Description
This Reese’s Overload Ice Cream Sundae Cake is the ultimate dessert for peanut butter and chocolate lovers! Layers of rich chocolate cake, creamy peanut butter ice cream, and crushed Reese’s candies are drizzled with hot fudge and peanut butter sauce for an indulgent treat.
Ingredients
Units
Scale
For the Cake Base:
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (60g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 1 tsp vanilla extract
- 2 eggs
For the Ice Cream Layer:
- 1 1/2 quarts (1.4L) peanut butter ice cream, softened
- 1 cup crushed Reese’s Peanut Butter cups
- 1/2 cup crushed Reese’s Pieces
For the Toppings:
- 1/2 cup hot fudge sauce
- 1/2 cup peanut butter sauce
- 1/2 cup whipped cream
- 1/4 cup chopped peanuts
- Extra Reese’s Peanut Butter Cups & Reese’s Pieces for garnish
Instructions
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Prepare the Cake Base:
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add buttermilk, vegetable oil, vanilla, and eggs. Mix until smooth.
- Pour batter into the pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
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Assemble the Ice Cream Layer:
- Spread softened peanut butter ice cream evenly over the cooled cake.
- Sprinkle crushed Reese’s Peanut Butter Cups and Reese’s Pieces over the ice cream.
- Cover with plastic wrap and freeze for 4-6 hours, or until firm.
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Add Toppings & Serve:
- Drizzle hot fudge and peanut butter sauce over the top.
- Pipe whipped cream around the edges.
- Garnish with extra Reese’s candies and chopped peanuts.
- Slice and serve immediately!
Notes
- For easier slicing, let the cake sit at room temperature for 5 minutes before cutting.
- Use a warm knife for clean cuts.
- Store leftovers in the freezer, wrapped tightly, for up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: ~480 kcal
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg