Peanut Butter Fudge Cake

READY IN: 50mins
Recipe by little_wing

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.

Top Review by craftymama

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!

Ingredients Nutrition


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a