Tiered Peanut Butter Cup Crumble Cake

Name: Peanut Butter Cup Crumble Cake Recipe | Hersheyland
Prep time: 45 min
Total time: 180 min
Yield: 1 cake
Ingredients: 3 cups sugar; 2 1/3 cups all-purpose flour; 1 1/4 cups HERSHEY'S Cocoa; 2 1/4 tsps baking powder; 2 1/4 tsps baking soda; 1 1/2 tsps salt; 3 eggs; 1 1/2 cups milk; 3/4 cup vegetable oil; 1 Tbsp vanilla extract; 1 1.2 cups boiling water; 15 pieces REESE'S Peanut Butter Cup Miniatures; 15 pieces REESE'S White Peanut Butter Cups Miniatures; 1 REESE'S Peanut Butter Cups

Details

Timing
Timing
Total:: 3 Hr.
Bake:: 30 Min.
Prep:: 45 Min.
Skill Level:: Beginner
Yields:: 1 cake

Need a special dessert for a special occasion? This Peanut Butter Cup Crumble Cake recipe shows you how to make a layered cake of chocolate and peanut butter splendor. This beginner-friendly yet wow-worthy recipe begins with two 8-inch and two 6-inch chocolate cakes flavored with HERSHEY'S Cocoa, stacked together with creamy One-Bowl Buttercream Frosting. The finishing touch of this tiered Peanut Butter Cup Crumble Cake is different types of REESE'S Candies: REESE'S Peanut Butter Cup Miniatures, REESE'S White Peanut Butter Cups Miniatures and REESE'S Peanut Butter Cups. Yum!

For more impressive desserts to wow a crowd, check out our collection of Hershey's Best Cake Recipes and Tortes.

Ingredients & Directions

Prep Time: 45 minutes
Bake Time: 30 minutes
Cool Time: 1 hour 30 minutes

Ingredients

3 cups

sugar
2 1/3 cups

all-purpose flour
1 1/4 cups

HERSHEY'S Cocoa
2 1/4 tsps

baking powder
2 1/4 tsps

baking soda
1 1/2 tsps

salt
3

eggs
1 1/2 cups

milk
3/4 cup

vegetable oil
1 Tbsp

vanilla extract
1 1.2 cups

boiling water
15 pieces

REESE'S Peanut Butter Cup Miniatures
15 pieces

REESE'S White Peanut Butter Cups Miniatures
1

REESE'S Peanut Butter Cups

READY TO MAKE THIS?

Add a Garnish

Make our One-Bowl Buttercream Frosting to complete the recipe as show in the image.

Directions

Equipment Needed 

Oven

9-Inch Round Pans

6-Inch Round Pans

Mixing Bowl

Mixer

Wire Rack

Cake Plate

Cutting Board

Heat oven to 350° F. Grease and flour two 8-inch round baking pans with 2-inch sides and two 6-inch round baking pans with 2-inch sides.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans, filling each pan about 1/2 full.

Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pan on wire rack.

Remove wrappers from peanut butter cups; cut each cup into halves. Set aside.

Prepare One-Bowl Buttercream Frosting; set aside. Loosen cake from pan sides; remove from pans.

To assemble cake, place one 8-inch cake layer on cake plate. Starting in the middle of the cake layer, spread 1/2-inch layer of frosting (about 1-1/2 cups) evenly over surface and just past the edge. Place second 8-inch layer on frosting, pressing gently.

Add about 1/4 cup frosting to center of top cake layer; center one 6-inch cake layer and press gently so that cake layer stays in place. Repeat frosting steps used for first tier. (Use about 3/4 cup frosting between the two 6-inch layers). Frost entire cake. Place peanut butter cups halves over entire cake. Garnish with peanut butter cup.

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