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Reese’s Cake

Decadent Reese's Cake for Chocolate Lovers' Bliss

Indulge in this Decadent Reese’s Cake, featuring three layers of rich chocolate cake and creamy peanut butter frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Cakes
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 cup Semi-Sweet Chocolate Chips Dark or milk chocolate chips can be used as substitutes.
  • 1 cup Hot Coffee Make sure it's hot when mixing.
  • 1 teaspoon Vanilla Extract Split usage helps flavor both the batter and frosting.
  • 2 cups All-Purpose Flour No direct substitutes recommended.
  • 3/4 cup Cocoa Powder Essential for texture and flavor.
  • 1 teaspoon Baking Powder Ensure accurate measurement.
  • 1 teaspoon Baking Soda Ensure accurate measurement.
  • 1/2 teaspoon Salt Balances sweetness.
  • 2 cups Granulated Sugar Essential for sweetness.
  • 4 Eggs Room temperature helps emulsification.
  • 1/2 cup Vegetable Oil Can be replaced with melted butter.
  • 1 cup Sour Cream Can be substituted with buttermilk.
For the Frosting
  • 1 cup Unsalted Butter Base for frosting.
  • 1 cup Creamy Peanut Butter Star ingredient.
  • 4 cups Powdered Sugar For sweetness and smooth texture.
For the Ganache
  • 1 cup Heavy Cream Quality makes a big difference.
  • 1/4 cup Corn Syrup Optional but recommended.
For Decoration
  • 1 cup Mini Reese's Cups Ideal for decoration.

Equipment

  • 8-inch round cake pans
  • Mixing Bowls
  • Whisk
  • Spatula
  • Saucepan
  • oven
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and prepare three 8-inch round cake pans with butter and cocoa powder.
  2. Combine chocolate chips, hot coffee, and vanilla extract in a heatproof bowl; stir until smooth.
  3. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
  4. Beat sugar, eggs, and vegetable oil in another bowl, then fold in sour cream and melted chocolate mix.
  5. Gradually add dry mixture to wet mixture in two batches, mixing until just combined.
  6. Divide batter evenly among prepared pans and bake for 18-20 minutes or until inserted toothpick comes out clean.
  7. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
  8. Beat unsalted butter until creamy, then mix in peanut butter and vanilla extract followed by powdered sugar and water.
  9. Once cooled, stack cake layers with peanut butter frosting in between and frost the top and sides.
  10. Heat heavy cream until simmering, pour over chocolate and corn syrup, then stir until smooth to create ganache.
  11. Pour ganache over the frosted cake and use extra frosting for decorative swirls topped with mini Reese's cups.
  12. Chill cake in refrigerator for at least 30 minutes before slicing to help ganache set.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Use room temperature ingredients for better mixing. Avoid over-mixing wet and dry ingredients. Allow layers to cool completely before frosting.

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