Reese's Cup Chocolate Peanut Butter Cake Recipe

Looking for an easy Reese's Cup Chocolate Peanut Butter Cake recipe? Learn how to make Reese's Cup Chocolate Peanut Butter Cake using healthy ingredients.


Submitted by katidid121082

Makes 24 servings



Chocolate Cake to go with "Peanut Butter Icing for Reese's PB Cake." Reese's miniatures are for decoration. More may be needed, but I included a generous amount for calorie-counting purposes.

Recipe Ingredients for Reese's Cup Chocolate Peanut Butter Cake

2 cup Gold Medal All Purpose Flour
1/2 cup Cocoa, Dry Powder, Unsweetened
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 tsp Salt, Table
16 tbsp Unsalted Butter
1 1/2 cup Sugars, Granulated
2 large Egg, Whole
2 large Egg, Yolk
1 tsp Vanilla Extract
1 cup Milk, Buttermilk, Fluid, Cultured, Lowfat
4 oz Baking Chocolate Bittersweet Squares
30 pieces Reese's miniatures

Recipe Directions for Reese's Cup Chocolate Peanut Butter Cake

  1. For the cake, center a rack in the oven and preheat the oven to 350 degrees F. Spray two 9x2? round cake pans, dust the insides with flour, tap out the excess and line the bottoms with round of parchment paper. Optional: Place the pans on a baking sheet.

  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

  3. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, folding it in with a spatula. Divide the batter between prepared cake pans.

  4. Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right side up.

  5. To assemble the cake, place on cake layer on a cardboard circle covered in foil (or your final cake plate/destination). Spread peanut butter frosting on top of the cake layer. (If desired, use some of the chopped Reese?s cups here.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with the remaining peanut butter frosting. Decorate with halved and chopped Reese?s cups as desired.

Categories

Chocolate, Dessert, Bake

Nutrition Facts
Serving Size 64.4g
Amount Per Serving
Calories
246
Calories from Fat
121
% Daily Value*
Total Fat
13.4g
21%
Saturated Fat
6.8g
34%
Trans Fat
0.0g
Cholesterol
56mg
19%
Sodium
103mg
4%
Potassium
64mg
2%
Total Carbohydrates
29.2g
10%
Dietary Fiber
1.5g
6%
Sugars
15.1g
Protein
3.8g
Vitamin A 6% Vitamin C 0%
Calcium 2% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
F
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • High in sugar
  • Contains alcohol
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