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Irresistible Football-Shaped Reese’s Peanut Butter Chocolate Fudge Cake

football-shaped Reese’s peanut butter chocolate fudge cake - featured image
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A playful and indulgent football-shaped chocolate cake loaded with Reese’s peanut butter cups and wrapped in rich chocolate fudge frosting, perfect for game day or any celebration.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water
  • 1 ½ cups (about 12 cups) chopped Reese’s peanut butter cups (reserve some for topping)
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • ½ cup (50g) cocoa powder
  • 4 tablespoons (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ½ cup white chocolate or vanilla candy melts, melted (for laces)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a football-shaped cake pan or line with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Slowly pour wet ingredients into dry ingredients, stirring gently until just combined. Lumps are okay.
  5. Carefully add boiling water and stir until fully blended; batter will be thin.
  6. Fold in 1 ½ cups chopped Reese’s peanut butter cups, reserving some for topping.
  7. Pour batter into prepared pan and smooth the top. Bake 45-50 minutes or until a toothpick comes out with a few moist crumbs.
  8. Cool cake in pan for 15 minutes, then transfer to wire rack to cool completely before frosting.
  9. For the fudge frosting, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream until smooth and spreadable.
  10. Add vanilla extract and a pinch of salt to frosting; adjust cream for desired consistency.
  11. Spread a thick layer of fudge frosting evenly over cooled cake. Press reserved chopped Reese’s cups into the top.
  12. Melt white chocolate or vanilla candy melts. Transfer to a piping bag and pipe football laces pattern on cake.
  13. Optional: Chill cake in fridge for 30 minutes to set frosting and laces before serving.

Notes

Use room temperature eggs and buttermilk for best results. Be gentle folding in Reese’s cups to avoid mushiness. Sift cocoa powder to avoid lumps. Pipe white chocolate laces after frosting has set or chill cake to prevent melting. If no football pan, carve shape from two round pans. Frost only after cake is completely cool.

Nutrition

Keywords: football cake, Reese’s peanut butter cups, chocolate fudge cake, game day dessert, peanut butter chocolate cake, football-shaped cake

Find it online: https://recipebelle.com/irresistible-football-shaped-reeses-peanut-butter-chocolate-fudge-cake-recipe-made-easy/