I looked up some Reese's cakes online to get some inspiration for how to decorate the cake. I knew I wanted to use a variety of different things, so I sort of combined a few ideas together into one super cake. Hence the combination of Reese's miniature cups, Reese's Pieces, and both chocolate and peanut butter chips. I had also bought regular sized Reese's cups, but didn't end up using them. At least I was prepared.
The cake is my go-to chocolate cake. I used it for this Oreo cake that I made for my Grandpa's birthday a couple of years back. Of course, I wanted to make peanut butter frosting to go with the chocolate cake. I used a basic peanut butter buttercream type of frosting. Buttercream is my favorite type of frosting. I made Chris a peanut butter and chocolate cake once before, except the roles were reversed. I had made a peanut butter cake with chocolate frosting. While it looked awesome since I decorated it with painted fondant planets that I made (see here), this cake that I made now is definitely better. It might be one of my favorite cakes I've ever made, and it got raving reviews from everyone who tasted or even saw it. Woo!
The cake is really easy to make and doesn't take long at all. I'm also fairly certain you only need one bowl for it too, which makes cleaning up easier. The frosting is also easy. The parts that take the longest are just waiting for the cakes to cool (which you can do other things while waiting for) and decorating it! But decorating is also the fun part. :)
Reese's Chocolate Peanut Butter Cake
Sources: Hershey's, The Girl Who Ate Everything
For the Cake:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Frosting:
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar
1 package of Reese's Pieces
1 package of Reese's Miniature Cups
1 package of chocolate chips
1 package of peanut butter chips
For the Cake:
Heat oven to 350°F. Grease two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
For the Frosting:
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy. Note: I had to add a lot more milk than suggested.
I started with the chips. Create vertical rows of chocolate and peanut butter chips all around the cake, alternating them as you go (kinda like a checkerboard). This is very time consuming, so prepare to be patient and experience bouts of annoyance at the fact that you just want it to be over with.
Once the chips have been placed, now it's time to start with the Reese's miniature cups. Unwrap a bunch of them and cut them in half. Start lining the bottom of the cake with the halved miniature cups with the inside (flat part) of the halves facing the cake. Once you are done with this, cut more halves and line the top of the cake with the flat parts facing the cake. Afterwards, create an inner circle of halved miniature cups and then stick one whole one in the middle of the top of the cake. Fill in the spaces between all of the cups with Reese's Pieces. I stuck the bottom layer of them into the frosting, but then just kept the rest loose.