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+ servings
Close-up of rich chocolate cake with peanut butter frosting, topped with chopped peanut butter cups and cookie crumbs. A perfect cake idea recipe.

12-Minute Chocolate Peanut Butter Cake

A quick and easy chocolate cake recipe with a creamy peanut butter topping, perfect for a weeknight dessert.
Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 3 hours
Total Time 3 hours 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 360

Ingredients
  

For the Cake
  • 1 package chocolate cake mix (regular size)
  • 2 teaspoons vanilla extract, divided
  • 1 dash salt
For the Peanut Butter Mixture
  • 2/3 cup creamy peanut butter
  • 2 cans (14 ounces each) sweetened condensed milk
For the Frosting
  • 1 cup confectioners' sugar
Toppings
  • 1 combination Chopped peanut butter-filled sandwich cookies, peanut butter cups or a combination of both as desired

Equipment

  • 13x9-in. baking pan
  • Mixing Bowls
  • Whisk
  • Wooden spoon

Method
 

  1. Preheat oven to 350°F (175°C). Prepare cake mix according to package directions, adding 1 teaspoon vanilla and salt before mixing batter. Transfer to a greased 13x9-inch baking pan. Bake and cool completely as package directs.
  2. Whisk peanut butter and milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 inches apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours.
  3. Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioners' sugar to reach a spreading consistency. Spread over cake. Add toppings as desired. Refrigerate leftovers.

Nutrition

Calories: 360kcalCarbohydrates: 49gProtein: 7gFat: 16gSaturated Fat: 4gCholesterol: 41mgSodium: 312mgFiber: 1gSugar: 40g

Notes

This recipe uses a standard cake mix for speed and ease. Adjust the amount of confectioners' sugar for your desired frosting consistency.

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