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Hugs and Cookies XOXO

You are here: Home / Dessert / Cake / REESE’S OVERLOAD CAKE-2 PEANUT BUTTER BLONDIE LAYERS, 1 CHOCOLATE CHEESECAKE LAYER FILLED WITH AN INTENSE CHOCOLATE FROSTING, TOPPED WITH PB FROSTING

REESE’S OVERLOAD CAKE-2 PEANUT BUTTER BLONDIE LAYERS, 1 CHOCOLATE CHEESECAKE LAYER FILLED WITH AN INTENSE CHOCOLATE FROSTING, TOPPED WITH PB FROSTING

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Peanut Butter Blondie Layers-Butter 2 9 inch pans and line with parchment. Butter the parchment. Preheat oven to 350
2 sticks butter
1 c. SKIPPY peanut butter
6 eggs
2 tsp. vanilla
3 c. sugar
2 c. flour (USE C4C FLOUR TO MAKE IT GLUTEN FREE)
2 tsp. baking powder

Melt butter and Skippy. Put in mixer and add sugar. Add eggs and vanilla. Add flour and powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. I like to freeze the cooled layers for easier frosting.

Crustless Cheesecake portion:

1 stick softened butter

1/2 cup granulated sugar

2- 8 oz packages cream cheese, softened

1 1/2 oz. package cook and serve vanilla pudding

2 eggs

1 tsp baking powder
2 melted Hershey Bars
1/2c. melted ghirardelli bittersweet chips, melted


Preheat oven to 325 degrees. Grease ONE 9″ pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.

Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth.

Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then deflate when taken out.

Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.

Peanut Butter Frosting
4c. confectioner’s sugar
1c. SKIPPY peanut butter
2T. soft butter
1 tsp. vanilla
few T. of milk

Beat peanut butter, butter, vanilla and 2c. powdered sugar. SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Add milk slowly. Beat on high till fluffy!
Chocolate frosting:

  • 1/2c. + 6T cocoa powder
  • 3/4c. confectioners’ sugar
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter, very soft
  • dash salt
  • 1 cups confectioners’ sugar
  • 1 teaspoon vanilla

Heat cream in microwave and pour in mixer with cocoa powder and 3/4c. confectioners. Mix well. Add butter, salt, 1c. confectioners, vanilla and whip on high. Set aside.

Assembly!!!
Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake. Layer it: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. Frost entire cake in pb frosting. Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups. keep chilled!!!

You May Love These, Too! XOXO

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Comments

    • Diana says

      I made this cake after much deliberation (due to the many steps), but it was not too hard to make and assemble. The taste was to die for – I highly recommend making this overload cake. I made it for my daughter’s birthday and she was very impressed; my boyfriend said it was the best cake he had ever eaten and the most decadent (serve in small slices). Don’t change a thing about this recipe and it will turn out perfectly. It even looked professional and I am no cake maker! Thank you for this super great recipe! I am keeping it 🙂

      Reply

    • gerry says

      I have made this entire cake several times. I have also made the blondies separately several times. .. I have frozen the cake after slicing it into serving sizes and it has kept well for over a month in the freezer.

      Reply

  9. Jocelyn says

    This is awesome looking!!!! I love every single thing about it!!! Thank you so much for sharing on Trick or Treat Tuesday…you were the most viewed link last week:-)

    Reply

  13. Debra Kapellakis says

    Goodness gracious sakes alive, girlie!!! I think I just died and went to heaven looking at the photo’s and reading the ingredients. This is amazing. Some of my favorite things, cheesecake, chocolate, peanut butter, butter, Reese’s peanut butter cups…WOW!

    Reply

  16. Anonymous says

    It taste very good but the cake really falls apart a lot when you go to remove it from the pan! It’s kinda messy to assemble :/

    Reply

  18. Anonymous says

    When you refer to a package of vanilla pudding, do you mean straight out of the package or made into pudding? Thanks!

    Reply

  24. Anonymous says

    What temperature do you cook the blondie on? And, on the vanilla pudding, you only use 1.5 oz of the 3 oz box? I cant find a 1.5 oz package.

