Reese’s Peanut Butter Cake That Tastes Like a Giant Candy Bar

Reese’s peanut butter cake is the ultimate dessert recipe for chocolate and peanut butter lovers—rich, decadent, and guaranteed to steal the show.

If you’re searching for a cake that’s easy to make, totally crave-worthy, and perfect for birthdays, parties, or just satisfying your sweet tooth, you’re in the right place.

This recipe will walk you through how to make a drool-worthy treat that tastes like a giant Reese’s cup in cake form.

With layers of moist chocolate cake, creamy peanut butter frosting, and a luscious ganache drizzle, this dessert delivers bakery-quality results without the fuss.

Whether you’re baking for a celebration or just want to treat yourself to something indulgent, this irresistible peanut butter and chocolate combo is the perfect excuse to grab a fork and dig in.

How to Make a Reese’s Cake

You can print the full recipe with step-by-step instructions at the bottom of this post to keep it handy for your next baking day!

1. Use room temperature ingredients: Let the butter, eggs, and milk come to room temp before baking. This helps everything blend more smoothly.
2. Start by mixing dry ingredients (flour, cocoa, sugar, etc.) with wet ingredients (egg, milk, oil, etc.) to create a smooth chocolate cake batter.
3. Divide between two greased 6-inch pans and bake at 350°F for 24 minutes.
4. Once cooled, level the cakes by using a serrated knife or cake leveler to trim off the domed tops for a professional-looking layer cake.
5. For the peanut butter frosting, beat together butter and peanut butter, then gradually mix in powdered sugar and milk until fluffy.
6. Frost between the layers and all around the cake. Chill for 30 minutes.
7. Make the ganache by melting chocolate chips and cream.
8. Let it cool slightly, then drizzle around the cake and spread over the top.
9. Test your ganache drip on the side of a bowl first to make sure it’s the right consistency—not too thick, not too runny.
10. Once set, pipe swirls of peanut butter frosting and top with chopped Reese’s cups.

 PROKITCHEN Cake Leveler, Cake Leveler & Slicer, Adjustable Cake Cutter Slicer Leveler, Cake Layer Slicer, Layer Cake Wire Cutter for Wedding Birthday Suitable for 10 Inch Cake Slicer For Even Slices Piping Bags and Tips Set, Reusable Piping Bags, Frosting Piping Kit for Baking with Pastry Bags and Tips, Standard Converters, Silicone Rings, Cake Decorating Tools Supplies for Cookie Icing, Cupcake TeamFar 6 Inch Cake Pan, Round Cake Pan Tier Baking Pans Set Stainless Steel, Fit in Pot Pressure Cooker Air Fryer, Healthy & Toxic Free, Mirror Finish & Sturdy, Oven & Dishwasher Safe – Set of 3 100 Pack 9 Inch Wood Pulp Round Parchment Paper for Baking – Precut, Nonstick Cake Pan, Cheesecake Liners with Easy Lift Tabs for Home or Professional Cooks (White) REESE’S Miniatures Milk Chocolate Peanut Butter Cups, Candy Share Pack, 10.5 oz

 Having issues with your cake layers or frosting? Grab our Baking Troubleshooting Guide to help you fix common problems with ease!

If you’re as obsessed with peanut butter and chocolate as we are, you’ll definitely want to check out these other great dessert ideas too!

• Learn how to make Homemade Reese’s Peanut Butter Cups with simple ingredients and no fancy equipment.
• From cookies to pies, these rich and creamy peanut butter desserts are always a crowd-pleaser.
• Whether you love classic flavors or creative twists, these cake recipes are perfect for every celebration.
• Indulge your sweet tooth with decadent chocolate treats you’ll want to make again and again.
• Wondering How to Make a Box Cake Mix Taste Homemade? Turn a simple box mix into a bakery-worthy dessert with these easy tips and tricks.

Reeses peanut butter cake

The BEST Reese’s peanut butter cake recipe with ganache, frosting, and candy on top!

Print Pin Rate

Course: Cake, desserts

Cuisine: American

Keyword: Reeses cake, Reeses peanut butter cake

Prep Time: 1 hour hour

Cook Time: 20 minutes minutes

Additional Time: 45 minutes minutes

Total Time: 2 hours hours 5 minutes minutes

Servings: 1 cake

Author: momma lew

Ingredients

• Cake:
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup granulated sugar
• 1/4 cup baking cocoa powder
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 3/4 teaspoon vanilla extract
• 1/3 cup hot water
• Frosting:
• 1 1/3 cups salted butter room temperature
• 3/4 cup + 1 tablespoon smooth peanut butter
• 3 1/3 cups powdered sugar
• 4-5 tbsp whole milk
• Ganache:
• 1 cup Chocolate chips
• 1 cup heavy cream
• Toppings
• 4 reese’s cups regular size Reese’s brand

Instructions

• Preheat the oven to 350°f.
• In a large mixing bowl, combine the dry ingredients: the flour, baking powder, baking soda, sugar, cocoa, and salt.
• Add the wet ingredients: egg, milk, oil, vanilla, and water. Mix until the cake batter is fully incorporated and smooth.
• Spray the two 6” cake pans with cooking spray and pour the evenly divided amount of batter in each.
• Place the pans in the preheated oven and cook on the center rack at 350°f for 24 minutes. Test the center of the cakes with a toothpick to be sure they’re fully cooked.
• Once cooked, remove and set aside to completely cool before removing the cakes from the pan – about 25 minutes at room temperature.
• While the cakes are cooling, add the softened butter and peanut butter to a mixing bowl. Using a hand or stand mixer, whisk on medium speed until creamy and soft peaks form. Gradually add the powdered sugar and milk, alternating the two until the frosting is silky and light.
• Once cakes are fully cooled, using a cake or bread knife slice off the risen center of the cakes making them flat-topped.
• Place the cake layers on a flat surface. Add about a cup of frosting on the first cake layer and evenly spread leaving a 1/2” thickness in between the layers of chocolate cake. Flip the second layer upside down and on top of the frosted cake.
• Completely frost the layer cake with a generous layer of frosting. Smooth frosting as desired on the outside of the cake.
• Place the frosted cake in the fridge for 30 minutes.
• In a microwave-safe bowl, add the chocolate chips and cream. Microwave for 45 seconds. Remove and mix until smooth. If the chocolate is not fully melted, microwave in 20-second intervals stirring between until the ganache is smooth.
• Let the ganache cool to 90°f before topping the cake.
• Place the ganache in a piping bag without a piping tip. Cut a very small hole in the tip. Pipe the ganache around the edge of the cake, creating small globs that drip. Spaced out as desired.
• Once the edge is piped, fill in the remaining top of the cake. Smooth with an offset spatula.
• Allow the ganache to cool and harden – should take about 15 minutes on the countertop room temperature or 10 minutes in the fridge.
• Place the remaining peanut butter frosting in another piping bag with an open star tip. Pipe swirl mounds of peanut butter frosting around the cake top evenly space.
• Chop the reese's peanut butter cups into bite-size pieces and spread them over the ganache top.
• Refrigerate your chocolate peanut butter cake recipe until it is ready to serve. Enjoy the cake for up to 3-4 days.