First of all, thanks to everyone who participated in the Layer Cake Shop giveaway. I knew you all would love it just like I did. See the bottom of my post for the winner!
What a fabulous Labor Day Weekend we had. My family from AZ made a surprise visit and my boys reaction was just priceless! We woke them up in the morning with their favorite Chihuahua “Roxy” licking their faces. We had a great time hanging out at the beach and enjoying the CA sun.
During their stay, we celebrated my Dad’s aka “Teedo” birthday early so we could be a part of it. I knew just the type of cake I wanted to make for him and here it is. It turned out even better than I imagined it in my head. Chocolate/Peanut Butter/Cream Cheese Frosting…..pure heaven.
I’m excited for you all to give this fab birthday cake a try, trust me it’s incredible!! Enjoy with LOTS and LOTS of milk!
The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake
1 box Pillsbury Devils Food Cake Mix
4 large eggs
1/2 Cup canola oil
1/2 Cup water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips
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4 8oz packages softened cream cheese
2 sticks softened butter
16 oz bag powdered sugar (most of it)
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1 Cup melted creamy peanut butter
1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)
1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.
2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.
3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices. Enjoy!!
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Here are some pics I snapped before and while we dug into this bad boy cake. My mom and dad are just adorable and it was so much fun having them visit for Labor Day Weekend. I have nicknamed the family members in my life for years and have nicknamed my Dad “Teedo” for the last 15 plus years. My boys only know him as Teedo, I love it! Love you guys and Happy early Birthday Teedo!
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Huge congrats to wagmomof5 for winning the Layer Cake Shop Gift Certificate!! I’ve emailed you with more details, happy shopping!!
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Have a great new week! My boys start school this morning, so we are going to have an exciting week for sure. See you all soon!
Chocolate Layered Reeses Peanut Butter Cup Birthday Cake
Ingredients
For the Cake:
- 1 box Pillsbury Devil's Food Cake Mix
- 4 large eggs
- ½ cup canola oil
- ½ cup water
- 8 ounces sour cream
- 1 small box instant chocolate pudding mix
- 1 bag chocolate chips mini or regular
For the Frosting:
- 32 ounces cream cheese softened (I used 4 8-oz packages)
- 2 sticks butter softened
- 16 ounces powdered sugar (I used most of a 16-oz bag, you might not need all of it)
For the Topping:
- 1 cup creamy peanut butter melted
- 1 bag Reese's Peanut Butter Cup minis halved (freeze bag for an hour before cutting, it's much easier)
Instructions
- Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.
- To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.
- Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices. Enjoy!!
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
I will try this recipe. Thank you. It look yummy
I have made this cake several times and use the base recipe in all my cakes now. This is the moistest cake I have ever made. However, I found the icing to be too rich on my first cake, which ruined the “wow” of the cake for me. So before baking it again I looked for a different recipe for the icing. I found a peanut butter cream cheese icing that calls for peanut butter, cream cheese, powdered sugar, whipping cream and vanilla. Now it is WOW! Thank you for the wonderful recipe. My favorite recipe now and one of the favorites at church.
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Just wanted to let you know.. this is ABSOLUTELY the best cake recipe ever. I made it for my brother for his birthday, and I know I ate about 3/4 of the cake! ah, I still have dreams about the taste of it. I will have to make it again soon, for sure.
I made this cake today…my son turned 18!!! Wow!!! I am old—well…anyway~~the cake is fantastic!!!
So glad to hear it Wendee! Thanks for the feedback 🙂
Mmmmm, this looks amazing. I’m sure it tastes great but is still lowfat and organic. Great job! http://www.facebook.com/pages/Extreme-Chef/195324160502642
I made this cake for my husband’s birthday. It was AMAZING!!! I sprinkled some toffee bits and drizzled a little caramel over the top and it was to die for! Thanks for sharing this recipe! I’ve got another one cooking right now!
