Hello, hungry ones!

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To celebrate Eid Mubarak… not really. A cake is a welcome treat anytime! Especially one with peanut butter and Reese’s! Altogether now: Mmmmmmm.

What you need:

Filling

  • 2 1/4 cups heavy whipping cream
  • 1/2 cup (packed) golden brown sugar
  • 12 ounces bittersweet or semisweet chocolate, finely chopped
  • 1/2 cup old-fashioned chunky peanut butter

Cake

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1/2 cup old-fashioned chunky peanut butter
  • 1 pound golden brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Frosting

  • 1 1/2 8-ounce packages cream cheese, room temperature
  • 2 cups powdered sugar, divided
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup chilled heavy whipping cream
  • Reese’s peanut butter cups , coarsely chopped
  • Glazed peanuts

What to do:

For filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.

For cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.

Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.

For frosting:
Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.

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Spread frosting over top and sides of cake. Press candy and peanuts onto top of cake.


4 Comments

dailygluttony · August 26, 2013 at 7:10 am

YUM! This looks amazing! I know what birthday cake I will be requesting this year.

    Ella · September 25, 2013 at 12:49 pm

    Oh man, can you invite me on your birthday? I wanna have some cake! Haha!

ruthbridget · November 26, 2013 at 10:38 am

Yum!

    Ella · November 26, 2013 at 10:40 am

    Yup! 🙂

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