Reese’s Peanut Butter Cake Recipe

Reese’s Peanut Butter Cups are the ultimate comfort candy. They’re like a fleece sweater on a crisp fall morning…a call from a college roommate…  No matter what I’ve been through or where I’ve been in life, this candy has been with me through it all! They first appeared in my trick-or-treat bag nearly 40 years ago.  They appeared again at my first movie with my friends.  A few years later, they accompanied me to college to coax me through mid-terms.  I found out my college sweetheart loved Reese’s Peanut Butter Cups as much as me, and I it knew we were headed to the alter!  When our son was born, we discovered he was allergic to peanuts.  Unfortunately, me and Resse’s parted ways for several years.  But when the doctor announced Jacob had outgrown his allergy, we celebrated with a Reese’s Peanut Butter Cup!  It may sound sappy to be so sentimental about a brand of candy.  But when I think of Resse’s, I cannot help but smile, thinking of all the memories they hold. How could I not create a delicious cake that incorporates these chocolatey-peanut-buttery delights?! You’re welcome in advance, for Reese’s Peanut Butter Cake 🙂

 

Reese’s Peanut Butter Cake Recipe

Ingredients

    For the Cake:
  • 1 box vanilla cake mix, plus all ingredients on the box
  • 1/2 cup peanut butter (you can use peanut butter with sunflower seeds, such as Sunbutter if your child has a peanut allergy and omit the Reese's candies)
  • 12 miniature Reese's peanut butter cups cut in quarters (I used dark chocolate, but use your favorite flavor!)
    For the Chocolate Icing:
  • 1 pound powdered sugar
  • 1/4 cup cocoa powder
  • 1/4 plus 1 tablespoon water
  • 1 tsp. vanilla
  • 1/2 stick unsalted butter

Instructions

    For the Cake:
  1. Preheat oven to 350 degrees.
  2. Spay (2) 8" round pans with cooking spray.
  3. Prepare cake mix according to directions on back of box .
  4. For both recipes, stir in 1/2 cup peanut butter to the batter before mixing.
  5. Fold in Reese's peanut butter cup pieces.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow cake to cool.
    For the Chocolate Icing:
  1. Using the paddle attachment of a stand mixer, cream the butter until light and fluffy.
  2. Add the cocoa powder, water, and vanilla. Gradually add the powdered sugar. Mix for 5 minutes or until combined and easy to spread.
  3. Remove cakes from their pans onto waxed paper.
  4. Place one layer on a cake stand and frost with half the icing.
  5. Add the second layer and frost with the remaining icing.
  6. Garnish with remaining miniature Reese's Peanut Butter Cups, if desired.

Notes

If there are peanut allergies, you can substitute peanut butter with Sunbutter and omit the Reese's candies.

http://hoorayformoms.com/index.php/2017/03/16/reeses-peanut-butter-cake-recipe/

Jennifer Gilbert

Jennifer Gilbert

Jennifer Gilbert is a lifestyle blogger and creator of the website What’s Baking, Babycakes? Her recipes have been featured in magazines such as Taste of Home, Country Woman, and Simple and Delicious. Follow her at http://www.whatsbakingbabycakes.com/
Jennifer Gilbert

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