This Chocolate Covered Peanut Butter Easter Egg Cake is so fun for Easter. It’s a peanut butter cake that’s filled with peanut butter filling, then covered with chocolate buttercream and you can decorate it any way you want.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
I had a lot of fun with this one. I can think of a zillion different ways it could be decorated as well.
I liked the idea of a peanut butter easter egg shaped cake that was covered with chocolate buttercream because there’s not much in life that’s better than those Reese’s peanut butter chocolate covered Easter eggs.
Oh fun fact: I’m actually allergic to peanuts. There is a silver lining though…I don’t have the extreme allergy that some do. I won’t go into anaphylactic shock, I’ll just have other issues that generally aren’t life threatening.
Regardless, I try to limit my intake of peanut butter, but I did get to eat a piece of this cake and that peanut butter filling is really hard to put down.
LET’S LOOK AT SOME OF THE INGREDIENTS IN THE PEANUT BUTTER CHOCOLATE COVERED CAKE?
Yellow cake mix: This recipe is a cake mix based recipe. You’ll be using a yellow cake mix as the base and adding things to it to make it a peanut butter cake.
Creamy peanut butter: You’ll use this in both the cake batter and the peanut butter filling.
Unsalted butter: Make sure to use unsalted butter (the peanut butter has enough salt in it) and make sure it’s at room temperature for both the cake batter and the filling.
Chocolate Buttercream: You’ll want to cover your cake with chocolate buttercream and you can get my recipe here: Double Chocolate Buttercream
MIXING METHOD FOR THIS CAKE:
This cake is a cake mix based cake, which means it’s super easy to mix together and you really can’t mess it up.
TIPS & FAQs FOR THE PEANUT BUTTER CHOCOLATE COVERED EASTER EGG CAKE:
No. You can bake this cake in a 13×9 inch pan, or 2, 8 inch round pans instead if you don’t want to make an Easter cake, or one that’s shaped as an Easter egg. If you bake this cake in different pan than a football or egg pan, you will need to adjust your baking time as it will probably take less time to bake.
It’s easier to handle if you do that.
A yellow cake mix is best because it works well and won’t compete with the taste of the peanut butter.
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SUPPLIES USED FOR THIS CAKE:
- Handheld mixer
- Football pan
- Cooling rack
- Carving knife
- Mixing bowls
- Cake leveler
- Icing spatula
- Flexible Icing smoother
- Viva paper towels (for smoothing the buttercream)
- Small cutters
- Piping bags
- Piping tip #18
- Piping tip #35
- Piping tip #2
- Piping tip #4
- Grass piping tip
Ok now let’s get to the recipe! Don’t forget to check out the video to see how to to decorate it!
**By the way, this recipe was developed and tested using volume measurements (cups etc.). I do this because most people are used to measuring, instead of weighing. You may use the metric converter button to see the weight (gram) measurements. Those numbers are estimates on weight. Your results may vary a bit if you use the weight measurements.
Chocolate Covered Peanut Butter Easter Egg Cake
Ingredients
For the cake:
- 1 (15oz) box yellow cake mix (not prepared; just the dry mix here)
- 1/2 cup unsalted butter (room temperature)
- 1 1/4 cup water
- 1/4 cup vegetable oil
- 2/3 cup creamy peanut butter
- 3 eggs
For the peanut butter filling:
- 1/2 cup butter (room temp)
- 1/2 cup creamy peanut butter
- 3 cups confectioner’s sugar
- 1 teaspoon vanilla
- 2 tbsps milk or cream
For the chocolate buttercream:
- 1 recipe prepared chocolate buttercream (see recipe link in notes section)
Instructions
For the cake:
- Preheat oven to 325 degrees Fahrenheit. Grease and flour an egg pan or a football pan (that's about 12"x7").
- Add the cake mix to a large mixing bowl. Add in the other ingredients and mix well on medium/medium high speed.
- Pour batter into prepared pan.
- Bake at 325 degrees for about 65-70 minutes or until cake tests done. (If using a different size pan, you'll probably need to bake it for less time.)Allow cake to cool in pan for 15 minutes and then turn out onto a cooling rack to cool completely.
- Once cool. Slice in half horizontally. You’re making two layers of cake. Set the top layer to the side while you make the peanut butter filling.
For the peanut butter filling:
- In a medium sized mixing bowl, add the peanut butter and butter. Mix well until creamy.
- Add in the other ingredients and mix well on medium high.
- Check the consistency. If it’s too thick, add in another tablespoon of milk or cream. If it’s too thin, add in another cup of confectioner’s sugar.
- Add the peanut butter filling to the bottom layer of the cake, then set the top layer on top of it.
For the chocolate buttercream:
- You can find the double chocolate buttercream recipe in the notes section.
- Cover your entire cake with two coats of chocolate buttercream and smooth it, then add buttercream piping or Easter candy to decorate your cake like an Easter egg.
Video
Notes
Nutrition
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OTHER POSTS YOU MIGHT LIKE:
- Coconut Cake with Sour Cream Buttercream
- Cadbury Egg Easter Cake
- Loaded Easter Blondies
- Pineapple Coconut Cake with Pineapple Filling
- Giant Peeps Easter Bunny Cake
Don’t Forget to Pin it Below!
Joan-MyCookieClinic
Beautiful cake! I hope you and yours are staying well and healthy. Happy Easter! Joan
Kara Jane
Hi Joan, thanks and I hope you’re staying safe and well! Happy Easter!