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–+ servings
A rich chocolate cake with peanut butter frosting, topped with Reese's cups and cookie crumbles. One of our best cake ideas recipes.

Cake Ideas Recipes in 12 Minutes: Weeknight Winner

This recipe offers a quick and delicious cake that's perfect for busy weeknights. It uses simple ingredients and a straightforward method to deliver a satisfying dessert.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 3 hours
Total Time 3 hours 27 minutes
Servings: 12 pieces
Course: Dessert
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 package chocolate cake mix (regular size)
  • 2 teaspoons vanilla extract, divided
  • 1 Dash salt
For the Peanut Butter Mixture
  • 2/3 cup creamy peanut butter
  • 2 cans (14 ounces each) sweetened condensed milk
For the Frosting
  • 1 cup confectioners' sugar
Toppings
  • 1 cup Chopped peanut butter-filled sandwich cookies, peanut butter cups or a combination of both

Equipment

  • 13x9-in. baking pan
  • Wooden spoon

Method
 

  1. Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package directions. Add 1 teaspoon of vanilla extract and the salt before mixing the batter. Pour the batter into a greased 13x9-inch baking pan. Bake and cool the cake completely as directed on the package.
  2. In a separate bowl, whisk together the peanut butter and sweetened condensed milk until blended. Using the end of a wooden spoon handle, poke holes in the cooled cake, about 2 inches apart. Slowly pour 2 cups of the peanut butter mixture over the cake, ensuring it fills each hole. Cover the cake and the remaining peanut butter mixture and refrigerate for 2 to 3 hours, or until the cake is cold.
  3. In a small bowl, combine the remaining 1 teaspoon of vanilla extract with the reserved peanut butter mixture. Gradually beat in enough confectioners' sugar until the mixture reaches a spreadable consistency. Spread this frosting evenly over the chilled cake. Add your desired toppings, such as chopped peanut butter sandwich cookies or peanut butter cups.
  4. Refrigerate any leftovers.

Nutrition

Calories: 360kcalCarbohydrates: 49gProtein: 7gFat: 16gSaturated Fat: 4gCholesterol: 41mgSodium: 312mgFiber: 1gSugar: 40g

Notes

This recipe is a great starting point for busy bakers. You can adapt it with different cake mixes or flavor extracts. For gluten-free or low-carb variations, consider using specialized cake mixes and sweeteners.

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