Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Peanut Butter Fudge Cake Recipe
    Lost? Site Map

    Peanut Butter Fudge Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    little_wing's Note:

    Inspired by Reese's Peanut Butter Cups. Made this for my daughter's birthday and it was a hit! Cook time doesn't include chill time.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat oven to 350.
    2. 2
      Coat 2 9" cake pans with cooking spray. Line with waxed paper and coat paper.
    3. 3
      In a large bowl, beat cake mix, eggs, buttermilk and oil on low speed for 30 seconds.
    4. 4
      Increase to medium and beat 2 more minutes, scraping sides of bowl after 1 minute.
    5. 5
      Fold in 2 cups of peanut butter cups.
    6. 6
      Divide batter between prepared pans.
    7. 7
      Bake for 34 minutes or until toothpick comes out clean.
    8. 8
      Cool in pans on wire racks for 15 minutes.
    9. 9
      Turn out cakes and cool completely.
    10. 10
      Place chopped chocolate in medium bowl.
    11. 11
      Bring cream just to boil and pour over chocolate.
    12. 12
      Whisk until chocolate melts. Add peanut butter and blend until mixture is smooth.
    13. 13
      Trim top of cake layers flat.
    14. 14
      Use 1 cup of frosting for between cake layers. Pour remaining over top of cake and allow to drizzle down sides. Smooth with spatula.
    15. 15
      Chill for 1 hour to set.
    16. 16
      Garnish with peanut butter cups if desired.

    Ratings & Reviews:

    • on February 09, 2009


      I made this because Little_wing makes the best recipes. It was fantastic! I used milk instead of buttermilk because I didn't have buttermilk. I also used a whole pk. of peanut butter cups mini. I just threw in, next time I will chopped them up a bit. Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2008


      I made this for my mom's birthday cake and it was a HUGE hit! Everyone just loved it! I didn't have buttermilk, and used reg milk, it was still a perfect cake. My daughter loved decorating it with left over peanut butter cups.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Peanut Butter Fudge Cake

    Serving Size: 1 (101 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 390.1
    Calories from Fat 269
    Total Fat 29.9 g
    Saturated Fat 11.1 g
    Cholesterol 60.6 mg
    Sodium 345.7 mg
    Total Carbohydrate 30.9 g
    Dietary Fiber 3.6 g
    Sugars 14.2 g
    Protein 7.7 g

    The following items or measurements are not included:

    peanut butter cups

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites