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Copper Spoon Cakery Reeces Pieces Peanut Butter Cake

Chocolate, peanut butter and rum cake

My second cake request came in this month for a 30th birthday party. As a lover of peanut butter myself, I was so excited by their request for chocolate and peanut butter cake! I was also told the birthday boy loves dark rum, and so this recipe also includes rum drizzle in between the layers.

The recipe is for a 6″ three layer cake with chocolate sponge, peanut butter buttercream, LOTS of Reeces pieces between the layers, rum drizzle and decorated with peanut butter cups, Reeces pieces and a white chocolate sail.

I made the chocolate sponges using my favourite chocolate cake recipe, you may have seen the same recipe used in my mint chocolate cake.

I have a secret ingredient that I use in my peanut butter buttercream which I will share with you. Its called Tru-Nut and its a powdered peanut butter! It’s perfect for making buttercream as it allows you to keep the smooth and silky texture with a powerful taste of peanut butter. You don’t need a lot and its not too expensive either, I bought mine from TK Maxx for under £5 and it’s lasted me over a year!


  • 120g plain flour
  • 45g unsweetened cocoa
  • 3/4 tsp. baking soda
  • 1/8th tsp. salt
  • 85g Butter
  • 100g light brown sugar
  • 100g caster sugar
  • 1 1/2 large eggs
  • 1 tsp. vanilla extract
  • 175ml buttermilk

For the buttercream 

  • 300g butter
  • 600g icing sugar
  • 1-2 tbsp Tru-Nut (depending on how strong you would like the taste)
  • 1tsp vanilla paste
  • 2-4 tbsp milk to soften buttercream

For the rum drizzle

  • 150g brown sugar
  • 50ml dark spiced rum (I used a mini bottle)
  • 1 tablespoon unsalted butter

Chocolate drip 

  • 125g dark chocolate
  • 75g butter


  • 2 x boxes Reeces pieces
  • 2 x packets Reeces peanut buttercups
  • White chocolate sail
  • 2 x Mr. Tom peanut brittle bars


Preheat the oven to 175°C. Grease three 6 inch round cake tins and line the bottoms with greaseproof paper.

In a large bowl, combine the flour, cocoa, baking soda, and salt.

In a stand mixer or in a large bowl with an hand-held electric whisk, beat the butter and brown and caster sugars until blended. Increase the speed to high and beat for about 5 minutes or until pale and fluffy, occasionally scraping the bowl with a rubber spatula.

Add the eggs one at a time with a tablespoon of the flour mixture with each addition, beating well each time. Beat in vanilla until blended.

Add the flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat the batter until just smooth, occasionally scraping bowl with rubber spatula.

Spoon batter evenly among prepared tins. Bake in a preheated oven for 15 to 18 minutes or until a toothpick inserted in the middle of the cake comes out clean. Leave to cool in their tins on wire racks for 10 minutes.

Meanwhile, you can start to make the buttercream. Beat the butter in a stand mixer until pale and fluffy. Add in the icing sugar and peanut butter powder and beat until blended. Add the vanilla paste and enough milk to loosen the icing a little. Beat for 8-10 minutes, or until very pale and fluffy. Add more milk if the icing is too thick or more icing sugar if the buttercream is too runny.

Now the cakes have cooled for 10 minutes, remove the cakes from their tins and leave to cool completely on a wire rack.

To make the rum drizzle, melt the butter, sugar and rum together in a small pan and bring to the boil. Leave to boil for 1 minute or until the sugar has dissolved, then take off the heat and leave to cool.

To make the chocolate drip, melt the chocolate and butter together in a small heatproof bowl over a pan of simmering water. When smooth, leave to cool for five minutes.

When the cakes are completely cool, use a palette knife to spread some of the buttercream on the first layer. Sprinkle a decent layer of Reeces pieces on the buttercream, then grab a teaspoon and drizzle some of the rum sauce over the top and some of the chocolate drizzle. Repeat this a second time, and place the final layer on top. Make sure to save some of the chocolate drizzle and the Reeces pieces to decorate the top of the cake.

Spread a thin layer of buttercream around the entire cake, and leave in the fridge to cool for 30 mins.

Take the cake out of the fridge and spread the rest of the buttercream around the cake. I use an icing scraper to achieve the straight edges.

Pour the rest of the chocolate drizzle on the top of the cake, using a spoon or palette knife to push the sauce towards the edges so you get a drip effect down the side of the cake. Make sure the chocolate drizzle is runny enough, as my attempt wasn’t as neat as I hoped for due to the drizzle beginning to set and not running down the cake as I would have liked.

Decorate the top of the cake however you would like. I made a white chocolate sail and filled it with Reeces pieces, and then pieces of Mr. Tom peanut brittle bar, with peanut buttercups cut in half around the bottom of the cake. I will be doing a blog about making chocolate sails soon, so keep a look out for this!

Enjoy x

Founder of Copper Spoon Cakery, specialising in bundt cakes for market stalls and custom occasion cakes.


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