Reese's Peanut Butter Cup Cake | Becky's Workbench Ep12
Becky, one of the Cake Boss's favorite decorators, loves Reese's Peanut Butter Cups so much that she decided to make a Reese's cake! Watch now to see her decorate this amazing, delicious, chocolatey cake.
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Becky: @beeblaso
Jessica: @jessacakes16
Starring Rebecca Blaso with Jessica Bacchus
Executive Producer: Art Edwards
Produced by Cakehouse Media
Producer: Andy Mills
Camera: Charlie Hudson & Andy Mills
Editor: Andy Mills
Music: Artlist.io
2020
Contact: andrew@cakehousemedia.com
Reese's Freak Cake
The easiest and yummiest tutorial for a fun Reese's freak cake that looks great, tastes amazing, and only takes a few minutes to make. @ILoveIceCreamCakes #IceCreamCakeBreak #NotSorry #NationalIceCreamMonth
REESE'S HEATH BAR CHEESECAKE COOKING AND EATING
Ingredients:
Cheesecake:
3 - 8oz pkts Philadelphia cream cheese (@room temp)
1/3 cup heavy cream (@ room temp)
1.5 cups sour cream (@ room temp)
1.5 cups sugar
3 eggs (@ room temp)
3 tbs plain flour
1.5 tsp vanilla extract
1 Giant Heath Candy bar
4-5 Reese's Cups (optional)
**If you do not want the cheesecake to be this thick, decrease the ingredients by 1/3
Peanut Butter Frosting:
1.5 cups smooth peanut butter ( I used nearly all of a 16oz jar of Jiffy)
2 cups powdered sugar (sifted)
10 tbs butter (room temp)
1/2 cup heavy whipping cream
a pinch of salt
**leave enough to pipe on top of cake to decorate
Other:
1 box favorite chocolate cake mix (and it's ingredients)
1 Giant Heath Candy Bar (to decorate the bottom of cake)
3-4 Reese's cups split in half (to decorate the top)
1 can faovrite chocolate frosting (melt half the container {30secs})
A jar of Caramel
*Used 9 pans for cakes
*Used 9 springform cheesecake pan
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How to Make REESE'S CHOCOLATE PEANUT BUTTER CAKE
How to Make I The Best Cake Recipes
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Chocolate Peanut Butter Reese’s Cake is a moist chocolate cake with peanut butter frosting and buttercream frosting! Perfect for the Reese’s lover in your life!
HOMEMADE CHOCOLATE CAKE
If you’re looking for an amazing homemade chocolate cake that you can use as the base for so many different recipes, this cake recipe is it. It’s easy to make and I’ve never had it fail. It is sometimes hard to get homemade cakes that have the same texture as a cake mix…light, fluffy and moist. But this one has it. If you’re new to making homemade cakes, this is a chocolate cake recipe you should try!
Here are a few hints:
I love that this cake recipe uses all-purpose flour. No need for cake flour here!
Be sure to use unsweetened cocoa powder. We’ve used several different kinds with success. Dark chocolate, raw cacao powder and traditional unsweetened cocoa powder.
Use buttermilk. This is what helps the cake fluff up so nicely. We recommend buying buttermilk from the store, bu tif you don’t have buttermilk, simply add 1/2 tablespoon of white vinegar to the 1/2 cup measuring cup, then fill the rest of the measuring cup with milk. After a few minutes, the milk will start to curdle slightly. This will work a substitute for buttermilk.
The batter will be thin.
PEANUT BUTTER FROSTING
This frosting is so easy to make and is delicious. It tastes like the center of a Reese’s cup. Mmm… Beat all of the ingredients together until the frosting is smooth. Natural peanut butter does not work well. We use regular creamy peanut butter. Add the heavy cream 1 tablespoon at a time until the frosting is the consistency you’d like.
Chocolate Layer Cake:
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
2 large eggs (room temperature)
1 teaspoon vanilla
1 cup freshly brewed strong hot coffee
Peanut Butter Frosting:
1/2 cup butter (softened)
1 cup creamy peanut butter
3 tablespoon milk or heavy cream
2 cups powdered sugar
Chocolate Buttercream:
1 cup butter (softened)
1/2 teaspoon salt
2 teaspoons vanilla extract
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
4 tablespoons heavy cream
Instructions
Chocolate Cake:
Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
Turn the cakes out onto a cooling rack. While the cakes are cooling, make your frostings.
Peanut Butter Frosting:
In a bowl, blend together peanut butter, powdered sugar, butter, and milk 3-4 minutes or until light and fluffy.
Chocolate Buttercream:
In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.
Add in the salt and vanilla. Mix until incorporated.
With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.
Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like.
Beat for 1 minute on medium speed until smooth and creamy.
Assemble The Cake:
Frost the top of the first cake with the Peanut Butter Frosting. Then layer the other half of the cake on top. Frost the outside of the cake with the Chocolate Buttercream Frosting.
Pipe flowers on top with the leftover Peanut Butter Frosting and/or decorate as desired with chopped Reese's Peanut Butter Cups.
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Candy Cakes With Reese's Peanut Butter Cups | Vanilla Cupcakes With A Twist!
In this video, you will see how I turned an ordinary vanilla cupcake into a delicious candy cake! I used Reese's Peanut Butter Lovers Cups and Chocolate Ganache with Sprinkles!
Hope you enjoy!