Peanut Butter Chocolate Drip Cake
  • 1¾ cups flour
  • 2 c. sugar
  • ¾ c. cocoa
  • 2¼ tsp. baking soda
  • ½ tsp. baking powder
  • 1 tsp. kosher salt
  • 1 cup whole milk
  • ½ cup canola oil
  • 1½ tsp. vanilla
  • 2 eggs
  • 1 c. hot water
  • 2 cups room temp. butter
  • 1¼ c. smooth peanut butter
  • 9 c. powdered sugar
  • 6–7 T. milk
  • 15 mini reeses, chopped
  • 6 oz semi-sweet chocolate chips
  • ½ cup heavy cream, heated just until almost a boil
  1. Preheat oven to 350°F, spray 3 8 inch cake pans with Pam and line bottoms with parchment.
  2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
  3. In a measuring cup, combine milk, oil, vanilla and eggs.
  4. Add the wet ingredients to the dry ingredients and beat.
  5. Carefully add the hot water and mix on low.
  6. Divide into pans and bake 22-25 mins,
  7. Cool, turn out and I like to freeze the layers!
  1. Beat butter and peanut butter.
  2. Add half the sugar carefully and beat.
  3. Add half the milk.
  4. Add the rest of the sugar.
  5. Add milk until the perfect consistency.
  1. Place one cake on platter and top with 1 c. frosting and press soe=me peanut butter cups in.
  2. Add next cake and another cup of frosting and candies.
  3. Top with final cake.
  4. Frost cake entirely.
  1. Pour hot cream over chips and let sit 1 minute in heat proof bowl. Whisk smooth and pour into squeeze bottle.
  2. Squeeze drip around cake and then fill in the top of cake with the extra chocolate.
  3. Chill.
  4. Pipe on more frosting in swirls and add extra Reese's, if desired!
Recipe by Hugs and Cookies XOXO at