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!
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- 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.
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!
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