Description
Indulge in this irresistible chocolate cake layered with creamy peanut butter and topped with chunks of Reese’s cups—a gooey, crowd-pleasing dessert that’s perfect for chocolate and peanut butter lovers.
Ingredients
Scale
For the Cake:
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil (or melted coconut oil for a twist)
- 3 large eggs
For the Peanut Butter Layer:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
- 4 cups powdered sugar
- 1 tsp vanilla extract
Topping:
- 1 cup Reese’s Peanut Butter Cups, chopped
Instructions
- Prep the Oven and Pan
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan well to prevent sticking.
- Mix the Chocolate Cake Batter
- In a large bowl, whisk together the chocolate cake mix, water, oil, and eggs until smooth. Pour the mixture evenly into the prepared pan.
- Make the Peanut Butter Filling
- In a separate bowl, beat the peanut butter, softened cream cheese, melted butter, powdered sugar, and vanilla until creamy and lump-free.
- Add the Swirl
- Drop spoonfuls of the peanut butter mixture across the chocolate batter. Use a knife or spatula to gently swirl it into the cake, creating a marbled effect.
- Top with Reese’s
- Sprinkle the chopped Reese’s Peanut Butter Cups evenly over the top of the cake.
- Bake
- Place the cake in the oven and bake for 35–40 minutes, or until a toothpick inserted near the center comes out mostly clean (a few crumbs are okay—gooey is the goal!).
- Cool and Serve
- Let the cake cool slightly before cutting. Serve warm for gooey perfection, or at room temperature for a firmer slice.
Notes
- Go Extra Rich: Use dark chocolate cake mix to deepen the chocolate flavor.
- Texture Swap: Try crunchy peanut butter instead of creamy for a nutty bite.
- Storage: Keep leftovers in an airtight container at room temperature for up to 3 days.
- Make it Mini: Bake in cupcake tins for individual treats with the same gooey layers.