This delicious and indulgent recipe for Reese’s Peanut Butter Chocolate Cake is a chocolate lover’s dream! This Peanut Butter Reese’s Cake is sure to satisfy any sweet tooth.
Peanut butter lovers! Are you looking for a showstopper dessert that will have your friends and family begging for seconds? If so, this indulgent and decadent Reese’s Peanut Butter Chocolate Cake recipe is the perfect pick.
Our delicious Reeses Peanut Butter Chocolate Cake combines everyone’s favorite flavors into one mouth-watering treat.
This decadent Reese’s Peanut Butter Chocolate Cake is sure to satisfy any sweet tooth! The perfect combination of layers of moist chocolate cake filled with creamy peanut butter frosting topped off with silky chocolate ganache make this delicious dessert irresistible!
Celebrate life’s special moments with this fun cake. Reese’s peanut butter cup cake is perfect for a birthday dinner, potlucks or the next time you need any kind of cake.
See Also: Delicious Chocolate Cake | Chocolate Buttercream Frosting Recipe | Recipes for Poke Cakes | Recipes for Homemade Cakes | Peanut Butter Brownies
Reeses Peanut Butter Cup Cake Recipe
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.
Pro tip: Learn about how to do this in our cake decorating guide.
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.
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Reeses Peanut Butter Chocolate Cake Recipe
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.