Reese’s Peanut Butter Cake: A Decadent Delight for Peanut Butter Lovers
Introduction
There’s something undeniably magical about the combination of rich chocolate and creamy peanut butter. Reese’s Peanut Butter Cake takes this beloved pairing to a whole new level, offering a moist, flavorful dessert that’s perfect for birthdays, holidays, or any special occasion. Whether you’re a fan of classic Reese’s Peanut Butter Cups or just love indulging in a sweet treat, this cake will satisfy your cravings and impress your guests.
The History
While the exact origins of Reese’s Peanut Butter Cake are hard to trace, it’s safe to say that it evolved from the popularity of Reese’s Peanut Butter Cups, which were first created by H.B. Reese in the 1920s. Over the years, bakers and home cooks began experimenting with the peanut butter and chocolate combination, leading to a wide array of desserts, including this beloved cake. Today, it remains a favorite among dessert lovers and is often featured in cookbooks, blogs, and holiday gatherings.
Ingredients Breakdown
The beauty of Reese’s Peanut Butter Cake lies in its balance of flavors and textures. Here’s what you’ll need:
- For the Cake: All-purpose flour, baking powder, baking soda, salt, granulated sugar, brown sugar, unsalted butter, eggs, milk, peanut butter, and vanilla extract.
- For the Frosting: Creamy peanut butter, unsalted butter, powdered sugar, heavy cream or milk, and vanilla extract.
- For the Ganache: Semi-sweet chocolate chips and heavy cream.
- Optional Toppings: Reese’s Peanut Butter Cups (whole or chopped), chopped peanuts, and sprinkles.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in peanut butter and vanilla extract.
- Gradually alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients.
- Pour the batter into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely on a wire rack before frosting.
- To make the frosting, beat peanut butter and butter together until smooth. Gradually add powdered sugar, then mix in vanilla and enough cream to reach your desired consistency.
- For the ganache, heat heavy cream until just simmering, then pour over chocolate chips and let sit for 2–3 minutes before stirring until smooth.
- Assemble the cake by spreading frosting between the layers, then frost the top and sides. Drizzle ganache over the top and add chopped or whole Reese’s Peanut Butter Cups as desired.
Tips
- Make sure all ingredients are at room temperature for a smoother batter and frosting.
- Don’t overmix the batter to avoid a dense cake texture.
- If the frosting is too thick, add more cream a tablespoon at a time until smooth.
- For a professional finish, chill the cake layers for 15–20 minutes before assembling to prevent crumbling.
Variations and Customizations
- Chocolate Lovers: Add a layer of chocolate cake or use a double chocolate ganache.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour.
- Vegan Option: Use vegan butter, plant-based milk, and flax eggs for a cruelty-free version.
- Mini Cakes: Bake in cupcake tins for adorable Reese’s cupcakes—perfect for parties!
- Alcohol Infusion: Brush cake layers with a peanut butter liqueur or chocolate rum syrup for extra flavor.
Health Considerations and Nutritional Value
While Reese’s Peanut Butter Cake is a treat best enjoyed in moderation, you can make healthier swaps to reduce calories and fat:
- Use unsweetened applesauce in place of some of the oil or butter.
- Replace white sugar with coconut sugar or a sugar substitute like erythritol.
- Opt for low-fat milk and natural peanut butter without added sugars or oils.
- Reduce the amount of frosting and ganache to cut back on sugar and fat.
Each slice (assuming 12 servings) contains approximately 450–600 calories, with high amounts of sugar, fat, and carbohydrates. However, it also provides protein from peanut butter and calcium from dairy ingredients.
Ingredients
For the Cake:
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1 cup milk
– 1/2 cup creamy peanut butter
– 1 tsp vanilla extract
For the Frosting:
– 1/2 cup creamy peanut butter
– 1/2 cup unsalted butter, softened
– 3–4 cups powdered sugar
– 2–3 tbsp heavy cream or milk
– 1 tsp vanilla extract
For the Ganache:
– 1 cup semi-sweet chocolate chips
– 1/2 cup heavy cream
Optional Toppings:
– Reese’s Peanut Butter Cups (whole or chopped)
– Chopped peanuts
– Sprinkles or edible glitter
Directions
- Preheat oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
- Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in peanut butter and vanilla extract.
- Gradually mix in the dry ingredients and milk, alternating in batches and ending with the dry ingredients.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool the cakes completely on a wire rack.
- For the frosting: Beat peanut butter and butter until smooth. Gradually add powdered sugar, then vanilla and cream until smooth.
- For the ganache: Heat cream until just simmering. Pour over chocolate chips and let sit for 2–3 minutes, then stir until smooth.
- Assemble the cake by frosting between the layers, then frost the top and sides. Drizzle ganache over the top and decorate with Reese’s cups and other toppings.
FAQ
Can I make this cake ahead of time?
Yes! The cake layers can be baked a day in advance and wrapped tightly at room temperature. Frosting can also be made a day ahead and refrigerated, then brought to room temperature and re-whipped before use.
Can I freeze Reese’s Peanut Butter Cake?
Absolutely! The cake layers can be frozen for up to 3 months. Fully assembled cakes can be frozen for up to 2 months if wrapped well in plastic wrap and foil.
How long does the cake last at room