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Reeses Peanut Butter Cake - featured image

Reese’s Peanut Butter Cake with Whipped Fudge Frosting

  • Author: Lisa
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

Description

A moist chocolate cake topped with a light, creamy whipped fudge frosting infused with peanut butter. This foolproof dessert is easy to make, stores well, and delivers a rich flavor explosion perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot coffee or hot water
  • 2 cups (480ml) heavy cream, cold
  • 2 cups (240g) confectioners’ sugar, sifted
  • ½ cup (50g) unsweetened cocoa powder
  • ½ cup (120g) creamy peanut butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Optional: Chocolate shavings for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining bottoms with parchment paper for easy removal.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
  3. Add eggs, buttermilk, oil, and 2 teaspoons vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until combined. Scrape down the sides of the bowl.
  4. Slowly pour in hot coffee or hot water while mixing on low speed. The batter will become thin; mix until just combined.
  5. Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
  6. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  7. In a large, cold bowl, combine heavy cream, confectioners’ sugar, ½ cup cocoa powder, peanut butter, 1 teaspoon vanilla, and ¼ teaspoon salt.
  8. Beat on high speed for 3-5 minutes until stiff peaks form. Be careful not to over-whip.
  9. Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second layer.
  10. Frost the top and sides with remaining frosting. Use an offset spatula to create swirls and sprinkle with chocolate shavings if desired.
  11. Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set.

Notes

For best results, ensure your mixing bowl and beaters are cold before whipping the frosting. Room temperature eggs help prevent the batter from curdling. The cake can be made ahead; bake layers a day in advance and frost the night before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 40
  • Sodium: 350
  • Fat: 24
  • Saturated Fat: 12
  • Carbohydrates: 55
  • Fiber: 3
  • Protein: 6

Keywords: Reese's cake, peanut butter cake, chocolate cake, whipped fudge frosting, easy dessert, birthday cake, chocolate peanut butter

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Find it online: https://bymiarecipes.com/reeses-peanut-butter-cake-best-easy-recipe/