Reese’s Peanut Butter Cup Cake Recipe

If you’re a fan of the classic combination of chocolate and peanut butter, this Reese’s Peanut Butter Cup Cake is about to become your new favorite treat! A luscious chocolate cake with a rich peanut butter filling, topped with creamy buttercream and a decadent chocolate ganache—every bite feels like a celebration of your favorite candy bar. Let me walk you through the steps to make this cake from scratch, ensuring a flawless and indulgent dessert perfect for any occasion!

Why You’ll Love This Recipe

• Incredible Flavor: Combines the rich, chocolaty goodness of a classic cake with the nutty, creamy delight of peanut butter.
• Showstopper Design: Layered with texture and topped with Reese’s pieces for a professional finish.
• Easy-to-Follow Instructions: Perfect for both beginner bakers and seasoned pros.
• Versatile: Can be made as a full cake or transformed into cupcakes for a fun, portable treat.

Let’s dive in and start with the tools and ingredients you’ll need to make this masterpiece.

Equipment and Ingredients

To create this mouthwatering dessert, here’s what you’ll need.

Equipment Needed

• Stand Mixer or Hand Mixer
• 8-Inch Cake Pans (x2)
• Medium and Large Mixing Bowls
• Rubber Spatula
• Cooling Racks
• Offset Spatula
• Whisk
• Piping Bag with a Large Round Tip
• Candy Thermometer (optional for precise buttercream)

Ingredients for the Cake Layers

• 1½ cups (190g) all-purpose flour
• ½ cup (45g) unsweetened cocoa powder (Dutch process preferred)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• 1 cup (200g) granulated sugar
• ½ cup (120mL) vegetable oil
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• ¾ cup (180mL) hot coffee (or hot water)

Ingredients for the Peanut Butter Buttercream

• 1 cup (227g) unsalted butter (softened)
• 2 cups (500g) powdered sugar (sifted)
• ½ cup (120g) creamy peanut butter
• 2 tbsp heavy cream (adjust as needed for consistency)
• 1 tsp vanilla extract

For the Chocolate Ganache

• 1½ cups (270g) dark chocolate chips
• 2 tbsp vegetable oil

Making the Cake Layers – The Ultimate Indulgence

The foundation of this Reese’s Peanut Butter Cup Cake is its rich and moist chocolate layers. Here’s how to prepare them for ultimate success.

Step 1: Prep Your Equipment

1. Preheat your oven to 350°F (177°C) for a convection oven or 325°F (163°C) for a conventional oven.
2. Prepare your cake pans by greasing them lightly with baking spray or lining them with parchment paper to prevent sticking.

Step 2: Mix the Dry Ingredients

1. In a medium mixing bowl, whisk together:
   • Flour
   • Cocoa powder
   • Baking powder
   • Baking soda
   • Salt
   This ensures even distribution of leavening agents and avoids clumps of cocoa powder. Set this mixture aside.

Step 3: Combine the Wet Ingredients

1. In a large mixing bowl, whisk together:
   • Granulated sugar
   • Vegetable oil
   • Eggs
   • Vanilla extract
2. Once fully combined, slowly pour in the hot coffee. (Pro Tip: The coffee enhances the chocolate flavor without making it taste like coffee!) Stir until smooth.

Step 4: Bring It All Together

1. Gradually sift the dry ingredients into the wet mixture. Use a whisk or spatula to gently fold the two together until no streaks of flour remain.
2. Be careful not to overmix—the batter should be smooth but not overworked.

Step 5: Bake the Cake

1. Divide the batter evenly between the two prepared cake pans. Smooth the tops for even baking.
2. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool the Layers

1. Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack.
2. Allow them to cool completely before assembling. This prevents the frosting from melting and ensures clean, sharp layers.

Creating the Peanut Butter Buttercream

The peanut butter buttercream is the star of this cake, delivering that iconic Reese’s flavor. It’s smooth, creamy, and the perfect balance of sweetness and nuttiness.

Step 1: Cream the Butter

1. In the bowl of a stand mixer (or using a hand mixer), add softened unsalted butter. Beat on medium speed for 2-3 minutes until the butter is light and fluffy. This aerates the butter, creating a smooth base for your buttercream.

