How To make Reese's Peanut Butter Cake
3/4 cup unsalted butter
3/4 cup creamy peanut butter
2 cups brown sugar -- packed
3 eggs
2 cups unsifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
Peanut Butter Filling
see recipe Chocolate Glaze :
see recipe **PEANUT BUTTER FILLING: 1 cup cream cheese softened
1/2 cup creamy peanut butter
**CHOCOLATE GLAZE: 1/2 cup water
4 tablespoons unsalted butter
1/2 cup cocoa :
sifted
1 cup powdered sugar -- unsifted
1 teaspoon vanilla
In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar. Mix to blend. Add eggs, one at a time, mixing well after each addition.
In small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. Add vanilla.
Pour batter into 2 well-greased and floured 9 inch cake pans. Bake in preheated 350 degree oven until cake tests done, about 45 minutes. Cool on wire rack to room temperature before frosting the cake. Spread half of Peanut Butter Filling over tops of each cake, using metal spatula dipped in hot water. Spread glaze over cake while glaze is warm. As glaze cools, it will thicken.
PEANUT BUTTER FILLING: Cream ingredients together until light and fluffy.
CHOCOLATE GLAZE: Place water and butter in small saucepan. Bring to a boil. Add cocoa, sugar and vanilla to water mixture. Mix until smooth.
CHEF'S NOTE: This recipe will make either two 9-inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.
(There was no information on how many servings this recipe will make.)
REG shared by Shirley Jordan
How To make Reese's Peanut Butter Cake's Videos
Reese's Peanut Butter Cup Cake | Becky's Workbench Ep12
Becky, one of the Cake Boss's favorite decorators, loves Reese's Peanut Butter Cups so much that she decided to make a Reese's cake! Watch now to see her decorate this amazing, delicious, chocolatey cake.
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Follow us on Instagram:
Becky: @beeblaso
Jessica: @jessacakes16
Starring Rebecca Blaso with Jessica Bacchus
Executive Producer: Art Edwards
Produced by Cakehouse Media
Producer: Andy Mills
Camera: Charlie Hudson & Andy Mills
Editor: Andy Mills
Music: Artlist.io
2020
Contact: andrew@cakehousemedia.com
How To Make A Reese's Cake | CHELSWEETS
Reese's peanut butter cups have always been one of my favorites, and in this cake I use every type of Reese's candy I could find! I show how to make this ultimate Reese's peanut butter cake, which is made with chocolate cake layers, peanut butter buttercream, Reese's peanut butter cups, mini white chocolate Reese's cups, and Reese's pieces! The recipes can be found below!
The recipe for my go-to chocolate layer cake recipe can be found here:
The recipe for my peanut butter buttercream can be found here:
You can see the tutorial for my american buttercream here:
To see the full tutorial on how to frost a cake with perfectly smooth sides here:
If you enjoyed this video and would like to see more, be sure to click the like and subscribe button! You can also see more of my creations here:
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Incredibly Decadent Peanut Butter Chocolate Cake
This Peanut Butter Chocolate Cake is incredibly moist and rich. It's decorated with a glossy chocolate ganache drip, making it the perfect cake for celebrations or everyday indulgences.
Recipe:
Ingredients
For the cake layers
1 ¾ cup all-purpose flour (220g)
1 cup light brown sugar, firmly packed (200g)
1 cup granulated sugar (200g)
¾ cup dark cocoa powder (75g)
1 ½ teaspoons baking soda
½ cup unsalted butter, melted (113g)
⅔ cup vegetable or canola oil (you may substitute any neutral cooking oil) (155ml)
2 large eggs, room temperature preferred
2 teaspoons vanilla extract
1 cup buttermilk (226ml)
½ cup very hot water (118ml)
For the peanut butter frosting
2 cups unsalted butter, softened (452g)
2 cups creamy peanut butter (490g) (I do not recommend using a “natural” peanut butter/the kind where the oil separates)
6 cups powdered sugar (750g)
2 teaspoons vanilla extract
½ teaspoon table salt
2-4 Tablespoons milk (I use whole milk, but you may substitute any milk you have on hand or even half and half or heavy cream)
For the ganache (optional).
