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To Die For! Peanut Butter Cup Cake Recipe

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On Saturday, my first-born son turned 16 years old.  For the past several years, he has had a special cake request.  It’s become his “signature” cake.  It’s one of the most rich cakes you’ll ever eat, and I mean that in two ways.  It’s extra sweet, but it’s also pretty pricey after you buy all the extras you wouldn’t normally buy for a cake.  It’s worth it though!!  Below you’ll find the peanut butter cup cake recipe!

 

Peanut Butter Cup Cake Recipe

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1 Devil’s food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing)
8 oz. dark chocolate chips
1 cup heavy cream
1/2 cup peanut butter

  • Preheat oven to 350 degrees. You will need 2 9″ pans or another circular shaped cake pan.
  • In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Stir in 2 cups of the chopped peanut butter cups.
  • Pour into cake pan(s) and bake for 30 minutes.  Check to see if it’s done by placing a toothpick in it.  If the toothpick comes out clean, then it is.
  • Cool cake(s) completely.

  • Place dark chocolate chips in a medium bowl.

  • Bring heavy cream just to a boil and then pour over chocolate. Stir until chocolate melts.

  • Add peanut butter and stir until smooth.

  • If you made 2 layers, trim each layer so that they will lay flat.  Then pour a cup of frosting over the bottom layer before stacking the to layer onto it.  For us, we only had one layer, so we drizzled the chocolate frosting over the top, letting it drip down the sides.

  • Place whole or chopped peanut butter cups over the top of the cake if desired.  We only did a few around the top to save some $$. Put the cake in refrigerator for about an hour to set. Remove and serve.

Peanut Butter Cup Cake

 

Here he is, about to blow out the candles and dig right in!  His grandma gave him that Hawaiian Lei at dinner and he kept it on the rest of the evening, lol.  Nothing like being yourself on your 16th birthday!

He got his first guitar!  He’s super excited to learn how to use it!

 

Check out our Freezer to Slow Cooker Meals – to learn to save time & money while feeding the family! 

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     I purchased all of your freezer to slow cooker ebooks a month or so ago and I'm in love with this way of cooking.  I now have taken all 10 weeks of recipes and written them of my menu planner and then I repeated the 10 weeks and will continue to do so throughout the year.  My family of 5 adults and 1 child enjoy the meals that you have planned and I have cooked and I'm excited that the next time when that meal comes due up in the rotation I won't have to purchase anything but just pull it from the freezer.  Thank you so much
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    This makes my life so much easier. I'm a busy work at home/stay at home mom, wife, business woman and I feel like dinner is always the thing I just never get time to do. We have done like 15 of the crockpot recipes from Sarah and they are all very yummy. They get a thumbs up from my husband and kids every time. And there is always enough for my husband to take the left overs at least 2x per recipe. I have a family of 5, 2 adults, 21, 13, 16. So it makes plenty. Thank you Sarah.

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    I am a 59-year-old wife and mother of two grown children.  I love your idea of fixing a lot of meals ahead of time and then pulling one out, put it in the crockpot, and you have dinner when you get home.  I hate feeling rushed when I cook so Monday - Friday I use those crockpot meals and make enough that we have lunch the next day.  I take Sunday afternoon, fix up what I need for the week (I don't have a lot of freezer space so I do a week's worth at a time) and I'm done with it!  Saturdays I like to try new recipes from some of my cookbooks which I am finding I can freeze as well!  So you have shown me a whole new way to organize my time and still put a healthy meal on the table.  Thanks so much and I look forward to future blogs.

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