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Reese’s Peanut Butter Cake Recipe

Reese’s Peanut Butter Cake Recipe
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★★★★★

5.2 from 15 reviews

This Reese’s Peanut Butter Cake is a decadent and moist chocolate cake layered with creamy peanut butter frosting and topped with a luscious chocolate ganache drip. Perfect for peanut butter and chocolate lovers looking for a rich and indulgent dessert that’s sure to impress at any celebration.

Ingredients

Scale

For the Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, at room temperature
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot water or brewed coffee

For the Peanut Butter Frosting

  • 1 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 3 to 4 cups powdered sugar, to desired consistency
  • ¼ cup heavy cream or milk, as needed
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Chocolate Ganache Drip

  • ¾ cup semi-sweet chocolate chips

Instructions

  1. Prepare the Chocolate Cake Batter: In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly add the hot water or brewed coffee, stirring carefully until smooth and the batter is thin but fully mixed.
  2. Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  3. Make the Peanut Butter Frosting: In a large bowl, beat the softened butter and creamy peanut butter together until smooth and fluffy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add vanilla extract, a pinch of salt, and heavy cream or milk a little at a time until you reach a smooth, spreadable consistency.
  4. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread an even layer of peanut butter frosting over the top. Add the second cake layer on top and apply a thin crumb coat of frosting over the entire cake. Chill the cake for 20–30 minutes to set the crumb coat, then finish frosting the cake with the remaining peanut butter frosting, smoothing it nicely all around.
  5. Prepare the Chocolate Ganache Drip: Heat the semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until fully melted and smooth. Let the ganache cool slightly so it thickens but is still pourable. Drip the ganache around the edges of the cake using a spoon or piping bag, allowing it to gently run down the sides. Pour remaining ganache on top and smooth with an offset spatula.
  6. Chill and Serve: Refrigerate the cake for at least one hour to allow the ganache and frosting to set properly. Bring to room temperature before serving for best flavor and texture. Cut into slices and enjoy your rich Reese’s Peanut Butter Cake!

Notes

  • Using hot coffee instead of water enhances the chocolate flavor in the cake.
  • If you prefer a thicker ganache drip, let the chocolate cool longer before applying.
  • The cake is best served at room temperature to allow the frosting to soften slightly.
  • Store leftovers covered in the refrigerator for up to 5 days.
  • You can substitute natural peanut butter but it may affect frosting consistency.

Nutrition

Keywords: Reese’s peanut butter cake, chocolate cake, peanut butter frosting, chocolate ganache, homemade cake, dessert recipes, chocolate peanut butter dessert

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