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Reese’s Chocolate Peanut Butter Cake

Love Reese’s?? Then this Reese’s chocolate peanut butter cake recipe is for you! It’s made with moist chocolate cake layers, creamy peanut butter frosting, and loads of Reese’s peanut butter cups.

image of a reese's chocolate peanut butter cake that's been decorated with a chocolate drip and reese's candies

How to Make This Reese’s Chocolate Peanut Butter Cake

To make sure this cake turns out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below.

I figured it might be helpful to know what tools I use too, so I’ve shared a list below.

Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.

Step 1: Bake the Chocolate Cake Layers

The first step is to make the chocolate cake batter following the recipe card at the bottom of this post.

image of dark chocolate cake batter being poured into cake pans

Divide the batter evenly between the prepared cake pans. Bake the layers for 23-26 minutes or until a toothpick comes out with a few moist crumbs.

Remove the cake layers from the oven and let them cool in the pans for about 30 minutes.

Gently run an offset spatula around the rim of the cake pans to loosen them, then flip the cake layers onto wire racks to finish cooling.

Once cooled, use a serrated knife to level the top of each cake layer.

image of a moist chocolate cake layer that's been leveled with a serrated knife

If you’re making these in advance, you can wrap and freeze them at this point.

Step 2: Make the Peanut Butter Buttercream Frosting

While the cake layers bake and cool, make the peanut butter buttercream.

I like to use my American buttercream (ABC) as a base because it is super easy to make and the sweetness of the frosting pairs so nicely with the salty peanut butter.

image of peanut butter buttercream frosting that's been made in a glass mixing bowl

If you aren’t a fan of ABC, I’d recommend adding peanut butter to a batch of my Swiss meringue buttercream or 1.5 batches of my hybrid buttercream.

This frosting can also be made in advance if needed and kept in the fridge for up to a month.

Step 3: Stack and Fill the Cake Layers

Then it’s time to assemble this cake! Stack and frost the cake layers on a greaseproof cake board or flat plate. Use a dab of buttercream to help stick the first cake layer to the board.

Spread a thin layer of buttercream on top of the cake layer.

Pipe a ring of buttercream around the edge of the cake layer and fill the center with your favorite peanut butter. I like to add about 1/3 cup of peanut butter between each layer.

Sprinkle 1/2 cup of chopped Reese’s peanut butter cups on top of the peanut butter.

image of a reese's peanut butter cake being filled with peanut butter cups and chocolate ganache

Flip the top cake layer upside down to make the cake easier to frost and get sharp corners.

Step 4: Chill and Crumb Coat the Cake

Chill the cake in the freezer for 5-10 minutes to prevent the layers from sliding, then add a thin coat of frosting around the cake that fully covers the cake layers.

image of peanut butter frosting being smoothed onto a reese's chocolate peanut butter cake with a bench scraper

Smooth using a bench scraper, then chill the cake again in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Step 5: Add the Second Layer of Frosting

Then add a second, thicker layer of peanut butter frosting to the cake and smooth using a bench scraper and offset spatula.

image of peanut butter buttercream frosting being smoothed onto a reese's cake

Then chill the cake one more time in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Step 6: Make the Chocolate Ganache Drip & Decorate This Reese’s Chocolate Peanut Butter Cake

The last component is the chocolate ganache. Bring the heavy cream to a simmer, then pour it over the milk chocolate.

Stir until the cream and chocolate are combined and smooth. If the mixture seems too thin or thick, you can add a touch more chocolate chips or heavy cream.

The type of cream and chocolate that you use can affect the consistency, along with the temperature of the ganache. Feel free to adjust as needed.

image of chocolate ganache ready to be swirled into marble cake layers

Pour the warm chocolate ganache on top of the cake and gently push it over the edge of the cake using a small offset spatula.

Chill the cake again in the freezer for 5 minutes to give the ganache time to set a bit.

Add the remaining chopped up peanut butter cups and buttercream in a ring around the top of the cake, then enjoy!

Substitutions and Swaps – Chocolate Cake Layers

This recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this cake recipe.

  • All Purpose Flour – This recipe turns out best with all purpose flour. However, you can swap in a good gluten free flour blend (like this) if needed. Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten free version.
  • Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
  • Baking Cocoa – I like to use the Ghirardelli or Hershey’s brand of unsweetened baking cocoa, but you can use any brand! You can also use dark or black cocoa powder.
  • Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat).
  • Vegetable Oil – Any flavorless oil can be used in this recipe. Canola, vegetable, or even sunflower oil would all work great. I don’t recommend olive oil though, as it has a strong flavor and will change the taste of the cake.
  • Eggs – This recipe uses 2 large eggs. If you have an egg allergy you can try using a vegan egg replacer.

