This chocolate peanut butter Reese’s cake is made of peanut butter cake layers topped with the BEST dark chocolate buttercream, drizzled peanut butter and chopped up Reese’s peanut butter cups. Indulgent is an understatement!
Friends, I’m currently not in a good mood. My long awaited cruise vacation was canceled last night (Friday) and we were supposed to fly out tomorrow morning. Stupid corona virus…
On a positive note, I thought it was time to update the photos to this Reese’s peanut butter cup cake. Although it was amazing when I posted it in 2018, I still updated the recipe. & ommgggg I didn’t know it could get better.
You probably don’t believe me, but if you like chocolate and peanut butter, you will LOVE this peanut butter chocolate cake. I’m slightly obsessed and even my husband loves it. Saaaayyyy whhhhaaaattttt?! Finally a birthday cake idea for someone who doesn’t even like sweets!
What is a Reese’s Cake?
Ok, enough rambling about how good this chocolate peanut butter cake is and onto how it is a “Reese’s Cake”.
So if you’re searching for a “Reese’s cake”, 99% of the time you’ll find a chocolate cake recipe with peanut butter frosting. I’m sure that tastes absolutely phenomenal, BUT I thought, why not make a peanut butter cake with chocolate frosting instead?!
But that’s not all that’s on this peanut butter cup cake. The breakdown:
- Peanut butter cake layers (with a secret special ingredient!!)
- Dark chocolate, ultra fluffy American buttercream
- Creamy peanut butter drizzle
- Chopped up Reese’s Peanut Butter Cups (not sponsored but should be!)
Honestly, you don’t even need to taste this cake to know how good it is. Just read that list one more time and your imagination is almost enough. Keyword: *almost*. Now finish reading and go make this cake!
How to make Reese’s peanut butter cake with chocolate frosting?
Peanut Butter Cake
I feel like I can answer this question because I tested like 5 different peanut butter cakes before I settled on this perfection. I tried both reverse creaming and regular creaming methods and ultimately settled on the OG, creaming method.
The more peanut butter I added, the gummier the texture of the cake. However, when I added less peanut butter, it just tasted like: “I’m not sure what flavor this cake is supposed to be but it’s pretty bland”.
Soooooo I added a secret ingredient, cinnamon. I know it sounds weird but I always try it when something tastes like it’s lacking something and it works! I did it with these s’mores blondies too and they’re pretty darn amazing. Don’t worry, for that extra peanut butter flavor, we’ll drizzle more peanut butter on every layer.
I am not a frosting person but I LOVE custards, puddings and whipped cream. I always thought they were either too sweet or greasy and just bleh but omg it’s grown on me so much. Except cream cheese, omg cream cheese frosting is life.
There are three secrets to this frosting. I guess they’re not really “secrets” but three important things to making the best chocolate frosting.
- First, I use both cocoa powder and melted chocolate. It elevates the taste and texture of this buttercream and also gives it a rich, darker color.
- Second is whipping the frosting. Whipping the buttercream is important to make sure all the powdered sugar and cocoa powder is completely dissolved. If you don’t, you may end up with a grainy buttercream.
- Last but not least, I like to use all butter. Sure, shortening has its place (no color, no taste, stands up better in heat) but we like butter. period.
How to serve and store Reese’s Peanut Butter Cup Cake
I should probably just copy and paste this from all my other posts, lol. It’s really always the same. Reese’s cake is best served at room temperature. However, it is easiest to slice after it’s been refrigerated for at least an hour.
This cake can be stored at room temperature for 1-2 days. After two days, make sure to refrigerate or freeze the cake. Always make sure to keep cakes fully covered with plastic wrap or in an airtight container so they don’t dry out. If you refrigerate or freeze the cake, make sure to bring it back to room temperature for optimal texture.
Ok friends, now that you’re done reading my post, go on and make this delicious chocolate peanut butter cake! It may even make you forget that you’re stuck in the house #coronavirus. Let’s be real, I definitely indulged in this cake a little while sulking over my canceled cruise.
