Reeses Peanut Butter Cake

This past week was Ryans birthday, and while we couldn’t have a party, there was no way he wasn’t going to have a cake. We talked about what he wanted and he was adamant he wanted peanut butter in his cake so I set out to make him the best cake I could.

This cake serves 12 – 15 people. It should be refrigerated after assembly until 3 hours before serving for ideal texture.

Eva Blakeman – Peanut Butter Cake

Ingredients

Cake

  • 2 eggs
  • 1 cup milk
  • 1 cup hot water
  • 1/2 cup vegetable oil
  • 2 tbsp vanilla extract
  • 1 3/4 cup flour
  • 1/2 tsp baking powder
  • 2 1/4 tsp baking soda
  • 3/4 cup cocoa powder
  • 1 tsp salt
  • 2 cups granulated sugar

Icing

  • 1 1/4 cups natural peanut butter
  • 2 cups salted butter (room temperature)
  • 3 tbsp milk
  • 8 cups icing sugar
  • 1 tbsp vanilla extract
  • 12 – 15 Reeses cups
Eva Blakeman – Peanut Buter Cake

If you make this cake, please tag me on instagram @evablakeman so that I can see how amazing your cake looks!

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Baking Directions

  1. Preheat oven to 350 F and grease either one 9 inch spring pan or three 8 inch round cake pans. Lay down parchment on the bottom of the pan.
  2. Mix all dry cake ingredients together well. In a separate bowl mix eggs, milk, vanilla and vegetable oil together until combined.
  3. Pour the wet ingredient bowl into the dry ingredient bowl until well combined then slowly add the hot water while mixing batter at a slow pace.
  4. If you are using three cake pans, divide the batter equally between the three of them. If you are using a spring pan, pour one and a half inches of batter into the pan. (For spring pan this will be repeated two more times to bake all three layers of the cake.)
  5. Bake for 22-25 minutes. (In order to check if your cake is done baking, stick a toothpick in the centre and all four corners, if it comes out clean the cake is done baking.)
  6. Let cakes cool in the pan for 10 minutes before removing from the pan and moving to a cooling rack. (For easiest icing, refrigerate your cake layers once they have reached room temperature.)
  7. Onto icing. Mix all wet ingredients until smooth. Add one cup of icing sugar at a time, fully mixing it in before adding the next cup.
  8. Chop your Reeses into small pieces (save 5 Reeses for the top of the cake).
  9. Pack your icing into icing bags, one with a open tip, the other with a star tip. (This icing is easiest to work with when kept warm, I let my bags sit beside the warm oven).
  10. To stack and layer the cake, ensue your cakes are level (if they are not, use a serrated knife to level them off).
  11. Put down your first cake and use your open tipped bag to evenly distribute 3/4 inch to an inch of icing over the entire top of the cake.
  12. Place half of the chopped Reeses on the icing layer, spread out.
  13. Repeat step 11.
  14. Put down your final layer of cake, use the open tipped bag to distribute icing over the top and side of the top layer of cake. (Even out with a spatula).
  15. Use your star tipped bag around the bottom icing layer to add texture and place flowers evenly around the layer.
  16. Add 8 flowers on the top layer of the cake evenly around the circumference. Add a large flower in the centre. Place half Reeses cups in between each flower on the top.
  17. Refrigerate until 3 hours previous to serving.
Eva Blakeman – Reeses Peanut Butter Cake

I had a lot of fun making this cake and I look forward to making more like it in the future. It’s by no means a perfect cake (I plastic wrapped it in the fridge so some of the flowers got smushed) but it was absolutely delicious and we got to drop off cake for other people (zero interaction do drop offs) to share it with people we love for Ryans birthday. It is a very dense and rich cake due to the peanut butter icing, so when cutting, cut smaller than you think you need. I think this cake would be a good one to use if you wanted to make a boozy cake. The rich chocolate and peanut butter would pair really well with coffee liqueurs soaked into the. layers.


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it was fortunate that I went over board with the cake, as Ryans birthday gift still isn’t here (a week after his birthday) even though I ordered it months ago. As much as I like purchasing from individuals, the shipping times are sometimes ridiculously long. Thankfully Ryan didn’t seem to notice his gift was missing when I put this plate of delight in-front of him. I did tell him that his gif is late after cake time, and he didn’t seem too disappointed so all is well.

Eva Blakeman – Peanut Butter Cake

Delicious Protein Smoothies

You can’t put a price on health, but you can certainly put a price on your grocery costs. Here are three delicious smoothies that all ring in under 350 calories that make great breakfasts and lunches. Watch above or read down below.

3 Great Protein Smoothies

Raspberry Cheesecake Shake

  • 1 tsp chia seed
  • 5 frozen cherries
  • 15 frozen blueberries
  • 5 frozen strawberries
  • 2 scoops IsaLean Raspberry Cheesecake (read below on where to find it)
  • 1/2 cup water or almond milk
  • 1 tsp glutamine

Mix all together in your trusty blender to get a thick smoothie, you can add water or almond milk to thin it out.

Chocolate Peanut Butter Smoothie

  • 2 tbsp natural peanut butter (no sugar added)
  • 1 tbsp cocoa powder
  • 2 scoops IsaLean Creamy Dutch Chocolate (read below on where to find it)
  • 1/2 cup water or almond milk
  • add 3 ice cubes for thin, 5 for a thicker shake

Mix all ingredients except ice until fully blended, then add in your ice. This just makes it easier on your blender.

Berry & Kale Smoothie

  • 1 tsp chia seeds
  • 1 cube of frozen kale (read below)
  • 5 frozen cherries
  • 15 frozen blueberries
  • 5 frozen strawberries
  • 2 scoops IsaLean Creamy Vanilla
  • 1 tsp glutamine
  • 1/2 cup water or almond milk

Mix all together in your trusty blender to get a thick smoothie, you can add water or almond milk to thin it out.

Kale Cubes

In order to preserve my kale and add it easily into smoothies I blend it with a small amount of water and freeze it in an ice tray. As I don’t use kale every day it makes sure I’m not wasting any good produce. I freeze most of my fruit as well when I buy it fresh before it goes bad to reduce product and financial waste.

IsaLean

IsaLean shakes are delicious on their own or in a smoothie. They are produced by Isagenix, a company I work with to help people lose weight, maintain a healthy lifestyle and optimize athletic performance. If you have any interest in learning about our products, acquiring some delicious new products or learning about the company, please contact me down below.