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Best Reeses Peanut Butter Chocolate Layer Cake Recipe

Reeses Peanut Butter Chocolate Layer Cake Recipe - featured image
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This decadent chocolate layer cake is filled with creamy peanut butter frosting, studded with chopped Reese’s cups, and topped with a glossy chocolate ganache drip. It’s the ultimate celebration cake for peanut butter and chocolate lovers.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot coffee, freshly brewed
  • 1 cup (about 8–10 mini cups) chopped Reese’s peanut butter cups
  • 8 ounces (226g) cream cheese, softened
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (240g) creamy peanut butter (like Jif or Skippy)
  • 3 cups (360g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream, as needed
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1/3 cup (80ml) heavy cream
  • 10–12 mini Reese’s peanut butter cups, for decoration
  • Handful of chopped salted peanuts, for decoration
  • Chocolate shavings or curls (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper, and lightly flour the sides.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir until just combined. Slowly pour in hot coffee while stirring gently until smooth. Fold in chopped Reese’s peanut butter cups.
  5. Divide batter evenly among prepared pans. Bake for 25-30 minutes, until a toothpick inserted in center comes out clean. Cool in pans for 15 minutes, then invert onto wire rack to cool completely.
  6. For the frosting: Beat cream cheese and butter together until smooth. Add peanut butter and beat until combined. Gradually add sifted powdered sugar, then vanilla and salt. Beat until light and fluffy, adding heavy cream as needed for consistency.
  7. Place one cooled cake layer on serving plate. Spread about 1/2 cup frosting on top. Repeat with second and third layers. Apply a thin crumb coat over entire cake and refrigerate for 20-30 minutes.
  8. Frost the cake with remaining peanut butter frosting using an offset spatula. Refrigerate while making ganache.
  9. For the ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream until simmering, pour over chocolate, let sit 2-3 minutes, then whisk until smooth. Cool 5-10 minutes until thickened but pourable.
  10. Remove cake from fridge. Drizzle ganache around edges, letting it drip down sides, then pour remaining ganache on top and spread evenly. Decorate with mini Reese’s cups, chopped peanuts, and optional chocolate shavings. Let sit at room temperature 30 minutes before serving.

Notes

Don’t skip the coffee—it deepens the chocolate flavor without tasting like coffee. Use room temperature ingredients for best texture. Measure flour by spooning and leveling. Let cake layers cool completely before frosting. Chill cake before adding ganache drip for better control. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Cake can be frozen for up to 3 months.

Nutrition

Keywords: Reese's cake, peanut butter chocolate cake, layer cake, chocolate cake, peanut butter frosting, ganache drip, celebration cake, birthday cake

Find it online: https://sofiaspice.com/best-reeses-peanut-butter-chocolate-layer-cake-recipe/