Do you crave for a sweet delight at the end of every meal? Are you always on the lookout for an easy-to-make, crowd-pleasing cake recipe to show off your baking skills? If yes, then you’ve come to the right place!
Get ready to indulge in my delectable Peter Paul Mounds Cake recipe. This cake is a chocolate lover’s dream, smothered with a rich coconut filling, and frosted with a decadent chocolate icing that tastes like almond joy candy bars. Trust me, it’s worth every bite.
The inspiration behind this cake is no secret. As a child, I used to devour Peter Paul Mounds bars as if they were going out of style. However, as an adult with a passion for baking, I challenged myself to recreate that delicious flavor in a cake. And after years of trial and error, I finally found the perfect recipe that could do justice to the classic candy bar.
This cake is versatile enough to be served at any occasion- be it a birthday party or a weekend brunch. It’s perfect for potlucks or even unexpected guests. Its moist texture and rich flavor will make sure that everyone craves for it even after leaving your home.
So, what are you waiting for? Grab your apron and get ready to follow my detailed instructions, tips, and tricks to make the tastiest Peter Paul Mounds Cake ever!
Why You’ll Love This Recipe
Are you ready to indulge in the most decadent and irresistible dessert? Then, look no further than Peter Paul Mounds Cake Recipe!
This cake is everything that you could wish for in a dessert – rich, creamy, and smothered in coconut filling topped with a luscious chocolate icing. The soft and fluffy layers of the cake are infused with the aroma and flavour of vanilla, which will leave your taste buds craving for more.
What makes this cake so special is its blend of textures – gooey marshmallows, sweetened confectioners’ sugar, and buttery batter. With each bite, you can feel the perfect combination of the delicious and melt-in-your-mouth filling frosted onto every layer of the cake. The addition of coconut adds a chewy texture and aromatic flavour that elevates this dessert to heavenly heights.
This cake is perfect for any occasion! Whether it’s an extravagant celebration or an intimate family gathering or even just a personal treat for yourself, this Peter Paul Mounds Cake will undoubtedly brighten up your day. Its pale white colour depicting pure happiness against its dark chocolate frosting resulting in a visual treat insinuates richness beyond measure.
In conclusion, what sets Peter Paul Mounds Cake Recipe apart from an ordinary chocolate cake is its unique blend of ingredients that justify its sophistication — producing an exceptional flavour profile on your taste buds, visuals that make it a showstopper and texture- that adds cleanliness within the chaos. So why not treat yourself to a slice (or two) today? Trust me; you’ll love every mouthful!
Before we start creating this scrumptious coconut-filled cake, let’s take a look at the list of ingredients we need.
- 1 box of chocolate cake mix
- 1 cup of buttermilk
- 1/2 cup of butter (melted)
- 4 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 1 1/2 teaspoons vanilla extract
- 4 cups of confectioners’ sugar
- 1/2 cup of milk
- 1 cup of butter (softened)
- 7 ounces of marshmallows (large-sized)
- 1 teaspoon vanilla extract
- 3 cups sweetened shredded coconut
- 1/2 cup of milk
- 4 tablespoons butter
- 4 large marshmallows
- 1 tablespoon vanilla extract
- 4 cups confectioners’ sugar
- 1 cup unsweetened cocoa powder
Note: You can customize your cake according to your taste preferences. You can add chunks of almond joy, mounds bars or use this recipe as a base for a decadent coconut bundt cake.
The Recipe How-To
Let’s get down to business and start making this Peter Paul Mounds Cake! I hope you have all the ingredients ready, because we won’t waste any time getting to work.
Step 1: Preheat the oven
The first thing we need to do is preheat the oven to 350°F. It’s important that your oven is hot and ready for this delicious cake!
Step 2: Prepare the cake mix
Follow the directions on your preferred chocolate cake mix box. This recipe works best with a rich decadent chocolate cake as it will be smothered in a creamy coconut filling and frosted with a rich chocolate icing.
Step 3: Add in sugar, salt, baking soda, baking powder, buttermilk and eggs
Add 2 cups of sugar, half a teaspoon of salt, one teaspoon of baking soda, one teaspoon of baking powder, one cup of buttermilk and three eggs into the cake batter. Mix everything thoroughly until you get a smooth mixture.
Step 4: Divide batter into four portions
Divide cake batter into four equal portions. Prepare four cake pans, grease it with butter or cooking spray then pour each portion of batter into each cake pan.
Step 5: Bake at 350°F
Bake all four layers at once on the middle rack shelf for approximately 25-30 minutes. Once done, take them out of the oven to let them cool down for about 15 minutes on a wire rack.
