Description
A decadent and rich Reese’s Peanut Butter Cup Cake that combines moist devil’s food cake with creamy peanut butter frosting swirled with chocolate syrup and topped with chopped peanut butter cups for an irresistible treat perfect for parties or a special dessert.
Ingredients
Scale
Cake Batter
- 1 box Devil’s food cake mix
- 4 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup creamy peanut butter
- 1 stick (1/2 cup) butter, softened to room temperature
Frosting
- 1 stick (1/2 cup) butter, softened to room temperature
- 1 cup creamy peanut butter
- 1/4 cup milk
- 2 cups powdered sugar
Toppings
- Chocolate syrup (6-8 large squirts for swirling and additional for topping)
- 30 miniature peanut butter cups, chopped (half for pressing into batter, half for topping)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking your cake.
- Prepare Cake Batter: In a large bowl, combine the devil’s food cake mix, eggs, 1 cup milk, vanilla extract, 1 cup creamy peanut butter, and 1 stick of softened butter. Mix until smooth and evenly blended. Pour and spread this batter into a greased 9×13-inch baking dish evenly.
- Make Peanut Butter Frosting: Using a hand mixer, blend together 1 stick of softened butter, 1 cup of creamy peanut butter, and 1/4 cup milk until creamy. Gradually add the powdered sugar while mixing until the frosting is smooth and well incorporated.
- Add Frosting and Chocolate Swirls: Spoon half of the prepared peanut butter frosting on top of the cake batter. Then add 6 to 8 large squirts of chocolate syrup over the frosting. Gently swirl the chocolate syrup into the frosting and cake batter using a spatula or knife to create a marbled effect, being careful not to overmix so the swirls show clearly, including near the edges.
- Press in Peanut Butter Cups: Evenly press half of the chopped miniature peanut butter cups into the top of the swirled batter gently to embed them slightly.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Remove the cake and let it cool in the pan for 15 to 20 minutes.
- Finish and Serve: Once the cake has cooled, spread the remaining peanut butter frosting evenly over the top. Drizzle additional chocolate syrup on top and sprinkle the remaining chopped peanut butter cups as a decorative and tasty topping. Slice and serve to enjoy this rich, peanut butter and chocolate delight.
Notes
- Use room temperature butter for easier mixing and a smoother batter and frosting.
- Do not over-swirl the chocolate syrup and frosting to maintain distinct swirls and texture.
- Miniature peanut butter cups add texture and bursts of peanut butter flavor; you can substitute with chopped regular-sized cups if preferred.
- Let the cake cool adequately before frosting to prevent melting or sliding of the frosting.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Reese's Peanut Butter Cup Cake, peanut butter cake, chocolate swirl cake, devil's food cake, peanut butter frosting, easy dessert, chocolate peanut butter dessert
