Peanut Butter Explosion Chocolate Cake Recipe

Name: Peanut Butter Explosion Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chocolate cake mixes; 1 bag mini peanut butter cups the Reese's; 12 Reese's Peanut Butter Cups for top; 1 cup butter softened; 1/2 cup peanut butter; 2 tablespoons whipping cream; 3 tablespoons honey; 1 teaspoon vanilla; 1/8 teaspoon salt; 4 cups powdered sugar; 1 cup butter; 1 teaspoon vanilla; 4 tablespoons whipping cream; 1/8 teaspoon salt; 3 1/2 cups powdered sugar; 1/2 cup dark cocoa powder

Servings: persons

2 chocolate cake mixes
1 bag mini peanut butter cups the Reese's
12 Reese's Peanut Butter Cups for top
1 cup butter softened
1/2 cup peanut butter
2 tablespoons whipping cream
3 tablespoons honey
1 teaspoon vanilla
1/8 teaspoon salt
4 cups powdered sugar
1 cup butter
1 teaspoon vanilla
4 tablespoons whipping cream
1/8 teaspoon salt
3 1/2 cups powdered sugar
1/2 cup dark cocoa powder

1
["Preheat oven to 350 degrees. Make up each cake mix individually and stir in half a bag of mini Reese's in each mix. Bake in two 10x2 inch cake pans that has been greased and floured for 28 minutes. Follow your baking instructions on the back of the box. After each layer has cooled completely, cut each one in half.", "Start making the peanut butter frosting by creaming the butter and peanut butter. Add the whipping cream, salt, honey, and vanilla and cream again. Slowly add the powdered sugar. Fill each layer with the honey peanut butter frosting. Save at least a 1/4 cup for decorating the top.", "Make the chocolate butter cream by creaming the butter, vanilla, whipping cream, and salt until creamy. Slowly add the powdered sugar and cocoa powder. Cover the outside with a very thick layer of chocolate frosting. (I used a fun frosting comb tool on the sides, but fork prongs would work too.) Pipe some fun swirls of peanut butter frosting on top and accent with the extra 12 peanut butter cups. Store in a sealed container on the counter.", "Notes
2
*Make sure your cake pan is 2 inches tall, so the batter does not overflow into your oven."]

4188

kcal

Calories

295

Fat

344

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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: 2 chocolate cake mixes, 1 bag mini peanut butter cups the Reese's, 12 Reese's Peanut Butter Cups for top, 1 cup butter softened, and more.

Yes, Peanut Butter Explosion Chocolate 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!

Peanut Butter Explosion Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions