This Reese’s Peanut Butter Cup Explosion Cake is a decadent dessert that combines rich chocolate and creamy peanut butter in a symphony of flavors. It’s perfect for any celebration or a weekend treat. The following recipe is designed to help you create a cake that looks and tastes as spectacular as the one in the photo.
Ingredients: for Reese’s Peanut Butter Cup Explosion Cake
- For the Cake:
- 1 and 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Peanut Butter Frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- 1/3 cup cream or milk
- 1 teaspoon vanilla extract
- For the Chocolate Ganache:
- 1 cup heavy cream
- 1 and 1/2 cups semi-sweet chocolate chips
- For the Toppings:
- Reese’s Peanut Butter Cups, halved
- Crushed peanuts
- Reese’s Pieces
- Optional: crushed biscuit crumbs
Instructions: for Reese’s Peanut Butter Cup Explosion Cake
Slice and serve. Enjoy the explosion of peanut butter and chocolate with every bite!
Prepare the Cake:
Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix together the flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla to the flour mixture and mix until well combined.
Carefully stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
Make the Peanut Butter Frosting:
In a large bowl, use an electric mixer to beat the butter and peanut butter until light and fluffy.
Gradually add powdered sugar, one cup at a time, beating well. Slowly beat in the cream and vanilla until the frosting is smooth and spreadable.
Prepare the Chocolate Ganache:
Heat the cream in a small saucepan over medium heat until it just begins to simmer; do not let it boil.
Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir until smooth.
Assemble the Cake:
Place one cake layer on your serving plate and spread with half of the peanut butter frosting.
Top with the second cake layer and spread the remaining frosting over the top and sides of the cake.
Pour the chocolate ganache over the top of the cake, allowing some to drip down the sides.
Decorate with Reese’s Peanut Butter Cups, Reese’s Pieces, crushed peanuts, and optional biscuit crumbs.
Chill and Serve:
Refrigerate the cake for at least 1 hour to set the ganache and frosting layers.