Reese’s Peanut Butter Cup Cake
on Oct 15, 2024
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This decadent Reese’s Peanut Butter Cup cake is a layered chocolate cake loaded with chocolate peanut butter flavor in every single bite.
The made-from-scratch peanut butter frosting paired with the chocolate cake is perfection down to the last crumbs.
Serve for a birthday bash, weeknight celebration, or potluck, or even take it to a bake sale. You can make this cake in no time for a dessert that will impress.
Why You Will Love This Easy Cake
- Chocolate and peanut butter take center stage in this cake recipe. A chocolate cake recipe using a doctored-up cake mix. Then, a homemade creamy peanut butter frosting.
- Moist chocolate cake with chopped peanut butter cups on top of the cake for the perfect presentation.
- Great for a birthday, a family gathering, or any other occasion.
Ingredients Needed
Here is a preview of what you need for this dessert. The recipe card contains the detailed amounts and instructions.
For the Cake
For the Frosting
How to Make the Cake
This peanut butter cake is easy to make by following a few basic steps.
Step 1: Add ingredients to a large mixing bowl.
Step 2: Using a hand mixer, blend until well combined. Do not overmix.
Step 3: Pour cake batter into two prepared round cake pans and bake.
Step 4: Allow cake layers to cool completely before frosting.
How to Make Peanut Butter Frosting
Homemade frosting is worth the extra effort. It’s not hard and will be ready in a few minutes.
Step 1: Add all the frosting ingredients except sugar to a large mixing bowl.
Step 2: Blend with a hand mixer until light and fluffy.
Step 3: Sift powdered sugar into the frosting mixture and blend.
Step 4: Frost the top of one cake layer. Then add the second and add frosting to the top of the second layer followed by Reese’s peanut butter cups.
Storing Tips
Refrigerate: For a moist cake, I recommend chilling it in the fridge once it is baked. Place it in a sealed, airtight container and store it in the fridge for up to 4-5 days.
Freezing: You can also freeze this chocolate peanut butter cake recipe. Bake and assemble the cake, then place it in the freezer for up to 4-5 months. Then, thaw in the fridge overnight for best results.
Common Questions
Placing the cake in the fridge helps it stay fresh. But you can keep it at room temperature for 2-3 days on the counter if you want. You will find the cake starts to dry out a lot faster this way.
Reach for your favorite homemade chocolate cake recipe if you prefer. Then, bake and assemble the cake the same. You do not have to use a boxed cake mix.
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Reese’s Peanut Butter Chocolate Cake
Ingredients
Peanut Butter Frosting Ingredients
- 1 cup unsalted butter, softened
- 1 cup smooth peanut butter
- 3 tablespoons honey
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup + 1 tablespoon powdered sugar, sifted
Cake Ingredients
- 1 tablespoon butter, melted
- 15.25 ounces chocolate cake mix
- 1 cup milk
- 1 stick butter, 1/2 cup, softened
- 4 eggs
- 3 tablespoons sour cream
- 1 tablespoon brewed coffee
- 1 teaspoon vanilla extract
Cake Toppings
- 20 Mini Reese's Peanut Butter Cups, cut 10 of them in half and leave the rest whole
Instructions
- Preheat the oven to 350° F.
- Prepare your 9-inch round baking pans with melted butter (1 tablespoon) by using a pastry brush to coat the butter on the bottom and sides of each baking pan. Add a little cake mix (1-2 tablespoons or more if needed) to each pan. Shake your pan to evenly distribute the cake mix to the bottoms and sides.
- In a medium bowl add the cake mix, milk (1 cup), butter (1/2 cup), eggs (4), sour cream (3 tablespoons), and brewed coffee (1 tablespoon). Mix with a mixer on medium speed for 2-3 minutes or until fully incorporated. Use a spatula to scrape the sides of the bowl halfway through mixing.
- Add in the vanilla extract (1 teaspoon) and mix until fully incorporated.
- Pour into cake pans and bake for 24-27 minutes or until a toothpick comes out clean.
- Remove from the oven and cool for 5 minutes before removing the cake from the pans.
- Remove the cakes from the pans and place them on cooling racks for 20 minutes or until completely cool.
- Once cooled place one of the cakes upside down onto a serving platter.
To Make the Frosting
- In a medium bowl add the butter (1 cup), smooth peanut butter (1 cup), honey (3 tablespoons), milk (2 tablespoons), vanilla extract (1 teaspoon), and salt (1/4 teaspoon).
- With a hand mixer mix for 3-5 minutes or until light and fluffy. Use a spatula to scrape the sides of the bowl halfway through mixing.
- Add the sifted powdered sugar (1/2 cup + 1 tablespoon) to the bowl and mix for 2-3 additional minutes until light and fluffy. Use a spatula to scrape the sides of the bowl halfway through mixing.
- Spoon half of the frosting on the top of the cooled cake layer you placed on the cake plate. Spread evenly over the cake while not allowing the frosting to spill over the sides.
- Gently place the other cake layer right side up on top of the frosting.
- Spoon the remainder of the frosting on top of the cake. Spread evenly over the cake while not allowing the frosting to spill over.
- Cut 10 mini Reese's Peanut Butter Cups in half. Gently pile them on top of the frosting along with 10 whole Reese’s Peanut Butter Cups.
Notes
- To make this into 24 cupcakes, bake for 15-20 minutes.
- To make this into a 9” x 13” sheet cake, bake for 29-33 minutes.
- To make this into two 8-inch round baking pans, bake for 24-27 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
