Chocolate Covered Peanut Butter Easter Egg Cake
Servings: 14 servings
Calories: 392kcal
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.
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Ingredients
For the cake:
- 1 (15oz) box yellow cake mix (not prepared; just the dry mix here)
- ½ cup unsalted butter (room temperature)
- 1 ¼ cup water
- ¼ cup vegetable oil
- ⅔ cup creamy peanut butter
- 3 eggs
For the peanut butter filling:
- ½ cup butter (room temp)
- ½ 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
Chocolate Buttercream recipe here: Double Chocolate Buttercream
This cake will keep for a couple days covered out of the fridge. (As long as you have not used a perishable frosting or filling and aren't storing it in a warm environment). Place in the fridge after a couple days to prolong it's freshness.
Nutritional values are an estimate and do not include the chocolate buttercream.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Nutrition
Calories: 392kcal | Carbohydrates: 30g | Protein: 7g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 70mg | Sodium: 174mg | Potassium: 155mg | Fiber: 1g | Sugar: 27g | Vitamin A: 456IU | Calcium: 21mg | Iron: 1mg