Peanut Butter Explosion Chocolate Cake (2024)

The layers of frosting and peanut butter cup candies in this Peanut Butter Explosion Chocolate Cake will impress everyone at dessert. It's the perfect cake to make for parties or bake sales.

I wanted to stop in todayand let you know how my journey with P90X is going.We are half way through week 2, sowoo hoo only 10 more weeks to go!

Uuuugggg!Doesn't sound as exciting that way, does it?Let's stick with HALFWAY through week 2!!!

I would much rather be sleeping in and baking my way through cupcakes and brownies instead. But I guess that's what got me into this predicament in the first place. Late night snacking on Mocha Fudge Cupcakes and Reese's Popcorn has come back to bite me on the big butt!

Some things that I have discovered while working out with these videos...

• It wasn't as hard as what I was afraid of. Now don't get me wrongit is super tough, and I am panting and sweating my way through each video.
• Yoga is for the birds. I have been doing the extra cardio video in place of it.Anyone out there that likes yoga? More power to ya! I would rather be moving.
• New sore muscles each morning are just going to happen. Imagine the painI am feeling right now after about a billion girly push ups, and that was 2 days ago!
• Those of you who warned me of the superman and banana. Uuuggggg is all I have to say!
• You will actually gain weight the first week of doing this! Believe me NOT COOL!!!!I realize that it is just muscles growing, so that they can shrink, but come on already. With all the sweating going on I should have lost some right?
• Determination is needed to keep yourself going each morning,or even just to push play each day. LOL!

Plus, I knew exactly what I wanted in it,and I like doing it! Box cake mix hacks are some of my favorite things to do in the kitchen. I like to pretend I'm a cake mix doctor and create new and improved desserts from box mixes!

If you don't like peanut butter,you probably should stop reading right now.This cake is not for you! You may enjoy this Strawberry Mousse Cake instead.

How to make a Peanut Butter Explosion Chocolate Cake:

• Make two chocolate cake mixes following the package directions. Stir a bag of mini Reese's peanut butter cups into the batter.
• Grease and "flour" 2 - 10x2 inch round cake pans with cocoa powder. Cocoa powder dissolves into the batter, so you don't have a white ring when it comes out of the pan.
• Divide the batter evenly into the two pans and bake for 28 minutes. All ovens bake differently, so make sure to test it with a toothpick or knife to see if it is done.
• Let the cakes cool completely, then cut each cake in half horizontally.
• Fill the cake layers with the Best Honey Peanut Butter Frosting. Make sure to reserve at least ¼ cup frosting for the top decorations.
• Cover the top and sides with Dark Chocolate Buttercream Frosting. You can use a cake decorating tool to make the grooves on the sides of the cake. Or you can use a fork and just drag it through lightly all around the entire cake.
• Use a piping bag and icing tip 21 to swirl the reserved peanut butter frosting on top. Add peanut butter cups to the swirls.

More chocolate and peanut butter dessert recipes to try:

• A no bake Chocolate Peanut Butter Pie is a decadent dessert that everyone will love.
• This Peanut Butter Chocolate Latte tastes like peanut butter cups swirled in your coffee. Swoon!!
• I'm going to be dreaming about these Layered Chocolate & Peanut Butter Brownies all night long!
• These Chocolate Peanut Butter Cheesecake Cookie Bars are the perfect blend of cookie and cheesecake into one easy to hold bar cookie.

Peanut Butter Explosion Chocolate Cake Recipe:

Recipe

Peanut Butter Explosion Chocolate Cake

Yield: 1 - 10 inch cake

Prep Time: 30 minutes

Cook Time: 28 minutes

Total Time: 58 minutes

The layers of frosting and peanut butter cup candies in this Peanut Butter Explosion Chocolate Cake will impress everyone at dessert. It's the perfect cake to make for parties or bake sales.

Ingredients

• 2 chocolate cake mixes
• 1 bag of the Reese's Mini Peanut Butter Cups
• 1 batch Best Honey Peanut Butter Frosting
• 1 batch Dark Chocolate Buttercream Frosting
• 7-8 Reese's miniature Peanut Butter Cups

Instructions

1. Preheat oven to 350°. Grease and flour 2 - 10x2 inch round cake pans.
2. Mix up the two cake mixes following the package directions. Stir in the bag of mini Reese's. Pour the batter evenly into the prepared pans.
3. Place the cake pans in the oven and bake for 28 minutes, or until a toothpick or knife inserted in the center comes out with just a few crumbs on it.
4. Remove from the oven and let cool in the pan for 15 minutes. Flip the cake out onto a wire rack to cool completely.
5. After each layer has cooled completely, cut each one in half.
6. Reserve ¼ cup of the peanut butter frosting for later. Divide the frosting evenly into 3 bowls.
7. Place one cake layer on a plate and cover it with one bowl of frosting. Repeat with the rest of the cake layers and frosting.
8. Cover the outside and top of the cake with the chocolate frosting. (I used a fun frosting comb tool on the sides, but fork prongs would work too.)
9. Use the reserved peanut butter frosting to pipe some swirls on top and accent with the extra peanut butter cups. Store in a sealed container on the counter.

See Also

Birthday Explosion Cake Recipe by TastyHow To Make A Chocolate Explosion Cake With Chocolate Candy Bars!12 Publix Bakery Secrets You Need To KnowPublix Cake Prices & Information (with List of Flavors)

Notes

*Make sure your cake pan is 2 inches tall, so the batter does not overflow into your oven.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 

  Wilton Round Cake Pans, 4 Piece Set for 6-Inch, 8-Inch, 10-Inch and 12-Inch Cakes

• 

  Wilton 12-Inch Disposable Cake Decorating and Pastry Bags, 100-Count

• 

  Wilton 1M Open Star Piping Tip

Nutrition Information:

Yield: 12Serving Size: 1
Amount Per Serving:Calories: 934Total Fat: 50gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 59mgSodium: 405mgCarbohydrates: 117gFiber: 4gSugar: 102gProtein: 12g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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