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–+ servings
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5 from 7 votes

Reese's Toast Cake

Fluffy white cake with a whipped peanut butter buttercream, peanut butter toast crunch, and chocolate ganache.
Course: Dessert
Cuisine: Cake
Keyword: classic white cake, Peanut Butter, Peanut Butter Buttercream, Vanilla CAke
Servings: 20 people

Ingredients

FOR THE CAKE

  • 3 cups (345 g) cake flour
  • 1 tbsp. (10 g) baking powder
  • 1 tsp. (6 g) salt
  • 1 cup (226 g) unsalted butter, room temperature
  • 1 3/4 cups (350 g) granulated sugar
  • 6 large egg whites, room temperature
  • 1 tbsp. (13 g) vanilla extract
  • 1 1/2 cups (360 g) buttermilk, room temperature

FOR THE PEANUT BUTTER TOAST CRUNCH

  • 4 slices (100 - 110g) white bread
  • 2 tbsp. (25 g) brown sugar
  • 3/4 cup (94 g) milk powder, divided
  • 4 tbsp (56.5 g) unsalted butter, melted
  • 5 ounces Reese's peanut butter baking chips

FOR THE BUTTERCREAM

  • 1 1/2 cups (339 g) unsalted butter, slightly cold
  • 1 cup (250 g) peanut butter
  • 5 cups (626 g) powdered sugar, measured and then sifted
  • 1 tbsp (13 g) vanilla extract
  • 1/4 cup (57.75 g) heavy cream
  • 1/2 tsp (3 g) salt

FOR THE GANACHE

  • 1/2 cup (85 g) dark chocolate chips
  • 1/2 cup (120 g) heavy whipping cream

Instructions

FOR THE CAKE

  • Preheat your oven to 325 degrees F. Spray a 9" x 13" cake pan with nonstick spray. Optional, line the bottom with parchment paper and spray again if you want to remove the cake before decorating the top.
  • In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
  • In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar for 3 to 5 minutes on medium-high speed, until the texture is light and fluffy.
  • Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition. Once all of the egg whites are added, turn the mixer back to medium-high speed and beat for an additional 2 to 3 minutes. The texture should be smooth and the color should look lighter than when you started. Stir in the vanilla.
  • With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 of the buttermilk. Repeat the additions, 1/3 flour mixture, 1/2 buttermilk and the final 1/3 flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
  • Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).

FOR THE CRUNCH TOPPING

  • Preheat your oven to 275 degrees F. Line a baking sheet with parchment paper. Set aside.
  • Toast the bread until it is golden brown and crispy. Process the toasted bread in a food processor to create fine crumbs and chunks of toast.
  • In a medium bowl, combine the toast crumbs, 1/2 cup milk powder, and brown sugar. Toss to mix.
  • Pour melted butter over the mixture and toss to coat.
  • Spread the mixture over the baking sheet and bake for 20 minutes, stirring the mixture half way.
  • Melt the peanut butter chips in the microwave and then pour the melted peanut butter chips over the toast crumb mixture. The crumb mixture should be coated well with the peanut butter chips.
  • Sprinkle in the remaining milk powder over the crumbs and toss to mix. Spread the mixture onto parchment paper to cool completely.

FOR THE BUTTERCREAM

  • In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and peanut butter for about 2 minutes, until light and fluffy and pale in color.
  • With the mixer on slow, gradually add the powdered sugar, followed by the heavy cream, vanilla, and pinch of salt.
  • Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
  • Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.

For the Ganache

  • Heat the cream and the chocolate chips in the microwave until melted. Stir until smooth. Let cool to room temperature before using on the cake.

ASSEMBLY

  • Spread the peanut butter buttercream across the cake. Sprinkle generously with the peanut butter toast crunch. Drizzle with chocolate ganache
  • Reese's pieces, optional