Pretty much everyone that knows me is aware of my love for Reese’s Peanut Butter Cups. I’m surprised, and I’m sure they would be too, that it’s taken me this long to make a Reese’s Peanut Butter Cake. It’s probably because I eat all the PB Cups before I get round to it! Well I finally managed it, and if you love PB Cups as much as me, you’re going to love this cake! It’s a peanut butter sponge, a chocolate and peanut butter buttercream, drizzled with Reese’s Spread (which is a peanut butter version of Nutella that you NEED to try!) and of course topped with Reese’s Peanut Butter Cups!
Step by step…
I made the sponge by mixing the butter, peanut butter and caster sugar together. Then I whisked in eggs, followed by self raising flour.
I baked the cake, then let them cool. For the buttercream, I mixed together butter, peanut butter, icing sugar, cocoa powder and a little milk until smooth.
To decorate, I piped the buttercream between each layer and drizzled over some Reese’s Spread.
To finish the Reese’s Peanut Butter Cake, I decorated it with Reese’s Peanut Butter Cups and Mini Peanut Butter Cups. I also added some sprinkles!
Tips for making the Reese’s Peanut Butter Cake:
- I used Reese’s Spread to drizzle between the layers and on top. If you can’t find any, you can omit this step entirely, or drizzle peanut butter instead, or mix 1 tbsp cocoa powder into the peanut butter to make it chocolatey!
- You could also decorate the cake with chopped peanuts if you prefer!
- I used a Wilton 8B tip to decorate the cake, but use your favourite piping nozzle, or spread the buttercream on with a palette knife or spoon.
- You can freeze the sponges undecorated, wrap them well in cling film before freezing. You can make the buttercream in advance, store it in an airtight container. It will last as long as the expiry date on the butter you use.
More Peanut Butter recipes…
|Reese’s Peanut Butter Cup Fudge||Reese’s Peanut Butter Cupcakes||Reese’s Peanut Butter Egg Cheesecake (No Bake)|
|Chocolate & Peanut Butter Cheesecake Bundt Cake||Chocolate & Peanut Butter Baked Donuts||Reese’s Peanut Butter Cup Cookies|
Recommended equipment & ingredients*
|8″ cake tins||Piping bags||Wilton 8B Piping nozzle|
|Round cake tin liners||Reese’s Peanut Butter Cups||Electric hand mixer|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
Reese's Peanut Butter Cake
For the sponge
- 500 g Butter or baking spread
- 500 g Golden caster sugar or regular caster sugar
- 175 g Peanut Butter
- 9 Eggs large
- 500 g Self raising flour
For the buttercream
- 300 g Butter or baking spread
- 125 g Peanut butter
- 560 g Icing sugar
- 40 g Cocoa powder
- 1 tbsp Milk
For the drizzle
- 200 g Reese's Spread optional
- 8 Reese's Peanut Butter Cups chopped in half
- 100 g Mini Reese's Peanut Butter Cups chopped in half
- Sprinkles optional
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins
- Make the sponge by mixing the butter, peanut butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer
- Add the eggs and whisk until fully incorporated
- Add the self raising flour and whisk in until you can't see any flour anymore
- Divide the mixture between the tins, use scales for accuracy
- Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
- If the cakes have domed on top, level them off with a cake leveller or a serrated knife
- To make the buttercream, mix together the butter, peanut butter, cocoa powder and icing sugar, you can use either an electric mixer or do this by hand with a spoon
- When it starts to come together add the milk, and whisk until smooth
- Stack the sponges up on your plate or cake stand, piping or spreading buttercream between each layer. If you're using it, drizzle the Reese's Spread over each layer of buttercream, letting it drizzle over the sides
- When you get to the last layer, pipe larger rosettes all around the edge and smaller ones in the centre
- Decorate with the Reese's Peanut Butter Cups and Mini Cups, and sprinkles if using
- Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days
NB. This post is NOT sponsored by Reese’s – I just love their product!
If you like this, check out more of my Cake recipes!
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I’m linking this recipe up with Cook Blog Share hosted by Cooking With My Kids.
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this! Thank you for supporting my blog!