Peanut Butter Cup Overload Cake: A Chocolate Lover’s Dream

Welcome to the world of indulgence with our Peanut Butter Cup Overload Cake! This creamy, chocolatey delight is perfect for anyone who can’t resist the combination of rich chocolate and smooth peanut butter. Imagine slicing into a moist, deeply flavored cake that holds hidden treasures of peanut butter cups throughout. Fun fact: did you know that the peanut butter cup was invented in the 1920s? Since then, it has captured the hearts (and taste buds!) of millions. This cake is not just a dessert; it’s an experience that will leave your guests raving about your baking skills and asking for seconds!

What sets this cake apart is its simplicity; you’ll be amazed at how easily it comes together. In just a little over an hour, you can whip up a dessert that will become a family favorite, much like our popular Chocolate Lava Cake. So, what are you waiting for? Let’s embark on this delicious adventure and create a Peanut Butter Cup Overload Cake that will make your taste buds dance!

What is Peanut Butter Cup Overload Cake?

Ah, the Peanut Butter Cup Overload Cake—now that’s a mouthful! Have you ever wondered how a cake could be this gloriously packed with peanut buttery goodness? Named in honor of that beloved candy, it’s like a gift from the dessert gods! You might find yourself asking, “Why overload on peanut butter cups?” The answer is simple: why not? After all, as the saying goes, ‘the way to a man’s heart is through his stomach.’ So, let’s make this cake and win over any chocolate or peanut butter lover in the room! Trust me; they will thank you for it!

Why You’ll Love This Peanut Butter Cup Overload Cake

This cake brings together three incredible aspects that make it a standout dessert. First, the main highlight is the combination of chocolate cake and peanut butter cups, making it rich and decadent with every bite. Second, making this at home saves you from overpriced bakery prices, allowing you to treat your family without breaking the bank. Lastly, the toppings—oh, the toppings! Creamy peanut butter frosting and more peanut butter cups on top make it impossible to resist. If you enjoy this cake, be sure to explore our No-Bake Chocolate Cheesecake for another show-stopping dessert!

How to Make Peanut Butter Cup Overload Cake

Quick Overview

Don’t be intimidated by the deliciousness! This Peanut Butter Cup Overload Cake is straightforward and rewarding, with its deliciously moist layers and creamy frosting. The preparation time is just about an hour, plus cooling time, but every second will be well worth the wait!

Key Ingredients for Peanut Butter Cup Overload Cake

1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup peanut butter cups, chopped
1 cup peanut butter
2 cups powdered sugar
1/2 cup heavy cream

Step-by-Step Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them to prevent sticking.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
Add Wet Ingredients: Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Use a mixer or whisk to blend everything until smooth.
Incorporate Boiling Water: Gradually stir in the boiling water; this will help create a tender cake. Mix until the batter is uniform.
Fold in Peanut Butter Cups: Carefully fold in the chopped peanut butter cups into the batter, ensuring they’re evenly distributed.
Bake: Divide the batter evenly into the prepared cake pans. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool: Allow the cakes to cool in the pans for about 10 minutes before removing them to a wire rack to cool completely.
Prepare the Frosting: In a mixing bowl, beat the peanut butter, powdered sugar, and heavy cream until light and fluffy.
Assemble the Cake: Once the cakes are completely cool, place one layer on a plate, spread with frosting, and then top with the second layer. Frost the top and sides of the cake with the peanut butter frosting.
Decorate: Optionally, add additional peanut butter cups on the top for decoration. Slice and serve!

What to Serve Peanut Butter Cup Overload Cake With

This cake is rich and fulfilling on its own, but to elevate your dessert experience, consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries can add a delightful contrast, while a glass of cold milk is the classic pairing for any chocolate dessert.

Top Tips for Perfecting Peanut Butter Cup Overload Cake

To ensure your cake turns out impeccably delicious, here are some helpful tips:

Ingredient Substitutions: If you’re out of whole milk, you can use buttermilk for an even richer flavor. Alternatively, dairy-free substitutes like almond milk will work as well.
Timing Adjustments: Be sure not to overmix the batter after adding the boiling water, as this can lead to a denser cake.
Common Mistakes: Make sure your cakes are completely cool before frosting them to prevent the frosting from melting and sliding off.

Storing and Reheating Tips

To keep your Peanut Butter Cup Overload Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, it can be refrigerated for up to a week. For freezing, wrap the cake tightly in plastic wrap and store it in a freezer-safe container for up to 3 months. To enjoy, simply thaw it overnight in the fridge and bring it to room temperature before serving.

Now get excited and introduce this Peanut Butter Cup Overload Cake to your kitchen! It’s not just a dessert; it’s a celebration of flavors that everyone will love. Happy baking!

Peanut Butter Cup Overload Cake: A Chocolate Lover's Dream

Print Recipe Pin Recipe

Ingredients

1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup peanut butter cups chopped
1 cup peanut butter
2 cups powdered sugar
1/2 cup heavy cream

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them to prevent sticking.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
Add Wet Ingredients: Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Use a mixer or whisk to blend everything until smooth.
Incorporate Boiling Water: Gradually stir in the boiling water; this will help create a tender cake. Mix until the batter is uniform.
Fold in Peanut Butter Cups: Carefully fold in the chopped peanut butter cups into the batter, ensuring they're evenly distributed.
Bake: Divide the batter evenly into the prepared cake pans. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool: Allow the cakes to cool in the pans for about 10 minutes before removing them to a wire rack to cool completely.
Prepare the Frosting: In a mixing bowl, beat the peanut butter, powdered sugar, and heavy cream until light and fluffy.
Assemble the Cake: Once the cakes are completely cool, place one layer on a plate, spread with frosting, and then top with the second layer. Frost the top and sides of the cake with the peanut butter frosting.
Decorate: Optionally, add additional peanut butter cups on the top for decoration. Slice and serve!

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