Reese’s Chocolate Peanut Butter Cake by Meredith F - Musely
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Reese’s Chocolate Peanut Butter Cake

posted in Food & Drink
04/08/2015
  • 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.

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