Quicker Blue-Ribbon Peanut Butter Torte Recipe

Name: Quicker Blue-Ribbon Peanut Butter Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package yellow cake mix (regular size); 1-1/4 cups water; 1 cup chunky peanut butter, divided; 3 large eggs; 1/3 cup canola oil; 1 teaspoon vanilla extract; 1 package (10 ounces) 60% cacao bittersweet chocolate baking chips; 2-1/4 cups heavy whipping cream; 1/2 cup packed brown sugar; 2 cans (16 ounces each) cream cheese frosting; 2 Butterfinger candy bars (2.1 ounces each), coarsely chopped; 1/3 cup chopped honey-roasted peanuts

Servings: persons

1 package yellow cake mix (regular size)
1-1/4 cups water
1 cup chunky peanut butter, divided
3 large eggs
1/3 cup canola oil
1 teaspoon vanilla extract
1 package (10 ounces) 60% cacao bittersweet chocolate baking chips
2-1/4 cups heavy whipping cream
1/2 cup packed brown sugar
2 cans (16 ounces each) cream cheese frosting
2 Butterfinger candy bars (2.1 ounces each), coarsely chopped
1/3 cup chopped honey-roasted peanuts

1
Grease and flour three 9-in. round baking pans; set aside. Combine the cake mix, water, 1/2 cup peanut butter, eggs, oil and vanilla in a large bowl; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour batter into prepared pans (pans will have a shallow fill).
2
Bake at 350u00b0 for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3
Place chocolate chips in a large bowl. Bring cream and brown sugar to a boil in a small heavy saucepan over medium heat, stirring occasionally. Reduce heat; simmer for 1-2 minutes or until sugar is dissolved.
4
Pour cream mixture over chocolate; whisk until smooth. Stir in remaining peanut butter until blended. Chill until mixture reaches a spreading consistency. Spread between layers.
5
Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator.

2301

kcal

Calories

205

Fat

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 12 ingredients. The key ingredients include: 1 package yellow cake mix (regular size), 1-1/4 cups water, 1 cup chunky peanut butter, divided, 3 large eggs, and more.

Yes, Quicker Blue-Ribbon Peanut Butter Torte 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!

Quicker Blue-Ribbon Peanut Butter Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions