Ingredients
1 1/2 cups all-purpose flour
3/4 cup unsweetened natural cacao powder (or 1 box chocolate cake mix)
1/2 cup baking sugar
1/2 cup brown sugar, packed
2 sticks (1 cup) unsalted butter, softened
1/4 cup vegetable oil
1/3 cup milk (evaporated or whole)
2 large eggs
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
1 cup confectioners’ sugar (for frosting)
2 tablespoons milk (optional)
10–15 mini Reese’s Cups (for topping)
Instructions
Preheat oven to 350°F (180°C)
Line two 9-inch round cake pans with parchment paper and grease lightly
In a large bowl, mix flour, cacao powder, baking powder, and salt
Add butter, sugars, eggs, oil, milk, and vanilla
Beat until smooth and well combined
Split batter evenly between prepared pans
Bake 25-30 minutes or until a toothpick inserted comes out clean
Cool layers completely on wire racks
In a separate bowl, blend peanut butter with confectioners’ sugar and milk for the filling
Stack cooled layers with peanut butter filling in between
Top with crushed peanut butter filling and mini Reese’s Cups
Notes
Use gluten-free flour for dietary restrictions
Add a splash of non-dairy milk to thin frosting if desired
Store in airtight container for up to 3 days
Ensure peanut butter is creamy (not crunchy) for smooth filling
- Prep Time: 20
- Cook Time: 30
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 30g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 12g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg