By Bring Chocolate Peanut Butter Cup Galaxy Cake to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Chocolate Peanut Butter Cup Galaxy Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chocolate Peanut Butter Cup Galaxy Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Chocolate Cake:
1¾ cups (219g) all-purpose flour
¾ cup (62g) unsweetened cocoa powder
1¾ cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, at room temperature
½ cup (120ml) canola or vegetable oil
¾ cup (180g) full-fat sour cream, at room temperature
½ cup (120ml) buttermilk, at room temperature
2 teaspoons pure vanilla extract
½ cup (120ml) hot water or black coffee
For the Peanut Butter Frosting:
¾ cup (170g) unsalted butter, softened to room temperature
1¾ cups (440g) creamy peanut butter
1¾ cups (210g) confectioners’ sugar
1 teaspoon pure vanilla extract
Pinch of salt
3 tablespoons (45ml) heavy cream
For the Chocolate Ganache:
8 ounces (226g) quality semi-sweet chocolate, finely chopped
1 cup (240ml) heavy cream
For Decoration:
Assorted food coloring gels (e.g., blue, purple, pink)
Edible glitter or stars
Mini peanut butter cups
PREPARATION STEPS
Prepare the Chocolate Cake:
Preheat the oven to 350°F (177°C). Grease and line three 8-inch round cake pans.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Add the eggs, oil, sour cream, buttermilk, and vanilla extract. Mix until combined.
Gradually add the hot water or coffee, mixing until the batter is smooth.
Divide the batter evenly among the prepared pans.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Peanut Butter Frosting:
In a large bowl, beat the butter and peanut butter together until creamy.
Add the confectioners’ sugar, vanilla extract, and salt. Beat until combined.
Add the heavy cream and beat on high speed until the frosting is light and fluffy.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of peanut butter frosting on top.
Sprinkle chopped mini peanut butter cups over the frosting.
Repeat with the second layer.
Place the third layer on top and apply a thin crumb coat of frosting over the entire cake.
Refrigerate the cake for 30 minutes to set the crumb coat.
Prepare the Chocolate Ganache:
Place the chopped chocolate in a heatproof bowl.
Heat the heavy cream until it just begins to simmer.
Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
Stir until the ganache is smooth and glossy.
Allow the ganache to cool slightly before using.
Decorate the Cake:
Divide the remaining peanut butter frosting into separate bowls and tint each with different food coloring gels to create galaxy colors.
Apply dollops of each colored frosting onto the cake and use a spatula to swirl them together, creating a galaxy effect.
Pour the slightly cooled ganache over the top of the cake, allowing it to drip down the sides.
Sprinkle edible glitter or stars over the ganache.
Decorate the top with additional mini peanut butter cups.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
