Chocolate Peanut Butter Layers (Printable Version)

Moist chocolate cake filled with smooth peanut butter pudding and topped with whipped cream and chocolate drizzle.

# What You Need:

→ For the Cake

01 - 1 box (15.25 oz) chocolate cake mix (plus required eggs, oil, and water per package instructions)

→ For the Filling

02 - 1 package (3.4 oz) instant vanilla pudding mix
03 - 2 cups cold whole milk
04 - 1/2 cup creamy peanut butter

→ For the Topping

05 - 2 cups cold heavy whipping cream
06 - 2 tbsp powdered sugar
07 - 1/2 tsp vanilla extract

→ For the Drizzle

08 - 1/2 cup semi-sweet chocolate chips
09 - 1/4 cup creamy peanut butter
10 - 2 tbsp heavy cream

→ Optional Garnish

11 - 1/4 cup chopped roasted peanuts
12 - Mini peanut butter cups, halved

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - Prepare chocolate cake mix according to package directions. Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
03 - Allow cake to cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake, spacing about 1 inch apart.
04 - In a medium bowl, whisk together pudding mix and cold milk for 2 minutes until slightly thickened. Stir in peanut butter until smooth and well combined.
05 - Pour peanut butter pudding evenly over the cake, spreading to fill all holes. Cover and refrigerate for at least 1 hour.
06 - In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread whipped cream over chilled cake.
07 - Microwave chocolate chips, peanut butter, and heavy cream in a small bowl for 30 seconds. Stir until smooth; microwave for an additional 10 seconds if necessary. Drizzle over whipped cream layer.
08 - Garnish with chopped peanuts and mini peanut butter cups if desired. Chill for 30 minutes before serving for best results.

# Helpful Tips:

01 -
  • The poke technique creates pockets of creamy peanut butter pudding in every single bite
  • You get maximum flavor with minimum effort using a cake mix as your base
  • It tastes even better after chilling overnight, making it perfect for make-ahead entertaining
02 -
  • Wait for the cake to cool slightly before poking holes or they will not hold their shape properly
  • The pudding filling needs at least 1 hour in the fridge before adding the whipped cream or it will melt right through
  • Cold whipping cream whips up much faster and holds its shape better than room temperature cream
03 -
  • Use the back of a large wooden spoon handle for perfectly sized holes that hold lots of pudding
  • Let your whipped cream beat a little longer than you think necessary for stability that lasts days

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