Devil's Food Cake With Salted Peanut Butter Frosting And Ganache Recipe

Active Time:

25 mins

Cool Time:

1 hr 10 mins

Bake Time:

25 mins

Chill Time:

30 mins

Total Time:

2 hrs 30 mins

Servings:

When it's time for dessert, a stunning layer cake is often the star of the show. Who can resist three layers of moist cake and a pristine coat of buttercream frosting? But sometimes, you just don't have time for all the bells and whistles. That's where boxed cake mix comes in. Now, hear us out here: boxed cake mix can be great, and we have this recipe for devil's food cake with salted peanut butter frosting and ganache to prove it.

In this recipe, the chocolate cake layers take a backseat to the real pièce de résistance: the frosting. Our Test Kitchen called this salty-sweet peanut butter frosting "out of this world." Not only is it lick-the-spatula delicious, but it also spreads easily and smoothly, which makes decorating a breeze. Top it off with drips of chocolate ganache. If you're in a pinch, you can substitute jarred hot fudge, but the homemade version is worth a few extra minutes.

Ingredients for Devil's Food Cake with Salted Peanut Butter Frosting and Ganache

A decadent mix of devil's food cake, peanut butter frosting, and chocolate ganache makes this cake an over-the-top crowd-pleaser. To make it, you'll need:

Devil's food cake mix: A shortcut to creating tender, chocolatey cake layers.
Baking spray with flour: Coats the cake pans to prevent the cakes from sticking.
Butter: The base of the frosting, giving it a buttery flavor and stability.
Creamy peanut butter: Adds a luscious peanut butter flavor to the frosting.
Unsifted powdered sugar: Thickens and sweetens the frosting.
Vanilla extract: Adds depth.
Heavy whipping cream: The liquid base of the chocolate ganache glaze.
Semisweet chocolate chips: Melts into the cream to create a decadent, chocolatey glaze.
Chopped roasted salted peanuts: To garnish the cake.

How To Make Devil's Food Cake with Salted Peanut Butter Frosting and Ganache

While the chocolate ganache drips might make this cake look intimidating, a boxed cake mix, one-step frosting, and ganache made in the microwave mean this dessert comes together in a breeze. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare oven and cake batter: Preheat oven to 350°F. Prepare devil's food cake as directed on package and divide between two round cake pans coated with baking spray.
Step 2. Bake and cool: Bake until a wooden pick inserted in centers of cakes comes out clean. Cool in pans, then transfer to racks to cool completely.
Step 3. Prepare frosting: Beat butter and peanut butter until smooth. Beat in powdered sugar, vanilla extract, and ¼ cup cream until fluffy.
Step 4. Frost the cake: Spread 1 ½ cups frosting over first cake layer. Top with remaining cake and spread 1 ½ cups frosting over top and in a thin layer around sides. Chill until firm, then coat with remaining frosting.
Step 5. Mix ganache: Microwave remaining cream until steaming. Stir in chocolate chips until smooth. Cool 15 minutes.
Step 6. Glaze and decorate: Pour half the chocolate mixture over the top of the cake, then use remaining to spoon around the edge, allowing it to drip down the sides. Smooth the top and sprinkle with peanuts.

Devil's Food Cake with Peanut Butter Frosting Variations

To add even more decadence to this cake, or change up some of the components, consider these variation ideas:

Cake: Switch up the type of cake using any cake mix you prefer, from chocolate to yellow cake, and more.
Frosting: If you aren't a fan of peanut butter frosting, or you have an allergy in the family to worry about, swap the peanut butter frosting with any buttercream you like.
Chocolate: The chocolate ganache can be made with other types of chocolate, including dark, milk, or white chocolate, if preferred.
Garnishes: The cake is garnished with peanuts before serving, but you can up the ante even more with rosettes of additional peanut butter frosting, mini or halved peanut butter cups, your favorite peanut butter candy, and more.

