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Devil’s Food Cake with Peanut Butter Frosting
A rich chocolate layer cake gets a major upgrade with a salty-sweet peanut butter frosting. Using a boxed cake mix keeps the preparation simple while delivering a reliable, tender crumb. The homemade frosting whips up smooth and fluffy, making it easy to spread over the baked layers. A glossy chocolate ganache drips down the sides for a rich finish. Serve this impressive dessert at your next birthday party or weekend gathering.
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, which takes about 22 minutes. Let them cool in the pans for 10 minutes. Turn the cakes out onto wire racks to cool completely for about 45 minutes.
- 3Mix 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.
- 5Set aside the 4 cups of prepared frosting for assembly.
- 6Use a large offset spatula to spread 1 1/2 cups of the frosting evenly over the top of the first cake layer.
- 7Place 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.
- 8Place 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.
- 9Heat 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.
- 10Carefully pour half of the cooled chocolate ganache over the top of the chilled cake.
- 11Spoon additional chocolate around the top edges so it drips down the sides. Pour any leftover chocolate directly onto the center of the cake.
- 12Use a spoon to gently push the chocolate drips down the sides if necessary. Smooth the top surface with an offset spatula.