Reese's Peanut Butter Cake
This cake recipe came to life, thanks to these lovely ladies: Kimberly, from The Daring Gourmet and Stef from The Cupcake Project. I adapted their recipes to create this delicious cake. Check out their sites for more mouth-watering recipes!
Cake Ingredients:
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup coconut oil
2/3 cup peanut butter
1 1/2 cup brown sugar
4 large eggs
2 cup reduced fat buttermilk
2 teaspoon vanilla extract
1 bag mini Reese's Peanut Butter Cups
Chocolate Cream Cheese Frosting:
8 oz nonfat cream cheese (you can't even tell the difference!)
1/4 cup unsalted butter, room temperature
1/2 cup unsweetened cocoa powder
2 1/2 cups powdered sugar
Directions:
1. Preheat oven to 350F.
2. Combine all dry ingredients, EXCEPT FLOUR, in a large bowl and set aside.
3. Using an electric mixer, combine peanut butter, oil, and sugar.
4. Mix in eggs and vanilla, just until combined.
5. Alternately, mix in buttermilk and flour- Try not to over mix.
6. Coat 2 9x3" cake pans with nonstick spray.
7. Evenly pour the cake batter into both cake pans.
8. Bake for 30 minutes, then check the middle of a cake with a toothpick. The consistency should just a little wet and not crumbly.
9. Let cool for 5 minutes, then carefully transfer cakes to a wire cooling rack.
10. While waiting, you can start making the frosting.
11. Combine cream cheese and butter in a mixer, until creamy.
12. Add in powdered sugar, one cup at a time.
13. Mix in cocoa powder.*
14. When the cakes are cooled, transfer 1 cake to your serving plate.
15. Spread a layer of frosting on top of the first cake- Be sure to save enough frosting to cover the rest of the cake.
16. In a medium bowl, use a fork to mash up peanut butter cups (I used about 3/4 of the bag).
17. Once the peanut butter cups are in crumbles, use your hands to evenly place on top of the first cake. You can carefully and lightly press the crumbles into the cake so that they don't fall off.
18. Place the second cake on top.
19. Starting with the sides of the cake, use a butter knife to evenly spread the frosting all over the cake.
20. When done with the sides, coat the top of the cake.
21. While frosting is still wet, decorate as you wish.
22. Keep the cake in the fridge, until 30 minutes before serving.
*If the frosting is too thick, add milk, 2 tbs at a time. If it's too thin, add more powdered sugar, 2 tbs at a time.
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup coconut oil
2/3 cup peanut butter
1 1/2 cup brown sugar
4 large eggs
2 cup reduced fat buttermilk
2 teaspoon vanilla extract
1 bag mini Reese's Peanut Butter Cups
Chocolate Cream Cheese Frosting:
8 oz nonfat cream cheese (you can't even tell the difference!)
1/4 cup unsalted butter, room temperature
1/2 cup unsweetened cocoa powder
2 1/2 cups powdered sugar
Directions:
1. Preheat oven to 350F.
2. Combine all dry ingredients, EXCEPT FLOUR, in a large bowl and set aside.
3. Using an electric mixer, combine peanut butter, oil, and sugar.
4. Mix in eggs and vanilla, just until combined.
5. Alternately, mix in buttermilk and flour- Try not to over mix.
6. Coat 2 9x3" cake pans with nonstick spray.
7. Evenly pour the cake batter into both cake pans.
8. Bake for 30 minutes, then check the middle of a cake with a toothpick. The consistency should just a little wet and not crumbly.
9. Let cool for 5 minutes, then carefully transfer cakes to a wire cooling rack.
10. While waiting, you can start making the frosting.
11. Combine cream cheese and butter in a mixer, until creamy.
12. Add in powdered sugar, one cup at a time.
13. Mix in cocoa powder.*
14. When the cakes are cooled, transfer 1 cake to your serving plate.
15. Spread a layer of frosting on top of the first cake- Be sure to save enough frosting to cover the rest of the cake.
16. In a medium bowl, use a fork to mash up peanut butter cups (I used about 3/4 of the bag).
17. Once the peanut butter cups are in crumbles, use your hands to evenly place on top of the first cake. You can carefully and lightly press the crumbles into the cake so that they don't fall off.
18. Place the second cake on top.
19. Starting with the sides of the cake, use a butter knife to evenly spread the frosting all over the cake.
20. When done with the sides, coat the top of the cake.
21. While frosting is still wet, decorate as you wish.
22. Keep the cake in the fridge, until 30 minutes before serving.
*If the frosting is too thick, add milk, 2 tbs at a time. If it's too thin, add more powdered sugar, 2 tbs at a time.