Print

Best Homemade Reeses Peanut Butter Fall Harvest Cake

reeses peanut butter fall harvest cake - featured image
Print Recipe

A moist and flavorful fall cake with rich peanut butter, tender apple pieces, and melty Reese’s cups, topped with a creamy peanut butter frosting and caramel drizzle. Perfect for autumn gatherings and cozy days.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 1 cup buttermilk
  • 1 cup finely chopped apple (Granny Smith or Honeycrisp)
  • 1 cup chopped Reese’s peanut butter cups (plus more for topping)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1 cup creamy peanut butter (for frosting)
  • 2 cups powdered sugar
  • 2–3 tablespoons heavy cream
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 1/2 cup chopped Reese’s peanut butter cups (for topping)
  • 1/4 cup chopped pecans or walnuts (optional)
  • Caramel drizzle (store-bought or homemade)
  • Flaky sea salt for finishing

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients: 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves. Set aside.
  3. In a large bowl, cream together the butter and sugars: Beat 1 cup softened butter with 1 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Then mix in 1 teaspoon vanilla extract.
  5. Mix in the peanut butter: Add 1 cup creamy peanut butter and beat until fully incorporated. Scrape down the sides of the bowl.
  6. Alternate adding the dry ingredients and buttermilk: Start with about 1/3 of the flour mixture, mix until just combined, then add half the buttermilk. Repeat with another third of flour, the remaining buttermilk, and finish with the last of the flour. Mix until just combined.
  7. Fold in the chopped apple and Reese’s cups: Gently fold in 1 cup finely chopped apple and 1 cup chopped Reese’s peanut butter cups.
  8. Divide the batter evenly between the two prepared pans. Smooth the tops and tap the pans gently on the counter to release air bubbles.
  9. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  11. While the cakes cool, make the frosting: Beat 1/2 cup softened butter and 1 cup peanut butter until smooth. Gradually add 2 cups powdered sugar, beating on low speed. Add 1 teaspoon vanilla and a pinch of salt. Then add heavy cream, one tablespoon at a time, until you reach your desired consistency.
  12. Assemble the cake: Place one cake layer on your serving plate. Spread about 1/3 of the frosting evenly on top. Place the second layer on top and use the remaining frosting to cover the top and sides.
  13. Add the topping: Sprinkle chopped Reese’s cups and pecans on top. Drizzle with caramel sauce and finish with a pinch of flaky sea salt.

Notes

For best results, use regular creamy peanut butter (not natural). Bring ingredients to room temperature. Chop apples finely and toss in a teaspoon of flour to prevent sinking. The cake tastes even better the next day. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and almond milk with apple cider vinegar.

Nutrition

Keywords: Reese's peanut butter cake, fall harvest cake, peanut butter cake, apple cake, fall dessert, Thanksgiving cake, peanut butter frosting

Find it online: https://coracooks.com/best-homemade-reeses-peanut-butter-fall-harvest-cake/