Reese's Chocolate Peanut Butter Cake
User Reviews
4.7
Reese's Chocolate Peanut Butter Cake
Description
The chocolate cake batter uses all-purpose flour, granulated sugar, cocoa powder, baking agents, salt, buttermilk, vegetable oil, eggs, vanilla, and hot black coffee to achieve a thin batter that bakes into moist layers with a tender crumb. Coffee enhances the chocolate depth without overpowering.
Two types of frostings are prepared: a peanut butter frosting blending butter, creamy peanut butter, powdered sugar, and milk or cream for smooth sweetness; and a chocolate buttercream combining butter, salt, vanilla, powdered sugar, cocoa powder, and cream to create a rich, silky topping. The multiple layers and frostings provide contrasting yet complementary flavors and textures.
This cake is usually cut into 15 servings and pairs well with coffee or milk. The use of Dutch process cocoa powder and suggested peanut butter brands affect the cake’s flavor.
Calories and nutritional information may vary by ingredients and should be calculated if precise data is needed.
Ingredients
Chocolate Layer Cake:
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup cocoa powder unsweetened
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil or canola oil
- 2 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup coffee freshly brewed, strong, hot
Peanut Butter Frosting:
- 1/2 cup butter room temperature, salted
- 1 cup peanut butter creamy
- 2 cups powdered sugar
- 3 tablespoon milk or heavy cream
Chocolate Buttercream:
- 1 cup butter room temperature, salted
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 3 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 4 tablespoons heavy cream
Reese's Peanut Butter Cups to decorate, optional
Instructions
- Preheat oven to 350º Fahrenheit. Grease and flour 2 round 9-inch cake pans.
- For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl. Use a whisk to whisk the ingredients well.
- In a stand mixer, mix the buttermilk, oil, eggs, vanilla together.
- Slowly add in the mix of dry ingredients while the mixer is on low.
- Add the coffee and make sure everything is combined. The batter will be very thin.
- Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
- Turn the cakes out onto a cooling rack. While the cakes are cooling, make your frostings.
Peanut Butter Frosting:
- In the bowl of a stand mixer, cream together butter and peanut butter for 2 minutes.
- Add 1 cup of powdered sugar and mix until blended.
- Add 2 tablespoons of heavy cream and beat until completely blended.
- Add in the remaining cup of powdered sugar. Beat for 1 minute.
- Test the frosting and if you need another tablespoon or two of heavy cream to make the frosting spreadable, add it in.
Make the Chocolate Buttercream.
- In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.
- Add in the salt and vanilla. Mix until incorporated.
- With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.
- Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like.
- Beat for 1 minute on medium speed until smooth and creamy.
Assemble the Cake:
- Place one cake layer on a plate.
- Frost the top of the first cake with the Peanut Butter Frosting. Then layer the other half of the cake on top. Frost the outside of the cake with the Chocolate Buttercream Frosting.
- Pipe flowers on top with the leftover Peanut Butter Frosting and/or decorate as desired with chopped Reese's Peanut Butter Cups.
- Store in an airtight container at room temperature.
Notes
- Dutch process cocoa powder is recommended for richer chocolate flavor.
- Preferred peanut butter brands include Skippy or Jif for best taste and texture.
- Calorie estimates are based on cutting the cake into 15 slices; actual values vary with ingredients.
- Consult a nutritionist for exact nutritional information if needed, as calculations have margin of error.
- This recipe was originally published on April 20, 2013.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Serving | 130g | |
| Calories | 587kcal | 29% |
| Carbohydrates | 76g | 25% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 46mg | 15% |
| Sodium | 518mg | 22% |
| Potassium | 309mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 58g | 116% |
| Vitamin A | 295IU | 6% |
| Calcium | 55mg | 6% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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