Reeses Peanut Butter Chocolate Cake
Let’s be honest, some days just call for cake. Not just any cake, but one that feels like a big, warm hug in dessert form.
I’m talking about the kind of cake that silences a room, where the only sound is the clinking of forks against plates. That’s the magic of chocolate and peanut butter.
This Reese’s Peanut Butter Chocolate Cake is exactly that. It’s a tribute to that perfect candy cup, transformed into a showstopping dessert. We’re building a rich, moist chocolate cake from the ground up and slathering it with a creamy, dreamy peanut butter frosting that’s simply unforgettable.
Forget the box mix. We’re doing this right. The steps are simple, and the result is pure, unadulterated joy. Let’s get baking.
What You’ll Need
Here are the ingredients that come together to create this masterpiece. Gathering everything first makes the process smooth and easy.
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup boiling water (or hot coffee)
For the Peanut Butter Frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3-4 cups powdered sugar
- 1/4 cup heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
For Assembly & Garnish:
- 1/2 cup chocolate ganache or melted chocolate chips
- 1 cup chopped Reese’s Peanut Butter Cups
Tools Required
You don’t need a professional kitchen, just a few standard tools to get the job done.
- Two 9-inch round cake pans
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric mixer (handheld or stand mixer)
- Spatula
- Measuring cups and spoons
- Wire cooling rack
- Offset spatula or knife for frosting
Pro Tips
Having made this cake more times than I can count, I’ve picked up a few tricks. These will help you nail it on your first try.
1. Use Room Temperature Ingredients. I can’t stress this enough. When your eggs, butter, and buttermilk are at room temperature, they emulsify and form a smooth batter. This creates a finer, more uniform crumb in the final cake. Cold ingredients can cause the batter to curdle or separate.
2. Hot Coffee is a Secret Weapon. The recipe calls for boiling water, which helps bloom the cocoa powder for a deeper chocolate flavor. But using hot, strong-brewed coffee instead? It elevates the chocolate taste without making the cake taste like coffee. It’s a simple swap that makes a huge difference.
3. Don’t Skip the Crumb Coat. A crumb coat is a thin layer of frosting you apply all over the cake before the final, thick layer. You chill the cake for about 20-30 minutes after applying it. This simple step traps all the loose crumbs, ensuring your final coat of frosting is perfectly smooth and clean. It’s the secret to a professional-looking cake.
4. Taste and Adjust the Frosting. Frosting is personal. Some like it sweeter, some like it more peanut-buttery. After mixing the frosting, give it a taste. If it’s too thick, add a tiny splash more cream. If it’s too thin, add a bit more powdered sugar. A pinch of salt is also crucial to balance the sweetness and enhance the peanut butter flavor.
Step-by-Step Instructions
Let’s break this down into manageable steps. We’ll make the cake layers, whip up the frosting, and then put it all together.
Part 1: Making the Chocolate Cake Layers
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra insurance, trace the bottom of the pan on parchment paper, cut it out, and place it in the bottom.
Step 2: In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisking breaks up any clumps.
Step 3: In a separate medium bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Mix them together until just combined.
Step 4: Pour the wet ingredients into the dry ingredients. Mix on low speed with your electric mixer (or by hand) until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Carefully pour the boiling water (or hot coffee) into the batter. Mix on low speed until the batter is smooth. It will be very thin, but don’t worry, this is what makes the cake so moist.
Step 6: Divide the batter evenly between your two prepared pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
Step 7: Let the cakes cool in the pans on a wire rack for about 15 minutes. Then, carefully invert them onto the rack to cool completely. This is critical—frosting a warm cake is a melted mess!
Part 2: Whipping Up the Peanut Butter Frosting
Step 1: In a large bowl using an electric mixer, beat the softened butter until it’s creamy and smooth, about 1-2 minutes.
Step 2: Add the creamy peanut butter and mix until it’s fully incorporated and fluffy.
