It’s my Dad’s 83rd birthday and he absolutely loves chocolate and peanut butter. If he could eat anything to celebrate his birthday, it would be a cake we these two flavors, so that’s what we made him! A 2-layer chocolate and peanut butter batter that makes the lightest cake… a decadent chocolate frosting… and crushed up peanut butter cups. It was creamy, delicious and absolutely dynamite!
This cake recipe makes 2 round cakes or you can make 24 cupcakes. The frosting will be enough for the cake as well as long as you’re not frosting the entire cake. If you want to do that, you’ll need to double the recipe.
My Dad had the very best day celebrating. What’s your favorite birthday cake? I’d love to hear in the comments below! Happy baking!
5-Ingredient Chocolate Peanut Butter 2-Layer Cake
Ingredients
- 1 package chocolate cake mix
- 1 cup smooth peanut butter
- 1¾ cups whole milk
- 3 eggs
- 1 cup chocolate chips
- Store-bought or homemade chocolate frosting or Cool Whip
- Optional: your favorite cake toppings (I used crushed up Reese’s Peanut Butter cups)
Directions
- Mix together cake mix, peanut butter, milk and eggs in an electric mixing bowl and, with the whisk attachment, mix on low for 1 minute. Scrape the sides of the bowl with a spatula. Mix again on medium-high for 3 minutes, until the batter looks luscious and smooth. Gently stir in the chocolate chips.
- Pour batter into two (9-inch) greased cake pans or 24 cupcake tins. Bake at 350 F for 40 to 45 minutes.
- Remove from oven and allow to cool. Frost with chocolate frosting or Cool Whip. Optional – top with any toppings you love. Enjoy!
Original recipe can be found here.
Season Generously 
[…] flavor. For another take and even easier version of this recipe, you might find a great resource here. If you like cheesecakes, check […]
LikeLike