Reese's Peanut Butter Chocolate Cake

A cake on a white cake stand sitting on top of a wooden table

5 from 5 votes

Reese's Peanut Butter Chocolate Cake

Reese's Peanut Butter Chocolate Cake! A rich and delicious chocolate cake with a whipped peanut butter frosting and mini Reese's peanut butter cups.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 35

Total Time 1 15

Servings

Calories 676kcal

Author Olivia

Ingredients

CAKE

2 1/2 cups all-purpose flour
3 cups granulated sugar
1 cup Dutch-processed cocoa powder
1 tbsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
3 large eggs room temperature
1 1/2 cups buttermilk room temperature
1 1/2 cups strong black coffee hot
3/4 cup vegetable oil
4 1/2 tsp vanilla extract

FROSTING

2 cups powdered sugar
2 cups smooth peanut butter
2/3 cup unsalted butter 140g, room temperature
1 1/2 tsp vanilla extract
1/2 tsp salt
2/3 cup heavy whipping cream

US Customary - Metric

Instructions

CAKE

Preheat oven to 350°F. Grease & flour three 8" round cake pans (I use homemade cake release) & line the bottoms with parchment paper.
In the bowl of a stand mixer, sift all dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder, and salt). Whisk to combine.
In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
Add the wet ingredients to the dry and mix for 2-3 minutes on medium. Scrape the sides of the bowl as needed. Note: the batter will be very thin.
Divide the batter evenly amongst the 3 cake pans (I used a kitchen scale to ensure evenness).
Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center comes out mostly clean (a few crumbs) about 10-15 more minutes.
Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

FROSTING

Sift the powdered sugar. Place the peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy. Turn speed down to low and add in the powdered sugar scraping down the bowl with a rubber spatula as needed. Add in the heavy cream and beat on high until the mixture is light and smooth. *

Notes

*I whipped this for quite a while as I wanted a lighter frosting.

Adapted from Brown Eyed Baker.

Nutrition

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