Introduction

This Reese’s Chocolate Peanut Butter Cake is a decadent treat that combines rich chocolate cake layers with creamy peanut butter frosting and a luscious chocolate ganache. Perfect for peanut butter lovers, it’s an indulgent dessert that’s sure to impress your family and friends.

The cake has two main layers: the outer frosting is smooth and light brown, covering the whole cake, while the top is glossy dark chocolate ganache that drips down the sides in uneven streams. On top, there are dollops of light beige cream around the edge, each topped with a halved peanut butter cup and small pieces of peanut butter candy with colorful candy bits scattered throughout. The cake sits on a white cake board on a silver stand, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (260g)
2 cups granulated sugar (400g)

3/4 cup unsweetened cocoa powder, sifted (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 full-fat sour cream, room temperature (255g)
1/2 cup vegetable or canola oil (110g)

2 large eggs, room temperature (112g)
2 tsp vanilla extract or vanilla bean paste (8g)
1 tsp instant espresso or coffee – optional (1g)

1 1/2 cups (3 sticks) unsalted butter, room temperature (339g)
1 cup creamy peanut butter (250g)
1 tsp vanilla extract or vanilla bean paste (4g)

1/2 tsp fine salt (3g)
7 cups powdered sugar (904g or 2 lb. bag)
1/3 cup heavy whipping cream, room temperature (80g) – for frosting

1/3 cup heavy whipping cream, room temperature (80g) – for ganache
1/2 cup milk chocolate chips (85g)
1 cup peanut butter (for filling between layers)

2 cups chopped Reese’s peanut butter cups

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
Step 2: In a large bowl, sift or whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: In another large bowl, whisk together warm water, sour cream, oil, eggs, vanilla extract, and instant espresso until fully combined.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until mostly smooth with a few small lumps remaining.
Step 5: Divide the batter evenly among the prepared pans and bake for 23-26 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Step 6: Cool the cakes in their pans for 30 minutes, then loosen the edges with an offset spatula and turn them onto wire racks to cool completely. Level the tops with a serrated knife once cooled.
Step 7: To make the peanut butter buttercream, beat the butter and peanut butter together on medium speed until smooth. Add vanilla and salt, mixing briefly.
Step 8: Gradually add powdered sugar and 1/3 cup heavy cream on low speed, scraping the bowl as needed, until the frosting reaches your desired consistency. Adjust by adding more cream or sugar if necessary.

Step 9: Transfer one-third of the frosting to a piping bag fitted with a large round tip. Cover the rest to prevent crusting.
Step 10: Assemble the cake by placing the first layer on your board or plate, securing it with a bit of buttercream. Spread a thin layer of frosting, then pipe a ring of frosting around the edge. Fill the center with about 1/3 cup peanut butter and sprinkle with 1/2 cup chopped Reese’s cups.
Step 11: Repeat for the remaining layers. Flip the top layer upside down for easier frosting and press gently to remove air pockets.

Step 12: Chill the assembled cake in the freezer for 5-10 minutes to prevent slipping. Apply a thin crumb coat of frosting, smooth it, then chill again until firm.
Step 13: Apply a second, thicker layer of frosting, smoothing it well, then chill once more until firm to the touch.
Step 14: To make the ganache, heat 1/3 cup heavy cream until just bubbling. Pour over the milk chocolate chips and let sit for 1 minute, then stir until smooth. Adjust consistency by adding more chocolate chips or cream if needed.

Step 15: Pour the ganache over the cake, gently spreading it over the edges to create drips. Chill in the freezer for 5 minutes to set.
Step 16: Decorate the top with remaining chopped Reese’s cups and pipe a ring of leftover buttercream. Serve and enjoy your rich Reese’s Chocolate Peanut Butter Cake!

Tips & Variations

For deeper chocolate flavor, try adding a teaspoon of espresso powder to the cake batter as suggested—it enhances the cocoa taste.

Use natural peanut butter for a lighter peanut flavor or crunchy peanut butter if you like texture in your frosting.
If you prefer a lighter frosting, reduce the powdered sugar slightly and add extra cream gradually to reach the perfect texture.
Freeze cake layers if baking ahead; thaw to room temperature before assembling for easier frosting.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. For longer storage, freeze the cake wrapped tightly for up to 2 months. When ready to serve, thaw in the refrigerator overnight and bring to room temperature before slicing for the best texture. Reheat slices slightly if desired, but the cake is delicious chilled.

How to Serve

A slice of four-layer chocolate cake sits on a white plate with a white marbled texture background. The layers alternate between dark, moist chocolate cake and light brown creamy frosting, each layer thick and distinct. The top of the slice is covered with a smooth layer of light brown frosting. On one side, there is a decoration of rich, glossy dark chocolate and a chocolate peanut butter cup with textured ridges, partially melted frosting dripping down from the decoration to the bottom edge of the cake. There are some crumbs scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend designed for baking. Be sure it includes xanthan gum or add it separately to maintain the cake’s texture.

Is it necessary to use espresso powder in the cake?

No, the espresso powder is optional. It helps to enhance the chocolate flavor but can be omitted without affecting the overall success of the cake.