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Reese's Cake

Chocolate and peanut butter should never be apart, so celebrate their togetherness with this moist, rich cake.


  • 50 grams cocoa powder
  • 175 grams all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 175 grams unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175 milliliters milk
  • 3 tablespoons peanut butter (smooth or crunchy)
  • 10 reeses peanut butter cups cut into half
  • Chocolate sauce to drizzle
  • Frosting
  • 500 grams softened unsalted butter (room temperature)
  • 1020 grams soft icing sugar mixture (sifted after it's weighed)
  • 2 tablespoons milk (room temperature)
  • 1 teaspoon vanilla extract
  • 3 tablespoons peanut butter (smooth or crunchy)


  1. Frosting
  2. Use a stand mixer or hand mixer to soften butter in a large bowl and mix for 5 minutes so it gains some volume and goes pale in colour.
  3. Add half the icing sugar mixture and mix until it's mixed into the butter, then add the rest of the icing sugar along with 2 tablespoons of milk and a tablespoon of vanilla extract.
  4. Add peanut butter and mix until well combined.
  5. Cake
  6. Preheat a fan-forced oven to 180C (356). You'll need three, 6 inch cake tins. Spray them with cooking oil and line the bottom with baking paper. To do this you'll need to trace the bottom of the tin onto some baking paper, fold it over three times and cut out the circles just a little smaller than the circle. Set aside
  7. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well!(alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it's well incorporated into the dry.
  8. Next, add milk and eggs in a jug and whisk until well combined.
  9. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  10. Add batter to 3 cake tins. Add 1 tablespoon of peanut butter to each cake tin and swirl into the cake batter. Bake for 30 min or until a tooth pick inserted into the centre comes out clean. Set aside for 10 min then transfer to a cooling rack to cool down.
  11. Trim the tops off each cake using a large serrated knife. Pipe or spoon buttercream on top and use a small off set spatula to spread frosting on layer evenly. Repeat with the second layer finishing with the third layer on top.
  12. Pipe frosting on the top of the third layer of cake and use the spatula to spread frosting around the top and sides of the cake. We're going for a naked cake look so you don't have to make it look perfect.
  13. Add chocolate sauce to a squeeze bottle or piping bag and drizzle it around the edges of the cake. Then cover the top with more chocolate sauce and spread around evenly using a knife or small spatula.
  14. To finish add Reeses peanut butter halves. Pile them on high!