Best 6 Chocolate Peanut Butter Cake In A Jar Recipe By Tasty Recipes

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Are you searching for a delicious and easy-to-make dessert that will be perfect for any occasion? Look no further than the Chocolate Peanut Butter Cake in a Jar! With just a few simple ingredients and minimal effort, you can create a delightful treat that combines the classic flavors of chocolate and peanut butter in a fun and unique way. Each jar is a self-contained dessert, making it perfect for individual servings or as a thoughtful gift. In this article, we'll provide you with a step-by-step recipe to guide you through the process of making these delectable cakes in a jar. Additionally, we'll include variations and alternative recipes to cater to different tastes and dietary preferences. So, get ready to indulge in a rich, chocolatey, and peanut buttery extravaganza that will satisfy your sweet cravings!

Here are our top 6 tried and tested recipes!

CHOCOLATE PEANUT BUTTER MOUSSE 'BOX' CAKE RECIPE BY TASTY



Chocolate Peanut Butter Mousse 'Box' Cake Recipe by Tasty image

Here's what you need: brownie mix, large eggs, vegetable oil, water, gelatin, water, smooth peanut butter, powdered sugar, whipped cream, gelatin, water, chocolate chips, heavy cream, whipped cream, peanut butter cups

Provided by Katie Aubin

Categories     Desserts

Yield 10 servings

Number Of Ingredients 15

18 oz brownie mix, 1 package
2 large eggs
½ cup vegetable oil
3 tablespoons water
½ teaspoon gelatin
1 tablespoon water
1 cup smooth peanut butter
½ cup powdered sugar
1 ½ cups whipped cream
½ teaspoon gelatin
1 tablespoon water
1 ½ cups chocolate chips
1 ½ cups heavy cream
1 ½ cups whipped cream
6 peanut butter cups, for serving

Steps:

  • Preheat the oven to 325°F (160°C).
  • Make the brownie layer: in a large bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until the batter is smooth and thick.
  • Pour the batter into an 8-inch (20-cm) springform pan and smooth the top with a spatula or knife.
  • Bake for 25 minutes. Remove from oven and use a spatula to press down the top. Let cool to room temperature.
  • Make the peanut butter mousse: in a small bowl combine the gelatin and water, and set aside.
  • In a large bowl, mix the peanut butter and powdered sugar until smooth and shiny.
  • Microwave the gelatin mix for 10 seconds, then mix into the peanut butter until thick and lumpy. Gently fold in half the whipped cream. Once incorporated, fold in the remaining whipped cream.
  • Pour into the springform pan over the brownie base and smooth the top with a spatula or knife. Freeze for 20 minutes.
  • Make the chocolate mousse: in a small bowl, combine the gelatin and water, and set aside.
  • In a large bowl, combine the chocolate chips and heavy cream. Microwave in 20-second increments, stirring between each, until melted.
  • Microwave the gelatin for 10 seconds, then add to chocolate mixture. Gently fold in half of the whipped cream. Once incorporated, fold in the remaining whipped cream.
  • Pour the batter into the springform pan over the peanut butter layer and smooth with a spatula or knife. Freeze overnight.
  • Remove cake from the freezer and release the springform. Cut the chocolate peanut butter cups into sixths and evenly place around the rim of the cake, or decorate as desired!
  • Let the cake thaw for 15 minutes, then serve.
  • Enjoy!

Nutrition Facts : Calories 796 calories, Carbohydrate 68 grams, Fat 56 grams, Fiber 4 grams, Protein 14 grams, Sugar 49 grams

CHOCOLATE PEANUT BUTTER CAKE



Chocolate Peanut Butter Cake image

This Chocolate Peanut Butter Cake includes layers of chocolate cake and creamy peanut butter frosting, covered in a decadent chocolate frosting. Add some Reese's peanut butter cups for a truly delectable cake!

Provided by Lauren Allen

Categories     Dessert

Time 1h

Number Of Ingredients 18

2 cups granulated sugar
1 3/4 cups + 2 Tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil ((vegetable or canola oil))
2 teaspoons vanilla extract
1 cup boiling water (, or hot coffee)
1 batch Peanut Butter Frosting
1/2 cup butter ((1 stick), melted)
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
12 mini Reese's Peanut Butter Cups (for topping on cake, optional)

Steps:

  • Heat oven to 350°F. Grease two 8-inch round baking pans and line the bottoms with parchment paper.
  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
  • Add eggs, milk, oil and vanilla and beat on medium speed for about 2 minutes.
  • Stir in the boiling water (your batter will be very thin--that's OK!). Pour batter into prepared cake pans.
  • Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes; remove from pans to wire racks. Cool completely.
  • Once cakes have cooled, use a sharp serrated knife to cut each cake horizontally in half, so that you end up with four, thin cake rounds.
  • Place one cake layer on serving plate. Smooth 1/3 of the peanut butter frosting on top of that cake layer. Repeat with the remaining cake layers, adding a layer of peanut butter frosting between each layer of cake.

