Chocolate Peanut Butter Layers (Print version)

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

# Ingredient List:

→ Cake Components

01 - 1 box (15.25 oz) chocolate cake mix with required eggs, oil, and water

→ Peanut Butter Filling

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

→ Whipped Cream Topping

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

→ Chocolate Peanut Butter 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 Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly 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 wooden spoon handle, poke holes evenly across surface, spacing approximately 1 inch apart.
04 - Whisk together instant vanilla pudding mix and cold milk for 2 minutes until slightly thickened. Stir in creamy 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 minimum 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 - Microwave chocolate chips, peanut butter, and heavy cream in microwave-safe bowl for 30 seconds. Stir until smooth; microwave additional 10 seconds if needed. Drizzle over whipped cream.
08 - Sprinkle chopped peanuts and arrange mini peanut butter cups on top if desired. Refrigerate 30 minutes before serving to allow layers to set.

# Expert Advice:

01 -
  • The pudding trick transforms ordinary boxed cake into something that tastes like you spent all day making it
  • That moment when the hot cake meets the creamy peanut butter filling is absolute kitchen magic
  • This feeds a crowd and keeps everyone guessing about your secret technique
02 -
  • The 10 minute cooling window before poking matters too soon and the cake falls apart too late and the pudding will not absorb properly
  • Room temperature peanut butter incorporates into the pudding much smoother than cold from the fridge
  • Refrigerate for the full hour before adding whipped cream or the layers will slide into each other
03 -
  • Use the handle of a wooden spoon not a fork for poking holes to create the perfect size
  • Warm your knife briefly between cuts to keep the layers from smearing together

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