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Chocolate-Peanut Butter Cake With Cream Cheese and Butterfinger

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“ Recipe by Emily Luchetti Photograph by Mark Thomas March 2005”
24hrs 25mins
1 Cake

Ingredients Nutrition


  2. Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar.
  3. Remove from heat.
  4. Add chocolate; let stand 1 minute.
  5. Whisk until smooth.
  6. Whisk in peanut butter.
  7. Chill uncovered overnight.
  8. CAKE.
  9. Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
  10. Line bottoms with parchment paper.
  11. Sift first 4 ingredients into medium bowl.
  12. Using electric mixer, beat butter and peanut butter in large bowl until blended.
  13. Beat in sugar.
  14. Beat in eggs, 1 at a time, then vanilla.
  15. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 addition.
  16. Divide batter among pans and spread evenly.
  17. Bake cakes until tester inserted into center comes out clean, about 25 minutes.
  18. Cool cakes 5 minutes.
  19. Turn out onto racks; peel off parchment.
  20. Cool cakes completely.
  22. Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend.
  23. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks.
  24. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
  26. Place 1 cake layer, bottom side up, on 9-inch tart pan bottom.
  27. Spread with half of filling.
  28. Place another layer, bottom side up, on work surface.
  29. Spread with remaining filling; place atop first layer.
  30. Top with remaining cake layer, bottom side up.
  31. Spread frosting over top and sides of cake.
  32. DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing. Press candy and peanuts onto top of cake.

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