How to Cook Tasty Peanut Butter Cup Cake

Peanut Butter Cup Cake. A sinful triple-layer chocolate cake filled and frosted with peanut butter frosting, layers of peanut butter cups and topped with chocolate ganache. The BEST Peanut Butter Chocolate Cake Dessert Recipe. Today is not for the faint of heart… If you're not in it to win it with dessert, this might not be the one for you.

This Peanut Butter Cup Cookie Cake is the ultimate dessert! This Peanut Butter Chocolate Layer Cake recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese's peanut butter cups! It's rich, delicious and so fun! You can have Peanut Butter Cup Cake using 18 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Peanut Butter Cup Cake

1. You need of Batter.
2. You need of semi-sweet chocolate chips.
3. You need of package light brown sugar.
4. You need of butter, softened.
5. You need of large eggs.
6. Prepare of all-purpose flour.
7. You need of baking soda.
8. Prepare of salt.
9. Prepare of container sour cream.
10. It's of vanilla extract.
11. You need of hot water.
12. It's of Peanut Butter Frosting.
13. Prepare of butter, softened.
14. It's of creamy peanut butter.
15. Prepare of powdered sugar.
16. Prepare of milk.
17. Prepare of instant vanilla pudding mix.
18. Prepare of Reeses candy for decoration.

I promise you, the peanut butter cup cake roll is easy to make. The recipe is a little time intensive, just because of all the cooling and waiting, but the recipe Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining chopped peanut butter cups.

Peanut Butter Cup Cake step by step

1. Spray a pan with baking spray. Preheat oven to 350 degrees..
2. Melt chocolate chips. (Microwave at 30 second intervals until melted, stir). Set aside..
3. Using an electric mixer. beat butter and brown sugar at medium speed for 5 minutes..
4. Beat in eggs one at a time.
5. Beat in melted chocolate just until combined.
6. Whisk together flour, baking soda. and salt.
7. Add flour, alternating with sour cream, beginning and ending with flour mixture.
8. Beat in vanilla extract.
9. With mixer on low speed, gradually add in hot water (it will look watery).
10. Divide cake batter evenly into 3 cake pans.
11. Bake for 20-25 minutes or until cake is firm when gently pressed on top. Let cool for 10 mins then remove from pans to cool completely..
12. To make frosting: Beat butter and peanut butter until smooth and creamy.
13. Beat in half the powdered sugar and half the milk.
14. Beat in remaining powdered sugar. remaining milk, instant pudding mix.
15. Place one cake layer on a cake stand or serving platter. Spread frosting on top, layer another cake, frost, layer last cake and frost. I reserved 3/4 cup of frosting to decorate..
16. Decorate with Reeses candy!.

I have made Peanut Butter Cup Cupcakes before, but this time I they are so much better! The frosting had the perfect balance of sweet and salty and the baked in Mini Reese Cup was a little surprise of pure peanut butter bliss. Just a fair warning to all you cake mix haters out. Reese's peanut butter cups miniatures, unwrapped and cut in half. Ok, before everyone goes ballistic that I used a cake mix for this cake you need to understand something.