ounces, weight Sour Cream; 1 box (3.5 Oz.) Chocolate Instant Pudding Mix; 12 ounces, weight Semi-Sweet Chocolate Chips; 1 bag (10 Oz.) Mini Reese's Peanut Butter Cups, For Decoration; 1 can (12 Oz.) Cream Cheese Frosting, For The Outside Of The Cake; _____; PEANUT BUTTER FROSTING:; 2 cups Powdered Sugar; 1/4 cups Milk; 1/4 cups Butter; 1/2 cups Smooth Peanut Butter; 1 teaspoon Vanilla

Servings: persons

1 box (about 18 Oz.) Devil's Food Cake Mix
4 whole Eggs
1/2 cups Canola Oil
1/2 cups Water
8 ounces, weight Sour Cream
1 box (3.5 Oz.) Chocolate Instant Pudding Mix
12 ounces, weight Semi-Sweet Chocolate Chips
1 bag (10 Oz.) Mini Reese's Peanut Butter Cups, For Decoration
1 can (12 Oz.) Cream Cheese Frosting, For The Outside Of The Cake
_____
PEANUT BUTTER FROSTING:
2 cups Powdered Sugar
1/4 cups Milk
1/4 cups Butter
1/2 cups Smooth Peanut Butter
1 teaspoon Vanilla

1
["For the cake:", "Preheat oven to 350 degrees.", "Mix together cake mix, eggs, oil, water, sour cream, pudding mix, and chocolate chips. (I think leaving out the chocolate chips would have helped make the cake not as overwhelmingly rich. But if you love your chocolate, keep em in!)", "Divide batter evenly into 2 well-greased round 9"" cake pans. Bake for 30 to 35 minutes and cool completely.", "For the frosting:", "Blend together sugar, milk, butter, peanut butter and vanilla until smooth. (Add more milk for a thinner frosting and more sugar if you want it thicker.)", "To assemble the cake:", "Cut each cooled cake with a serrated knife into halves, creating 4 layers.", "Use 1/3 of peanut butter frosting between each layer. Cover the top and sides of the cake with cream cheese frosting. Decorate as you wish with peanut butter cups!", "(I cut peanut butter cups in half to create the border around the top. For the crumbly peanut butter cup topping, I put peanut butter cups into a blender to crumble them and sprinkled them on top.)"]

2131

kcal

Calories

158

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 box (about 18 Oz.) Devil's Food Cake Mix, 4 whole Eggs, 1/2 cups Canola Oil, 1/2 cups Water, and more.

Yes, Chocolate Peanut Butter Cup Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Peanut Butter Cup Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions