Reese’s Chocolate Peanut Butter Cake by Meredith F - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Reese’s Chocolate Peanut Butter Cake

posted in Food & Drink
  • 1¾ cups all-purpose flour
    2 cups sugar
    ¾ cup cocoa powder
    1½ tsp baking powder
    1½ tsp baking soda
    ½ tsp salt
    2 large eggs
    1 cup milk
    ½ cup sour cream
    ¼ cup vegetable oil
    2 tsp vanilla extract
    1 cup coffee, brewed
    For the Frosting
    8 oz. (2 sticks) unsalted butter, room temperature
    4 cups powdered sugar
    1/3 cup milk
    2 tsp vanilla extract
    1¾ cups creamy peanut butter
    2 cups peanut butter cups, chopped (for garnish)
    For the Chocolate Topping
    9 oz. (1½ cups) semi-sweet chocolate, coarsely chopped
    3 oz. (6 Tbsp) unsalted butter
    3 Tbsp milk

  • Preheat oven to 350°F.
    Grease and flour (2) 6”x3" round cake pans. Line bottom of pans with parchment paper. Set pans aside. (See note.)
    Using a countertop mixer, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
    In a separate bowl, whisk together the eggs, milk, sour cream, vegetable oil, vanilla and coffee.

  • Add half of the liquid mixture to the dry ingredients; mix on low speed until just incorporated. Repeat with the remaining liquid mixture.
    Divide batter evenly into prepared cake pans.
    Bake at 350°F for 40-43 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
    Let cakes cool in the pans for about 20 minutes, then transfer to a cooling rack until completely cool. (Tip: Don’t forget to remove the parchment paper from the bottom of each layer.)

  • Using a countertop mixer, cream the butter on medium speed for 2-3 minutes.
    Reduce speed to low and add the powdered sugar 1 cup at a time, mixing after each addition.
    Add milk, vanilla and peanut butter; beat on medium-high speed for 3 minutes, or until frosting is light and fluffy.

  • Place the chopped chocolate and butter in a small saucepan over medium-low heat.
    Heat, stirring occasionally, until smooth.
    Remove from heat and stir in the milk until smooth.
    Let cool slightly before pouring over cake.

  • Using a serrated knife, slice each of the cooled layers of cake into 2 even layers.
    Place one layer of cake on a large plate. Using an offset spatula, spread a thick layer of frosting on top of this layer. (Tip: Do not spread frosting all the way to the edge. Instead, leave about ½” border around the outer edge of each layer.)
    Place another layer of cake on top. Repeat until all layers have been used.

  • Spread remaining frosting on sides and top of cake.
    Pour slightly-cooled chocolate topping over the top of the cake. (Tip: use a small spatula to push the melted chocolate to the edge so that it will drip down the sides slightly.)
    Garnish top of cake with chopped peanut butter cups before serving.


See all comments

Related Tips