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Reese’s Take 5 Cake Recipe

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This Reese’s Take 5 Cake is the ultimate chocolate peanut butter dessert, inspired by the classic Take 5 candy bar. Rich chocolate cake is layered with a buttery pretzel crust, creamy peanut butter filling, homemade salted caramel, fluffy peanut butter buttercream, and a decadent chocolate drip. Every bite combines chocolate, peanut butter, salty pretzels, and caramel for an unforgettable celebration cake.

Ingredients

Pretzel Crust

  • 3 cups / 360 g finely blended pretzels
  • 3/4 cup / 169.5 g unsalted butter, melted
  • 3 tbsp / 41.25 g brown sugar

Chocolate Cake

  • 2 cups / 240 g all-purpose flour
  • 1 3/4 cups / 350 g granulated sugar
  • 1 cup / 117 g dark cocoa powder
  • 2 tsp / 8 g baking soda
  • 1 tsp / 4 g baking powder
  • 1 tsp / 6 g salt
  • 1 cup / 240 g buttermilk, room temperature
  • 1/2 cup / 115 g mayonnaise, room temperature
  • 1 cup / 236.6 g hot water or hot coffee
  • 1/2 cup / 109 g vegetable oil
  • 3 large eggs, room temperature
  • 1 tsp / 4.2 g pure vanilla extract

Peanut Butter Filling

  • 1/2 cup / 113 g unsalted butter
  • 1 cup / 250 g peanut butter
  • 1 cup / 125 g powdered sugar
  • 1 tsp / 4.2 g vanilla extract
  • 1 tsp / 6 g salt

Salted Caramel

  • 1 cup / 200 g granulated sugar
  • 8 tbsp / 120 g water
  • 2 tsp / 14 g light corn syrup or honey
  • 3/4 cup / 180 g heavy whipping cream
  • 1 tsp / 4.2 g vanilla extract
  • 1 tsp / 6 g salt

Peanut Butter Buttercream

  • 5 cups / 625 g powdered sugar, measured and then sifted
  • 1 1/2 cups / 339 g unsalted butter, slightly cold
  • 1 cup / 250 g creamy peanut butter
  • 1 tbsp / 4.2 g pure vanilla extract
  • 1/4 cup / 57.75 g heavy whipping cream
  • Pinch of coarse salt

Chocolate Drip

  • 1 cup / 175 g dark or semi-sweet chocolate chips
  • 3/4 to 1 cup / 170–230 g heavy whipping cream

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. For the pretzel crust, finely crush the pretzels in a food processor or blender. Mix the crumbs with melted butter and brown sugar until evenly combined.
  3. Divide the pretzel mixture between the prepared pans and press it firmly into an even layer. Bake for 8–10 minutes, then allow the crusts to cool.
  4. For the chocolate cake, whisk together the flour, sugar, dark cocoa powder, baking soda, baking powder, and salt.
  5. In another bowl, whisk together the buttermilk, mayonnaise, hot water or coffee, vegetable oil, eggs, and vanilla extract until smooth.
  6. Gradually add the wet ingredients to the dry ingredients and whisk just until combined. The batter will be relatively thin.
  7. Divide the chocolate cake batter evenly among the prepared pans over the cooled pretzel crusts.
  8. Bake for approximately 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Cool the cakes in their pans for about 10 minutes, then carefully transfer them to a wire rack and cool completely.
  10. For the peanut butter filling, beat the softened butter and peanut butter until smooth and creamy. Add the powdered sugar, vanilla, and salt, then beat until fluffy and spreadable.
  11. For the caramel, combine the sugar, water, and corn syrup or honey in a saucepan. Cook over medium heat without stirring until the sugar dissolves and the mixture develops a deep amber color.
  12. Carefully whisk in the heavy cream. The mixture will bubble vigorously, so add the cream slowly and cautiously.
  13. Remove from the heat and stir in the vanilla and salt. Allow the caramel to cool until thickened but still spreadable.
  14. For the peanut butter buttercream, beat the slightly cold butter until smooth and creamy. Add the peanut butter and vanilla and mix until combined.
  15. Gradually add the sifted powdered sugar, beating until light and fluffy. Add the heavy cream and a pinch of coarse salt, then beat until smooth and creamy.
  16. To assemble, place one completely cooled cake layer on a cake board or serving plate. Spread with a layer of peanut butter filling and drizzle with salted caramel.
  17. Place the second cake layer on top and repeat with peanut butter filling and caramel.
  18. Place the final cake layer on top. Cover the entire cake with a thin crumb coat of peanut butter buttercream and chill until firm.
  19. Apply a generous final layer of peanut butter buttercream and smooth the sides and top.
  20. For the chocolate drip, gently heat the heavy cream until steaming but not boiling. Pour it over the chocolate chips and let sit for 2–3 minutes.
  21. Stir until completely smooth and glossy. Allow the ganache to cool slightly until it reaches a thick but pourable consistency.
  22. Drizzle the chocolate ganache around the edges of the chilled cake, allowing some drips to run down the sides, then spread the remaining ganache over the top.
  23. Finish with extra pretzels, peanut butter candies, chocolate pieces, or a drizzle of caramel if desired.
  24. Chill the finished cake briefly before slicing. Let it sit at room temperature for 15–20 minutes before serving for the best texture.

Notes

  • Use room-temperature eggs, buttermilk, and mayonnaise for a smoother chocolate cake batter.
  • Hot coffee intensifies the chocolate flavor without making the cake taste like coffee.
  • Press the pretzel crust firmly into the pans so it stays together when the cake is sliced.
  • Make sure the cake layers are completely cool before adding the peanut butter filling or buttercream.
  • Be very careful when adding cream to the hot caramel because the mixture will bubble aggressively.
  • Allow the caramel to cool and thicken before assembling the cake.
  • For a clean chocolate drip, make sure the frosted cake is well chilled and the ganache is slightly warm but not hot.
  • The finished cake can be refrigerated, covered, for up to 4 days. Let it sit at room temperature briefly before serving.
  • For the most impressive presentation, decorate the finished cake with pretzels, chocolate pieces, peanut butter cups, and extra caramel.

Find it online: https://ayoubrecipe.com/reeses-take-5-cake-recipe/