Reese’s peanut butter cake

Okay, so you've seen my dreamy Reese's cake, and I've been getting so many questions about how I make it! It’s seriously my go-to for special occasions, and I finally decided to share my perfected recipe with you all. This cake isn't just a dessert; it’s an experience: moist chocolate cake, rich peanut butter buttercream, and those divine dark chocolate ganache drips, all topped with plenty of chopped Reese's Peanut Butter Cups. It looks impressive on its gold scalloped board, but trust me, it's easier than you think to create this masterpiece. My Ultimate Reese's Peanut Butter Dream Cake Recipe Here's what you'll need to bring this showstopper to life: For the Chocolate Cake: 1 ¾ cups (228g) all-purpose flour 2 cups (414g) granulated sugar ¾ cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup buttermilk, at room temperature ½ cup vegetable oil 2 large eggs, at room temperature 1 teaspoon vanilla extract 1 cup boiling water For the Whipped Peanut Butter Buttercream: 1 cup (226g) unsalted butter, softened 1 cup creamy peanut butter (I love using a natural, no-stir kind!) 4-5 cups (480-600g) powdered sugar, sifted ½ teaspoon salt ¼ cup milk or heavy cream (add more if needed for desired consistency) 1 teaspoon vanilla extract For the Dark Chocolate Ganache Drip: ½ cup heavy cream 4 oz good quality dark chocolate, finely chopped For Decoration: Chopped Reese's Peanut Butter Cups Extra chocolate candy pieces (like Mini Reese's Pieces or chocolate chips) Let's Get Baking! Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Carefully stir in the boiling water (the batter will be thin, don't worry!). Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans for 10 minutes before inverting onto a wire rack to cool completely. Make the Peanut Butter Buttercream: In a large bowl with an electric mixer, beat the softened butter and creamy peanut butter until light and fluffy. Gradually add the sifted powdered sugar, alternating with the milk, mixing until smooth and creamy. Beat in the salt and vanilla extract. If it’s too thick, add a tiny bit more milk; if too thin, add more powdered sugar. This makes that gorgeous light brown peanut butter buttercream you saw! Prepare the Ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering (do not boil). Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk gently until smooth and glossy. Let it cool slightly until it's thick enough to drip but still pourable. Assemble and Decorate: Once your cake layers are completely cool, level them if necessary. Place one cake layer on your serving board (like that pretty gold scalloped one!). Spread a generous layer of peanut butter buttercream over the top. Place the second cake layer on top and cover the entire cake with a crumb coat of buttercream. Chill for 15-20 minutes. Apply the remaining buttercream, creating smooth sides and swirls of whipped peanut butter buttercream on top. Now for the fun part: using a spoon or squeeze bottle, carefully create those dark chocolate ganache drips around the edge of the cake, letting them run down the sides. Finally, generously adorn the top with chopped Reese's Peanut Butter Cups and extra chocolate candy pieces. Slice into this amazing creation and enjoy your own little slice of heaven! It's truly a labor of love that's worth every single bite.