Skip to main content

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

Ingredients

  • 1-2/3 cups
  • 1 Tbsp
    shortening (do NOT use butter, margarine, spread or oil)
  • 1 package
    white cake mix or yellow cake mix (about 18 oz) regular
  • HERSHEY'S Syrup (optional)
  • chocolate curls (optional)
  • Peanut Butter Whipped Cream Frosting
  • 2/3 cup
    milk
  • 3 cups
    miniature marshmallows
  • 2 cups
    whipped cream cold (1 pt)
  • 1/2 tsp
    vanilla extract
READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 
8 or 9-inch baking pans 8 or 9-inch baking pans
oven & stovetop oven & stovetop
microwave-safe bowl microwave-safe bowl
microwave microwave
refrigerator refrigerator
wire rack wire rack
mixer mixer
2-quart saucepan 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.

Additional questions?