Peanut Butter Cup Cake

Get ready to experience chocolate and peanut butter heaven with this irresistible Peanut Butter Cup Cake! This incredibly moist chocolate cake has peanut butter cups baked right into the batter, creating pockets of melty, peanutty goodness in every slice. The rich cocoa flavor perfectly complements the creamy peanut butter, creating that classic flavor combination we all crave. #peanutbuttercupcake #chocolatepeanutbutter

What makes this cake truly special is its simplicity—starting with a cake mix base but transforming it into something extraordinary with the addition of creamy peanut butter and chopped peanut butter cups. The result is a decadent dessert that’s impressive enough for special occasions yet easy enough for satisfying those random chocolate-peanut butter cravings that strike without warning!

Ingredients Overview

Before diving into the baking process, let’s look at what you’ll need to create this dreamy Peanut Butter Cup Cake. Most of these ingredients are pantry staples for baking enthusiasts, making this an easy cake to whip up whenever the craving strikes!

• 1 box chocolate cake mix – The convenient foundation that ensures consistent results
• 1 cup creamy peanut butter – Adds smooth, nutty flavor throughout the cake batter
• 1 cup milk – Provides moisture and helps create the perfect cake texture
• 1 cup chocolate chips – Melts into pools of chocolate goodness while baking
• 1 cup peanut butter cups, chopped – Creates pockets of peanut butter candy in every slice
• 1/2 cup vegetable oil – Ensures your cake stays wonderfully moist
• 3 large eggs – Binds everything together and adds structure
• 1 teaspoon vanilla extract – Enhances all the flavors
• 1 cup powdered sugar (optional) – For a simple, sweet finish

How to Make Peanut Butter Cup Cake

Let’s break down the process of making this decadent Peanut Butter Cup Cake step-by-step. The magic happens when the peanut butter and chocolate cake mix combine, creating a rich base for those delicious peanut butter cup chunks!

1. Step 1
   

   Preheat your oven to 350°F. Thoroughly grease a 9×13 inch baking dish to prevent sticking. This ensures your cake will come out cleanly after baking.

   
   
2. Step 2
   

   In a large bowl, combine the chocolate cake mix and creamy peanut butter until a crumbly texture forms. This might take a bit of elbow grease as the peanut butter is thick, but this mixture creates the foundation of your cake’s flavor.

   
   
3. Step 3
   

   Mix in the milk, vegetable oil, eggs, and vanilla extract until you achieve a smooth, consistent batter. The batter should be rich and chocolatey with a noticeable peanut butter aroma.

   
   
4. Step 4
   

   Gently fold in chocolate chips and chopped peanut butter cups. Don’t overmix at this stage—you want pockets of peanut butter cup goodness throughout the cake!

   
   
5. Step 5
   

   Spread the batter evenly in your prepared baking dish, taking care to smooth the surface for uniform baking. The batter will be thick, so use a spatula to ensure it reaches all corners of the pan.

   
   
6. Step 6
   

   Bake for 35 minutes until the cake has risen and a toothpick inserted in the center comes out with a few moist crumbs (but not wet batter). Your kitchen will fill with an irresistible chocolate-peanut butter aroma!

   
   
7. Step 7
   

   Allow the cake to cool completely before dusting with powdered sugar for a simple yet elegant finish. The contrast of the white powdered sugar against the dark chocolate cake makes for a beautiful presentation.

   
   

Tips & Tricks for Perfect Peanut Butter Cup Cake

Want to ensure your Peanut Butter Cup Cake turns out perfectly every time? Here are some professional baking tips to help you achieve the best results:

• Room temperature ingredients: Allow your eggs to come to room temperature before mixing for better incorporation into the batter.
• Peanut butter selection: Stick with traditional creamy peanut butter brands like Jif or Skippy rather than natural peanut butter, which can separate and affect the cake texture.
• Chopping peanut butter cups: For easier chopping, place the peanut butter cups in the freezer for about 15 minutes first. This prevents them from becoming too mushy when cut.
• Check for doneness: Every oven is different, so start checking your cake around the 30-minute mark. It’s done when a toothpick inserted in the center comes out with a few moist crumbs.
• Cooling matters: Let your cake cool completely before adding the powdered sugar topping to prevent it from melting into the cake.

Delicious Variations

While this Peanut Butter Cup Cake is already amazing, you can put your own spin on it with these creative variations:

Frosted Version

Skip the powdered sugar and instead top the cooled cake with peanut butter frosting or chocolate ganache. Sprinkle additional chopped peanut butter cups on top for decoration.

Triple Chocolate

Use dark chocolate cake mix, semi-sweet chocolate chips, and white chocolate chips for a triple chocolate experience that still features the peanut butter cup goodness.

Layered Celebration Cake

Divide the batter between two 9-inch round cake pans (reducing baking time to 25-30 minutes). Once cooled, stack with peanut butter frosting between layers and chocolate frosting on top.

Ice Cream Cake

Once cooled, top the cake with vanilla or chocolate ice cream, drizzle with warm peanut butter and chocolate sauce, and freeze until ready to serve.

Gluten-Free Option

Substitute the regular cake mix with a gluten-free chocolate cake mix—all other ingredients remain the same for a gluten-free treat!

Storage & Reheating

Made too much cake? No problem! Here’s how to store and enjoy your Peanut Butter Cup Cake later:

Counter Storage

Store covered at room temperature for up to 3 days. The cake stays moist thanks to the peanut butter and oil in the recipe.

Refrigerator

For longer storage, keep in an airtight container in the refrigerator for up to 1 week. Let come to room temperature before serving for the best flavor and texture.

Freezer

This cake freezes beautifully! Cut into individual slices, wrap in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.

Reheating

To recreate that fresh-baked experience, warm individual slices in the microwave for 15-20 seconds. The chocolate chips will get slightly melty again for an extra treat!

Frequently Asked Questions

Can I make this cake without a box mix?

Absolutely! You can substitute the boxed mix with your favorite homemade chocolate cake recipe. Just add the peanut butter cups and chocolate chips as directed in this recipe.

What size peanut butter cups work best?

Regular-sized peanut butter cups work well when chopped into quarters or mini peanut butter cups cut in half. Both provide perfectly sized peanut butter pockets throughout the cake.

Can I make this into cupcakes instead?

Yes! This recipe makes approximately 24 cupcakes. Fill lined muffin tins 2/3 full and reduce baking time to 18-22 minutes, or until a toothpick comes out clean.

Is this cake suitable for freezing?

Definitely! This cake freezes exceptionally well for up to 3 months. Wrap tightly in plastic wrap followed by aluminum foil or place in airtight containers.

What can I use instead of vegetable oil?

You can substitute melted butter (for richer flavor) or canola oil. For a slightly healthier version, unsweetened applesauce can replace half the oil.

I’ve been making this Peanut Butter Cup Cake for family gatherings for years, and it’s always the first dessert to disappear! My nephew actually requested it instead of birthday cake for his last celebration—that’s how much of a hit it is. What I love about it most is how the peanut butter cups create these pockets of gooey goodness throughout the cake. My personal tip? I like to serve it slightly warm with a small scoop of vanilla ice cream on the side. The contrast between the warm cake and cold ice cream is absolutely divine! Give it a try and let me know how your family enjoys it—I’d love to hear what variations you come up with!