Chocolate Cake with Peanut Butter Cup Overload

Table of Contents

• Key Takeaways
• The Ultimate Chocolate Cake Experience
• Why Peanut Butter and Chocolate Are Soulmates
• Creating a Candy Bar Cake That’s Actually Elegant
• Moments Worthy of This Rich Chocolate Cake
• How Patricia Universe Made This a Signature Dessert
• Notes & Tips

Key Takeaways

This chocolate cake recipe delivers everything you’d want in a peanut butter dessert. It’s rich, indulgent, layered with smooth frosting, and loaded with peanut butter cups. Whether you’re baking for a celebration or just craving a candy bar cake, this one guarantees satisfaction in every bite.

The Ultimate Chocolate Cake Experience

If you’re anything like me, the phrase “chocolate cake” immediately triggers a craving. And not just any chocolate cake—I’m talking about a moist, layered masterpiece smothered in peanut butter frosting and crowned with peanut butter cups. This rich chocolate cake has become a signature in my dessert rotation, and the best part? It looks and tastes like it came from a bakery, but it’s totally homemade.

Why Peanut Butter and Chocolate Are Soulmates

Peanut butter dessert lovers know that nothing complements chocolate quite like a swirl of peanut butter. That salty-sweet balance brings a certain harmony that candy bar fans dream of. With each bite of this indulgent cake, you get the tender layers of chocolate cake hugging ribbons of creamy peanut butter frosting—it’s like childhood nostalgia and gourmet flavor had a delicious baby.

Creating a Candy Bar Cake That’s Actually Elegant

Despite its playful inspiration, this cake isn’t just a mound of sugar. Patricia from Patricia Universe designed this homemade chocolate cake to feel both fun and refined. The layers are moist and tender, the peanut butter frosting is silky, and the ganache topping adds that glossy finish that makes it Pinterest-worthy.

Moments Worthy of This Rich Chocolate Cake

Some desserts are everyday treats, and some are reserved for life’s milestones. This cake falls into the latter—birthday parties, anniversaries, or those random Tuesdays when you need a chocolate intervention. Because honestly, this is not just a chocolate cake. It’s the chocolate cake.

How Patricia Universe Made This a Signature Dessert

At Patricia Universe, we’re all about creating memorable, indulgent recipes that feel like an event. This cake was born out of a desire to turn a peanut butter cup obsession into a show-stopping dessert. What started as a craving became a recipe that thousands now bake to impress and enjoy. The layers, the texture, the chocolate-peanut-butter harmony—it’s all very intentional and 100% worth it.

Notes & Tips

To make slicing easier, refrigerate the cake for 30 minutes before cutting. Want a flavor twist? Swap the peanut butter cups for chocolate-covered pretzels or add a bit of espresso powder to the batter for depth. And yes, this cake freezes beautifully—just be sure to wrap it tightly in plastic wrap and foil.

Chocolate Cake with Peanut Butter Cup Overload

This chocolate cake is packed with peanut butter goodness and topped with candy bar bliss.

Prep Time30 minutes mins

Cook Time35 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Cakes

Cuisine: American

Keywords: candy bar cake, chocolate cake, homemade chocolate cake, indulgent cake, layered cake, peanut butter dessert, rich chocolate cake

Servings: 12 slices

Author: Patricia

Ingredients

• 2 cups granulated sugar
• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup creamy peanut butter
• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• ¼ teaspoon salt (for frosting)
• ½ cup heavy cream (for ganache)
• 1 cup semi-sweet chocolate chips
• Mini Reese’s peanut butter cups, for garnish
• Chopped peanut butter cups, for filling and topping

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
4. Stir in boiling water until the batter is well combined. It will be thin.
5. Pour the batter evenly into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
6. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
7. For the frosting, beat peanut butter and butter until smooth and creamy.
8. Add powdered sugar, vanilla extract, and salt. Beat until fluffy.
9. Place one cake layer on a serving plate. Spread frosting on top and sprinkle with chopped peanut butter cups.
10. Top with the second cake layer and frost the top and sides of the cake.
11. To make ganache, heat heavy cream until just simmering. Pour over chocolate chips and stir until smooth.
12. Drizzle ganache over the cake and garnish with mini and chopped peanut butter cups.
13. Chill slightly before serving for clean slices.

Notes

Use dark chocolate chips for a more intense ganache. You can also make this cake a day ahead and store it in the fridge overnight.