Corrie had a potluck at work but unfortunately came down with some kind of virus that did not leave him in the mood to cook. It ended up being a good excuse to try my hand at this cake since I like the fact that the Reese’s garnish gives you an idea of the flavors as most potlucks don’t have someone standing there telling you what food is. Sometimes it is a little questionable? Corrie claims it was a hit; next time hopefully I’ll get to try some and get a picture of it sliced!
Reese’s Peanut Butter Frosted Chocolate Buttermilk Cake
- 2 c. all-purpose flour
- 1/2 c. unsweetened cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 sticks unsalted butter, room temperature
- 1½ c. granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp. real vanilla extract
- 1 c. buttermilk
- 4 oz. bittersweet chocolate, melted and cooled (optional)
- At least 1 bag of miniature Reese’s peanut butter cups (I ran a little short, but we did eat quite a few ones that looked “misshapen”. Next time I would definitely either start with a full bag or maybe buy an extra to garnish a little more.
Peanut Butter Frosting (I had enough, but some people commented they ran out so I think I had thrown in a little bit more of everything to ensure there was enough. All depends on how much frosting you plan to end up using; if I was going to use some in a piping bag or something next time I may make 1 1/2 times the recipe.)
- 1 c. confectioners sugar
- 1 c. creamy peanut butter
- 5 Tbsp. unsalted butter, room temperature
- 3/4 tsp. real vanilla extract
- 1/4 tsp. kosher salt
- 1/3 c. heavy cream
Put your oven rack in the center of your oven and THEN (make sure you do this in the right order otherwise ouchie) preheat oven to 350 degrees F. Then use the spray with the flour in it like Baker’s Joy or grease either two 9″ inch round pans (2″ each) or one 3″ 8-inch pan. If you use the 3″ pan you’ll bake it for almost/double the time. If you chose to grease the pan, also flour them. Then put a round of parchment paper in the bottom of the pan.
In a bowl, whisk together the flour, cocoa, baking powder, baking soda and salt.
In a large bowl, beat the butter on medium speed until soft and creamy. Then add the sugar and beat for a couple more minutes, until the sugar is completely incorporated. Then add the eggs one at a time (whoops, I forgot to do this), then each yolk separately, beating for a minute after each addition and scraping down the sides and bottom of the bowl as needed. Now add the vanilla. Once mixed in (should only take a minute), lower the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2, beginning and ending with the dry ingredients. Don’t over mix, you only want it to be just mixed in. If you want, add the melted chocolate at this point – I didn’t, but you want to fold it in with a spatula if using versus using a mixer. Now either divide the batter evenly between the two pans or put all in one. Bake for 26 to 30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes, and invert onto a cooling rack. Remove the paper liners, and then flip back over to cool to room temperature right side up. Her recipe also said that once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.
Once cool, transfer to your cake stand and place wax paper to keep your stand clean. Frost the top of the bottom layer and crush up some of the Reese’s to spread on top. Then put the next layer on and frost the top moving the excess over the side of the cake. Continue frosting the sides and then garnish with Reese’s cups as desired.
Refrigerate the cake for at least an hour, up to a day, but you will want to bring it to room temperature right before serving.
Peanut Butter Frosting Directions
Mix the confectioners sugar, peanut butter, butter, vanilla, and salt with a mixer on medium-low speed until creamy, scraping down the bowl with a rubber spatula. Then add the cream and beat on high speed until the mixture is light and smooth.