Better-Than-Anything Peanut Butter Cake

Recently I made a Better-Than-Anything Chocolate Cake and it was one of the best cakes I’ve ever had.

I knew I wanted to recreate a peanut butter version because I love all things peanut butter.

I have a peanut butter cake in my first cookbook, Peanut Butter Comfort, circa 2012. I also have this Peanut Butter Honey Buttermilk Cake with Chocolate-Peanut Butter Streusel. It’s an awesome cake and I forgot about it for the last three years. Whoops. And there’s a Peanut Butter Loaf Cake with Nutella and a Peanut Butter Blender Cake.

But this cake is really somethings special. It’s so easy and ready in about 30 minutes.

Start by making a yellow cake (I used a boxed mix but you can double use this scratch recipe if you’re so inclined) and after the cake comes out of the oven, poke holes with the blunt end of a wooden spoon over the surface.

The holes absorb a mixture of peanut butter, sweetened condensed milk, and caramel sundae topping that’s poured over the cake before finishing it with whipped topping, peanut butter chips, and mini peanut butter cups. Because the sauce seeps into the holes, this is one of the moistest cakes you’ll ever eat.

Between the peanut butter, peanut butter chips, and peanut butter cups, peanut butter lovers are going to love the bold peanut butter flavor. I love that the cake itself is super soft and tender, the whipped topping melts in your mouth, and there’s texture from the peanut butter chips and cups. Better than anything, indeed.

Better-Than-Anything Peanut Butter Cake

This cake is really somethings special, it’s so easy, and ready in about 30 minutes. Start by making a yellow cake and after it’s done, poke holes in it. The holes absorb a mixture of peanut butter, sweetened condensed milk, and caramel sundae topping that’s poured over the cake before finishing it with whipped topping, peanut butter chips, and mini peanut butter cups. Between the peanut butter, peanut butter chips, and peanut butter cups, peanut butter lovers are going to love the bold peanut butter flavor. I love that the cake itself is super moist, soft and tender, the whipped topping melts in your mouth, and there’s texture from the peanut butter chips and cups. Better than anything, indeed.

Did you make this recipe?

Ingredients:

  • one 16.50-ounce box yellow cake mix (I used Duncan Hines but you can use this scratch recipe)
  • 1/2 cup creamy peanut butter, softened
  • one 14-ounce can sweetened condensed milk
  • 6 ounces caramel sundae topping (I just eyeball it and use half of one 12-ounce jar)
  • one 8-ounce container whipped topping, thawed (I used fat-free)
  • 1/2 cup peanut butter chips
  • about 3/4 cup mini peanut butter cups, halved

Directions:

  1. Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
  2. Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed.
  3. While the cake bakes add the peanut butter to a large, microwave-safe bowl and heat to soften, about 15 to 30 seconds.
  4. Add the sweetened condensed milk, caramel topping, and whisk to combine; set aside.
  5. Remove cake from the oven when it’s done (probably about 23 to 28 minutes) and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I estimate I poked about 60 holes, evenly spaced over the surface.
  6. Slowly pour the peanut butter and sweetened condensed milk mixture over the holes, taking your time to evenly distribute it so that all the holes receive some. Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn’t melt.
  7. Remove cake from the fridge, evenly spread the whipped topping over the surface, and evenly sprinkle the peanut butter chips and peanut butter cups. Cover cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving. Cake will keep airtight in the fridge for up to 5 days.

Adapted from Better-Than-Anything Chocolate Cake

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