Devil's Food Cake with Peanut Butter Filling and Chocolate Ganache
A showstopping layer cake that combines rich devil's food cake with a creamy peanut butter filling and glossy chocolate ganache. The contrast between the moist chocolate cake and tangy peanut butter cream creates an irresistible flavor combination perfect for birthdays and special celebrations. Using a cake mix as the base makes this impressive dessert surprisingly accessible while the homemade filling and ganache it to bakery-quality results.
Ingredients
- 1 package devil's food cake mix, regular sizechocolate cake mix1:1dietary
same flavor profile
- 4 ounces cream cheese, softened
- ¼ cup creamy peanut butter
- 2 tablespoons confectioners' sugar
- 1 cup whipped topping
- 1 cup heavy whipping cream
- 1 cup semisweet chocolate chips
Instructions
- 1
Prepare and bake cake mix according to package directions in a greased and floured 10-inch fluted tube pan
- 2
Cool for 10 minutes before removing from pan to wire rack
- 3
Beat cream cheese until fluffy in a small bowl
- 4
Beat in peanut butter and confectioners' sugar until smooth
- 5
Fold in whipped topping
- 6
Split cake in half horizontally and place bottom layer on serving plate
- 7
Spread peanut butter mixture over bottom layer
- 8
Top with remaining cake layer and refrigerate until chilled
- 9
Bring cream to a boil in a small heavy saucepan
- 10
Reduce heat to low and stir in chocolate chips
- 11
Cook and stir until chocolate is melted
- 12
Refrigerate ganache until spreadable
- 13
Frost top and sides of cake
- 14
Refrigerate until serving
Tips
Ensure cake is completely cool before splitting to prevent the layers from breaking apart
Refrigerate the ganache until it reaches spreading consistency - it should coat the back of a spoon
Use a serrated knife to split the cake horizontally for clean, even layers
Good to Know
Cover and refrigerate for up to 3 days
Can be assembled 1 day ahead - ganache and filling actually improve overnight
Serve chilled, cut with sharp knife wiped clean between slices
Common Mistakes
Don't split cake while warm to avoid breaking layers
Don't add hot ganache to cake to prevent melting the filling
Substitutions
Dairy-Free Swaps
General Alternatives
same flavor profile
FAQ
Can I make this cake without a tube pan?
Yes, use two 9-inch round pans and bake according to package directions. Layer with filling between rounds instead of splitting.
How long does the ganache take to reach spreading consistency?
About 30-45 minutes in the refrigerator. It should be thick enough to coat a spoon but still spreadable.
Can I freeze this cake?
Freeze unfrosted layers wrapped tightly for up to 3 months. Thaw completely before assembling with fresh filling and ganache.