4 oz semisweet chocolate (chocolate chips or a chopped baking bar will work) (113g)
½ cup heavy cream (118ml)
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Instructions
See the recipe link (towards top of description box) for full instructions
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Make a GIANT Reese's Peanut Butter Cup (Cake!) - A Cupcake Addiction How To Tutorial
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Learn how to make the super popular Reese's Peanut Butter Cup in GIANT FORM! This PB Cup (Cake) serves 6-8 people and is perfect for small gatherings. SHARE if you know a PBC fan who'd go crazy for this :)
Ganache recipe:
300g dark or milk chocolate
100g whipping cream
Combine the two ingredients. Place in microwave for 30 second intervals, stirring in between until your ganache is completely smooth.
Tools & Equipment:
Spatula
Serrated edge knife
Spoon
Electric mixer
Cake board (9) - I iced mine with orange fondant
Silicone giant cupcake mood - bottom half
Ingredients:
1 small batch ganache (recipe above)
Approx 300g dark or milk chocolate (to make your giant cupcake case)
2 tablespoons smooth peanut butter
1 baked giant cupcake - bottom half only
2 cups buttercream frosting (recipe link below)
Useful Links:
Link to How to Ice a Cake Board:
Link to Giant Cupcake Basics 1 (chocolate cupcake case):
Link to Giant Cupcake Basics 2:
Link to Giant Cupcake Basics 3:
Link to Buttercream Frosting recipe:
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I'd love to see pics of your cakes and cake pops on ANY of the above -- You all know how mine turn out -- now show me YOUR creations!
Xx Elise
Music: Six String by Chris Blackwell via Audio Network audionetwork.com
Chocolate Peanut Butter REESES EXPLOSION CAKE
Hi, Bakers! I'm Crystal, the Cake Lady and with Halloween quickly approaching, it seems like the perfect time to share my recipe for Chocolate Peanut Butter REESES EXPLOSION cake! Since the pandemic may have some not trick-or-treating this year, this may be an especially important time to share an indulgence like this that can be enjoyed at home! We start with layers of Triple Chocolate cake (there are chocolate chips in the batter--yum!), a home made peanut butter icing, drizzle it with chocolate ganache and top it with Reese's Peanut Butter Cups and Reese's Pieces! Talk about mouth watering! There are some other candy combinations I can think of that would be good on top as well--maybe Snickers and M & M's??? What ideas can you come up with? Drop a comment below!
Here is the written recipe:
Triple Chocolate Cake:
-1 Devil's Food Chocolate Cake Mix
-1 5.9 oz box Instant Chocolate Pudding (the Large Box)
-1 cup sour Cream
-1 cup Vegetable Oil
-4 large Eggs
-1/2 cup warm water
-2 cups chocolate chips (whatever kind you prefer)
Pre-heat oven to 350. Coat three or four 8 or 9 inch pans in Baker's Joy. Divide batter among pans. Bake for 25-30 minutes until wooden toothpick comes out clean. Cool Completely.
Peanut Butter Frosting:
-4 Sticks softened salted butter
-2 cups creamy peanut butter
-2 teaspoons Vanilla
-6 cups powdered sugar
-4-5 Tbsp. Milk
First beat butter and peanut butter. Add Vanilla. Gradually add Powdered sugar alternately with milk (You may not need all of the milk).
Spread over Cooled Cake and refrigerate before pouring ganache over it.
Chocolate Ganache:
-1/3 Cup Hot Heavy Whipping Cream
-1/2 cup chocolate chips
Pour hot cream over the chocolate chips and allow to sit for 2 minutes. Whisk the mixture until smooth. If the chips don't dissolve completely you can microwave AT HALF POWER for 15 second intervals and stir until smooth. If the ganache seems too runny, you can let it cool for about 10 minutes before pouring over CHILLED cake. Allow to run over the edges of the cake
Add Leftover peanut butter frosting as swirls on top of cake, leaving enough space to prop a Reese's cup between each swirl. Sprinkle Reese's Pieces in the middle.
Keep Refrigerated.
ENJOY!
Have a Happy Halloween and Happy Baking!
How to Make Reese's Peanut Butter Poke Cake
Watch for a Christmas Menu Plan! Easy Breakfast, Lunch, Dinner, and Dessert
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See the full recipe:
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