Reese’s Peanut Butter Cake

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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

4.66 from 144 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


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


    • 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.



    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.


    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

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    Julie Clark
    7 years ago


    Lauren Gaskill | Making Life Sweet
    7 years ago

    5 stars
    This cake is so beautiful and dangerously delicious! I wish you the best of luck getting the hang of food blogging! It takes a while to get into the swing of things, but once you do, it’s easier than eating a piece of this cake. 😉

    J @ Bless Her Heart Y'all
    7 years ago

    5 stars
    This cake is just stunning and sounds amazing! Completely drool-worthy!

    Julie Clark
    7 years ago

    Thank you, Jennifer!

    Julie Clark
    7 years ago

    You’re right! Make it for her birthday. 🙂 Or mother’s day, whichever comes first!

    6 years ago

    Is the buttercream frosting using regular cocoa powder or the unsweetened? thank you =)

    6 years ago

    Is there an alternative to the coffee? Thanks

    Julie Clark
    6 years ago

    Wonderful!! I’m glad you loved it! It’s our favorite. 🙂

    6 years ago

    Do I really need to add coffee?

    plasterer bristol
    6 years ago

    This sounds so good. Cant wait to try making this, thank for sharing this recipe.


    plasterer bristol
    5 years ago

    This sounds really delicious and something new to try. Thank you for sharing this.


    Patricia Stafford
    5 years ago

    This cake looks fabulous. I plan on making it this weekend for my daughter boyfriend. I have one question to ask. For the chocolate buttrcream icing i see that you have the measurements for the peanutbutter cream icing, but i’m wondering how much cocoa or what kind of chocolate is used for the chocolate butter cream icing?

    5 years ago

    I love strong coffee, and was excited to add it to a cake. But sadly, I found it made the cake a bit bitter. I used a bundt pan and dropped miniature peanut butter cups in the batter (after it was in the pan). By the time the cake was done baking, the pb cups were near the top of the cake. I frosted the entire cake with the peanut butter frosting. I will make this again, but maybe use a weaker cup of coffee or try just water.

    5 years ago

    5 stars
    Made this for my moms birthday and it was adored by all even the brother who doesn’t like sweet stuff that much. Thanks so much for the awesome recipe.

    Laura Skattum
    4 years ago

    5 stars
    I made this cake tonight for Valentine’s for my husband. It turned out pretty good. Thanks for the recipe.