Chocolate Peanut Butter Reese’s Cake

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. 

Chocolate Frosting

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!

Love, B

[mv_create key=”55″ type=”recipe” title=”Reese’s Peanut Butter Chocolate Cake” thumbnail=”https://baranbakery.com/wp-content/uploads/2020/03/Reeses-Cake-9.jpg”]

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17 Comments

  1. A few questions re: Resee’s PB Cake:
    -type of oil
    -type of cocoa powder (dark or ‘regular)
    -light or dark brown sugar
    -bleached or unbleached flour

    • Hi Karen, any kind of neutral oil should work but I usually use canola or vegetable, light brown sugar, any kind of unsweetened cocoa powder but I used Dutch processed, and I used unbleached flour.
      Thanks for asking, I will update the recipe to specify!

      • Thank you! Loved this so much, I made it twice in 3 weeks. The 2nd time I cut the recipe in half since it is just 2 of us.

        I used dark chocolate cocoa powder, Himalayan pink salt, did not pack the brown sugar. The recipe doesn’t indicate but wanted to try something different the 2nd time.

        It is waiting to be eaten but I tasted the frosting and do like it with the pink salt.

        Karen

  2. Hello,
    I have a few questions:
    -Do you also use dark chocolate cocoa powder, for the Reese’s PB Cake?
    -Light Brown Sugar or Dark Brown?
    -Have you tried unbleached all-purpose flour?
    Thanks,
    Karen

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