Twizzlers Twists and Reese’s Pieces Peanut Butter Cake

1. Make the Cake: Preheat the oven to 350°F. Grease and flour three 8-inch cake pans.

2. In a medium bowl, whisk the flour with the baking powder and salt to combine.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, 4 to 5 minutes. Add the eggs gradually, scraping the side of the bowl well after each addition. Add the vanilla extract and mix to combine.

4. Add a third of the flour mixture to the bowl of the electric mixer and mix on low speed to combine. Add half the milk and mix to combine. Repeat with another third of the flour mixture and then the remaining milk, finishing with the remaining flour. Mix until combined, but don’t overmix.

5. Divide the batter evenly among the prepared pans and then bake until a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.

6. Let the cakes cool for 15 minutes in the pans and then invert them onto cooling racks and cool completely to room temperature.

7. Make the Frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the confectioners’ sugar until light and fluffy, 4 to 5 minutes. Add the milk and vanilla extract, and mix to combine.

8. To Finish: Place one cake layer on a platter or cake stand. Scoop about ¾ cup of the frosting onto the cake and spread it into an even layer. Repeat with the remaining two layers.

9. Frost the top and side of the cake with the remaining frosting. Press the chocolate Twizzlers vertically onto the side of the cake. If they stand too high above the cake, you can trim the excess with scissors.

10. Pile the Reese’s Pieces onto the top of the cake. Serve immediately or hold at room temperature until ready to serve. Once sliced, store leftovers in an airtight container in the refrigerator for up to three days.