Chocolate Peanut Butter Layers (Print Version)

Moist chocolate cake filled with creamy peanut butter pudding, topped with whipped cream and chocolate-peanut butter drizzle.

# What You'll Need:

→ For the Cake

01 - 1 box (15.25 oz) chocolate cake mix plus required eggs, oil, and water per package instructions

→ For the Filling

02 - 1 package (3.4 oz) instant vanilla pudding mix
03 - 2 cups cold whole milk
04 - 1/2 cup creamy peanut butter

→ For the Topping

05 - 2 cups cold heavy whipping cream
06 - 2 tbsp powdered sugar
07 - 1/2 tsp vanilla extract

→ For the Drizzle

08 - 1/2 cup semi-sweet chocolate chips
09 - 1/4 cup creamy peanut butter
10 - 2 tbsp heavy cream

→ Optional Garnish

11 - 1/4 cup chopped roasted peanuts
12 - Mini peanut butter cups, halved

# How-To Steps:

01 - Preheat oven to 350°F and generously grease a 9x13-inch baking pan with cooking spray or butter.
02 - Prepare chocolate cake mix according to package directions. Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted in center comes out clean.
03 - Let cake cool for 10 minutes. Using handle of wooden spoon, poke holes all over cake at 1-inch intervals, pressing about three-quarters of the way through.
04 - Whisk instant vanilla pudding mix and cold milk in medium bowl for 2 minutes until slightly thickened. Stir in peanut butter until completely smooth and combined.
05 - Pour peanut butter pudding evenly over warm cake, using spatula to spread filling into all holes. Cover and refrigerate at least 1 hour until set.
06 - Beat heavy cream, powdered sugar, and vanilla extract in large bowl until stiff peaks form. Spread whipped cream evenly over chilled cake surface.
07 - Combine chocolate chips, peanut butter, and heavy cream in microwave-safe bowl. Microwave for 30 seconds, stir until smooth. Microwave additional 10 seconds if needed.
08 - Drizzle warm chocolate-peanut butter mixture over whipped cream layer. Sprinkle with chopped peanuts and halved mini peanut butter cups if desired.
09 - Refrigerate completed cake for 30 minutes before serving to allow flavors to meld and layers to set properly.

# Expert Tips:

01 -
  • The combination of chocolate and peanut butter hits that perfect sweet and salty balance everyone craves
  • Using a cake mix keeps things quick while the pudding filling makes it taste like you spent all day in the kitchen
  • It actually gets better after sitting in the fridge, making it the ultimate make-ahead dessert for busy days
02 -
  • Dont skip the chilling step after adding the pudding filling, or the whipped cream will melt into a sad, soupy mess
  • The cake needs to be warm, not hot, when you poke the holes and add the pudding—if it's too hot the pudding won't set properly
  • Room temperature ingredients for the whipped cream stage will make your life much harder and the results less stable
03 -
  • Warm your knife under hot water and wipe it dry between slices for the cleanest cuts through all those creamy layers
  • If the drizzle thickens up too much while you're working with it, just microwave it for 5 second intervals until it's pourable again

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