Description
Indulge in the decadent Reese’s Dreamcake, a perfect blend of rich chocolate cake, creamy peanut butter cheesecake, and fluffy peanut butter frosting. This delightful dessert is sure to satisfy any sweet tooth!
Ingredients
Scale
Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Peanut Butter Cheesecake:
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Peanut Butter Frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Decoration:
- 1 cup Reese’s peanut butter cups, chopped
- Chocolate ganache (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and an 8-inch springform pan.
- For the chocolate cake: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour the batter into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely on wire racks.
- For the peanut butter cheesecake: In a large bowl, beat softened cream cheese and peanut butter until smooth. Add sugar and mix well. Beat in the eggs one at a time, then stir in the vanilla extract. Pour the mixture into the prepared springform pan. Bake for 35-40 minutes or until set. Allow to cool completely.
- For the frosting: In a large bowl, beat butter and peanut butter until creamy. Gradually add powdered sugar, beating until combined. Add heavy cream, vanilla extract, and salt, and beat on high speed for 3 minutes until light and fluffy.
- To assemble the cake: Place one chocolate cake layer on a serving plate. Spread a thin layer of frosting on top. Carefully place the peanut butter cheesecake layer on top. Spread another thin layer of frosting over the cheesecake. Top with the second chocolate cake layer. Frost the top and sides of the entire cake with the remaining frosting.
- Decorate with chopped Reese’s peanut butter cups on top. Drizzle with chocolate ganache if desired.
Notes
Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 75 minutes