    Reply

  26. Tracy says

    So I finally found a reason to make such a large and intricate cake!! Most comments I see aren’t from anyone who made it, but from those who think it looks tasty. 🙂 well, it IS tasty. I made it for a large birthday party, and due to richness of the cake, took quite a bit home even after everyone was well fed! Not that i mind. It took some time baking, cooling, freezing the layers and I made it over a span of two days. Lots of bowls and mixing and utensils and washings…. Time consuming but worth it for a special occasion. The freezing of the layers was essential to outting it together. Followed directions to the letter. I wouldn’t change a thing about the peanut butter frosting! Rich and to die for! Plenty for the entire cake and a bit extra. Careful not to sdd too much milk… it will start to slowly slide off of the cake when not in the fridge. You could probably simplify some of the cake layers ( not sure what the jello pudding mix was crucial for, you could only melt one type of chcolate for the cheesecake instead of two, etc). Regardless, when I make it again someday, I KNOW it will impress. It looks great and would knock over any peanut butter lover.

    Reply

  27. Carol Aylward says

    Wow! Looks amazing! Thanks! So we can’t eat for a year after having a piece, it would be worth it I bet!

    Reply

  32. Harrys Mum says

    Hello all the way from Australia..I am in the middle of making this cake for my American husband and step children..the whole peanut butter concept apart from on toast is still a bit weird to me, but my Australian son has sampled my little test cake and is a convert! Had to convert it all to our measurements..but so far so good.. cakes are in the freezer, cheesecake part is baking and frosting is ready to go!! I had my husband sample the cake mix before it went in the oven and I swear he froze and said OMG this is a taste from my childhood!! Thanks 🙂

    Reply

  36. Anonymous says

    I made this yesterday. It was amazing. It was so rich no one could finish their piece. Thanks for the recipe. I will be making the pb blondies as a standalone dessert for sure!

    Reply

  37. Anonymous says

    I made this yesterday. It was amazing. It was so rich no one could finish their piece. Thanks for the recipe. I will be making the pb blondies as a standalone dessert for sure!

    Reply

  40. Ruth says

    Not quite sure what to say about this cake. It was a ton of work (to be expected) and the recipe was a tad confusing at times (ex. no overall ingredient list). Everything tasted really good though, but all together I thought it was just too rich. Some people loved it, most people seemed to like it, but couldn’t finish there pieces. Author did respond right away to my question which as great!

    Reply

  43. runnergirl says

    I just made it for my son!!!! It’s his 21st bday and he found the recipe and sent to me!! It took 2 days and it looks fantastic!!! His sister is even allergic to peanuts but it’s his special day! She had to leave while blondies were baking! LOL! I tasted every thing along the way! OMG, the peanut butter frosting tastes like PB fudge! Can’t wait to have a TEENY piece later! I bet 4 billion calories per bite! LOL!! THanks for sharing!

    Reply

  55. Rachel says

    Love this! Plan to make for my husband’s upcoming birthday, but have a few questions. How exactly do you freeze lawyers? In something, on something, wrapped, etc? How do you keep them ‘safe’ (not getting bumped, freezer smell, etc) in the freezer? If I make this cake a day in advance, can it be stored at room temp or does it need to be refrigerated? THANK YOU so much in advance and thanks for the awesome looking cake!!!!!!

    Reply

  57. Carla Hoogerwerff says

    Hi I have 2 questions diabetic or not making this thank God I am pretty good with my diabetes so I can cheat from time to time lol anyway why butter or grease pans then parhment then grease again? Also if I don’t have a stand mixer with paddle attachment is it ok to use an electric mixer with regular attachments. Thanks for sharing this recipe looks awsome can’t wait to make it.

    Reply

    • danielle says

      DOUBLE greasing keeps parchment in place and then the cake from sticking. I am sure a regular mixer is fine! hee hee on cheating-enjoy!!!

