This Reese’s Chocolate Peanut Butter Cake features a rich, moist chocolate cake covered in a decadent peanut butter frosting. Garnish with chopped peanut butter cups for a delicious dessert!
My wife and I have had our hands full lately. We’ve been looking at new cars, and that’s just not an easy task. We’re the kind of people who like to drive our cars 10+ years, so it’s a big decision to make. We also like to do our research ahead of time (my wife is a scientist after all!). Our counter is full of car brochures, and I’ve got a whole folder of bookmarks on my computer linking to various car review sites.
This whole car-buying process got me thinking, though. When you first get your driver’s license, you don’t really care what kind of car you have. You just want something with 4 wheels that will get you to your friends’ houses. Then as you get older, you decide you want a ride that’s a bit more fun. That may be a smaller, sporty car or perhaps a larger, off-road type. Neither option is terribly practical, though. They look cool, but they either aren’t big enough to put 2 bags of groceries in the trunk or they guzzle gas like it’s their job.
Then comes the time when you realize you need a good suburban style car. Reliable. Large enough to haul kids, groceries and whatever supplies you need for that weekend’s project. (All of you home owners out there know what I mean! I swear we end up at a home improvement store at least once a week.) And that brings us back to our current car search. My 2-door coupe was awesome when I was younger and wanted a sportier style of car. I also commuted an hour and a half each way to grad school…so I saved a ton on gas. But now I need something a little larger. I can’t tell you the number of times we’ve ended up out doing errands only to realize that we drove my car and can’t fit that storage chest…or the replacement gutters… or the 15 bags of topsoil into the trunk.
While my choice of vehicle might change over time based on my needs, one thing that doesn’t change is my need for delicious desserts. Chocolate and peanut butter are a classic combination. It just doesn’t go out of style. This Reese’s Chocolate and Peanut Butter Cake is just as good in February as it is in April or October. And it’s just as delicious whether you are right out of school or mid-40’s with kids. You can’t outgrow a delicious chocolate cake with peanut butter frosting. It just can’t happen. Especially when you add chopped Reese’s peanut butter cups all over the top of said cake.
So for this cake, I decided to mix it up a bit. I decided to go small and tall. Like very tall. I used a couple of 6″ round cake pans from Fat Daddio’s, and then I sliced each of those two cakes into 2 layers. That resulted in 4 glorious layers of chocolate cake. (I’m not gonna lie…I kinda wanted to eat the cake by itself before I even added the frosting.) I filled those layers with a decadent peanut butter buttercream. (Once again, I kinda wanted to eat that frosting with a spoon instead of frost the cake with it. I somehow managed to resist.)
To really top it off, I added some melted bittersweet chocolate to the top of the cake once it was frosted. Of course, chopped Reese’s cups were an essential part of the decoration here, too. (I managed to resist eating all of the Reese’s before they made it onto the cake. Although I may have sampled a couple along the way…you know, just to make sure they were good.) The result was a mile-high cake of deliciousness. The result was this Reese’s Chocolate Peanut Butter Cake. It’s a rich, decadent cake that is guaranteed to impress your family and friends.
Are your cake pans used and abused? Are they warped and beat up? Then might I suggest checking out Fat Daddio’s bakeware? I used their 6″ round cake pans for this Reese’s Chocolate Peanut Butter Cake, and they performed beautifully. (I used to work in a kitchenware store, and we sold a ton of Fat Daddio’s bakeware. It’s good stuff!) The pans heat evenly. They won’t ever chip, rust or peel. They release the cake easily and clean-up is a cinch. (Seriously, it is! No need to soak the pan for hours before you can clean it. I’ve been there and done that. It’s not fun.) And the round cake pans come anywhere from 2″ to 18″. How cool is that? I’m thinking those 2″ round cake pans would be fun to create individual servings of cake. It would require a bit of work, but how cool would that be??
Chocolate + peanut butter is one of my favorite classic flavor combinations. What is your favorite flavor combo when it comes to desserts?
Reese’s Chocolate Peanut Butter Cake
For the Cake
- 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
- 1 cup 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. semi-sweet chocolate, coarsely chopped
- 6 Tbsp unsalted butter
- 3 Tbsp milk
For the Cake
- 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.)
For the Frosting
- 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.
For the Chocolate Toppings
- 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.
This is a sponsored post written by me on behalf of Fat Daddio’s.
The opinions and recipe are all my own.