Can I make this cake ahead of time?

Yes, this chocolate peanut butter cake is perfect for making ahead. You can fully assemble it the night before and refrigerate it. The flavors deepen overnight, and the ganache sets up beautifully for easy slicing.

How do I know when the cake is done baking?

Insert a toothpick into the center of each cake layer. If it comes out clean or with just a few moist crumbs, your cakes are done. Avoid overbaking — the goal is a rich, moist texture that pairs perfectly with the creamy filling.

Can I freeze this cake?

Absolutely! You can freeze the entire cake or individual slices. Wrap tightly in plastic wrap and foil, then store in a freezer-safe container. Thaw overnight in the fridge or let slices sit at room temperature for about an hour before serving.

Is there a substitute for cream cheese in the filling?

Yes. If you don’t have cream cheese, mascarpone is a great swap with a slightly lighter flavor. You can also use full-fat Greek yogurt for a tangier, less rich version — just be sure to strain it first for a thicker consistency.

Chocolate Peanut Butter Cake – Easy, Gooey & Amazing 2026

Description

Chocolate peanut butter cake with rich layers of moist chocolate cake, creamy peanut butter filling, and a glossy ganache topping. Perfect for parties, potlucks, or any sweet craving.

Ingredients

Scale

1 box chocolate cake mix

1 cup creamy peanut butter

8 oz cream cheese, softened

2 cups powdered sugar

1 cup heavy cream

8 oz dark chocolate, chopped

½ cup crushed peanuts

Optional: chocolate bars or peanut butter cups for garnish

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Instructions

1. Prepare chocolate cake mix according to package and bake in two 8-inch round pans. Let cool completely.

2. In a bowl, beat softened cream cheese until smooth. Add peanut butter and powdered sugar. Mix until creamy and fluffy.

3. Place one cooled cake layer on a plate. Spread thick layer of peanut butter filling on top.

4. Place second cake layer gently over the filling.

5. In a saucepan, heat heavy cream until it simmers. Remove from heat and pour over chopped dark chocolate. Let sit for 5 minutes, then stir into ganache.

6. Pour ganache over top of cake, allowing it to drip over the sides. Smooth with a spatula.

7. Sprinkle crushed peanuts over ganache. Garnish with candy if desired.

8. Chill cake for at least 1 hour before slicing and serving.

Notes

Use milk chocolate in the ganache for a sweeter finish.

Add a swirl of chocolate hazelnut spread to the filling for more depth.

Slice with a warm knife for clean layers.

This cake stores well chilled for up to 4 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 38g
Sodium: 260mg
Fat: 29g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg