Rich Chocolate Peanut Butter Cake

Nov 28, 2018 | Desserts, Recipes

Try this layered cake if you’re looking for an impressive holiday dessert. The peanut butter filling is guaranteed to satisfy every sweet tooth at your table!




  • 1 c. butter, softened
  • 3/4 c. creamy peanut butter (B. Happy Peanut Butter), used Joy To The World (contains deliciously combining peanut butter, cranberries, white chocolate and dark chocolate)
  • 1 1/2 c. confectioners’ sugar


  • 1/2 c. creamy peanut butter (B. Happy Peanut Butter)
  • 6 oz. bittersweet chocolate, chopped
  • 1 c. butter, softened
  • 2 c. marshmallow creme
  • 1/3 c. confectioners’ sugar
  • 3/4 tsp. vanilla extract


In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. Combine the flour, cocoa, coffee granules, baking soda and salt; gradually beat into the sugar mixture until blended.

Transfer to two greased and floured 9-in. round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing the cake from the pans to wire racks to cool completely.

For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners’ sugar; beat until smooth.

For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners’ sugar and vanilla extract; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency.

Place one cake layer on a serving place; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake.

Garnish with white chocolate bits.

Submitted by: Rita Hine
Indiana Grown Culinary Creations Contest