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Reese's Peanut Butter Cake
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Reese's Peanut Butter Cake

Peanut butter sponge, chocolate and peanut butter buttercream, and Reese's PB cups on top!
Course Dessert
Cuisine American
Keyword Cake
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 16 +
Calories 881kcal
Author thebakingexplorer

Ingredients

For the sponge

  • 500 g Butter or baking spread softened, unsalted
  • 500 g Golden caster sugar or regular caster sugar
  • 175 g Peanut butter smooth
  • 9 Eggs large
  • 500 g Self raising flour

For the buttercream

  • 300 g Butter softened, unsalted
  • 125 g Peanut butter smooth
  • 560 g Icing sugar
  • 40 g Cocoa powder
  • 3-4 tbsp Milk

For the drizzle (optional)

  • 200 g Reese's Spread or peanut butter

For decoration

  • 8 Reese's Peanut Butter Cups chopped in half
  • 100 g Mini Reese's Peanut Butter Cups chopped in half
  • Sprinkles optional

Instructions

  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins (that are at least 2" deep)
  • Make the sponge by mixing the butter or baking spread, peanut butter and caster sugar in a large bowl ideally using an electric mixer
  • Add the eggs and mix until fully incorporated
  • Add the self raising flour and fold in gently until you can't see any flour anymore
  • Divide the mixture between the tins, use scales for accuracy if you like
  • Bake them for 35-40 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 sharp knife
  • To make the buttercream, mix the butter on it's own for a few minutes. Then add the peanut butter, cocoa powder, milk and icing sugar, ideally using an electric mixer. You can add more milk if the buttercream is too stiff
  • 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 or peanut butter over each layer of buttercream, letting it drizzle over the sides. You will need to warm it in the microwave for 20-30 seconds first to get a pourable consistency
  • 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

Notes

  • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
  • I used a baking spread for the cake and unsalted butter for the buttercream.
  • You can use regular caster sugar instead of golden caster sugar if you prefer.
  • UPDATE Unfortunately the Reese's Spread has been discontinued. Instead, you can drizzle peanut butter between the layers and on top of the cake. You will need to warm the peanut butter in the microwave for 20-30 seconds to make it a pourable consistency first.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
 

Nutrition

Calories: 881kcal | Carbohydrates: 94g | Protein: 13g | Fat: 53g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 200mg | Sodium: 482mg | Potassium: 242mg | Fiber: 3g | Sugar: 68g | Vitamin A: 1388IU | Calcium: 46mg | Iron: 1mg