Chocolate-Peanut Butter Cake

Chocolate-Peanut Butter Cake

10 Reviews 2 Pics
  • Prep

    20 m
  • Ready In

    50 m
Recipe by  Philadelphia Cream Cheese

“Chocolatey devil's food cake with two topping layers--creamy peanut butter and then more chocolate--make a perfect coffee-break treat.”

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Adjust Servings

Original recipe yields 24 servings



  1. Prepare cake batter and bake in 13x9-inch pan as directed on package; cool completely.
  2. Beat cream cheese and sugar in large bowl with mixer on medium-low speed until well blended. Add peanut butter; mix well. Blend in 1 cup COOL WHIP; spread onto cake.
  3. Place chocolate in medium microwaveable bowl. Microwave on HIGH 2 min. or until completely melted, stirring with whisk after each minute. Stir in remaining 2 cups COOL WHIP; spread over cake. Refrigerate until set. Store in refrigerator.

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Reviews (10)

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This cake was simply delicious! I made it for a friend's birthday and now all of my friends want me to make it for their birthdays! If you like peanut butter, chocolate, and cream cheese, this recipe will be perfect!



I tried to make the chocolate topping, but it hardened up so much that it was not spreadable. I served it with just the peanut butter topping and it was great! My coworkers described this as "smooth." I agree, tasty without being achingly sweet.



The review is for the peanut butter filling and the cake. I did my cake a little different. A 2 layer 9 in round cake with the peanut butter filling in the middle and frosting with regular chocolate frosting. I added little peanut butter filled chocolates around the outside as a decoration. This was soooo good! WILL DEFINITELY make AGAIN!

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Amount Per Serving (24 total)

  • Calories
  • 228 cal
  • 11%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 26.7 g
  • 9%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 221 mg
  • 9%

Based on a 2,000 calorie diet



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