If you join me in sulking, make sure to tag me @baranbakery on instagram, I’d love to see your beautiful Reese’s cake and share it with the BB tribe! As always, have a blessed day and happy baking!
Peanut Butter Cake
- 3 cups all-purpose flour
- 1 tbsp. Baking powder
- 1/4 tsp. Salt
- 1/2 cup oil
- 1/2 cup peanut butter
- 1 cup sugar
- 1 cup brown sugar
- 1 cup buttermilk
- 4 eggs
- 1/4 tsp. cinnamon
Dark Chocolate Buttercream
- 1 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 cup cocoa powder
- 1/2 cup chocolate chips
- 1/4 cup heavy cream (or milk)
- 1 tsp. vanilla
- Pinch of salt
- 1 cup peanut butter
- 20 Reese's Peanut Butter Cups (roughly)
Peanut Butter Cake
Preheat the oven to 350 degrees. Use cooking spray to grease 3-4 six inch cake pans and line with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
Place the oil and peanut butter in a large bowl and use an electric mixer at medium speed, to whisk until smooth.
Add brown sugar and granulated sugar to the mixture and beat for 1-2 minutes until smooth.
Scrape the edges of the bowl and add in eggs, one at time. Beat on medium speed until each one is fully incorporated and scraping the edge of the bowl as needed.
With the mixer on low speed, add in 1/3 of the dry ingredients.
Now add half of the buttermilk and continue alternating with dry ingredients until the batter is fully combined. Don't over mix; beat just until the last streaks of flour are combined.
Divide evenly among the prepared pans and bake for 30-35 minutes, until the edges release from the pan or toothpick inserted in the center comes out clean.*
Flip over onto a towel to remove from the cake pan and allow to cool completely.
Dark Chocolate Buttercream
In a small saucepan, heat milk or cream until simmering.
Place chocolate chips in a bowl and pour hot cream over them. Let it sit for 1-2 minutes then stir until smooth. Allow to cool before using.
In the bowl of a stand mixer, beat butter until smooth.
Add powdered sugar, cocoa powder and salt. Beat for 5-10 minutes, on medium speed, until sugar feels fully dissolved.
Add in melted chocolate and vanilla, beating until fully combined.
Switch to a paddle attachment and cream buttercream for 2-3 minutes on low-medium speed.
Once cake layers have cooled completely, trim the tops of the cake to be flat.
Chop up Reese's peanut butter cups into quarters, or smaller.
In a heat proof bowl, microwave peanut butter for 15-20 seconds, until melted but not burned.
Use 1/4 of the buttercream to frost the first cake layer, top with a drizzle of melted peanut butter and a handful of chopped peanut butter cups.
Repeat step 4 with the second layer.
Place the third layer on top and use the other 1/4 of the buttercream to make a crumb coat. (A crumb coat is a super thin layer of frosting to keep the crumbs in).
Now refrigerate the cake for at least 30 minutes.
Remove and use the rest of the buttercream to neatly frost the cake (you may have to whip the buttercream a bit again).
Top with the rest of the melted peanut butter (you may have to reheat) and the Reese's peanut butter cups.
- *If you are using 6-inch pans, you can make three larger ones or four smaller ones. For three thicker layers, bake for about 35 minutes. For four thinner layers, bake for about 30 minutes. (I made three thicker layers for this cake but I cut off the rounded tops of the cake so that's why the layers don't look huge).
- I haven't tried it but my best bet is that this recipe won't work very well with natural peanut butter.
- The recipe can also be made in two 8 inch pans or one 9 x 13 pan.
Amount Per Serving: Calories: 1185Total Fat: 69gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 113mgSodium: 653mgCarbohydrates: 134gFiber: 6gSugar: 94gProtein: 23g
Nutrition information isn’t always accurate.