This super-sized take on a favorite candy has everything: a creamy peanut buttery center, devil's food layers and even a hard chocolate shell. And it's a combo that only looks hard to pull off.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Giant Peanut Butter Cup Cake
Total:
2 hr 55 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr 55 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Cake:
Filling:

Directions

Special equipment: a jumbo silicone cupcake mold; a silicone pastry brush

For the cake: Preheat the oven to 325 degrees F. Prepare the cake batter according to the package instructions. Pour into the bottom of a jumbo silicone cupcake mold and bake until a tester comes out clean, about 1 hour. Let cool completely, then unmold the cake onto a cooling rack set in a baking sheet.

For the filling: Meanwhile, beat together the peanut butter and butter with an electric mixer until completely combined. Slowly add in the confectioners' sugar about a 1/4 cup at a time, beating in between additions, until completely incorporated. Beat in the salt. Set aside until ready to use.

Cut off the domed top of the cake if one has formed, and save for another use (or eat!). Cut the cake horizontally into 3 layers and put them on a work surface Use a paring knife to cut out a 3 1/2-inch hole from the middle layer; set the cake layer aside (save the cutout for another use). 

Stack the bottom and middle cake layers on the prepared cooling rack. Fill the hole in the center with the peanut butter filling. Place the last cake layer on top. Invert the cake onto a plate and chill in the freezer for 10 minutes.

Pour some of the hardening chocolate sauce over the top of the cake and use a rubber spatula to gently smooth and level it. Using a silicone brush, apply more of the chocolate sauce on the sides of the cake. Chill in the refrigerator for 10 minutes, then invert the cake onto a serving platter. Spread the remaining chocolate sauce on top of the cake in an even layer and chill in the refrigerator until set.

Cut the cake into slices, exposing the peanut butter center.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Butter Burgers

Recipe courtesy of Food Network Kitchen

Strawberry Meringue Cake (Mostachon)

Recipe courtesy of Marcela Valladolid

Strawberry Long Cake

Recipe courtesy of Jeff Mauro

Tres Leche Cake

Recipe courtesy of Alton Brown

Butterscotch Love Cake

Recipe courtesy of Valerie Bertinelli

Chocolate-Hazelnut Icebox Cake

Recipe courtesy of Food Network Kitchen

Iced Italian Cream Cake

Recipe courtesy of Trisha Yearwood

Peanut Butter Cups

Recipe courtesy of Todd Wilbur

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.