Substitutions and Swaps – Peanut Butter Buttercream

  • Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place.
  • Peanut Butter – I recommend making this frosting with creamy peanut butter that is shelf stable. I usually use JIF or Skippy. Natural peanut butters that separate easily can cause the frosting to break.
  • Heavy Cream – Whipping cream, coconut cream or alternative milk (soy, almond, oat, coconut) will work fine in this frosting recipe if that’s what you have on hand.
  • Vanilla Extract – Other extracts can also be used in place of the vanilla extract if needed.
image of peanut butter buttercream frosting that's been made in a glass mixing bowl

Making This Chocolate Peanut Butter Layer Cake in Different Sizes

One batch of batter is about 1500g or 8 cups, so I add roughly 500g to each of my cake pans when using 3, 8-inch cake pans, or 375g to my cake pans when using 4, 7-inch cake pans.

You can also use one batch of batter to make 2, 9-inch cake layers or 4, 6-inch cake layers. Bake time will be a few minutes longer at 350 F / 175 C.

If you want to make chocolate peanut butter cupcakes this recipe can be used to make 2 dozen cupcakes. Fill the liners 3/4 full and bake for 18-21 minutes at 350 F / 175 C.

If you want to make a tiered cake with this recipe, check out my cake batter calculator to see how many batches of batter you’ll need.

image of a slice of peanut butter chocolate cake that's been cut into to show its delicious reese's filling

Can This Cake Be Made in Advance?

Short answer – yes! I highly recommend making the components of this cake in stages. It breaks the process up and makes it so much more approachable!

The cake layers can be made in advance and frozen. They taste just as great when they’re frozen as when they’re fresh, I promise!

You can also make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.

Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can be stored for up to a week in the fridge as long as there’s no fresh fruit in it. The buttercream will lock all the moisture in and keep it fresh.

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

image of a reese's chocolate peanut butter cake that's been decorated with a chocolate drip and reese's candies

Tips for Making the Best Reese’s Chocolate Peanut Butter Cake

  • Properly measure the flour. Either spoon it into the cup measure, then level with a knife or use a kitchen scale to measure your dry ingredients.
  • Ingredients at room temp mix together better, so be sure to set out any cold ingredients ahead of time.
  • Use a scale to weigh your cake pans as you fill them. It helps the cake layers bake to the same height and bake more evenly.
  • Chill the cake layers in the freezer for about 20 minutes before assembling the cake. This makes them easier to stack and frost.
  • Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack and fill.
  • Chill the cake before adding on the crumb coat. This will help lock the filling in place and prevent the cake layers from sliding.
  • If your cake layers turn out less than perfect, check out my cake troubleshooting guide to try to figure out what happened.
image of a slice of peanut butter chocolate cake that's been cut into to show its delicious reese's filling

Let Me Know What You Think!

If you make this Reese’s chocolate peanut butter cake recipe, I’d love to hear what you think of it! Let me know by leaving a rating and comment below.

And don’t forget to tag me @chelsweets and use #chelsweets if you share on social media so that I can see your amazing creations.

Other Recipes You Might Like:

Yield: 24

Reese's Chocolate Peanut Butter Cake

image of a reese's chocolate peanut butter cake that's been decorated with a chocolate drip and reese's candies

Love Reese's?? Then this Reese's chocolate peanut butter cake recipe is for you! It's made with moist chocolate cake layers, creamy peanut butter frosting, and loads of Reese's peanut butter cups.

Prep Time 30 minutes
Cook Time 24 minutes
Additional Time 1 hour
Total Time 1 hour 54 minutes

Ingredients

Moist Chocolate Cake Recipe

  • 2 cups all-purpose flour (260g)
  • 2 cups granulated sugar (400g)
  • 3/4 cup unsweetened cocoa powder (75g)
  • 2 tsp baking powder (8g)
  • 1 1/2 tsp baking soda (9g)
  • 1 tsp fine salt (6g)
  • 1 cup warm water (240g)
  • 1 cup sour cream, room temperature (255g)
  • 1/2 cup vegetable oil (110g)
  • 2 large eggs, room temperature (112g)
  • 2 tsp vanilla extract (8g)
  • 1 tsp instant espresso or coffee - optional (1g)

