Tiered Peanut Butter Cup Crumble Cake

Tiered Peanut Butter Cup Crumble Cake


3 cupssugar
2-1/3 cupsall-Purpose Flour
1-1/4 cupsHERSHEY'S Cocoa
2-1/4 teaspoonsbaking powder
2-1/4 teaspoonsbaking soda
1-1/2 teaspoonssalt
3 eggs
1-1/2 cupsmilk
3/4 cupvegetable oil
1 tablespoonvanilla extract
1-1/2 cupsboiling water
15 piecesREESE'S Peanut Butter Cups Miniatures
15 piecesREESE'S White Peanut Butter Cups Miniatures
1 REESE'S Peanut Butter Cup


  • 1. Heat oven to 350° F. Grease and flour two 8-inch round baking pans with 2-inch sides and two 6-inch round baking pans with 2-inch sides.
  • 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans, filling each pan about 1/2 full.
  • 3. Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pan on wire rack.
  • 4. Remove wrappers from peanut butter cups; cut each cup into halves. Set aside.
  • 5. Prepare ONE-BOWL BUTTERCREAM FROSTING; set aside. Loosen cake from pan sides; remove from pans.
  • 6. To assemble cake, place one 8-inch cake layer on cake plate. Starting in the middle of the cake layer, spread 1/2-inch layer of frosting (about 1-1/2 cups) evenly over surface and just past the edge. Place second 8-inch layer on frosting, pressing gently.
  • 7. Add about 1/4 cup frosting to center of top cake layer; center one 6-inch cake layer and press gently so that cake layer stays in place. Repeat frosting steps used for first tier. (Use about 3/4 cup frosting between the two 6-inch layers.) Frost entire cake. Place peanut butter cups halves over entire cake. Garnish with peanut butter cup. Makes about 20 servings.
  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
    5-1/3 cups powdered sugar
    1 cup HERSHEY'S Cocoa
    2/3 cup milk
    2 teaspoons vanilla extract
  • Beat butter in large bowl until fluffy. Stir together powdered sugar and cocoa; alternately add with milk until of spreading consistency (additional milk may be needed). Blend in vanilla. Makes about 4 cups frosting.
Ingredients sitting on a table

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