Reese's Cake

Bernice Baran
Aug 20, 2018
3 min read

Hellooooooo friends !

I have a new recipe for you & it seems to have been a popular one on instaaaa (make sure to follow me!)

I bring to you a Reese's Peanut Butter Cake. I wanted it to be different from most Reese's cakes you find so I made a vanilla cake with chocolate buttercream, topped with Reese's peanut butter cups & drizzled peanut butter.

You know you want some.

I was actually pretty impressed, lol. I didn't want it to be overwhelmingly peanut buttery (not that that's ever a problem) but I wanted it to be perfectly balanced & it was. The peanut butter drizzle on every layer definitely made this cake.

& if you want a stronger peanut butter layer, feel free to add in some peanut butter to the buttercream as well.

Guys, I've been so on top of my game of posting every Monday (plus some) that I'm here on a private patio on the Amalfi coast of Italy, writing this recipe out for ya'll.

Nothing I'd rather be doing.

No place I'd rather be.

I will say, it was pretty torturous getting here but I think it was worth it *winky-face emoji*. Make sure to check in for a blog post on our adventures in Itaaaalllllyyyyy! *dancing-girl emoji*

I really could go for another slice of this heaven right now!

REESE'S PEANUT BUTTER CUP CAKE

INGREDIENTS:

VANILLA CAKE

3 ¼ cup flour

2 cups milk

¾ cup oil

½ cup butter

2 ½ cups sugar

3 eggs

1 tbsp. vanilla

2 ½ tsp. baking powder

¾ tsp. salt

SYRUP

1 cup water

1/2 cup sugar

CHOCOLATE BUTTER CREAM

3 egg yolks

1/4 cup sugar

1/2 cup butter, softened

2 tbsp. cocoa powder

1 tsp. vanilla

8 oz. cool whip

TOPPING

1 cup peanut butter, melted

Handful mini Reese's Peanut Butter Cups

DIRECTIONS

Begin with beating egg yolks & sugar, for chocolate buttercream, until it begins to thicken & turns a pale yellow color.
Place mixture over a double boiler & add in butter, vanilla & cocoa powder, stirring intermittently until mixture thickens even more.
It may get thinner & separate before it before it begins to thicken, so give it a few minutes. Make sure to give it enough time but continue to stir so it doesn't burn.
Set aside to cool (you can refrigerate just until cooled, but don't leave it in there longer).
Next, boil water & sugar for syrup until sugar is completely dissolved & set aside to cool (you can refrigerate this).
Preheat oven to 350F & grease three 8" pans or four 6" pans.
Whisk together flour, baking powder & salt in medium bowl and set aside.
On medium speed, beat together eggs & sugar.
Once combined, add in oil, butter, & vanilla.
Alternate adding in milk & dry ingredients while beating on low-medium speed. Beat until just combined.
Fill pan about half way & bake for about 35 minutes.
Allow cake to cool completely before putting together.
Once cream mixture is cooled, whip in the cool whip. Now you can refrigerate cream until putting cake together.
Heat up peanut butter for just a few seconds, until runny enough to ribbon. Chop up peanut butter cups into smaller pieces.
Place first layer of cake on the bottom. Spread a generous layer of buttercream. Top with Reese's chunks & spoon a generous amount of peanut butter over the Reese's. Repeat for second layer & then place third layer of cake on top. Make a quick crumb coat with left over buttercream. REFRIGERATE (at least 20 minutes) & then top with peanut butter drizzle (you may need to reheat again for it to drizzle nice) & Reese's cups.

LOVE NOTE

It's much easier to make every thing the day before & allow them all to just cool on the counter, covered, overnight.
This buttercream is more of custard base so it's much softer than your average SMBC, IMBC, or American buttercream; I prefer this it because it's not super buttery or sugary, although it is a little more difficult to work with.
Once cool whip is mixed in, you will need to keep buttercream in refrigerator when not in use, so make sure not to leave your cake out too long either.
If you want to make a taller cake or decorate the outside of the cake, make sure to use a SMBC, IMBC or American buttercream for the outside. This buttercream will not hold up as well (but it does taste better, *winky-face*).

Ok friends, I am off to find lunch somewhere because I am absolutely famished & I'll probably be an angry bird if we don't find something quick sooooo yeeahhh. I hope some of you enjoy more than just a photo of this cake if you know what I mean, & make sure to tag #bakewithb if you make it. As they say in Italy, ciao mi famiglia!