These Quick Mini Peanut Butter Mousse Cakes are one of the easiest, quickest and most delicious desserts you can make without ever touching the oven!
Pound Cake Options
Sure you can use your own homemade pound cake but why? This way is SO much easier and saves at least 2 hours of your time.
BTW* If you’re looking for another shortcut dessert, try my Mini Angel Cakes With Berry Syrup!
So what I did for these Mini Peanut Butter Mousse Cakes was use a store-bought pound cake.
Here I used Entenmann’s all butter loaf cake because of how rich it is but ANY pound cake will work!
Pound cake is absolutely delicious by itself but it has a tendency to look
blah plain. No one sees pound cake by its lonesome and thinks, “Wow!”.
So I thought of a quick and super easy way to jazz it up without ever needing to touch the oven!
Tip* If you can find a pre-sliced pound cake, grab it!! It is difficult to slice the cake evenly on your own unless you have a really sharp knife!
If you can’t find a pre-sliced pound cake…
- Sometimes the nice bakery workers will slice a whole one for you using their fancy machine if you just ask them!
- Slice the loaf yourself using a sharp knife! Tip* Score the top of your loaf lightly to “trace” how thick you want your slices before you start. (I recommend slicing the cake no more than 1″ thick so the entire mini cake stack is about 3″ tall.)
Once you have your loaf sliced…
You can use a small round cookie cutter to cut out your cake layers.
If you don’t have one try using the end of a shot glass! The diameter is a good “bite” size!
Don’t like waste??
You can always just cut each slice into quarters so you do not waste any cake! Your cake will just be square instead of circular!
Here are the 3 simple steps…
Peanut Butter Mousse
A mousse is typically very airy and light so any mouse will go well with pound cake.
This peanut butter mousse is one that I make A LOT. I will whip it up in 5 minutes when Derek’s sweet tooth comes out of its cage.
Then I’ll top it on some ice cream or will serve it as is with some crumbled granola over the top or his favorite, Reese’s sprinkled over it!
Tip* It is very hard to dollop this peanut butter mousse neatly using a spoon so my two suggestions are:
- Try using a piping bag with a star tip like I did! It looks so nice and really does not take long to do!
- Place the mousse inside of a ziplock bag and snip the edge. Works wonderfully! You just wont get the star-like look.
Any leftover mousse, save it to use on top of ice cream!
If you make these, comment and tell me what cake or shape you went with and how they turned out!!
Serve these alongside of my Mini Chambord Cheesecakes With Cookie Crust! Not as quick but definitely worth the time!!
These mini cakes are one of the easiest, quickest and most delicious desserts you can make without ever touching the oven!
- 1 store bought pound cake (pre-sliced if you can find)
- 1/3 Cup Heavy Cream
- 1 Tbsp. Powdered Sugar
- 1 Tbsp. Creamy Peanut Butter
- 2 Tsp. Milk
- 1 Tbsp. Cocoa Powder
- 1 Tbsp. Powdered Sugar
- Pinch Salt
Whip cream and sugar on medium high for a couple minutes or until it just begins to thicken.
Turn speed on low and add peanut butter until just incorporated. Set aside.
Mix chocolate ingredients with a small whisk. Drizzle should be thick but easily drip from spoon. Add more cocoa powder if too “liquidy” or add more milk if it becomes too thick to drizzle.
Use round cutter (or shot glass) to cut small rounds from each cake slice. Try and get as many rounds out of the cake as possible! (I got two rounds out of each slice.) OR cut each slice into quarters to not waste any cake.
*If you could not find a pre-sliced pound cake, you will need to slice the loaf into ½”-1” slices before doing this.
Starting with the first cake round, place a dollop of mousse on top using a ziplock bag or piping back. Place second layer of cake on top of the mousse. Use a small spoon to drizzle chocolate sauce on top. Finish with another dollop of mousse on top! (Use a star tip if you have!)
- Freeze cake or even cake rounds ahead of time for quickly assembly!
- You can make the mousse and chocolate a few hours early and store in fridge.
*Don’t assemble each cake individually, it will take too long.
Do each part all at one time:
- Cut all cake rounds.
- Next pipe a dollop of mousse on top of first round.
- Top all rounds with second sliced round.
- Next, drizzle chocolate sauce over each.
- Finally, top with a dollop of mousse!