Peanut Butter Cup Cake

Everyone likes cake. Everyone likes Reeses peanut butter cups (Unless you’re Canadian, in which case you like Reese peanut butter cups, you savages). Why not both?

Here’s the recipe:

  • 1/2 cup butter
  • 1/2 cup peanut butter
  • 2 cups sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1 3/4 cups milk
  • 1/2 to 3/4 cup cocoa powder
  1. Preheat oven to 350 degrees. Grease and flour two 8″ pans or one 8″x3″ pan.
  2. Cream together butter, peanut butter, and sugar until extremely fluffy. Beat in eggs and vanilla.
  3. Add baking powder and salt.
  4. Add flour alternately with milk, about 1 cup at a time. Mix well – batter may be slightly lumpy looking.
  5. Pour half of the batter into the prepared pan(s).
  6. Stir cocoa powder into remaining batter.
  7. Pour remaining batter into the pan(s) and swirl with a knife.
  8. Bake until cake tests done (about 1 hour 10 minutes in an 8×3 pan).

And here’s the recipe for the frosting:

  • 1/2 cup butter
  • 1 1/4 cups creamy peanut butter
  • 3tbsp milk, or more as needed
  • 2 cups powdered sugar
  1. Beat butter and peanut butter until very well blended
  2. Grandually mix in sugar, and when it starts to thicken up, add milk, one tablespoon at a time
  3. Once all the sugar is mixed in, beat for 3+ minutes to get it fluffy. Add more milk if it is not spreadable enough.

Now just frost the cake! I also sprinkled mini Reeses cups on top and finished with a dark chocolate drizzle. The cake disappeared in record time!

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