Reese’s Peanut Butter Cake

Chocolate Reese’s Peanut Butter Cake is a moist chocolate cake with peanut butter frosting and buttercream frosting! Perfect for the Reese’s lover in your life!

We had the idea of this amazing chocolate peanut butter Reese’s Cake a month ago for a friend’s birthday cake. Peanut butter, chocolate, cake, (I couldn’t pass up any of those!). I’m a cake person, and NOT an icing fan. People tell me I’m crazy because of that.

But I have found a couple of icings I really like. This chocolate peanut butter Reese’s cake has all of my favorite stuff in it resulting in my dream cake.

overhead view of a reese's cup cake

❤️ Why you’ll love this cake:

  • 100% homemade
  • Fudgy chocolate cake
  • Melt in your mouth chocolate and peanut butter frosting
  • Like a Reese’s cup, but so much better!

How to Make Chocolate Cake

  • You’re going to first put flour, sugar, cocoa, baking powder, baking soda and salt together in a bowl.
  • In a stand mixer, mix the buttermilk, oil, eggs and vanilla.  Then pour the dry ingredients in the mixer slowly with the wet ingredients. Add in the coffee last and mix well. Trust me on the coffee…it enhances the chocolate flavor. 😋
  • Pour the batter into two greased and floured pans. The batter will be thin, but that’s fine!
  • Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes. Loosen the edges of the cake with a knife, then turn the cakes out on parchment paper or a wire rack to cool completely before you frost them.

Make the Frostings

While the cakes are cooling whip up the peanut butter frosting and the chocolate frosting. The key with both is to beat the butter first until it is almost white in appearance. Then add the rest of the ingredients. W

e like to use a stand mixer to beat homemade frostings because they end of the lightest and fluffiest that way. If you don’t have a stand mixer, you can use a high powered hand mixer.

Assembling the Cake

  • Place one cake layer on a cake plate.
  • Spread on the Peanut Butter Frosting on one half.
  • Then put the other cake on top.
  • Spread that delicious Chocolate Buttercream Frosting all over the top and sides of the cake. If your cake is not even, just make the icing a little thicker in the places it needs to be to make an even-looking cake.

At this point, you could stop. After all, the cake will look and taste delicious as it is!

I like to decorate cakes, so I took this cake one step further. It’s really not as hard as it looks. You can totally do this.

Decorating a Cake with Wilton Tips

  • Take a Wilton 2D tip and put it in an icing bag. Fill the bag with icing and squeeze the frosting down to get out the air bubbles.
  • You can decorate it any way you want and with any tip you want, but to get the look that I have on this cake, just squeeze until your star is the size you want it and pull away to make a flower. I put flowers all around the top and bottom of the Reese’s cake.
Reese's Peanut Butter Cake

Then cut up Reese’s into small pieces and sprinkle them over the top as desired.

If you are obsessed with Reese’s, you’re going to love our website. You’ll find cookies, brownies,  candies and ice cream. We’re always dreaming up new Reese’s creations!

You may also love our peanut butter Snickers cake.

Reese's Chocolate Peanut Butter Cake on a cake plate
Reese's Chocolate Peanut Butter Cake on a cake plate

Reese’s Chocolate Peanut Butter Cake

4.83 from 51 votes
Chocolate Peanut Butter Reese’s Cake is a moist chocolate cake with peanut butter frosting and buttercream frosting! Perfect for the Reese’s lover in your life!
Servings 15 servings
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes

Ingredients
 

Chocolate Layer Cake:

  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla
  • 1 cup freshly brewed strong hot coffee

Peanut Butter Frosting:

  • 1/2 cup butter softened
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 3 tablespoon milk or heavy cream

Chocolate Buttercream:

  • 1 cup salted butter (room temperature)
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 1/2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 4 tablespoons heavy cream

Reese's Peanut Butter Cups to decorate, optional

    Instructions
     

    • Preheat oven to 350º Fahrenheit. Grease and flour 2 round 9-inch cake pans.
    • For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl. Use a whisk to whisk the ingredients well.
    • In a stand mixer, mix the buttermilk, oil, eggs, vanilla together.
    • Slowly add in the mix of dry ingredients while the mixer is on low.
    • Add the coffee and make sure everything is combined. The batter will be very thin.
    • Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
    • Turn the cakes out onto a cooling rack. While the cakes are cooling, make your frostings.

    Peanut Butter Frosting:

    • In the bowl of a stand mixer, cream together butter and peanut butter for 2 minutes.
    • Add 1 cup of powdered sugar and mix until blended.
    • Add 2 tablespoons of heavy cream and beat until completely blended.
    • Add in the remaining cup of powdered sugar. Beat for 1 minute.
    • Test the frosting and if you need another tablespoon or two of heavy cream to make the frosting spreadable, add it in.

    Make the Chocolate Buttercream.

    • In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.
    • Add in the salt and vanilla. Mix until incorporated.
    • With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.
    • Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like.
    • Beat for 1 minute on medium speed until smooth and creamy.

    Assemble the Cake:

    • Place one cake layer on a plate.
    • Frost the top of the first cake with the Peanut Butter Frosting. Then layer the other half of the cake on top. Frost the outside of the cake with the Chocolate Buttercream Frosting.
    • Pipe flowers on top with the leftover Peanut Butter Frosting and/or decorate as desired with chopped Reese’s Peanut Butter Cups.
    • Store in an airtight container at room temperature.

    Video

    Notes

    The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
    Originally published on April 20, 2013.

    Nutrition

    Serving: 130g | Calories: 587kcal | Carbohydrates: 76g | Protein: 8g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 518mg | Potassium: 309mg | Fiber: 3g | Sugar: 58g | Vitamin A: 295IU | Calcium: 55mg | Iron: 2.2mg
    Course Dessert
    Cuisine American
    Calories 587
    Keyword baby, birthday, celebration, chocolate, groom’s cake, peanut butter, shower

    Tools to Make This Cake

    About Lizzy T

    Get 5 Classic Recipes with a Deliciously Secret Twist

    You might also like

    Join the Discussion

    Comments

    1. 5 stars
      Easy-to-follow instructions, common ingredients. I made this cake for a 16-year-old’s birthday. It was a big hit. I poured a little of the batter into a cupcake and used only the chocolate frosting to make an individual cake for one grandchild who loves chocolate and hates peanut butter. PLENTY of frosting.

    2. 5 stars
      This cake was easy and delicious. Moist and decadent. I was concerned about so little batter but it ended up perfect. Frostings were also amazing. I’ve needed a good peanut butter frosting recipe!
      Thanks!

    3. 5 stars
      This recipe was great! My icing turned out a little interesting, but I think it was because I’m living in Belize and my kitchen was at least 90+ degrees at the time.:) Thanks for sharing!

    4. 5 stars
      I made this cake today for Mothers Day tomorrow. Oh man I can’t thank you enough for this recipe. I followed every step to the T and it turned fantastic! Also was my first time using a piping bag and tip and it was easy and is beautiful! Can’t wait to share with my family tomorrow.

    5. Hi, this looks DELICIOUS! I am hoping to make this cake for my daughter’s birthday next week, how far in advance can the cake be made?

      1. I’d say 24 hours in advance. Or you can make the cake part and freeze the layers, then defrost and decorate the day before.

    See More Comments

    Leave a Reply

    Your email address will not be published.

    Recipe Rating