Chocolate Peanut Butter Layers (Printable)

Moist chocolate cake filled with creamy peanut butter pudding and topped with whipped cream and chocolate drizzle.

# What You'll Need:

→ Cake Base

01 - 1 box (15.25 oz) chocolate cake mix plus required eggs, oil and water per package instructions

→ Peanut Butter Filling

02 - 1 package (3.4 oz) instant vanilla pudding mix
03 - 2 cups cold whole milk
04 - 1/2 cup creamy peanut butter

→ Whipped Cream Topping

05 - 2 cups cold heavy whipping cream
06 - 2 tablespoons powdered sugar
07 - 1/2 teaspoon vanilla extract

→ Chocolate Peanut Butter Drizzle

08 - 1/2 cup semi-sweet chocolate chips
09 - 1/4 cup creamy peanut butter
10 - 2 tablespoons heavy cream

→ Optional Garnish

11 - 1/4 cup chopped roasted peanuts
12 - Mini peanut butter cups halved

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly with cooking spray or butter.
02 - Prepare chocolate cake mix according to package directions. Pour batter into prepared pan and bake for 30 to 35 minutes until a toothpick inserted in center comes out clean.
03 - Let cake cool for 10 minutes. Using handle of wooden spoon poke holes all over cake spacing about 1 inch apart.
04 - Whisk together pudding mix and cold milk in medium bowl for 2 minutes until slightly thickened. Stir in peanut butter until smooth and combined.
05 - Pour peanut butter pudding evenly over cake. Spread gently to fill all holes. Cover and refrigerate at least 1 hour.
06 - Beat heavy cream powdered sugar and vanilla extract in large bowl until stiff peaks form. Spread whipped cream over chilled cake.
07 - Microwave chocolate chips peanut butter and heavy cream in small bowl for 30 seconds. Stir until smooth adding 10 more seconds if needed.
08 - Drizzle chocolate mixture over whipped cream. Garnish with chopped peanuts and peanut butter cups if desired. Chill 30 minutes before serving.

# Expert Hacks:

01 -
  • The magic happens when warm cake meets that peanut butter pudding filling
  • It feeds a crowd effortlessly and looks way more impressive than it actually is
02 -
  • Do not skip the refrigeration time or the pudding will not set properly in those holes
  • Make sure your whipping cream is extremely cold or it will not whip up correctly
03 -
  • Use the handle of a wooden spoon for the holes, not a fork which makes them too small
  • Let the cake cool exactly 10 minutes, any longer and the pudding will not absorb as well

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