Peanut Butter Buttercream Frosting

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature (339g)
  • 1 cup creamy peanut butter (250g)
  • 1 tsp vanilla extract (4g)
  • 1/2 tsp fine salt (3g)
  • 7 cups powdered sugar (904g or 2 lb. bag)
  • 1/3 cup heavy cream, room temperature (80g)

Chocolate Ganache

Additional Cake Filling and Decoration

  • 1 cup peanut butter
  • 2 cups chopped Reese's peanut butter cups

Recommended Tools

Instructions

Chocolate Cake Layers

  1. Make the chocolate cake layers first so that they have time to cool. Preheat the oven to 350 F / 175 C. Grease and line four, seven-inch, or three eight-inch cake pans.
  2. Sift or whisk together 2 cups flour, 2 cups sugar, 3/4 cup cocoa powder, 2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt in a large bowl. Set aside.
  3. In a separate, large bowl, add 1 cup warm water, 1 cup sour cream, 1/2 cup oil, 2 eggs, 2 tsp vanilla, and 1 tsp instant espresso and whisk together until fully incorporated.
  4. Mix the dry ingredients into the wet ingredients until they're just combined, and the batter is smooth.
  5. Divide the batter evenly between the prepared cake pans and bake for 23-26 minutes or until a toothpick comes out with a few moist crumbs.
  6. Remove the cake layers from the oven and let them cool in the pans for about 30 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them onto wire racks to finish cooling.
  7. Once cooled, use a serrated knife to level the top of each cake layer. If you are making these in advance, wrap and freeze them at this point.

Peanut Butter Buttercream Frosting

  1. While the cake layers bake and cool, make the buttercream frosting. In a large bowl or the bowl of a stand mixer, beat 1 1/2 cups of butter and 1 cup of creamy peanut butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
  2. Mix in 1 tsp vanilla extract and 1/2 tsp salt on a low speed until the ingredients are incorporated.
  3. Gradually mix in 7 cups of powdered sugar and 1/3 cup of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  4. Mix on low until the desired consistency for the frosting is reached. If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting seems too thin, add in more powdered sugar (1/4 cup at a time).
  5. Place 1/3 of the frosting into a large piping bag fitted with a large round piping tip or cut an opening that's about 3/4-inch at the base of the bag. Cover the remaining frosting with plastic wrap to prevent crusting and set aside.

Assembling this Reese's Cake

  1. Then it's time to assemble the cake. Stack and frost the cake layers on a greaseproof cake board using a dab of chocolate buttercream to help stick the first cake layer to the board.
  2. Spread a thin layer of buttercream on top of the cake layer. Then pipe a ring of buttercream around the edge of the cake layer and fill the center with your favorite peanut butter. I like to add about 1/3 cup of peanut butter between each layer. Sprinkle 1/2 cup of chopped Reese's peanut butter cups on top of the peanut butter.
  3. Repeat with the remaining cake layers. Flip the top cake layer upside down to make the cake easier to frost and get sharp corners. Gently press down on top of the cake with your hands once all the layers are stacked to press out any air that's between the layers.
  4. Chill the cake in the freezer for 5-10 minutes to prevent the layers from sliding, then add a thin coat of frosting around the cake that fully covers the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
  5. Then add a second, thicker layer of peanut butter frosting to the cake and smooth using a bench scraper and offset spatula. Then chill the cake one more time in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Chocolate Ganache Drips

  1. While the cake chills, make the chocolate ganache.
  2. Heat 1/3 cup of heavy cream in a heatproof bowl in the microwave for 30-45 seconds, until it's just beginning to bubble. Gently pour 1/2 cup of milk chocolate chips into the heavy cream, making sure they are fully covered with cream. Let the mixture sit for 1 minute.
  3. Stir until the cream and chocolate are combined and smooth. If the mixture seems too thin or thick, you can add a touch more chocolate chips or heavy cream. The type of cream and chocolate that you use can affect the consistency, along with the temperature of the ganache. Feel free to adjust as needed.

Decorating This Reese's Cake

  1. Pour the chocolate ganache on top of the cake and gently push it over the edge of the cake using a small offset spatula. Chill the cake again in the freezer for 5 minutes to give the ganache time to set a bit.
  2. Add the remaining chopped-up peanut butter cups and buttercream in a ring around the top of the cake, then enjoy!

Notes

Substitutions and Swaps

If you need to make any substitutions or swaps in this recipe, please check out the section on ingredient substitutions in the post above.

