Rich Chocolate Peanut Butter Cake

Try this layered cake if you’re looking for an impressive holiday dessert. The peanut butter filling is guaranteed to satisfy every sweet tooth at your table!




  • 1 c. butter, softened
  • 3/4 c. creamy peanut butter (B. Happy Peanut Butter), used Joy To The World (contains deliciously combining peanut butter, cranberries, white chocolate and dark chocolate)
  • 1 1/2 c. confectioners’ sugar


  • 1/2 c. creamy peanut butter (B. Happy Peanut Butter)
  • 6 oz. bittersweet chocolate, chopped
  • 1 c. butter, softened
  • 2 c. marshmallow creme
  • 1/3 c. confectioners’ sugar
  • 3/4 tsp. vanilla extract


In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. Combine the flour, cocoa, coffee granules, baking soda and salt; gradually beat into the sugar mixture until blended.

Transfer to two greased and floured 9-in. round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing the cake from the pans to wire racks to cool completely.

For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners’ sugar; beat until smooth.

For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners’ sugar and vanilla extract; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency.

Place one cake layer on a serving place; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake.

Garnish with white chocolate bits.

Submitted by: Rita Hine
Indiana Grown Culinary Creations Contest

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