      Reply

  58. Poppy Hannah says

    Hi! Wow, what a cake! I so want to make this. The site will not allow me to print this recipe, it tells me access denied. What do I need to do to get the recipe without copying it long hand? I tried to Pin it, but can’t find it. Do I need to join something? Please help – I’ve been searching for this recipe where Pin Interest took me – “Everything Cake” – but it’s not on that board, but there is SO MUCH on that board, I’d love to make every single cake there at least once!! So beautiful & I just know each & every one will be as delicious as they look! I’ll be watching to see if anyone responds, and I thank you in advance, who ever you may be! God bless & have a wonderful weekend! Poppy Hannah 🙂

    Reply

  61. Mary says

    Williams Sonoma?? Is that an American store? I am from Canada, but it’s okay I have created my own awesome gf flour. Thanks for the quick reply!.

    Reply

  62. Jody says

    I saw this posted on FB and knew I had to make it. I’ve gotten the two peanut butter layers cook and the chocolate cheesecake part in the oven now. My two boys have asked me what is that wonderful smell!!! I can’t wait to put it all together and try it. So far, everything has come out just like stated. Thanks for sharing. 🙂

    Reply

      • Jody says

        It was so delicious!!! It is a very sweet tasting cake, so you can’t eat to much, but loved it. So did our family and friends that we shared it with. Thanks for the recipe, will make it again.

        Reply

  65. Callie says

    Made this last night for church. It was amazing!!! I just had little of the leftover with coffee for breakfast 😉 Thank you for this amazing recipe!

    Reply

  67. Tanya says

    I’m baking the blonde layers right now and I’m already 10mins longer baking and they are nowhere near done (per toothpick test). They are getting pretty dark on top…if this doesn’t work out it will be disappointing 🙁

    Reply

  68. Heather says

    My mom is a leap year baby. So for her actual birthday I always make her a super special cake. But when I seen this cake I knew it couldn’t wait until her actual leap year birthday. Needless to say I’m making it right now for her. She is soooooo gonna love this!

    Reply

  71. Michaeline Maslowski says

    Just to let you know it was absolutely delicious!!!!! My daughter in law loved it and, yes, she did eat it!!!!! Not too big of a piece but she caved in. My children all said make it again mom!!!!!! Not much of the cake left either!!!!!! Thanks for sharing your recipe. I also added pineapple cut out with a cookie cutter in a 4 and a 0 for her 40th. Dipped each number in chocolate and put it on top of the cake just to add a little more sweetness, LOL!!! My grandson grabbed both and they were gone!!!!!!!!!! It was a few days of baking but well worth the time and watching all enjoy!!!!!!!!!

    Reply

  73. Flossy says

    In regard to the cheesecake do you let it sit out to cool until it deflates and then put it in the freezer. Did you cover it before freezing while it was still warm

    Reply

  74. Carla Hoogerwerff says

    I have made this cake for my son’s 15th Birthday and it was a hit, although I almost couldn’t because I don’t own one of those beautiful mixers with the different attachments but a great friend of mine does and she lent it to me to make it all possible, I followed directions to the T and it was easier then I thought. Thanks for the recipe. I only have a basic hand mixer is there any way to do all the steps if you don’t have the paddle attachments?

    Reply

  75. Katharine Kidd says

    My brother made this for my 21st and it was AH-MAY-ZING! So much sweet/saltyness and the icing was just divine. He topped it with chocolate chips! Definitely a winner for anyone who can handle intense flavors and DENSE cake. Loved it – making it again for a family reunion. Great recipe!

    Reply

  77. Rosanna says

    I have made this cake once and it was a huge hit with everyone! It was delicious and looked great. I did find that overall it was just HUGE, and it was difficult to finish a slice. I’d like to make it again, but I’m considering halfing the ingredients for each layer, making each layer half the thickness. Any comments or suggestions on baking times if I try this?

    Reply

  78. Barbara says

    I tried making this last year but the peanut butter cake did not cook in the middle. I read the directions again and did exactly what it said, had the right oven time, etc. I even left it in the oven longer, but it did not cook all the way in the middle. The outsides cooked fine. I’m not sure what happened. I ended up throwing it out. Any suggestions?

    Reply

  79. Jackie says

    I am a tad confused on the cocoa powder ingredient for the cheesecake filling. The cocoa powder is not listed in the ingredient list. Do you mean baking powder? I’m surprised that question hasn’t been asked or I maybe have skimmed over it looking for it. Thanks!

    Jackie

    Reply

  81. Chris says

    Making this cake for Sunday dinner and can’t wait. My friend made it last week and she told me to be careful lifting it. She said hers weighed 7 1/2 lbs!!! Delicious!!