Nutrition Facts : Calories 446 kcal, Carbohydrate 47 g, Protein 5 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 52 mg, Sodium 453 mg, Fiber 3 g, Sugar 38 g, ServingSize 1 serving

CHOCOLATE PEANUT BUTTER CAKE



Chocolate Peanut Butter Cake image

The original recipe was a from-scratch cake, but I use a boxed mix to save time. I hope you enjoy the rich dessert as much as we do.-Patricia Eckard, Singers Glen, Virginia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 4

1 package devil's food cake mix (regular size)
1 cup creamy peanut butter
1 tablespoon canola oil
1 can (16 ounces) chocolate frosting

Steps:

  • Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. , In a small bowl, combine peanut butter and oil until smooth; spread over warm cake. Cool completely on a wire rack., In a microwave, heat frosting on high for 25-30 seconds or until pourable; stir until smooth. Carefully pour and spread over peanut butter layer. Let stand until set.

Nutrition Facts : Calories 439 calories, Fat 25g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 431mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE PEANUT BUTTER CAKES



Chocolate Peanut Butter Cakes image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h50m

Yield 16 servings

Number Of Ingredients 12

Nonstick cooking spray
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 cup buttermilk
1/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
3 large eggs
1 3/4 cups sugar
1 1/2 cups smooth peanut butter, warmed
2 cups milk chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
  • Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
  • Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
  • Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
  • Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
  • Cut the cake into squares and refrigerate until ready to serve.

CHOCOLATE PEANUT BUTTER CAKE IN A JAR RECIPE BY TASTY



Chocolate Peanut Butter Cake In A Jar Recipe by Tasty image

Here's what you need: angel food cake mix, chocolate cake mix, peanut butter chips, milk chocolate chips, water, whipped cream, chocolate syrup, jar, cupcake liner

Provided by Julie Klink

Categories     Desserts

Time 30m

Yield 1 serving

Number Of Ingredients 9

2 tablespoons angel food cake mix
2 tablespoons chocolate cake mix
2 teaspoons peanut butter chips, plus more for serving, optional
1 teaspoon milk chocolate chips
2 tablespoons water, plus 1 teaspoon
whipped cream, for serving, optional
chocolate syrup, for serving, optional
8 oz jar, microwave and oven safe
1 cupcake liner

Steps:

  • Add the angel food cake mix and chocolate cake mix to a jar. Place a cupcake liner over the cake mix and add the peanut butter chips and chocolate chips. Cover with the lid.
  • Store in the pantry for up to 3 months.
  • When ready to eat, remove the lid and cupcake liner with the chips from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
  • Microwave for 20 seconds.
  • Pour the peanut butter and chocolate chips into the jar. Stir the chips into the cake gently, being careful not to push them to the bottom because they will naturally sink into the cake while cooking.
  • Microwave for another 40 seconds, until cooked through.
  • Top with whipped cream, chocolate syrup, and peanut butter chips, if desired.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 211 calories, Carbohydrate 40 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, Sugar 25 grams

CHOCOLATE-PEANUT BUTTER SHEET CAKE



Chocolate-Peanut Butter Sheet Cake image

I love peanut butter and chocolate, so I combined recipes to blend the two. This chocolate peanut butter cake is heavenly served plain or topped with ice cream. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 17

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup butter, cubed
1/2 cup creamy peanut butter
1/4 cup baking cocoa
3 large eggs, room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
FROSTING:
3 cups confectioners' sugar
1/2 cup creamy peanut butter
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1/2 cup chopped salted or unsalted peanuts

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth., Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.

Nutrition Facts : Calories 482 calories, Fat 20g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 337mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 2g fiber), Protein 9g protein.

Tips:

  • For a richer chocolate flavor, use dark chocolate or a combination of dark and semisweet chocolate.
  • If you don't have a jar with a lid, you can use a small bowl or ramekin. Just cover it tightly with plastic wrap before refrigerating.
  • To make the cake batter, you can use a hand mixer or a stand mixer fitted with the paddle attachment.
  • Be sure to grease the jar with cooking spray before pouring in the batter. This will help the cake to come out of the jar easily.
  • Bake the cake until a toothpick inserted into the center comes out clean. This will take about 20-25 minutes.
  • Let the cake cool completely before adding the peanut butter frosting.
  • To make the peanut butter frosting, you can use a hand mixer or a stand mixer fitted with the paddle attachment.
  • Be sure to use smooth peanut butter for a creamy frosting.
  • If the frosting is too thick, you can add a little bit of milk until it reaches the desired consistency.
  • Spread the frosting on top of the cooled cake and then refrigerate for at least 30 minutes before serving.

Conclusion:

Chocolate peanut butter cake in a jar is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover cake and frosting, and it is also a fun and creative way to serve dessert. With its rich chocolate flavor and creamy peanut butter frosting, this cake is sure to be a hit with everyone who tries it.

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