Best 2 Giant Peanut Butter Cup Cake Recipes

**Indulge in a Chocolate Peanut Butter Symphony: A Journey Through a Giant Peanut Butter Cup Cake, Chocolate Ganache, and Peanut Butter Frosting Recipes**

Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to a realm of chocolate and peanut butter bliss. This article presents a trio of delectable recipes that come together to create a masterpiece known as the Giant Peanut Butter Cup Cake. Dive into the rich and detailed instructions for each recipe, guiding you through the process of crafting a moist chocolate cake, a velvety chocolate ganache, and a luscious peanut butter frosting. Discover the secrets to achieving the perfect balance of flavors and textures that will make this cake the star of any occasion. Whether you're a seasoned baker or just starting your culinary adventures, these recipes will empower you to create a dessert that will leave a lasting impression.

Here are our top 2 tried and tested recipes!

GIANT PEANUT BUTTER CUP CAKE

Giant Peanut Butter Cup Cake image

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.

Provided by Food Network Kitchen

Categories dessert

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

One 15.25-ounce box chocolate or devil's food cake mix (plus required ingredients)
3/4 cup natural peanut butter
1/4 cup butter, softened
1 cup confectioners' sugar
Pinch salt
1 1/2 cups store-bought hardening chocolate sauce

Steps:

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.

GIANT PEANUT BUTTER CUP RECIPE BY TASTY

Giant Peanut Butter Cup Recipe by Tasty image

Here's what you need: milk chocolate chips, creamy peanut butter, powdered sugar, butter

Provided by Alix Traeger

Categories Desserts

Yield 10 servings

Number Of Ingredients 4

Ingredients

4 cups milk chocolate chips, divided
2 cups creamy peanut butter
2 cups powdered sugar, sifted
8 tablespoons butter, softened

Steps:

In a small bowl, place half of the chocolate chips.
Melt in the microwave in 30 second intervals, stirring in between, until fully melted.
Pour melted chocolate into a 10-inch (25 cm) tart pan making sure to coat the entire pan, including all sides.
Refrigerate until set.
In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth.
Pour the peanut butter into the tart pan and smooth the surface.
Melt remaining chocolate and pour over the peanut butter.
Smooth out the chocolate making sure it covers the entire surface.
Refrigerate until set, about 1 hour.
Slice and serve.
Enjoy!

Nutrition Facts : Calories 878 calories, Carbohydrate 80 grams, Fat 57 grams, Fiber 5 grams, Protein 17 grams, Sugar 65 grams

Tips:

Use good quality chocolate chips. This will make a big difference in the overall flavor of the cake.
Make sure the peanut butter is at room temperature before you start baking. This will help it blend smoothly with the other ingredients.
Don't overbeat the batter. Overbeating will make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will make the cake dry.
Let the cake cool completely before frosting it. This will help the frosting set properly.
For a richer peanut butter flavor, try using dark chocolate chips instead of semi-sweet chocolate chips.
If you don't have a springform pan, you can bake the cake in a 9x13 inch pan. Just adjust the baking time accordingly.
To make the cake ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. When you're ready to serve, thaw the cake overnight in the refrigerator.

Conclusion:

This Giant Peanut Butter Cup Cake is the perfect dessert for any occasion. It's rich, moist, and packed with peanut butter flavor. The chocolate ganache frosting is the perfect finishing touch. If you're looking for a showstopping dessert that will impress your friends and family, this cake is it!