I’ve told you what an amazing baker Morgan is. She is only 13 and can bake the most tasty and pretty things! She makes an amazing Banana Chocolate Chunk Bread that knocks Starbucks into the ground.  She rocks the kitchen!

Most recently she wanted to bake a cake for her best friends birthday.  Hanna loves her some Reese’s Peanut Butter Cups. So what better cake to make than one filled and covered with Peanut Butter Cups?

I can not even begin to describe how awesome this cake was! If you are allergic to Peanuts, I am so very very sorry! This is just so amazing.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 2 sticks unsalted butter, at room temperature
• 1 ½ cups sugar
• 2 large eggs
• 2 large egg yolks
• 1 1/2 tsp. Madagascar Bourbon Pure Vanilla Bean Paste from Nielsen Massey
• 1 cup buttermilk

For decorating:

Peanut Butter Frosting

• 2 cups confectioners’ sugar
• 2 cups creamy peanut butter
• 10 tablespoons unsalted butter, at room temperature
• 2 teaspoons Madagascar Bourbon Pure Vanilla Bean Paste from Nielsen Massey
• 2/3 cup heavy cream
• 1 Package of miniature Reese’s Peanut Butter Cups
• 16 Regular size Reese’s Peanut Butter Cups

Cake Directions:

Make sure to center your rack in the oven and then preheat to 350°.  Butter two 9″×2″ round cake pans, then dust the insides with flour.

Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium mixing bowl.

Soften the butter in the microwave, then beat until soft and creamy.   Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter.   Beat in the eggs and yolks one at a time.  Next, beat in the vanilla.   Add the dry ingredients alternating with the buttermilk.  Mix each addition only until it is blended into the batter.

Divide the batter between the 2 prepared cake pans.

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.  Let cool for about 10 minutes, then run a knife around the sides of the cakes, and transfer to cool completely on a wire rack.

Frosting Directions:

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in a bowl and mix until creamy, scraping down the bowl with a rubber spatula as you work.  Add the cream and beat until the mixture is light and smooth.

To assemble the cake, place one cake layer on a cardboard cake circle. Spread peanut butter frosting on top of the cake.  Then sprinkle with chopped Reese’s cups. Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with Miniature as well as halved and chopped Reese’s Peanut Butter cups.

Pin It

Recipe adapted from Annie’s Eats Reese’s Cup Chocolate Peanut Butter Cake.

Enjoy!