Our Tips for the Best Devil's Food Layer Cake

For the most delicious and best-looking peanut butter-chocolate cake, keep these tips in mind:

Divide batter evenly: Use a measuring cup, portion scoop, or scale to make sure that each cake pan has an equal amount of batter for the most even layers.
Cool completely: Cool the cake layers completely before frosting to keep the layers from sliding. You can even take time to chill the cooled cakes in the refrigerator or freezer until cold before stacking.
Beat until fluffy: Beat the frosting until light and fluffy for the airiest texture.
Chill until firm: Chill the frosted cake completely before topping with ganache to keep the frosting nicely in place as you glaze.
Cool briefly: Let the ganache stand until cool but pourable to keep the peanut butter frosting intact as you glaze, with nice drips of ganache running down the sides.
Work quickly: The fun of a chocolate ganache drip is letting the ganache work its way down the sides of the cake. Work quickly to help guide the ganache as you pour for those perfect drips before the ganache starts to set.

Can I Make Devil's Food Cake with Peanut Butter Frosting Ahead?

If you're not sure you can complete this cake in one go, fear not: You can break this process up into a few different steps to make it work for your schedule.

The cake layers can be baked in advance, cooled, wrapped, and refrigerated for up to two days, or frozen for up to two months. Thaw overnight in the refrigerator if frozen before using. The peanut butter frosting can also be made ahead. Beat and store in an airtight container in the refrigerator for up to five days, then bring to room temperature and re-whip if needed before using to fill and frost the cake. The frosted cake itself can be chilled until firm, then wrapped and refrigerated for up to two days before topping with ganache.

The ganache can also be made in advance. Prepare and store in an airtight container in the refrigerator for up to five days, then warm in the microwave before topping the chilled cake. It's best to complete this step on the day of serving to keep the surface of the ganache from being marred by plastic wrap or being bumped by other items in the fridge.

How To Store Leftover Devil's Food Cake

Store leftover slices of this devil's food cake well-wrapped or in an airtight container in the refrigerator for up to five days. You can also freeze the cake, preferably in individually-wrapped slices for quick thawing, for up to two months. Bring to room temperature before serving.

More Decadent Chocolate Cake Recipes You'll Love

There's arguably nothing more decadent and welcome at a party than a good chocolate cake. These recipes each add a unique twist to this beloved dessert:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 (15 1/4-oz.) pkg. devil's food cake mix (plus ingredients listed on box for preparing cake)
Baking spray with flour
1 cup unsalted butter, softened
1 cup creamy peanut butter
3 cups unsifted powdered sugar
1 tsp. vanilla extract
3/4 cup heavy whipping cream, divided
1 cup semisweet chocolate chips
Chopped roasted salted peanuts

Directions

Make cake batter:

Preheat oven to 350°F. Prepare devil's food cake mix according to package directions. Divide batter evenly between 2 (9-inch) round cake pans coated with baking spray.
Bake cake layers:

Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, about 22 minutes. Cool in pans 10 minutes. Invert cakes onto wire racks; cool completely, about 45 minutes.
Make peanut butter frosting:

Beat softened butter and peanut butter with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Reduce mixer speed to low; gradually add powdered sugar, vanilla extract, and ¼cup of the cream. Beat on medium-high speed until fluffy, about 3 minutes. (You will have about 4 cups frosting.)
Assemble cake:

Spread 1 1/2 cups frosting in a smooth layer over top of 1 cake layer using a large offset spatula. Top with remaining cake layer, and spread 1 1/2 cups frosting in a smooth layer over top, spreading some of the frosting on top layer in a thin layer around sides of whole cake. Chill until frosting has firmed and set, about 30 minutes. Spread remaining frosting (about 1 cup) over sides of whole cake, smoothing as you go.
Make ganache:

Microwave remaining 1/2 cup cream in a small microwavable bowl on HIGH until steaming, about 1 minute. Stir in chocolate chips until mixture is smooth. Cool 15 minutes.
Add ganache to cake:

Slowly pour about half of the chocolate mixture over the top of the cake. Spoon more of the mixture around top edge, allowing it to drip down sides, and then spoon any remaining chocolate mixture onto center of cake. If needed, use the spoon to nudge the icing down the sides of the cake. Smooth the top with an offset spatula, and sprinkle with peanuts.

Frequently Asked Questions

What's the difference between chocolate cake and devil's food cake?

While the two are both chocolate cakes, devil's food cake is well known for its extra rich, deep chocolate flavor.
What kind of frosting do you traditionally put on devil's food cake?

While any kind of frosting would work on a devil's food cake, including the peanut butter frosting used for this version, devil's food cake traditionally has a thick and fudgy chocolate frosting.
Why is it called devil's food cake?

The name for devil's food cake may have originated as a contrast to angel food cake in flavor, texture, and color.