Step 2: Add the Peanut Butter

1. Reduce the mixer speed to low and add creamy peanut butter.
2. Once incorporated, increase the speed to medium and mix for another 1-2 minutes. The mixture should be silky and cohesive.

Step 3: Incorporate the Sugar

1. Gradually add sifted powdered sugar, ½ cup at a time. Beat on low speed after each addition to prevent a sugar cloud in your kitchen!
2. Once all the sugar is added, scrape down the sides of the bowl to ensure everything is well combined.

Step 4: Adjust Consistency

1. Add heavy cream and vanilla extract to the bowl. Beat on medium-high speed for 2-3 minutes until the buttercream is smooth and spreadable.
2. If the buttercream is too thick, add more heavy cream, 1 teaspoon at a time, until it reaches your desired consistency.

Pro Tips for the Perfect Buttercream:

• Room Temperature Ingredients: Ensure your butter and peanut butter are at room temperature for the smoothest texture.
• Adjust Sweetness: If you prefer a less sweet buttercream, reduce the powdered sugar slightly.
• Flavor Boost: Add a pinch of salt to enhance the peanut butter flavor.

Assembling and Decorating the Reese’s Peanut Butter Cup Cake

Now that your cake layers and peanut butter buttercream are ready, it’s time to put everything together and add the finishing touches. Here’s how to assemble your cake into a Reese’s masterpiece.

Step 1: Level the Cake Layers

1. If your cake layers have domed during baking, use a serrated knife or cake leveler to trim the tops. This ensures a flat surface for stacking.

Step 2: Layer the Cake

1. Place one cake layer on your serving plate or cake stand.
2. Add a generous amount of peanut butter buttercream on top and spread it evenly with an offset spatula.
3. If desired, chop a few Reese’s peanut butter cups and sprinkle them over the frosting layer for an extra surprise!

Step 3: Add the Second Layer

1. Place the second cake layer on top of the frosted one. Press gently to secure it in place.
2. Spread a thin crumb coat of buttercream over the entire cake to seal in any loose crumbs. Chill in the refrigerator for 15-20 minutes to set.

Step 4: Frost the Cake

1. Once the crumb coat is set, spread the remaining buttercream over the cake, covering the top and sides evenly. Smooth it out for a clean look, or create texture using the back of a spoon or spatula for a rustic finish.

Step 5: Prepare the Chocolate Ganache

1. Melt dark chocolate chips with vegetable oil in a microwave-safe bowl. Heat in 30-second intervals, stirring each time until smooth and glossy.
2. Let the ganache cool slightly so it’s pourable but not too runny.

Step 6: Decorate the Cake

1. Pour the ganache over the top of the cake, allowing it to drip down the sides for a dramatic effect.
2. While the ganache is still wet, garnish with chopped Reese’s peanut butter cups, chocolate chips, or a sprinkle of flaky sea salt for contrast.

Step 7: Final Touches

1. Chill the cake in the refrigerator for about 10-15 minutes to set the ganache. Let it come to room temperature before serving for the best flavor and texture.
2. Slice and enjoy the layers of chocolate, peanut butter, and ganache perfection!

Storage Tips

• Refrigerator: Store the cake in an airtight container for up to 5 days. Let it sit at room temperature for about 30 minutes before serving.
• Freezer: Freeze individual slices or the whole cake (well-wrapped) for up to 3 months. Thaw in the refrigerator overnight before serving.

FAQ’s

1. Can I make this cake in advance?
Absolutely! You can bake the cake layers and prepare the buttercream a day ahead. Store the layers wrapped in plastic wrap at room temperature, and refrigerate the buttercream in an airtight container. Assemble and frost the cake on the day you plan to serve.

2. Can I use milk chocolate instead of dark chocolate?
Yes, but keep in mind that milk chocolate is sweeter than dark chocolate, so the overall cake might taste slightly less balanced.

3. Why is my ganache not dripping properly?
If the ganache is too thick, warm it slightly to make it more fluid. If it’s too runny, let it cool for a few minutes before pouring.

4. Can I turn this into cupcakes?
Definitely! Divide the batter evenly into cupcake liners, filling each about 2/3 full. Bake at 350°F (177°C) for 16-18 minutes. Top each cupcake with peanut butter buttercream and a ganache drizzle.

This Reese’s Peanut Butter Cup Cake is sure to be a hit with any chocolate and peanut butter lover.