Description
A fudgy chocolate-inspired layer cake swirled with rich peanut butter frosting, capturing the iconic Reese’s Cup flavor. Balanced cocoa depth, buttery crumb, and velvety frosting create a nostalgic indulgence.
Ingredients
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
2 large eggs
3/4 cup light corn oil
2 tsp vanilla extract
1 cup creamy peanut butter
3/4 cup powdered sugar
1/2 cup vegetable shortening
1/2 tsp sea salt
3–4 tbsp milk
Instructions
Preheat oven to 350°F (175°C). Grease and cocoa-dust two 9-inch round pans
Sift flour, sugars, cocoa, baking powder, and salt into a bowl
Add buttermilk, eggs, oil, and vanilla; mix at medium speed until combined
Divide batter between pans and bake for 30-35 minutes
Let cakes cool completely
In a separate bowl, blend peanut butter, powdered sugar, shortening, and sea salt until smooth
Add milk to reach desired spreading consistency
Frost cake layers and refrigerate for 30 minutes before serving
Notes
Use a 9-inch springform pan for easier unmolding
For crunchier texture, fold in chopped peanuts
Substitute buttermilk with 1/2 cup sour cream mixed with 1/2 cup milk
Storage: Covered at room temperature, 2 days
- Prep Time: 30
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 55g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 15g
- Carbohydrates: 75g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg