Delicious 3 Layer Reese's Take 5 Cake

cakebycourtney.com

JENI

subheading: For the Cake:

2 cups (100 g) pretzel sticks, finely ground

2 ¼ cups (270 g) all-purpose flour

1 ¾ teaspoons (7 g) baking powder

¾ teaspoon (3 g) baking soda

¾ teaspoon (4 g) salt

1 cup (226 g) unsalted butter, at room temperature

⅔ cup (133 g) granulated sugar

1 cup (200 g) brown sugar, packed

4 eggs, at room temperature

2 cups (480 g) buttermilk, at room temperature

subheading: For the Pretzel Crunch Filling:

¾ cups (90 g) crushed pretzels, mostly pulverized but some chunks are okay

¾ cup (75 g) milk powder, divided

½ cup (80 g) salted peanuts, chopped

4 teaspoons (10.4 g) sugar

½ cup (113 g) unsalted butter, melted

6 ounces (112.5 g) dark chocolate, meltef

subheading: For the Caramel:

1 cup (200 g) granulated sugar

½ cup (120 g) water

2 teaspoons (14 g) light corn syrup or honey

¾ cup (180 g) heavy whipping cream

1 teaspoon (4.2 g) vanilla extract

1 teaspoon (6 g) salt

subheading: For the Peanut Butter Filling:

1 cup (250 g) peanut butter smooth

1 cup (230 g) heavy whipping cream

½ cup (62.5 g) powdered sugar

1 teaspoon (4.2 g) vanilla extract

subheading: For the Buttercream:

⅓ cup (77 g) heavy whipping cream

10 oz. dark or semi-sweet chocolate chips

2 cups (452 g) unsalted butter, slightly chilled

5 cups (625 g) powdered sugar, measured then sifted

1 teaspoon (4.2 g) pure vanilla extract

Pinch of salt

Directions at cakebycourtney.com

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