1 / 1
Devil’s Food Cake with Peanut Butter Frosting
A glossy chocolate ganache drips down the sides of this incredibly rich, tender chocolate layer cake. Starting with a boxed mix keeps the baking process completely stress-free, while a homemade peanut butter frosting takes the flavor to another level. The frosting whips up light and fluffy, creating a gorgeous contrast against the deep cocoa notes. It's a show-stopping dessert that looks straight out of a bakery case, but you'll pull it off right in your own kitchen.
Equipment
- Oven
- Stand Mixer
Ingredients
- 1 (15¼-oz.) pkg. devil’s food cake mix (plus ingredients listed on box for preparing cake)
- 1 cup butter, softened
- 1 cup creamy peanut butter
- 3 cups unsifted powdered sugar
- 1 tsp. vanilla extract
- ¾ cup heavy whipping cream, divided
- 1 cup semisweet chocolate chips
Instructions
- 1Heat the oven to 350°F. Make the cake batter following the instructions on the box. Pour the batter evenly into two 9-inch round cake pans that have been coated with baking spray.
- 2Bake the cakes until a wooden pick inserted into the center comes out clean, about 22 minutes. Let them cool in the pans for 10 minutes, then turn the cakes out onto wire racks to cool completely for about 45 minutes. Don't rush the cooling process, or the frosting will melt.
- 3Beat the softened butter and creamy peanut butter in a stand mixer with a paddle attachment on medium speed for about 2 minutes until smooth.
- 4Turn the mixer down to low speed and slowly mix in the powdered sugar, vanilla extract, and 1/4 cup of the heavy whipping cream. Increase the speed to medium-high and beat for about 3 minutes until fluffy.
- 5Use a large offset spatula to spread 1 1/2 cups of the frosting evenly over the top of the first cake layer.
- 6Place the second cake layer on top. Spread another 1 1/2 cups of frosting over the top, and apply a thin crumb coat of frosting around the sides of the entire cake. This traps any loose crumbs so your final layer stays clean.
- 7Place the cake in the refrigerator for about 30 minutes until the frosting sets. Use the remaining 1 cup of frosting to coat the sides of the cake, smoothing the surface as you work.
- 8Heat the remaining 1/2 cup of cream in a small microwave-safe bowl on high power for about 1 minute until steaming. Add the chocolate chips and stir until the mixture is completely smooth, then let it cool for 15 minutes.
- 9Carefully pour half of the cooled chocolate ganache over the top of the chilled cake. Spoon additional chocolate around the top edges so it drips down the sides, then pour any leftover chocolate directly onto the center.
- 10Use a spoon to gently push the chocolate drips down the sides if necessary, and smooth the top surface with an offset spatula.
Notes
- Shortcut: Jarred hot fudge can be substituted for the homemade chocolate ganache if you're short on time.
- Make ahead: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature until you're ready to frost.
- Storage: Keep the frosted cake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for 30 minutes before serving.