My birthday cake is kind of a problem every year. You see, I am the family cake baker. So when it comes time for someone to provide a cake for me, there’s usually a debacle of some kind.
This year was no different. My husband tried really hard to get my favorite Baskin Robbins cake, but they now have some non-functioning system where you can only order a cake online, except it doesn’t work. He tried everything. Calling, going in, ordering online. Nobody would let him get a friggin’ cake. So I wound up baking my own. But that’s okay, because then I know it’s perfect!
As a reward for my hard work, I am going to give myself a birthday present. Instead of writing a long blog post, I will keep it very short. It is my birthday, and I want to go party like it’s 1999.
Because in that particular year, I was much younger. But I was dumber. So I’m not sure how to feel here.
This cake is the epitome of me. Reese’s. ALL THREE KINDS. Big, miniature, and mini. Yes, those last two are different.
There’s peanut butter frosting on top. And tons of Reese’s. And it’s all wrapped around a giant peanut butter cookie.
Food porn, here we are. Have a lovely day.
And happy birthday to me! It may not be 1999 anymore, but there’s a little party left in me yet!
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup light brown sugar
- 1/4 cup sugar
- 3/4 cup peanut butter
- 1 egg
- 1 teaspoon vanilla
- 1 and 3/4 cups flour
- 3/4 teaspoon baking soda
- 8 snack-sized Reese’s peanut butter cups, chopped (divided)
- 1/2 bag Reese’s miniatures, chopped in half (divided)
- 1 bag Reese’s minis, chopped in half (divided)
Peanut Butter Frosting:
- 1/4 cup butter, softened to room temperature
- 1/4 cup shortening, softened to room temperature
- 1/2 cup peanut butter
- 2 cups powdered sugar
- 1 tablespoon milk
Preheat the oven to 350. Line a 9-inch round pan with parchment paper on the bottom and spray the sides, preferably with pan release spray (Wilton makes it).
In the bowl of a stand mixer, cream the butter and sugars until light and fluffy. Add the peanut butter and mix again. Beat in the egg and vanilla.
In a separate bowl, mix the flour and baking soda. Slowly add the dry mixture to the peanut butter mixture until the ingredients are incorporated. Mix in half of the 3 kinds of Reese’s, folding into the dough. Pat the dough into the pan evenly.
Bake the cookie for 20 minutes. Remove from the oven and invert the cookie onto a plate. Allow to cool completely.
Once the cookie is cool, make the frosting. Cream the shortening, butter and peanut butter until smooth. Add the powdered sugar and mix again. Beat in the milk so that the frosting is a spreadable consistency.
Using about 1/2 cup, spread some of the peanut butter frosting thinly over the surface of the cookie. Put the remaining frosting in a piping bag and make a border using the tip of your choice.
Pile the remaining Reese’s cups into the center of the cake, making sure to press some down so they stick into the frosting. If desired, drizzle hot fudge sauce onto the top of the Reese’s. Cut into wedges and serve.