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Peanut Butter Blossom Cake

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Peanut Butter Blossom Cake
  • Prep Time 20 min
  • Total Time 1 hr 15 min
  • Servings 16
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Peanut Butter Blossom Cake

Giant cake versions of the peanut blossom cookie! These peanut butter cakes are topped with giant chocolate kisses for a fun and tasty twist.

Ingredients

1
box Betty Crocker™ SuperMoist™ Butter Recipe Yellow Cake Mix
2
tablespoons brown sugar, plus an extra tablespoon for topping
3
tablespoons softened butter
3/4
cup creamy peanut butter
3/4
cup water
1/4
cup sour cream
3
large eggs
2/3
cup finely chopped peanuts
2
giant (7 oz.) chocolate kisses

Optional peanut butter glaze:

2/3
cup creamy peanut butter
2/3
cup Betty Crocker™ Whipped White Frosting
1/4
cup heavy whipping cream

Supplies Needed:

1
giant donut pan

Directions

  • 1 Preheat oven to 325ºF.
  • 2 Line both sides of a giant donut pan with non-stick tin foil, allowing the edges of the foil to extend above the edges of the pan.
  • 3 In areas where the foil does not extend past the pan, add pieces of foil so that it extends at least one inch above the edge of the pan.
  • 4 Add pieces of bunched up parchment paper under the foil to create mounds that will look like cracks in the cakes.
  • 5 Combine the cake mix, 2 tablespoons of brown sugar, softened butter, and peanut butter in a mixing bowl. Beat on low speed using an electric mixer until combined.
  • 6 Add the water, sour cream and eggs and beat on low speed just to combine, then on medium speed for 2 minutes. Stir in the finely chopped peanuts.
  • 7 Spray the tin foil-lined pans with baking spray and sprinkle the remaining tablespoon of brown sugar over the pans, evenly distributing it over the entire surface of the pans.
  • 8 Equally divide cake batter among pans. Bake for 40-46 minutes until a toothpick inserted into the center of the cakes comes out clean.
  • 9 Cool cakes in pan for 10 minutes. Then turn them out onto a cooling rack and peel off the foil. Immediately set a giant chocolate kiss in the center of each of the cakes.
  • 10 Allow to cool for at least 30 minutes before serving.
  • 11 Optional Peanut Butter Glaze: Stir peanut butter, frosting and heavy whipping cream together in a microwave-safe bowl.
  • 12 Just before serving heat for 15-second increments on high, stirring after each, until thin enough to pour.
  • 13 Cut cake and drizzle glaze over top of slices.
See Step By Step

Step By Step  

Giant cake versions of the peanut blossom cookie!

As prepared by Hungry Happenings,

These peanut butter cakes are topped with giant chocolate kisses for a fun and tasty twist.

These are not cookies. They might look like the popular peanut butter cookies topped with a chocolate kiss, but they’re not. These are giant versions made with peanut butter cake and they taste incredibly similar to the original. Made with giant 7-ounce chocolate kisses in the center of the cake, this unique dessert will feed a hungry crowd at the holidays—or any day.

Imagine walking into your cookie exchange this year with these cakes in hand. Your friends will freak!

The cakes taste amazing plain, but you can dress them up by spooning some peanut butter glaze over the top.

 

peanut blossom cookie cake

The best way to make these is with a giant donut pan, but you could also use a smooth Bundt pan. No matter which one you use, it's best to line it with non-stick tin foil. To give the cakes that cracked look of the original cookie, you'll want to leave all the wrinkles in the foil. For added affect, make larger cracks by crumpling up some parchment paper into short logs and place them under the tin foil in a few places around the pan. In areas where the foil doesn’t extend past the pan, add pieces of foil so that it extends at least one inch above the edge of the pan.

Spray the foil with non-stick spray then sprinkle 1/2 tablespoon of brown sugar over each of the pans, trying to evenly distribute it over the entire surface of the pans.

 

peanut blossom cookie cake

Combine the cake mix, 2 tablespoons of brown sugar, softened butter, and peanut butter in a mixing bowl. Beat on low speed using an electric mixer until combined. Add the water, sour cream and eggs and beat on low to combine, then on medium speed for 2 minutes. Stir in the finely chopped peanuts.

 

peanut blossom cookie cake

Equally divide cake batter among pans.

 

peanut blossom cookie cake

Bake for 40-46 minutes, until a toothpick inserted into the cakes comes out clean.

 

peanut blossom cookie cake

Cool cakes in pan for 10 minutes then turn them out onto a cooling rack and peel off the foil.

 

peanut blossom cookie cake

Immediately set a giant chocolate kiss in the center of each of the cakes. You want the kiss to melt a bit so it adheres to the cake.

 

peanut blossom cookie cake

Allow the cakes to cool for at least 30 minutes before serving.

 

peanut blossom cookie cake

Optional Peanut Butter Glaze: Stir peanut butter, frosting and heavy whipping cream together in a microwave-safe bowl. Just before serving, heat for 15-second increments on high, stirring after each, until thin enough to pour. Cut cake and drizzle glaze over top of slices.

See Recipe
Nutrition Information 
No nutrition information available for this recipe
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