Reese's Lovers Cake Recipe by Emily B.
Cooking Instructions 1 hr 35 mins 1 Preheat oven to 350°F. Grease and lightly flour two 9-inch round cake pans. 2 In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. 3 In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla. Add to the dry ingredients and whisk until fully combined. 4 Pour in the boiling water and whisk until fully combined; the batter should be runny. 5 Pour the batter evenly into each prepared cake pan. Lightly drop the pans against the work surface for more even baking. 6 Bake for 35 minutes or until an inserted toothpick comes out clean. 7 Allow cakes to cool completely before removing them from the pans and adding icing. 8 To start the icing, beat the peanut butter and butter in a medium bowl until creamy. 9 Mix in the sugar until the mixture becomes thick. Once thick, slowly add in the milk one tablespoon at a time. Keep mixing in the milk until the icing becomes spreadable. 10 Using a mixer on high speed, beat the icing until it's light and fluffy (about 3 minutes). Scrape the sides of the bowl as needed. 11 Once the cake is iced, you can choose to decorate it with your favorite Reese's candies. Or, leave it as a simple chocolate-peanut butter cake. 12 Ice and enjoy your Reese's Lovers Cake! 🥜 1 Preheat oven to 350°F. Grease and lightly flour two 9-inch round cake pans. 1 Preheat oven to 350°F. Grease and lightly flour two 9-inch round cake pans. 2 In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. 2 In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. 3 In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla. Add to the dry ingredients and whisk until fully combined. 3 In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla. Add to the dry ingredients and whisk until fully combined. 4 Pour in the boiling water and whisk until fully combined; the batter should be runny. 4 Pour in the boiling water and whisk until fully combined; the batter should be runny. 5 Pour the batter evenly into each prepared cake pan. Lightly drop the pans against the work surface for more even baking. 5 Pour the batter evenly into each prepared cake pan. Lightly drop the pans against the work surface for more even baking. 6 Bake for 35 minutes or until an inserted toothpick comes out clean. 6 Bake for 35 minutes or until an inserted toothpick comes out clean. 7 Allow cakes to cool completely before removing them from the pans and adding icing. 7 Allow cakes to cool completely before removing them from the pans and adding icing. 8 To start the icing, beat the peanut butter and butter in a medium bowl until creamy. 8 To start the icing, beat the peanut butter and butter in a medium bowl until creamy. 9 Mix in the sugar until the mixture becomes thick. Once thick, slowly add in the milk one tablespoon at a time. Keep mixing in the milk until the icing becomes spreadable. 9 Mix in the sugar until the mixture becomes thick. Once thick, slowly add in the milk one tablespoon at a time. Keep mixing in the milk until the icing becomes spreadable. 10 Using a mixer on high speed, beat the icing until it's light and fluffy (about 3 minutes). Scrape the sides of the bowl as needed. 10 Using a mixer on high speed, beat the icing until it's light and fluffy (about 3 minutes). Scrape the sides of the bowl as needed. 11 Once the cake is iced, you can choose to decorate it with your favorite Reese's candies. Or, leave it as a simple chocolate-peanut butter cake. 11 Once the cake is iced, you can choose to decorate it with your favorite Reese's candies. Or, leave it as a simple chocolate-peanut butter cake. 12 Ice and enjoy your Reese's Lovers Cake! 🥜 12 Ice and enjoy your Reese's Lovers Cake! 🥜 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vietnamese Tomato Egg-drop Soup | Canh Cà Trứng Beef Enchiladas Chinese-Inspired Peachy Pulled Pork (Crockpot Collection) Easy Homemade Granola Low Carb No Bake Protein Cookies Vietnamese Tomato Egg-drop Soup | Canh Cà Trứng Beef Enchiladas Chinese-Inspired Peachy Pulled Pork (Crockpot Collection) Easy Homemade Granola Low Carb No Bake Protein Cookies Wheat flour banana cake Easiest Braised Pork Belly and Prawns “Thit Tom Kho” Kesar Aamras Homemade Paneer Cheese 🧀🥛🍋 Beef Enchiladas Wonton Noodle Soup Maskmelon Cucumber juice Ragi Flour Cocoa Brownie Wheat Flour Split Lemon Bread Rice Flour Stuffed Dumplings Wheat flour banana cake Easiest Braised Pork Belly and Prawns “Thit Tom Kho” Kesar Aamras Homemade Paneer Cheese 🧀🥛🍋 Beef Enchiladas Wonton Noodle Soup Maskmelon Cucumber juice Ragi Flour Cocoa Brownie Wheat Flour Split Lemon Bread Rice Flour Stuffed Dumplings