    Reply

  84. Julie says

    Hi there! I made this cake last year for a cake auction, and am doing it again right now. I am reminded of an issue that I had last year as it has re-occurred now. The blondies seem to take much longer than 35 minutes to cook, and then they get really crispy around the outside, as they are so soft in the middle that I keep cooking them for fear of them being raw. What is the texture supposed to be like when they are fully cooked? Should there be anything on the tester inserted to check for doneness? At 35 minutes, it came out looking wet, not with ingredients stuck to it, but almost like a watery look. Has anyone else ever experienced this? Also, is it typical for them to fall in the middle when removed from the oven, or is that a product of their under doneness? I bake all the time, and this one has me stymied!!

    Help, please!! 🙂 Thanks!

    Julie

    Reply

  85. Julie says

    I have a couple of questions: first, what size are the Hershey’s bars (the weight would be helpful…they are not standard where I live, so have to source them). Second, one ingredient is listed: 1 1/2 oz. package cook and serve vanilla pudding. Is that ONE AND A HALF oz package, or ONE, 1/2 oz package? Also, I’m not sure if my question the other day went through, as I don’t see it on your blog, so at the risk of being annoying, I will re-ask it! When I bake the blondies, 35 minutes seems to leave them raw in the middle. Has anyone else ever mentioned this before? Is that the correct time? What should the texture be like? They fell in the middle when I took them out, because they were underdone. I was able to salvage them by putting them back in the oven and cooking more, but would prefer to actually get this step right the first time so they didn’t fall in the middle again! Love the flavour profile! Amazing! :o)

    Reply

    • Hugs & Cookies xoxo says

      Mine cooked in 35 mins but all ovens are different so go a few mins longer if middle is not set. Pudding is 1 1/2 ounces.

      Reply

  86. rosie posie says

    I’m worried I haven’t made the chocolate cheesecake portion correctly. I mixed the ingredients by hand and the cake looks chocolate but it also looks like the cream cheese did not mix completely and no matter how much i mixed the batter it still looked this way. Is this okay? The batter tasted good before and after it was baked so I hope it looks as aesthetically pleasing as it tastes. Also I cooked the peanut butter layers for almost 10 minutes extra.. will this make those layers too hard or make it taste bad? I’m horrible at baking I guess sorry.

    Reply

    • Hugs & Cookies xoxo says

      Was your cream cheese room temp? Maybe that is why it didn’t mix properly-was it too cold? I bet it will taste awesome let me know!

      Reply

  87. STEPHANIE says

    Hiya, would love to make this cake fot my boyfriend’s birthday next week, he’s a massive pb fan, however in england we have no such thing as vanilla pudding, any suggestions for anything i could substitute this with?

    Reply

  89. Julia Gross says

    Loved this cake.
    I make cakes for a hobbie, this is by far the best cake I have ever had or made.
    It was also very challenging, ( the peanut butter icing)
    I made the icing twice. The first one was heavy and thick.
    The second was a little better, but by far not fluffy like most buttercreams.
    Any ideas as to why?
    I used a handheld mixer.
    I see where others says the blonde layers needed to cook more.
    Mine too, I cooked them 10 minutes more.
    This recipe will go into my best ever recipes file.
    Thank you so much. 🙂

    Reply

    • Julia Gross says

      Forgot to tell you.
      I got this recipe in culinary arts school from a friend.
      I have had it for years, but sadly never made it…
      Please people if you are considering this recipe DO NOT SKIP OVER IT !!!
      You must give it a try. It really is worth the time you will have in it. 🙂

      Reply

  90. Shalanda says

    This is definitely the best I’ve ever made! It is the second time I am doing it! Everybody are asking me to do it again because they LOOOOOOVE it!! Thanks for the recipe ??

    Reply

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    REESE’S OVERLOAD CAKE-2 PEANUT BUTTER BLONDIE LAYERS, 1 CHOCOLATE CHEESECAKE LAYER FILLED WITH AN INTENSE CHOCOLATE FROSTING, TOPPED WITH PB FROSTING – Hugs and Cookies XOXO

    Reply

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