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 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

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    Laura
    2 years ago

    5 stars
    This cake is fabulous! You will not be disappointed! It was the show stopper Groom’s cake at my daughter’s wedding and my son in law’s hands down favorite cake.

    Melissa Mohammed
    2 years ago

    5 stars
    I made this cake for my husband’s birthday yesterday. WOW! The cake itself was so moist and dense and the peanut butter frosting was perfection. I have added this to my recipe box and will certainly be making it again. The only thing I did differently was sub out the buttermilk with 1 Tbsp white vinegar in 1 cup of milk in order to avoid a trip to the store. 10/10!!!

    Larry
    2 years ago

    5 stars
    My son and I made this for his birthday tomorrow. It came out nice and I can’t wait to eat it.

    Sarah stillman
    2 years ago

    I am in the UK and want t make this for my daughters 16th birthday. Could you tell me how much a cup is in either ounces or grams please as there seems to be more than one answer when I google it?
    Thanks, Sarah

    Rebekah
    2 years ago

    Will the cake be affected if I don’t use the coffee?

    Sarah
    2 years ago

    Mine did not rise ?

    Tori
    2 years ago

    5 stars
    So beautiful! Made this for my boyfriends birthday. It was a hit with everyone! Followed the recipe to a T and it was perfect. Topped with Reece’s and Reece’s pieces!

    Shivin
    2 years ago

    5 stars
    Made this for my sister who can’t live without peanut butter and chocolate! She absolutely loved this and I ended up stealing a bit for myself :). The buttercream is so smooth and the cake was so rich, it’s the perfect cake! I added a few Reese’s pieces in between and on top of the cake and that was just the cherry on top!

    Winnie
    2 years ago

    So glad to have found this since I am already familiar with Sally’s Chocolate Cake recipe!

    If I use just the peanut butter frosting all over the cake (no chocolate frosting at all), will the cake still taste good? I want to have a good balance of the chocolate and PB.

    Also, will the amount stated in the recipe be enough?

    I have to make this cake in two days and have no time to experiment 😉

    Last edited 2 years ago by Winnie
    Liliane Allen
    2 years ago

    5 stars
    GLUTEN FREE- I just made this cake for
    My 14yo”s birthday. We are 100% gluten free and I made this recipe exactly as it is written except I used Bob’s red mill 1to1 gluten free flour. It was so good. I made the cakes 24 hours ahead of time and iced them today. The cake was so incredibly moist and rich and perfect!! I had to make my own powdered sugar because we also have a corn allergy, but that is easy to do as well.

    Tammy Mcalister
    1 year ago

    5 stars
    I saw this recipe and decided to do something different for my daughter’s birthday cake request as she wanted a peanut butter cake. So glad I tried this. It did not disappoint. It was amazing and everyone loved it. Thank you for sharing the recipe! The salt in the icing was perfect!! What a great recipe. Thanks again, I wouldn’t change a thing about this recipe

    Kelly Yurica
    1 year ago

    Amazing Recipe! I don’t love canola oil so next time i would replace that with melted butter. But the original recipe was unbelievable. The most moist cake I have ever made (maybe bc of the oil haha). I had so much peanut butter frosting left over that I when back made every other flower into a bigger flower. If you do put chopped up peanut butter cups in the middle I recommend chopping them finely because it made my cake a little hard to cut into. I also used dark chocolate peanut butter cups from trader joes and it was… Read more »

    Michael Kane
    1 year ago

    5 stars
    I’ve made this cake a couple of times now, super decadent and delicious. Including ingredient weights really helps, I got them from another recipe with identical ingredients but with weights. Notably, 220g AP flour and 65g cocoa powder for the cake. And I made a bit more of the chocolate buttercream frosting. Definitely the prettiest cake I’ve made!

    Nandita
    1 year ago

    Hi Julie, Could you please mention the measurements in metric.

    Jaime Minter
    1 year ago

    5 stars
    I just made this cake. Seriously the best dessert I’ve ever made and I am not a skilled baker at all!