The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake!

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

This Peanut Butter Cup Birthday Cake is a divine combination of tender Devil's food cake, sweet cream cheese frosting, and peanut butter cups!

Course: Dessert

Cuisine: American

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 10

Calories: 1371kcal

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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!!

Nutrition

Calories: 1371kcal | Carbohydrates: 121g | Protein: 19g | Fat: 95g | Saturated Fat: 43g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 1091mg | Potassium: 490mg | Fiber: 4g | Sugar: 96g | Vitamin A: 2097IU | Vitamin C: 0.4mg | Calcium: 245mg | Iron: 3mg

Keywords: peanut butter chocolate cake, peanut butter cup cake, reese's peanut butter cake