Step 6: Prepare the coconut filling
While waiting for the layers to cool down, start preparing the mouth-watering coconut filling.
To make it melt together half a cup of milk and one bag (10 ounces) large marshmallows in a heavy saucepan over low heat stirring continuously until they’re melted thoroughly.
Then add one bag (14 ounces) flaked coconut into the mixture, stir well until all mixed together properly.
Step 7: Assemble your Peter Paul Mounds Cake
Spread some softened butter onto each layer as well as some whipped cream cheese between each layer. Now add spoon some filling onto each layer starting from layer bottom up till the top including on top layer also.
Step 8: Ice with chocolate frosting
The yummy coconut filling frosted should now be topped with our creamy chocolate icing to give it that finishing touch.
Now sit back and enjoy every bite from this otherworldly-scrumptious Peter Paul Mounds Cake!
Substitutions and Variations
When it comes to baking, it’s always fun to experiment with different ingredients and make the recipe uniquely yours. Here are some delicious substitutions and variations you can try with this Peter Paul Mounds Cake recipe:
– Coconut Cream Filling: If you’re a fan of coconut, you can swap out the marshmallow filling for a homemade coconut cream filling. Simply whisk together 1 ½ cups of heavy cream with ¼ cup of confectioners’ sugar, ½ cup of sweetened shredded coconut, and 1 teaspoon of vanilla extract until stiff peaks form.
– Almond Joy Cake: For a twist on the classic Mounds flavor, add some almonds to the cake layers and top the frosting with chopped almonds. You can also stir some almond extract into the batter for an extra kick of flavor.
– Bundt Cake: Want to switch up the presentation? This recipe makes a fantastic bundt cake! Combine the cake mix, eggs, buttermilk, oil, and vanilla in a large mixing bowl and beat with an electric mixer for two minutes. Fold in 1 cup of flaked coconut and 1/2 cup of semisweet chocolate chips. Pour the batter into a greased bundt pan and bake at 350°F for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
– Brownies: You can also use this recipe to make scrumptious chocolate coconut brownies! Prepare a batch of your favorite brownie mix as directed on the box, then melt together 1 cup of milk chocolate chips with 1/4 cup of milk in a large microwave-safe bowl. Stir in 2 cups of mini marshmallows until melted and smooth. Spread the mixture over the brownies and sprinkle with shredded coconut. Let cool completely before cutting into squares.
These substitutions and variations will add variety to your dessert menu without compromising on flavor or richness.
Serving and Pairing
Now that you have baked this delicious Peter Paul Mounds cake, let’s talk about serving and pairing.
This cake is all about decadence, so you’ll want to cut it into thin slices – a little goes a long way. Serve the slices with a cold glass of milk to balance out the richness of the chocolate and coconut flavors.
If you’re feeling particularly indulgent, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on top of each slice. The cold creaminess will complement the creamy chocolate icing and add another layer of texture to the cake.
While this cake is stand-alone delicious, you can also pair it with strong coffee or rich hot chocolate for an extra cozy treat. You may also want to serve it alongside fresh berries or tropical fruits like pineapples and mangoes for a refreshing contrast to the sweetness of the cake.
Finally, since this cake is such a showstopper, it’s perfect for special occasions such as birthdays or potlucks. As a bonus tip, cut each slice into bite-sized pieces and serve them on a decorative platter as an elegant dessert option at your next dinner party.
In summary, Peter Paul Mounds Cake pairs well with simple ingredients such as milk and coffee. Don’t be afraid to add whipped cream or vanilla ice cream for added glamour! Fresh berries are a great option if you want something more refreshing. When hosting guests, use it as an elegant centerpiece by styling smaller bites on your display platter.
Make-Ahead, Storing and Reheating
Listen up, folks. A great cake is like a good book; it gets better with time. So if you’re looking for convenience, and also want to make sure your Peter Paul Mounds Cake stays fresh and moist, then I’ve got the tips and tricks to make that happen!
Firstly, let me start by saying that this cake is a treat worth savoring, so unless you plan on feeding an army of hungry mouths, slicing off a piece or two at a time as desired is ideal. And when it comes to storing those slices, wrap them tightly in plastic wrap before placing them inside an airtight container. That way, they’ll stay soft and fresh for days on end.
Now, if you want to make this cake ahead of time entirely so that you can enjoy it whenever you want without any fuss, go ahead! After all, the beauty of home-baked goods is that they can be made in advance as long as precautions are taken to maintain their quality.
To freeze your cake layers or the whole thing (if you dare), wrap each layer tightly in plastic wrap and then aluminum foil. They should last about three months in the freezer. Likewise, prepare the frosting after thawing so that it’s fresh and fluffy.
