Prepare to embark on a mouthwatering journey that will make your taste buds dance with pure delight! This Reese's Peanut Butter Chocolate Cake is not just a dessert - it's a decadent experience that combines the rich, deep flavors of chocolate with the creamy, irresistible essence of peanut butter. Whether you're celebrating a special occasion or simply craving an extraordinary treat, this cake promises to be the showstopper that will have everyone begging for seconds (and asking for your secret recipe)!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1 cup heavy cream (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, sift together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until well combined and no lumps remain.
- In a separate bowl, beat the eggs. Add whole milk, vegetable oil, and vanilla extract. Mix thoroughly until the wet ingredients are fully incorporated.
- Gradually pour the wet ingredients into the dry ingredient mixture. Stir gently until just combined, being careful not to overmix.
- Slowly add boiling water to the batter, stirring continuously. The batter will become thin and smooth. This helps activate the cocoa and creates a rich, moist cake.
- Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 30-35 minutes. To check doneness, insert a toothpick into the center of the cakes - it should come out clean with just a few moist crumbs.
- Remove cakes from the oven and let cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
- For the peanut butter frosting, mix creamy peanut butter, powdered sugar, vanilla extract, and heavy cream in a bowl. Beat until smooth and creamy, adjusting consistency with more cream if needed.
- Once cakes are completely cooled, spread a layer of peanut butter frosting between the cake layers and over the top and sides of the cake.
- Optional: Decorate with chopped Reese's Peanut Butter Cups on top or around the sides of the cake for extra indulgence.
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and serve chilled.
Tips
- Room Temperature Matters: Ensure eggs and milk are at room temperature for a smoother, more even batter.
- Don't Overmix: Gently fold ingredients to keep the cake light and fluffy. Overmixing can lead to a dense, tough cake.
- Boiling Water Trick: The boiling water helps bloom the cocoa powder, creating an incredibly rich chocolate flavor.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent melting and sliding.
- Frosting Consistency: If the peanut butter frosting is too thick, add cream gradually. If too thin, add more powdered sugar.
- Chill for Success: Refrigerating helps the frosting set and makes the cake easier to slice.
- Optional Garnish: Chopped Reese's Peanut Butter Cups add a professional bakery-style finishing touch.
- Storage Tip: This cake can be stored in the refrigerator for up to 4-5 days in an airtight container.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 12g
Fat: 32g
Saturated Fat: 10g
Cholesterol: 55mg
