Reese's Triple layer Cake
  • ¾ cup unsweetened dark cocoa powder
  • 1 cup boiling water
  • ½ cup + 2 Tablespoons soft butter
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1¾ cups all-purpose flour
  • 1½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup whole milk
  • ¼ cup sour cream
  • 3 sticks butter
  • 3 cups peanut butter
  • 6 cups confectioner's sugar
  • ½ cup plus 1 T. heavy cream
  • Peanut butter cups, one whole, some cut in half and some chopped
  • caramel sauce for a drizzle
  1. Preheat oven to 350°F
  2. Spray 3 9-inch round baking pans with pam, line bottoms with parchment paper, grease again and set aside.
  3. In small bowl combine cocoa and boiling water with a whisk until smooth. Cool.
  4. In medium bowl stir together flour, baking soda and salt.
  5. In a mixer, beat butter and sugar until fluffy.
  6. Add eggs, one at a time and vanilla.
  7. Slowly add the cocoa mix.
  8. Add ⅓ of the flour mix, then the milk. Then ⅓ of flour and the sour cream. Then, add the rest of the flour.
  9. Mix well and divide into the pans.
  10. Bake 20 mins until the toothpick comes out clean.
  11. Cool and pop out of pans. Remove parchment. (Cool and at this point you can freeze)
  1. Beat butter and peanut butter.
  2. Slowly add sugar to combine.
  3. Beat well until fluffy.
  4. Add cream gradually and whip until a good texture.
  1. Place one cake layer on cake plate.
  2. Top with ⅓ the frosting. (Pipe it for a pretty look if desired)
  3. Add next cake layer and top with ⅓ frosting.
  4. Top with final cake and add rest of the frosting.
  5. Top with peanut butter cups and a caramel drizzle
Recipe by Hugs and Cookies XOXO at