Making this Reese's Layer Cake in Different Sizes

One batch of batter is about 1500g or 8 cups, so I add roughly 500g to each of my cake pans when using 3, 8-inch cake pans, or 375g to my cake pans when using 4, 7-inch cake pans.

You can also use one batch of batter to make 2, 9-inch cake layers or 4, 6-inch cake layers. Bake time will be a few minutes longer at 350 F / 175 C.

If you want to make a tiered cake with this recipe, check out my cake batter calculator to see how many batches of batter you'll need.

If you want to make Reese's cupcakes, this recipe can be used to make 2 dozen cupcakes. Fill the liners 3/4 full and bake at 350 F / 175 C and bake for 20-22 minutes.

My Tips for Making the Best Reese's Chocolate Peanut Butter Cake

  • Ingredients at room temp mix together better! Be sure you set out any cold ingredients ahead of time.
  • Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
  • Mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
  • Use a scale to weigh your cake pans as you fill them. This makes sure each pan has the same amount of batter and will make your cake layers bake to the same height and bake more evenly.
  • Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
  • Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!

Making This Reese's Chocolate Peanut Butter Cake in Advance & Storage Tips

I highly recommend making the components of this cake in stages. It breaks the process up and makes it so much more approachable!

The cake layers can be made in advance and frozen. They taste just as great when they're frozen as when they're fresh, I promise!

You can make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for 3 months.

The ganache can also be stored in the fridge for up to a month.

Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for a week or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 664Total Fat 32gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 41mgSodium 486mgCarbohydrates 88gFiber 3gSugar 70gProtein 11g

Below are some of the original pictures of this cake from back in 2013!!

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image of a reese's peanut butter cup cake that's topped with peanut butter cups and reese's pieces
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image of a reese's peanut butter cup cake that's been sliced into

Autumn D

Saturday 4th of November 2023

I made this recipe for my husband‘s birthday this last week! Every year for the last five years, I’ve made him a chocolate cake with peanut butter frosting. When I saw she had updated this recipe, I thought I would give it a try for the first time. I used spelt flour instead of wheat, and I also made it entirely dairy free. It was SO good!! The only thing I didn’t add was the instant coffee because I didn’t have any. I made mine with 9” rounds with 3 layers of cake (so I doubled the recipe and we snacked on the remaining layer ?). SO SO GOOD! The only issue I ran into was my first batch sticking to the pans because I forgot to cut out parchment circles to line the bottom of my cake pans (which is something I always do just as a safety precaution on my part lol). But the second batch I used parchment, and they came out perfectly.

Chelsweets

Sunday 12th of November 2023

So happy to hear your husband's cake turned out so great Autumn :) Thank you for sharing!!

Elizabeth

Tuesday 30th of May 2023

I loved this cake! I made it for a BBQ and it was a huge hit! I've never made a three layer cake before and now I think all of my cakes will need to be three layers, the frosting to cake ratio was so much better than with my standard two layer cakes. Thanks for a great recipe!

*Just an FYI though, in the recipe for the ganache you have milk chocolate chips, but in the instructions you say semi-sweet :)

Chelsweets

Sunday 4th of June 2023

Yay!! So happy to hear that Elizabeth! :)

And thank you for pointing that out, I've updated the recipe card! The drip definitely turns out best with milk chocolate!!

Ren

Monday 29th of May 2023

Hi Chels do u have a recipe for a single layer chocolate cake that is a descent height?

Chelsweets

Sunday 4th of June 2023

Hi Ren,

Sadly I don't!! I should work on that though!!

Paulina

Wednesday 12th of April 2023

Can this be made in cupcakes?

Chelsweets

Sunday 16th of April 2023

Hi Paulina,

I haven't used this recipe to make cupcakes, but you should be able to! I'd recommend filling the liners 3/4 full and bake them for 18-21 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Hope that helps, happy baking!

Jen

Wednesday 22nd of February 2023

Not sure what happened on this one. Maybe it was supposed to be 3 9inch pans? But I literally had an over fire from all the cake that bubbled out of the pans while baking. Epic fail for the birthday party ?

Chelsweets

Tuesday 28th of February 2023

Hi Jen,

I'm so sorry to hear that! That's such a bummer :/

How tall are your cake pans? Mine are 2 inches! This recipe is 10 years old and back from when I first started blogging. It's in dire need of a revamp, and I plan to rework this recipe and post later this month. Stay tuned!!

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