Reese’s Ice Cream Cake (Print Version)
Ultra-rich cake with layers of creamy ice cream, smooth peanut butter, and loads of Reese’s cups piled on for a next-level sweet bite.
# Ingredients:
→ Cake Base
01 -
120 ml vegetable oil
02 -
240 ml water
03 -
3 large eggs
04 -
1 box chocolate cake mix
→ Fillings & Toppings
05 -
Chocolate syrup for drizzling
06 -
170 g chopped Reese’s peanut butter cups
07 -
240 ml whipped cream
08 -
240 ml smooth peanut butter
09 -
475 ml chocolate ice cream
10 -
475 ml vanilla ice cream
# Steps:
01 -
Pop the cake in the freezer for at least 2 hours so it sets nice and firm. Cut slices straight from the freezer when you’re ready to dig in.
02 -
Pile on the whipped cream and the rest of the chopped Reese’s cups. Be generous with the chocolate syrup—just let it flow all over.
03 -
Gently put the second cake round over the fillings. Spread out the chocolate ice cream (make sure it’s soft enough to spread).
04 -
After vanilla ice cream goes on, cover with peanut butter. Toss half the chopped peanut butter cups on top so you get some in every bite.
05 -
Set one chocolate cake round on your serving dish. Spread the vanilla ice cream right on top, edge to edge.
06 -
Lift cakes from the oven when done and chill them on a wire rack until they’re totally cool before moving on.
07 -
Pour the batter into your pans and stick them in the oven for about 25–30 minutes. Check with a toothpick—if it comes out clean, you’re done.
08 -
Toss the chocolate cake mix, eggs, water, and oil into a big bowl. Whisk everything together till it’s smooth and there are no lumps left.
09 -
Set your oven to 175°C, grease two cake pans, and lay some baking paper on the bottom too.
# Notes:
01 -
Let the ice cream get a bit soft before trying to spread it—makes things way easier.
02 -
Using eggs and oil at room temp gets your cake mix evenly mixed and light.
03 -
Swap in your favorite chocolate candy bars or any syrup flavors you love.