Chocolate Peanut Butter Layers (Printable)

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

# What You'll Need:

→ Cake Base

01 - 1 box (15.25 oz) chocolate cake mix with required eggs, oil, and water

→ 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 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

# Directions:

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

# Expert Tips:

01 -
  • The combination of warm cake and cool pudding creates these incredible layers of texture
  • Its basically a handheld version of that chocolate peanut butter cup you love but elevated
  • You can make it ahead of time which means zero stress before guests arrive
  • The drizzle step makes it look fancy but takes literally two minutes
02 -
  • Dont let the cake cool completely before poking the holes or the pudding wont absorb properly
  • The refrigeration step after adding the pudding is not optional, it needs time to set up
  • Overmixing the whipped cream makes it grainy, stop the moment you see stiff peaks
  • The drizzle thickens quickly so have your spoon ready to go immediately
03 -
  • Use the handle of a wooden spoon rather than a fork for those holes to create the right size pockets
  • Room temperature peanut butter incorporates into the pudding much more smoothly than cold
  • Let the drizzle cool for about 30 seconds before pouring so it sets up prettier on the whipped cream

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