Peanut Butter Cup Volcano Cake

Directions to Follow

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. Prepare the chocolate cake mix according to the package instructions and pour half of the batter into the prepared pan.
3. In a separate bowl, mix the creamy peanut butter, powdered sugar, softened butter, and heavy cream until smooth.
4. Spoon the peanut butter mixture over the first layer of cake batter, spreading it evenly.
5. Sprinkle the crushed peanut butter cups over the peanut butter layer.
6. Pour the remaining chocolate cake batter over the top, covering the peanut butter cups entirely.
7. Bake in the preheated oven for 40-45 minutes. Check with a toothpick in the center; it should come out clean when done.
8. Let the cake cool in the pan for 10 minutes and then invert it onto a serving plate.
9. In a microwave-safe bowl, melt the chocolate chips and drizzle them over the warm cake.
10. Sprinkle chopped peanuts and drizzle with caramel sauce for that extra touch.
11. Serve warm and enjoy the gooey goodness!

Best Ways to Enjoy It

For a delightful serving experience, slice the cake while it’s still slightly warm. Consider pairing it with a scoop of vanilla ice cream to balance the richness of the chocolate and peanut butter. Fresh berries can add a nice tart contrast, and a drizzle of additional caramel or chocolate sauce over the top will wow your guests. Don’t forget to top with whipped cream for that indulgent feel!

Keeping Leftovers Fresh

This Peanut Butter Cup Volcano Cake will stay delicious for several days if properly stored. Allow it to cool completely, then store it in an airtight container at room temperature for up to 2 days. If you need to save it longer, wrap it in plastic wrap and store it in the freezer for up to a month. Just remember to let it thaw in the fridge overnight before serving!

Helpful Cooking Tips

• When mixing your peanut butter filling, ensure the butter is well-softened for the smoothest texture.
• If your cake isn’t rising as expected, check the expiration date on your baking powder included in the cake mix. Fresh ingredients yield better results.
• For easier cleanup, try using non-stick spray in your bundt pan to make removing the cake hassle-free.

Creative Twists

Feeling adventurous? Here are some variations you can try with this recipe:

• Substitute the chocolate cake mix for a vanilla or red velvet mix for a fun change.
• Add a layer of crushed Oreos or graham crackers to the peanut butter filling for added crunch.
• Drizzle the cake with white chocolate for a touch of elegance and a unique flavor profile.

FAQs

Can I use a different type of cake mix?

Absolutely! Feel free to experiment with vanilla or even a gluten-free chocolate cake mix based on your dietary preferences.

How do I safely melt chocolate chips?

To melt chocolate chips, heat them in a microwave-safe bowl in 30-second intervals, stirring in between until melted for smooth consistency.

How long can I store the cake?

When stored properly, the cake lasts for about 2 days at room temperature or up to a month in the freezer, ensuring your sweet treat is preserved for later enjoyment.

With this Peanut Butter Cup Volcano Cake in your recipe repertoire, you’ll always have a go-to dessert for any occasion. It’s comfort food at its finest! Enjoy every delicious bite!

Peanut Butter Cup Volcano Cake

A rich and indulgent cake that combines chocolate and creamy peanut butter for a delicious dessert experience.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake base

• 1 box chocolate cake mix

For the peanut butter filling

• 1 cup creamy peanut butter Feel free to substitute natural peanut butter.
• 1 cup powdered sugar
• 1/2 cup unsalted butter, softened Ensure butter is well-softened for smooth texture.
• 1/4 cup heavy cream
• 1 cup crushed peanut butter cups

For topping and drizzle

• 1/2 cup chocolate chips Melted for drizzling.
• 1/4 cup chopped peanuts
• 1/4 cup caramel sauce

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. Prepare the chocolate cake mix according to the package instructions and pour half of the batter into the prepared pan.
3. In a separate bowl, mix the creamy peanut butter, powdered sugar, softened butter, and heavy cream until smooth.
4. Spoon the peanut butter mixture over the first layer of cake batter, spreading it evenly.
5. Sprinkle the crushed peanut butter cups over the peanut butter layer.
6. Pour the remaining chocolate cake batter over the top, covering the peanut butter cups entirely.

Baking

1. Bake in the preheated oven for 40-45 minutes. Check with a toothpick in the center; it should come out clean when done.
2. Let the cake cool in the pan for 10 minutes and then invert it onto a serving plate.
3. In a microwave-safe bowl, melt the chocolate chips and drizzle them over the warm cake.
4. Sprinkle chopped peanuts and drizzle with caramel sauce for that extra touch.

Serving

1. Serve warm and enjoy the gooey goodness!

Notes

This cake will stay delicious for several days if properly stored. Allow it to cool completely, then store it in an airtight container at room temperature for up to 2 days. For longer storage, wrap in plastic and freeze for up to a month, thawing in the fridge overnight before serving.