Celebrating One Year of Tempting Tuesdays with Reese's Peanut Butter Cup Cake

I can't believe it has been a year already! Time has really flown.

With help from fellow A2A author, Sydney Logan, I decided we needed to celebrate with a from scratch cake. Sydney found this amazing recipe on Family, Food, & Fun.

Ingredients for Cake

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 sticks unsalted butter, room temperature
1-1/2 cups sugar
2 large eggs
2 large egg yolks
1 t. vanilla extract
1 c. buttermilk (or 1 cup brewed coffee)
4 oz bittersweet or semi-sweet chocolate, melted and cooled

Ingredients for Frosting

(Might need to double the batch, but you'll have some leftover.)

1 cup powdered sugar
1 cup creamy peanut butter
5 T. unsalted butter, room temperature
3/4 t. vanilla extract
1/4 t. salt
1/3 cup heavy cream
1 bag Miniature Reese's cups, halved and or chopped

Preheat your oven to 350 degrees and prepare two 9 inch round pans.

In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.  Set aside.

In mixer, beat butter until soft and creamy. Add sugar and beat for about two minutes. 

Add eggs and yolks one at a time, scraping the bowl before adding each one. Beat in vanilla. 

Once all combined, slowly alternate adding dry ingredients and buttermilk or coffee, ending with the dry ingredients. 

Finally, fold in the melted chocolate. Separate batter into two designated pans.

Bake for 26-30 minutes.

For frosting, combine powdered sugar, peanut butter, butter, vanilla, and salt with mixer until creamy. Add cream and mix on high until light and fluffy. Chill for a bit in the fridge to let frosting set up.

Once cake is cool, let the assembly begin!

Frost top of bottom layer and sprinkle with peanut butter cup pieces if you like. Place second layer on top of bottom layer and frost top and sides. Decorate with halved and chopped peanut butter cups as desired. ENJOY!