Easy Peanut Butter Cake
Details
- Timing
- Timing
- Total:
- Bake:
- 34 Min.
- Prep:
- 20 Min.
- Skill Level:
- Beginner
- Yields:
- 1 cake
An instant crowd favorite! This easy peanut butter cake recipe is simple to create and tastes delicious. The addition of REESE'S Peanut Butter Chips and HERSHEY'S Syrup brings out the flavor in the cake, while REESE'S Peanut Butter Chips help create the light, fluffy frosting. We love how this beginner-friendly recipe utilizes white cake boxed mix (or yellow cake mix) to cut back on time and energy in the kitchen. And the result is something utterly delicious that tastes homemade! Plus, this Easy Peanut Butter Cake is perfect for any occasion — birthday parties, holiday parties or a just-because dessert after a weeknight dinner.
What makes classic cheesecake even better? Peanut butter and chocolate, of course! You'll want to check out this REESE'S Chocolate Peanut Butter Cheesecake.
Ingredients & Directions
- Prep Time
- 20 minutes
- Bake Time
- 34 minutes
- Cool Time
- 1 hour 15 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1-2/3 cupsREESE'S Peanut Butter Chips (10 oz pkg.)
-
1 Tbspshortening (do NOT use butter, margarine, spread or oil)
-
1 packagewhite cake mix or yellow cake mix (about 18 oz) regular
-
HERSHEY'S Syrup (optional)
-
chocolate curls (optional)
-
Peanut Butter Whipped Cream Frosting
-
1-2/3 cups
-
2/3 cupmilk
-
3 cupsminiature marshmallows
-
2 cupswhipped cream cold (1 pt)
-
1/2 tspvanilla extract
READY TO MAKE THIS?
Step-By-Step Directions
Equipment Needed
8 or 9-inch baking pans
oven & stovetop
microwave-safe bowl
microwave
refrigerator
wire rack
mixer
2-quart saucepan
1
Heat oven to 350°F. Grease and wax paper-line two 8-or 9-inch round baking pans.
2
Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at Medium (50%) 1-1/2 minutes or until smooth when stirred. Prepare cake mix as directed on package; blend in melted chip mixture. Pour batter into prepared pans.
3
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4
Frost with Peanut Butter Whipped Cream Frosting. Refrigerate until serving time. Serve with syrup drizzled over top and sides of cake. Garnish with chocolate curls, if desired. Cover; refrigerate leftover cake.
Peanut Butter Whipped Cream Frosting:
Stir together peanut butter chips, milk and marshmallows in 2-quart saucepan. Heat over low heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth; cool to lukewarm. Beat whipping cream in small bowl with electric mixer until stiff; fold in vanilla and cooled peanut butter chip mixture.
Variation:
Cake may be baked in greased and flour 13x9x2-inch baking pan. Bake 30 to 35 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost with 1/2 recipePeanut Butter Whipped Cream Frosting.
-
Nutrition FactsServings Per Container 12 servingsServing size 1 piece (168g)Amount per servingCalories660% Daily Value*Total Fat 33g 42%Saturated Fat 26g 130%Trans Fat 0.5gCholesterol 45mg 15%Sodium 460mg 20%Total Carbohydrates 74g 27%Dietary Fiber 0g 0%Total Sugars 50gIncludes 7g Added Sugar 14%Protein 15gVitamin D 1 6%Calcium 139mg 10%Iron 1mg 6%Potassium 85mg 2%
*The % Daily Value tells you how much a nutrient in aserving of food contributes to a daily diet. 2,000 caloriesa day is used for general nutrition advice.
Nutrition information does not include optional ingredients.
