Reese’s Peanut Butter Cake

Tastes of Lizzy T participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.

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 134 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

    Subscribe
    Notify of

    137 Comments
    Inline Feedbacks
    View all comments

    Kristina
    4 years ago

    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 »

    Marlo
    4 years ago

    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.💜
    -MSM

    Susan
    4 years ago

    5 stars
    Uh-mazing!

    Tammy Zanghi
    3 years ago

    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 »

    Peg Caron
    3 years ago

    5 stars
    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!

    Jana Smith
    3 years ago

    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

    Kristen
    3 years ago

    5 stars
    This cake is amazing! Made it for a friend’s birthday and it was delicious.

    Clara
    3 years ago

    5 stars
    So easy to make and delicious! The peanut butter frosting was enough to frost the entire cake.

    Molly
    3 years ago

    5 stars
    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.

    Ellie
    3 years ago

    5 stars
    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!!

    Rabia Qureshi
    3 years ago

    5 stars
    I baked by this recipe. It’s really easy to follow and tastes good but heavy … 💗
    Thank you

    Sam
    3 years ago

    5 stars
    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!

    Brandy
    3 years ago

    5 stars
    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.

    Alyssa
    2 years ago

    Can any milk be used instead of buttermilk?

    Jill
    2 years ago

    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!