Back to Chocolate Cake with Peanut Butter Filling

Print Options


Card Sizes

Chocolate Cake with Peanut Butter Filling Recipe

Chocolate Cake with Peanut Butter Filling Recipe

I'm a chocoholic and my kids love peanut butter, so a sweet slice of this cake is a real treat for all of us. A boxed mix cuts down on preparation time for busy moms like me. -Fran Green, Linden, New Jersey
TOTAL TIME: Prep: 25 min. + chilling Bake: 35 min. + cooling YIELD:12 servings


  • 1 package devil's food cake mix (regular size)
  • 4 ounces cream cheese, softened
  • 1/4 cup creamy peanut butter
  • 2 tablespoons confectioners' sugar
  • 1 cup whipped topping
  • 1 cup heavy whipping cream
  • 1 cup (6 ounces) semisweet chocolate chips


  • 1. Prepare and bake cake mix according to package directions. Pour into a greased and floured 10-in. fluted tube pan. Cool for 10 minutes before removing from pan to a wire rack.
  • 2. In a small bowl, beat cream cheese until fluffy. Beat in peanut butter and confectioners' sugar until smooth. Fold in whipped topping.
  • 3. Split cake in half horizontally; place bottom layer on a serving plate. Spread with the peanut butter mixture. Top with remaining cake. Refrigerate until chilled.
  • 4. In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted. Refrigerate until spreadable. Frost top and sides of cake. Refrigerate until serving. Yield: 12 servings.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Nutritional Facts

1 piece: 345 calories, 19g fat (10g saturated fat), 32mg cholesterol, 337mg sodium, 40g carbohydrate (24g sugars, 2g fiber), 4g protein .

Reviews for Chocolate Cake with Peanut Butter Filling

Sort By :
sugarcrystal 86122
Reviewed Dec. 13, 2013

"This cake was good, but the peanut butter flavor wasn't strong enough for me. I think next time I'll make a peanut butter chocolate frosting and just do a vanilla cream cheese filling."

Houston4801 50496
Reviewed Apr. 3, 2012

"I use canned frosting to save time...we call it the number 11 cake...better than a ten!"

sabrina_m_haynes 125222
Reviewed Nov. 2, 2011

"frosting was a mess, maybe whipping it first would have helped, its just running all over the place"

jazybell 122814
Reviewed Feb. 17, 2010

"I made this for my co-workers and it was a huge hit. Everyone who tried it loved it and it was super easy to make."

rnks06 47171
Reviewed Jun. 11, 2009

"I made this cake with a dark chocolate boxed cake mix and it was great. I think next time I will add a bit more peanut butter since I am addicted to it. It was very easy to make."

JudyLGB 50490
Reviewed Apr. 2, 2009

"I am wondering about the nutritional values also.  Have they been posted?"

LRobb 50487
Reviewed Apr. 2, 2009

"Nutritional values?"

smitcher99 205476
Reviewed Feb. 7, 2009

"My family loves this cake, but to save time I use store-bought chocolate frosting and no one is the wiser! It is definitely at its best if made a day ahead of time.


j_banyay 67933
Reviewed Jan. 18, 2009

"I think this recipe failed to include a key step for making the icing: you have to whip the whipping cream icing after you take it out of the fridge. Otherwise it is all runny instead of fluffy."

Loading Image