When it comes down to reheating your cake slices or frozen layers of your Peter Paul Mounds Cake, there are some things you must take into consideration for bringing your cake back to life!
If reheating slices, preheat your oven to 350 degrees F (180 degrees C), place the slices on a baking tray lined with parchment paper or tin foil and then cover them with aluminum foil. Bake for about 10-15 minutes until heated through.
Alternatively, you can reheat the entire cake using similar steps mentioned above, but timing may vary depending upon the size of the frozen part. Just remember not to overbake it or your cake will dry out.
Remember folks, even though this recipe may seem indulgent (and trust me; it is), every single bite will bring you closer to chocolatey heaven where there’s nothing but love and unicorns galloping around.
Tips for Perfect Results
As a baker, I have learned some tips and tricks over the years that will help you make the perfect Peter Paul Mounds Cake every time.
First and foremost, always read the recipe carefully before beginning. Make sure you have all the ingredients and equipment necessary before you start. Baking is a science, so it’s important to follow the recipe precisely.
To ensure your cake has great texture, sift your dry ingredients together before adding them to the wet mixture. This will ensure that there are no lumps or bumps in your batter.
When measuring flour, don’t scoop it directly from the container with your measuring cup. This can pack flour into the measuring cup and you may end up with too much flour in your batter. Instead, spoon the flour into your measuring cup and level it off with a flat edge.
For an extra creamy filling, use fluffier marshmallows instead of dense ones. Also, be sure to melt them thoroughly, taking care not to burn them.
If you want to be adventurous with your Peter Paul Mounds Cake, add some shredded coconut to the cake layers or frosting for extra flavor and texture.
Additionally, when frosting or decorating the cake, make sure it is completely cool. Warm cakes tend to melt frosting and make it slide off.
Finally, practice makes perfect! Don’t be too hard on yourself if your first attempt isn’t perfect. Keep at it and soon you’ll master making the perfect Peter Paul Mounds Cake every time!
By following these expert tips, I promise you’ll be able to craft a mouth-watering Peter Paul Mounds Cake that will satisfy any sweet tooth!
Now that you have all the information about this scrumptious Peter Paul Mounds Cake Recipe, you may have some additional questions. So, let’s move on to the frequently asked questions and clear up anything on your mind! I’m here to answer all of your queries regarding this recipe, so don’t hesitate to read on and find everything you need.
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Are you ready to indulge in a decadent chocolate cake that will leave your taste buds craving for more? Look no further than this Peter Paul Mounds Cake recipe. With its rich and creamy coconut filling and smothered chocolate icing that tastes like an almond joy candy bar, this cake is the ultimate indulgence.
And while it may seem daunting with its four layers, trust me when I say that it’s worth every second of effort. Plus, with options for substitutions and variations, you can tailor it to your own preferences and make it your own.
So what are you waiting for? Head to your pantry and gather all the needed ingredients to make one of the best cakes you will ever taste. And once you take that first bite, I guarantee that you’ll never go back to regular chocolate cake again.
Thank you for reading and happy baking!
Peter Paul Mounds Cake Recipe
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups sugar
- 1 cup butter, room temperature (2 sticks)
- 5 eggs
- 2 teaspoons vanilla
- 3 unsweetened chocolate squares, melted and cooled (3 ounces)
- 1 cup buttermilk, room temperature
- 1 cup milk
- 1 cup sugar
- 1 (14 ounce) frozen coconut
- 24 large marshmallows
- 1/2 cup butter
- 2 unsweetened chocolate squares (2 ounces)
- 16 large marshmallows
- 1 (16 ounce) box confectioners' sugar
- 1 teaspoon vanilla
- For the Cake: Preheat oven to 350 degees. Grease and flour three 9" cake pans. (Or see recipe #452719.).
- Cream butter and sugar in large mixing bowl until very light and fluffy (this could take 5-7 minutes). Add the eggs one at a time, making sure to beat well after each addition and scraping sides of bowl. Blend in vanilla and chocolate.
- Sift together the flour, baking powder, baking soda and salt. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating remaining ingredients just until mixed. Pour batter into prepared cake pans; batter will be thick.
- Bake in preheated oven for about 25-30 minutes until pick in center comes otu clean. Cool. (Mine took 27 minutes.).
- For the filling: In a saucepan cook milk, sugar and marshmallows until melted. Add coconut; spread between layers.
- For the Chocolate Topping: Melt together the butter, chocolate and marshmallows. Beat in confectioners' sugar and vanilla. Add enough milk to spread. Spread over cake.
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.