For an extra layer of flavor, consider using a dark chocolate cake mix. If you don't have peanut butter cups, you can substitute with chopped peanut butter candies. To prevent the peanuts from burning during baking, you can lightly toast them before spreading them in the pan. Store leftover cake in an airtight container at room temperature for up to 3 days.
Chocolate Peanut Butter Volcano Cake
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 15 mins
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SERVING12 People
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VIEWS13
Prepare for an eruption of flavor with this decadent Chocolate Peanut Butter Volcano Cake! A moist chocolate cake is studded with peanut butter cups, topped with a creamy peanut butter swirl, and then drenched in a rich chocolate glaze that pools invitingly into every crevice. This cake is guaranteed to be a showstopper.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate75 g
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Cholesterol79 mg
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Fiber3 g
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Protein12 g
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Saturated Fat13 g
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Sodium560 mg
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Sugar57 g
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Fat40 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. (Prep time: 5 minutes)
02
StepSpread chopped peanuts evenly on the bottom of the prepared baking pan. (Prep time: 2 minutes)
03
StepIn a large bowl, combine chocolate cake mix, water, eggs, and vegetable oil. Mix with an electric mixer on medium speed until smooth and well combined. Gently fold in the chopped peanut butter cups. Pour the batter evenly over the peanuts in the baking pan. (Prep time: 10 minutes)
04
StepIn another large bowl, beat together 2 cups of confectioners' sugar, softened cream cheese, and peanut butter with an electric mixer until smooth and creamy. Drop tablespoonfuls of the cream cheese mixture randomly over the cake batter in the baking pan, creating 'volcanic' mounds. (Prep time: 8 minutes)
05
StepBake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 45 minutes. (Bake time: 45 minutes)
06
StepWhile the cake is baking, prepare the chocolate glaze. In a small saucepan, melt butter over medium heat. Add milk and cocoa powder; bring to a gentle boil, stirring constantly. Reduce heat to low and stir in the remaining 1 1/2 cups confectioners' sugar until smooth. Remove from heat and let the glaze cool slightly for 5 to 10 minutes, allowing it to thicken. (Prep time: 10 minutes, Cool time: 5-10 minutes)
07
StepOnce the cake is baked and the glaze has cooled slightly, pour the warm glaze evenly over the baked cake. The glaze will naturally pool and settle into the cream cheese craters, creating a visually stunning effect. Let the cake cool completely before slicing and serving. (Cool time: 30 minutes)
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Odessa Kulas
Jul 1, 2025My kids went crazy for this cake! They said it was the best cake they've ever had.
Joanny Jacobi
Jun 22, 2025I added a pinch of salt to the glaze to balance out the sweetness, and it was perfect!
Ted Stanton
Jun 21, 2025This recipe is so easy to follow! Even a beginner baker like myself can make it.
Raphael Aufderhar
Jun 12, 2025The glaze is absolutely divine! It makes the cake so moist and decadent.
Hanna Gleason
Jun 11, 2025Make sure not to overbake the cake. It should be slightly moist in the center.
Antonia Weissnat
Jun 4, 2025This cake was a huge hit at our family gathering! Everyone loved the combination of chocolate and peanut butter.
Bulah Murazik
May 29, 2025I found the cream cheese filling to be a bit too sweet for my taste. I might reduce the amount of confectioners' sugar next time.