Reese's Peanut Butter Cake

This chocolate Reese's cake is everything you love about that iconic candy bar: a deep chocolate flavor and smooth peanut butter. I also added a semi-sweet chocolate drip that tastes exactly like the chocolate coating on the outside of a peanut butter cup!

Craving more chocolate recipes? Then check out these: chocolate Oreo cupcakes, dark chocolate brownies, and mocha Reese's cookies.

Jump to:

• Why You'll Love This Cake
• Ingredients Needed
• Instructions
• Assembling The Cake
• Storage Tips
• Expert Baking Tips
• Recipe FAQs
• More Cake Recipes To Try
• 📖 Recipe

Why You'll Love This Cake

• The chocolate flavor is fudgy and decadent.
• It combines both chocolate and peanut butter.
• The peanut butter buttercream is silky smooth.
• It tastes exactly like a Reese's peanut butter cup.
• Each bite just melts in your mouth!

I used my best chocolate cake recipe for the layers, so they are super soft, fluffy, and chocolatey.

In between each layer I added chopped miniature peanut butter cups and even added more to the top of the cake. If you love peanut butter chocolate flavored desserts, then this cake is a must-bake!

Ingredients Needed

Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

• Cocoa Powder: I used Hershey's natural unsweetened cocoa powder. Make sure to sift the cocoa powder before using.
• Leavening Agents: Both baking soda and baking powder are used.
• Milk: I used 2% milk, but you can use whatever milk you prefer.
• Oil: You can use either vegetable or canola oil.
• Reese's: You'll need 20 miniature peanut butter cups.
• Peanut Butter: I recommend using creamy peanut butter so the buttercream can be as smooth as possible.
• Chocolate Chips: Use semi-sweet chocolate chips for the ganache. This makes it taste just like the outer coating of a peanut butter cup.
• Heavy Whipping Cream: This is used to make the ganache.

Instructions

Here are the step by step instructions on how to make this peanut butter chocolate cake.

Step 1: Dry ingredients. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.

Step 2: Wet ingredients. In a medium-sized mixing bowl, whisk together the warm water, milk, eggs, vegetable oil, and vanilla extract until combined.

Step 3: Combine the ingredients. Slowly add the wet ingredients into the dry, whisking until a wet batter forms.

Step 4: Bake. Divide the batter amongst the three prepared cake pans and bake for 23-28 minutes, or until a toothpick inserted into the middle of the cakes come out clean.

Step 5: Make the frosting. Beat together the butter and peanut butter until light and creamy using an electric stand mixer. Add the powdered sugar and vanilla extract and mix on low until combined. Then beat on high for 1-2 minutes until creamy.

Step 6: Make the ganache. In a microwaveable-safe bowl, heat the heavy whipping cream until bubbling. Pour the heavy cream into the chocolate chips and allow it to sit for 3 minutes, then whisk together until smooth. Cool to room temperature.

Assembling The Cake

Make sure the cake layers are completely cooled before assembling and decorating.

First, level off the tops of each cake layer to create a flat surface using a serrated knife. Place one cake layer on a cake stand or plate and spread about ⅔ cup of frosting (I use my offset spatula to make it easier).

Add 8 chopped up mini peanut butter cups. Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting.

Next, frost and smooth the outside of the cake with a thin crumb coat. Place the entire cake in the refrigerator or freezer for 10 minutes to chill.

Finish frosting the cake with the remaining buttercream, pour on the chocolate ganache, and top with extra peanut butter cups.

Storage Tips

Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.

You could also wrap each individual cake slice in plastic wrap before placing it into the refrigerator. This helps the cake to not dry out.

Expert Baking Tips

• Cake Pans: For this recipe, I used three 6-inch cake pans, but you could also use two 8-inch or two 9-inch cake pans (the baking time may be different). Prepare each cake pan by lining them with parchment paper and then non-stick spray.
• Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
• Crumb Coat: This is where we add a thin layer of frosting on the cake in order to catch the crumbs and keeps them secure. You’ll want to chill the cake in the refrigerator or freezer for 10 minutes after the crumb coat has been put on before the final frosting layer.
• Peanut Butter Cups: In total, you'll need 20 miniature Reese's cups for this cake.

Recipe FAQs

If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

It brings me so much joy to see you make my recipes. 🙂

Happy Baking!

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