Step 3: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Scrape down the sides of the bowl as needed.
Step 4: Add the vanilla extract and salt. With the mixer on low, slowly stream in the heavy cream. Once it’s incorporated, turn the mixer up to medium-high and beat for 2-3 minutes until the frosting is light and fluffy.
Part 3: Assembling Your Masterpiece
Step 1: Place one completely cooled cake layer on your serving plate or cake stand. If the top is domed, you can use a serrated knife to level it.
Step 2: Scoop about 1.5 cups of peanut butter frosting onto the center of the first layer. Use an offset spatula or a knife to spread it evenly to the edges.
Step 3: Carefully place the second cake layer on top. Apply a thin layer of frosting all over the top and sides of the cake. This is your crumb coat. Chill the cake in the refrigerator for 20-30 minutes.
Step 4: Remove the cake from the fridge and apply the remaining frosting, smoothing it out for a clean finish or creating decorative swirls.
Step 5: Gently warm your chocolate ganache or melt your chocolate chips. Drizzle it over the top edges of the cake, allowing it to drip down the sides. Top with a generous pile of chopped Reese’s Peanut Butter Cups before the chocolate sets.
Nutritional Info & Dietary Swaps
This cake is a treat, so the nutritional info reflects that. Here are some estimates and ways to adapt it to your needs.
| Nutrient | Amount |
|---|---|
| Calories | ~650 kcal |
| Fat | ~35g |
| Carbohydrates | ~75g |
| Protein | ~8g |
Gluten-Free: You can substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking blend. The texture might be slightly denser, but it will still be delicious.
Dairy-Free: Use a plant-based buttermilk alternative (1 cup almond milk + 1 tbsp lemon juice, let sit for 5 mins). For the frosting, use dairy-free butter sticks and a full-fat plant-based milk like oat or soy milk.
Make-Ahead, Leftovers, and Storage
Planning ahead or have leftovers? No problem.
| Component | Instructions |
|---|---|
| Make-Ahead | Bake cake layers 1-2 days ahead. Cool, wrap tightly in plastic wrap, store at room temp. |
| Frosting | Make frosting up to 3 days ahead. Store in an airtight container in the fridge. Let soften and re-whip before using. |
| Leftovers | Store the finished cake in an airtight container in the fridge for up to 5 days. |
For the best taste and texture, let a slice of refrigerated cake sit at room temperature for about 20-30 minutes before serving. This allows the frosting and cake to soften up.
Frequently Asked Questions
Q1. Can I use natural peanut butter for the frosting?
Ans: It’s best to stick with a conventional, processed creamy peanut butter like Jif or Skippy. Natural peanut butter tends to separate and can make the frosting oily or gritty.
Q2. My cake layers came out domed. What do I do?
Ans: This is very common! Simply use a long, serrated knife to carefully slice off the rounded top to create a flat surface. This makes stacking the cake much easier and more stable. (The scraps are the baker’s treat!)
Q3. Why did my cake sink in the middle?
Ans: A sunken middle is usually caused by opening the oven door too early, which lets cold air in and stops the rising process. It can also be a sign of underbaking. Make sure to use the toothpick test to confirm it’s cooked through before removing it from the oven.
Q4. Can I bake this in a 13×9 inch pan instead?
Ans: Absolutely. Pour the batter into a greased and floured 13×9 inch pan and bake for 35-45 minutes, or until a toothpick comes out clean. Let it cool completely in the pan before frosting the top.
Wrapping Up
There you have it—a truly decadent Reese’s Peanut Butter Chocolate Cake that is guaranteed to impress. It’s more than just a recipe; it’s an experience.
It’s the perfect centerpiece for a birthday, a special occasion, or just a Tuesday when you feel like celebrating life with something delicious.
I hope you give this recipe a try. When you do, come back and leave a comment. I’d love to hear how it turned out for you or see a picture of your amazing creation!
