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.
❤️ 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.
Then cut up Reese’s into small pieces and sprinkle them over the top as desired.
You may also love our peanut butter Snickers cake.
Reese’s Chocolate Peanut Butter Cake
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
- 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
- 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.
Tools to Make This Cake
- Stand Mixer: A hand mixer will work, but I always find it easier to make frostings with a stand mixer.
- Beater Blade with Scraper: The best invention ever!
- 9” Round Cake Pan: These are my favorite pans!
- Straight Icing Spatula: The long straight spatula makes it easy to smooth frosting.
- Wire Cooling Racks: This will help your cakes cool more quickly.
- Wilton 1M Tip: For piping pretty swirls on cupcakes.