Will the real Reese’s Peanut Butter Cup Cake recipe please stand up?
Seriously. I have been making this recipe for years and the actual recipe is hidden on some random word document on my laptop. When I went to make it this year again for the Sugar Plum Cook Off in Monroe, NC, I couldn’t find it. 🙁 So, while I had the recipe for the actual chocolate cake part, I was missing the frosting….which tastes exactly like the inside of a Reese’s Peanut Butter Cup. So I searched and searched the internet and while there were lots of Reese’s Peanut Butter Cup Cake recipes I could not find one similar to my original, I just had to pick one for the frosting.
As I was making the cake, the night before the cook off, when I tried to frost the cake I realized there was NO WAY the icing was the same as I normally use. So I scraped the frosting off the cake and sat there thinking, “Where the heck is my recipe!?”. It is now 10 pm the night before the cook off and I don’t know what I am going to do….and then it hits me. Over the summer I had made actual recipe cards for some of my favorite recipes.
Where the heck were those cards???
I ran upstairs and looked all over my desk.
I ran downstairs and looked in every drawer.
Finally, I looked in the cupboard that I have a lot of recipes and recipe books in and there it was…sitting there.
Right where it should be.
I have made this Reese’s Peanut Butter Cake recipe for years and have modified it based on how I think it should taste. I have no idea where I saw the original Reese’s Peanut Butter Cake recipe as I just wrote it down. However, I do know the biggest thing I changed was the actual cake part. The original cake part was really a hard chocolate cake. Like, rock hard. I am assuming it is because the icing is so soft it would be hard to frost a moist cake with this frosting. But isn’t the point of the cake to taste good first and look good second? So, I changed the cake part first. I used the BEST most moist chocolate cake recipe for this recipe.
- 2 cups white sugar
- 1¾ cup all purpose flour
- ¾ cup unsweetened cocoa powder
- 1.5 tsp. baking powder
- 1.5 tsp. baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Preheat oven to 350 degrees. Grease and flour 2 nine inch round baking pans.
- In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add the eggs, milk, oil and vanilla. Using a hand mixer, mix for 2 minutes on medium speed. Stir in the boiling water. Mix for another minute. Batter will be thin.
- Pour cake batter evenly into the greased and floured pans.
- Bake 30-35 minutes in the preheated oven until the cake is done. (Use a toothpick to test).
- Cool the pans for five minutes, then remove to a wire rack to cool the cakes to room temperature.
- Won “Top Baker” at the Celebrity Bake Off and Silent Auction – July 2013
- Won highest bid at the Celebrity Bake Off and Silent Auction – July 2013 (All proceeds went to the CMPD Animal Care and Control Division).
- Won Best Cake at the WIXE Cook Off – December 2013
- Sold for the highest bid (600.00) at the WIXE Cook Off – December 2013 (All proceeds went to the local charity HomeTown Heroes).
- 2 cups powdered sugar
- 2 cups creamy peanut butter
- 10 tbs. room temperature, unsalted butter
- 1¼ tsp. pure vanilla extract (don't use imitation!)
- ½ tsp kosher salt
- ⅔ cup heavy cream
- 1 bag of Reese's Peanut Butter Cups
- Using the Moist Chocolate cake recipe from above, bake the cake and let it cool.
- While the cakes are cooling, make the frosting by combining the powdered sugar, peanut butter, butter, vanilla, and salt in a bowl and beat on medium low until creamy. Use the paddle attachment if you have one, but you don't have to.
- Add the heavy cream and beat on high until smooth.
- Before frosting the cake, put the miniature Reese's peanut butter cups in the freezer or refrigerator.
- Frost the cake.
- Remove the miniature Reese's peanut butter cups and chop/halve them and decorate the cake as desired.
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