Description
Reeses Cakes are pure chocolate and peanut butter paradise that bring serious dessert excitement to your table. Chocolate layers filled with creamy peanut butter frosting create an irresistible treat perfect for celebrating special moments.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¾ cup unsalted butter
- 1 cup creamy peanut butter
- 2 large eggs
Supporting Ingredients:
- ½ cup buttermilk
- ½ cup warm water
- ¼ cup vegetable oil
- 3 cups powdered sugar
- ¾ cup chocolate chips
- ½ cup sweetened condensed milk
- 23 tablespoons milk or cream
Finishing Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 pinch salt
- Mini Reeses Cups
- Reeses Pieces (optional)
- Peanut butter chips (optional)
- Chocolate ganache (optional)
Instructions
- Prepare your oven at 350°F and coat three 6-inch cake pans with cooking spray. Ensure your pans are thoroughly greased to prevent sticking.
- Combine 1 ¼ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt in a mixing bowl. Whisk these dry ingredients until completely blended.
- Add 2 large eggs, ½ cup buttermilk, ¼ cup vegetable oil, and 1 tsp vanilla extract to your dry mixture. Stir until the batter becomes smooth.
- Pour ½ cup warm water into the batter and mix thoroughly. The consistency should be fluid and free of lumps.
- Divide the batter evenly among your prepared pans. Bake at 350°F for 28-32 minutes, checking with a toothpick for doneness.
- Remove cakes from oven and let them cool completely on a wire rack. Cooling is crucial for stable cake layers.
- For the fudge ripple, combine ¾ cup chocolate chips, ½ cup sweetened condensed milk, and a pinch of salt in a microwave-safe bowl.
- Microwave the chocolate mixture in 30-second intervals, stirring between each, until the chocolate melts smoothly. Allow to cool slightly.
- Create the peanut butter frosting by beating ¾ cup room temperature butter with 1 cup creamy peanut butter until light and fluffy.
- Gradually add 3 cups powdered sugar to the butter mixture. Mix in 2-3 tbsp milk, 1 tsp vanilla extract, and a pinch of salt until spreadable.
- Place the first cake layer on your serving plate. Pipe a frosting ring around the edge to create a barrier.
- Spread a layer of fudge ripple inside the frosting ring. Add the second cake layer and repeat the process.
- Top with the final cake layer. Frost the entire exterior of the cake smoothly.
- Decorate the cake’s top and sides with halved mini Reeses Cups. Add optional Reeses Pieces or a chocolate ganache drizzle for extra flair.
Notes
- Cool cake layers completely before assembling to prevent frosting from melting and sliding off the cake.
- Chop Reeses cups just before decorating to keep them fresh and prevent them from getting soft.
- Warm your mixing bowl and beaters slightly before whipping frosting to help create a smoother, more consistent texture.
- Store this cake in the refrigerator, but let it sit at room temperature for 15-20 minutes before serving to enhance the flavors and soften the frosting.
- Prep Time: 15 minutes
- Cook Time: 28-32 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 504 kcal
- Sugar: 45 g
- Sodium: 178 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 52 mg