After dreaming of this recipe for almost a year I finally made it. OH MY GOODNESS is it delicious!!!!! My sister-in-law now thinks I am the ultimate baker and claims it is better than her favorite better-than-sex cake. I highly recommend this to anyone and everyone if they plan on dying happy (I would advise not trying to figure out the caloric info).
As we speak, the cake is baking in the oven. SoSo far all has gone well and I am soooooo excited to finish it and have a piece! SOOOO worth it. 🙂
I have a daughter with celiac’s but she would kill for this cake so I am TOTALLY going to have to try making it Gluten Free!!
Thanks
I wish it was my birthday:) Love this cake!
I’ve been waitng for the right occasion to make this decadent cake, and Oscar night seemed like THE night. This cake is a show-stopper, and we all raved about it. Worth every calorie. I’m always teased about liking a little cake with my frosting ;o), but the chocolate cake was so incredible it could stand alone with no frosting at all. Thanks for the inspiring recipe!
wondering what I did wrong!!! My icing slid right off the cake and I used more powdered sugar than it called for!
I HAD to put it in the freezer to get the icing to stick to the cake…if I leave it out 5 minutes the icing runs off!! What could be the problem?? Thanks
WONDERFUL!!!!! but the sad downside is that if i keep following your recipes and eating up these WOONDERFULLY DELICIOUS cakes and cookies, i’ll weigh so much that the next time i board a plane or ship – i’ll sink it. 🙁
thanks anyway. i think i’ll just stay behind and DROOLe over it.
poor me.
My son and daughter absolutely love Reeses Peanut Butter cups. I can’t wait to make this cake for them. I think it will be a hit for the entire family except for my husband.
Beautifully and apparently tasty. Thank you.
I made my husband make this for my birthday cake minus the peanut butter and pb cups. It was sooooo delicious! Thanks for sharing your recipes!
I love the looks of this cake. I will definatly make this for something.
What is so funny, peanut butter is my favorite, and Sept. 8 is my birthday. Meant to be…. Thanks for sending this. I will let you know how it turns out. Thank you!
Thank you so much for this recipe! I won first place in our ward bake-off and it was delicious/addicting!
see, its now I dis-like living in England to America
I made this cake for my hubby on the weekend and I do NOT bake. Turned out awesome and everyone was impressed. I’m not sure exactly how I stumbled across this blog but I’m definitely going to try more of your recipes in the future. Thanks for sharing.
Darn! I was trying to stay on a healthier diet until I happened upon this glorious looking cake. It looks positively sinful.
This looks decadent! I’m going to make this for my Husband’s Birthday this year! I am sure he will LOVE it!
ps- <3 your blog!
OMG this looks so good I licked the screen, but all I tasted was dust. Not so good. :/ Will have to put this on in my recipe box.
I’ll bet you’re american.
omg system over load i love it hmmm
WOW that cakes amazing. I’ve got to try that for Halloween 🙂 Thanks for the recipe 🙂
This cakes looks really great! Do you think vegetable oil would be okay? I don’t have canola oil and probably won’t use it after I make this cake. Thanks!
OMG. I can feel my arteries clogging just looking at it! So good!! I’m going to make this with my girlfriend for my birthday!!
I just got type 2 diabetes just looking at those pictures. Worth it? I think so.
I totally made this cake yesterday for a combined birthday party tonight. WHAT A HIT! I didn’t use as much icing, but I got so many compliments, both on how darn lovely it looked and on the “extraordinary” taste. It was the hit of the evening, just so you know. 🙂 Thanks for sharing!
Jenny, I made this for my husband’s birthday and it was such a hit! Everyone loved it! Thanks for making me a hero!
Maggie
Jenny, I made this cake for myself for my birthday (and to share with my guests) and it was the best cake I’d ever had! Not to mention the best cake I’d ever made! Now EVERYONE wants this for their upcoming birthday! Thank you for the great recipe!
hoooooooly yum. as a pb & chocolate addict, this looks beyond amazing.