Reese's Peanut Butter Cup Cake Recipe
This Reese’s Peanut Butter Cup Cake is exactly what you need in your life! This moist, rich, and decadent cake combines the creamy goodness of peanut butter with the iconic flavor of Reese's Peanut Butter Cups, resulting in a dessert that will make you the star of any gathering.
Equipment
- 2 (9-inch) round cake pans
- Electric mixer or hand whisk
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Cooling rack
- Knife (for chopping the Reese’s)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- ¾ cup hot brewed coffee about 180mL
- 16 Reese’s Peanut Butter Cups or ½ cup peanut butter for filling
For the Peanut Butter Frosting:
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- ¼ cup water
- 2 large eggs room temperature
- 1 tsp vanilla extract
- Pinch of salt
For Decoration:
- 6-8 Reese’s Peanut Butter Cups chopped
- Optional: Drizzle of chocolate syrup or ganache
Instructions
For the Cake:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix until combined.
- Gradually pour in the boiling water and hot brewed coffee, mixing until the batter is smooth and well-combined (the batter will be thin).
- Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Peanut Butter Frosting:
- In a large bowl, beat the softened butter and creamy peanut butter together until smooth and fluffy.
- Gradually add the powdered sugar, mixing after each addition until smooth.
- Add the water, eggs, vanilla extract, and a pinch of salt, continuing to beat until the frosting is light and creamy.
Assembly:
- Once the cakes have completely cooled, place one layer of cake on a serving plate.
- If using Reese’s Peanut Butter Cups for the filling, cut them into small chunks and spread them evenly on the cake layer. If using peanut butter, spread a thick layer of it over the first cake layer.
- Spread a generous layer of peanut butter frosting over the first cake layer.
- Place the second cake layer on top and frost the entire cake with the remaining peanut butter frosting.
- Chop the remaining Reese’s Peanut Butter Cups and sprinkle them over the top of the cake as decoration. Optionally, drizzle with chocolate syrup or ganache for extra flavor.
Notes
This Reese’s Peanut Butter Cup Cake Recipe is best enjoyed fresh but can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. Bring to room temperature before serving for optimal flavor and texture.