Reese’s Peanut Butter Cake

Reese’s Peanut Butter Cake is a moist chocolate cake with peanut butter frosting and buttercream frosting! Perfect for the Reese’s lover in your life!

I have been excited about getting this whole blog thing started, but I’ll just say, it’s a lot of work! Hopefully I will get the hang of editing pictures, typing recipes, publishing recipes, taking pictures of food, making it look good, and of course, eating it! After all, how can you describe something if you’ve never tasted it?

We had the idea of this amazing Reese’s Peanut Butter Cake a month ago for a friend’s birthday cake. Peanut butter, chocolate, cake,(I couldn’t pass up any of those!). I’m a cake person, and NOT an icing fan. People tell me I’m crazy because of that. But I have found a couple of icings I really like. This cake has all of my favorite stuff in it resulting in my dream cake.

We made it for my grandma’s birthday, and boy, did she love it! The cake is based off of a recipe from Sally’s Baking Addiction. It’s definitely a keeper!

Reese's Peanut Butter Cake

You’re going to first put flour, sugar, cocoa, baking powder, baking soda and salt together in a bowl.

In a stand mixer, mix the buttermilk, oil, eggs and vanilla.  Then pour the dry ingredients in the mixer slowly with the wet ingredients. Add in the coffee last and mix well.

Pour the batter into two  greased and floured pans. The batter will be thin, but that’s fine!

Reese's Peanut Butter Cake

Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Loosen the edges of the cake with a knife, then turn the cakes out on parchment paper to cool.

Reese's Peanut Butter Cake

While the cakes are cooling, mix up the Peanut Butter Frosting and the Chocolate Buttercream Frosting (ingredients shown below).  Be sure to mix both frostings well so they turn out fluffy!

Spread on the Peanut Butter Frosting on one half.  Then put the other cake on top.

Reese's Peanut Butter Cake

Spread that delicious Chocolate Buttercream Frosting all over the cake. Make it thick in some places in order to make it look even. To make spreading the frosting even easier, I like to put my cake in the freezer to harden a little. That way you can spread the frosting better.

Reese's Peanut Butter Cake

At this point, you could stop. After all, the cake will look and taste delicious as it is!

I like to decorate cakes, so I took this cake one step further. You can do it, too if you want. It’s really not as hard as it looks.

Take a 2D tip and put it in an icing bag. Fill the bag with icing and get out the air bubbles.

DSC_1393

You can decorate it anyway you want and with any tip you want, but to get what I’m doing, just squeeze until your star is the size you want it, and pull away to make a flower. I put flowers all around the top and bottom of the cake.

Reese's Peanut Butter Cake

The Reese’s Cups are pretty much the last step. Cut them up and sprinkle them over the top as desired.

If there is a little Reese’s piece that looks lonely, eat it.

Reese's Peanut Butter Cake

And here is your spectacular cake!! I’m telling you, this is only the beginning of the “Peanut Butter” section on my website!

Reese's Peanut Butter Cake

Serve it with ice cream, eat it with your family, or give it to a friend. But whatever you do, don’t leave it with your dog!!!

Reese's Peanut Butter Cake

Reese
 
Serves: 12 Servings
Ingredients
Chocolate Layer Cake:
  • 1 and ¾ cups all-purpose flour
  • 1 and ¾ cup sugar
  • ¾ cup unsweetened cocoa powder (not dutch processed)
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil (or canola oil, or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 1 cup freshly brewed strong hot coffee
Peanut Butter Frosting:
  • ½ cup butter, softened
  • 1 cup creamy peanut butter
  • 3 Tbsp. milk
  • 2 cups powdered sugar
Chocolate Buttercream Frosting:
  • 1 cup unsalted butter, softened
  • 3½ cups powdered sugar
  • ½ cup cocoa powder
  • ½ teaspoon table salt
  • 2 teaspoons vanilla extract
  • 4 tablespoons heavy cream
Instructions
  1. Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
  2. For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
  3. In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. Batter will be very thin.
  4. Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
  5. Turn the cakes out onto a cooling rack. While the cakes are cooling, make your frostings.
Peanut Butter Frosting:
  1. In a bowl, blend together peanut butter, powdered sugar, butter, and milk 3-4 minutes or until light and fluffy.
Chocolate Buttercream Frosting:
  1. Cream the butter in a stand mixer for about 3 minutes. Add the rest of the ingredients and mix on medium speed for 3 minutes.
  2. Now it's time to put your cake together!
  3. Frost the top of the first cake with the Peanut Butter Frosting. Then layer the other half of the cake on top. Frost the outside of the cake with the Chocolate Buttercream Frosting.
  4. Pipe flowers on top with the leftover Peanut Butter Frosting and/or decorate as desired with chopped Reese's Peanut Butter Cups.

 

Cake Recipe from Sally’s Baking Addiction
Chocolate Buttercream Recipe from Savory Sweet Life

Comments

    • tastesoflizzyt@gmail.com says

      I also love chocolate and peanut butter together. I would make that cake every day if I could!

    • tastesoflizzyt@gmail.com says

      Thanks! I definitely love my pies and cakes. I took a cake decorating class for a while and got some great tips!

  1. says

    I made this last week for my best friends bday and omg, this recipe is amazing. Thank you for making such a spectacular cake. It inspired me to dig our fancy icing bag out of a closet and give it a whirl. It looked beautiful and just thinking about it makes me hungry all over again. I ended up cutting the Reese’s in half and lining them around the edge of the cake and using Reese’s Pieces to give it a little color (a pic is up on my blog if you scroll down to the very bottom of this post http://www.thescribblerexperiment.com/?p=769 ). Thanks again for the awesome recipe. :)

    • Lizzy T says

      So glad you liked it!! I crave this cake, too…it is dangerous to have around our house:) Thanks for stopping by!

  2. Mary Lair says

    Lizzy, this is one fabulously over-the-top, big, beautiful cake; it’s outrageously creative and looks irresistible.

    Just like you, I am also a cake person: layer cakes, cupcakes, birthday cakes, wedding cakes, cheesecakes, potato cakes…but I digress. I love mixing them, baking them, icing them, and most of all…eating them…mostly late at night before bedtime, as I get very sleepy after eating anything sugary sweet for the last several years; IDK why!

    BTW, I don’t think God created a dog anywhere, who can resist peanut butter. Just the way it is. Besides, watching your pooch working so hard to EAT the pnut butter is one of the greatest forms of entertainment ever!

    Well done! I look forward to seeing more from your kitchen soon.

    • Lizzy T says

      Thank you, Mary, for your kind words! You made our morning. This is absolutely our favorite family cake. And yes, watching dogs eat peanut butter always makes me smile. :) Glad you found us!

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