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, but 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 peanut butter frosting that I just can’t keep out of. It’s my dream cake.
❤️ Why you’ll love this chocolate peanut butter cake recipe:
Fudgy dark chocolate cake
Melt in your mouth chocolate and peanut butter buttercream frosting
Like a Reese’s cup, but so much better. You’ll fall in love with the chopped Reese’s cups all over the top of the cake.
We have made this cake for countless birthdays and holidays. And although we don’t normally sell our baked goods, we’ve sold quite a few of these cakes to family and friends. It’s that good.
What is the secret to a super moist cake?
This is my favorite homemade chocolate cake to make because it’s easy and it turns out perfectly moist every time.
In this recipe, buttermilk is the secret to making the cake super moist. Buttermilk adds fat and also tenderizes the cake, breaking down the strands of gluten.
The Parts of Chocolate Peanut Butter Cake
This overloaded chocolate peanut butter cake has 4 delicious parts.
Chocolate Cake. If you’ve never made cake from scratch before, this is the one to start with. It’s foolproof and has texture most like a box cake mix.
CreamyPeanut Butter Frosting. You know those little chocolate peanut butter buckeye candies? This frosting tastes like the center of a buckeye.
Chocolate Buttercream. I have been making this chocolate buttercream for close to 20 years. It will melt in your mouth.
Reese’s Peanut Butter Cups. Of course you wouldn’t have to use these, but candy makes everything better, right? If you agree, you may also love our peanut butter Snickers cake.
Our Favorite Chocolate Cake Recipe
I’ll step you through making this from scratch chocolate cake. It’s the perfect base for just about any frosting, so keep this recipe on hand.
Prepare. Preheat oven to 350º Fahrenheit. Grease and flour 2 round 9-inch cake pans. You can also line the pans with parchment paper if you want to ensure the cakes come out cleanly.
Mix dry ingredients. For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a mixing bowl. Use a whisk to whisk the ingredients well.
Mix wet ingredients. In the bowl of a stand mixer (or in a mixing bowl using a hand mixer), mix the buttermilk, oil, eggs, vanilla together.
Combine the two. Slowly add in the mix of dry ingredients while the mixer is on low.
Add coffee. Trust me. Add the coffee and make sure everything is combined. The coffee enhances the chocolate flavor. 😋 The cake batter will be very thin.
Bake. Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
Cool. 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.
A stand mixer is the easiest way to beat homemade frostings and have them end up light and fluffy. If you don’t have a stand mixer, use a high powered hand mixer.
Assembling the Cake
Place one cake layer on a cake plate.
Use an offset spatula to spread on peanut butter frosting on one half.
Then put the other cake layer on top.
There’s no need to crumb coat the cake, simply spread that delicious Chocolate Buttercream Frosting all over the entire 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 (1M also works well) 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 dollop on the cake. I put stars all around the top and bottom edges of the Reese’s cake.
Then cut up Reese’s into small pieces and sprinkle them over the top as desired.
Want even more chocolate goodness? Try making chocolate ganache, spreading it over the top of the cake and letting it drip down the sides. It’s what we did on this version and it looks beautiful.
Have chocolate chips to use up? Sprinkle the top with chocolate chips and peanut butter chips instead of Reese’s cups.
Room temperature: Store in an airtight container on the counter for up to 24 hours.
Refrigerator: Store this cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before eating.
Freezer: Freeze the cake whole or sliced in an airtight container for up to 2 months. I double wrap by wrapping in plastic wrap, then placing the wrapped pieces in another storage container. Thaw at room temperature before eating.
Reese’s Chocolate Peanut Butter Cake
4.67 from 170 votes
Reese’s Chocolate Peanut Butter Cake is a moist chocolate cake with peanut butter frosting and buttercream frosting! Perfect for the Reese’s lover in your life!
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.
*Dutch process cocoa powder is great for this cake.**Skippy or Jif are our preferred brands of peanut butter.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.
Thanks so much for the wonderful recipes!! I needed to make a special birthday cake for my husband — the Reese’s peanut butter cups addict — and this was perfect. Honestly, I have a favorite chocolate cake recipe and a favorite chocolate frosting recipe and as I was following your recipes I was questioning myself as to why I would stray from those…. but I’m so glad I did. The cake was moist and delicious and probably the best chocolate cake I’ve ever made. The frostings were perfect too. And somehow my cake turned out looking very similar to yours… Read more »
I bet this cake is amazin!😛 I’m definitely going to bake it for my daughter’s 20th birthday. However, I clicked on your video link to view the recipe and the cake baking video, unfortunately it is just a video of the cake getting really really quickly frosted. 😕I was hoping you had an actual video of this cake being made in real time (not time lapsed lol)so that I could take a look before I attempt to bake it. Please. Thank you.💜
I made this for my bosses birthday. I was nervous because it seemed like many steps but the directions are very good. I used one cup of dark roast coffee from the Keurig. Didn’t have buttermilk, so I used a cup of cream and mixed in a tablespoon of white vinegar. The cake was absolutely delicious. I took the advise here and whipped the buttercream with the paddle. So light and flyffy. I piped serval rows of the peanut butter buttercream on the top of the cake. Already has someone offer to pay me to make them one for a… Read more »
I love this cake and have made it several times. It really tastes like a Reese’s peanut butter cup – a giant one! Just made it for tomorrow to celebrate Groundhog day. My nephews are in for a chocolate peanut butter treat! It is so easy to make and the recipe is perfect!
I quadrupled your recipe to make my son’s Groom’s cake a year and a half ago…wedding cake left over but not a CRUMB of the Groom’s cake! He just asked me to make it for his birthday this week! So relieved to find the recipe still on the internet…Thank you for being a part of cherished family memories! Jana Smith, Denton Texas
This cake is amazing! Made it for a friend’s birthday and it was delicious.
So easy to make and delicious! The peanut butter frosting was enough to frost the entire cake.
Thank you for this recipe. I recently have found a passion in baking and my family loves this cake. It’s always being requested. I owe it all to you.
My dad loves Reese’s, so I made this for him years ago. He LOVED it, and still says this is the best cake I’ve ever made!! Thanks so much for the recipe!!
I baked by this recipe. It’s really easy to follow and tastes good but heavy … 💗
One of you three girls is the Mozart of cake baking–truly a genius. I will never back another cake. Angels sang on high with every bite. I made this cake for my wife on her birthday which incidentally falls on Panamanian Independence Day (“google” it). I got lucky that night and it wasn’t even pay day. Yippee!
This cake was really delicious! I put the peanut butter icing on the outside & put the chocolate in the center & swirls on the top along with halved Reece’s cups. It tasted awesome. I will certainly put this in my recipe book. A friend requested it for her birthday.
Can any milk be used instead of buttermilk?
This sounds and looks amazing but I’m curious about the coffee. Do you taste the coffee flavor? I’d like to make the cake for my daughters birthday but I know she’s not a fan of coffee at all. Does it just balance out the chocolate and PB or is the flavor noticeable? Thanks!