Decadent Reese’s Peanut Butter Cup Cake Recipe

This Reese’s-inspired cake pairs moist chocolate layers with a creamy peanut butter buttercream and a glossy chocolate ganache for a dessert that tastes like the candy in cake form.

Chocolate and peanut butter are a classic combination. I created this cake for my mom’s birthday—she’s a chocolate-peanut butter lover—but it’s perfect for potlucks, celebrations, or any time you want a show-stopping dessert. The recipe uses a simple boxed cake mix hack for bakery-like results in less time and finishes with a silky ganache for a polished look. Serve with cold milk or a scoop of vanilla ice cream.

Ingredient notes and shopping tips

For the cake

• Chocolate cake mix: Use your favorite brand; Betty Crocker Chocolate Fudge works well.
• Milk: Substitute whole milk for the water called for on the box to keep the cake extra moist.
• Eggs: Bring eggs to room temperature so they incorporate smoothly into the batter.
• Butter: Use butter instead of oil for richer flavor and a better crumb.

For the peanut butter buttercream

• Butter: Soften quickly by cutting into smaller pieces so it creams easily.
• Peanut butter: Use regular creamy peanut butter (e.g., Jif). Natural-style nut butters can separate and cause the buttercream to split.
• Heavy cream: Adds stability and silkiness to the frosting; you can substitute milk if needed.

How to make the Reese’s cake

1. Prep: Preheat the oven to 350°F (175°C). Spray three 9-inch round cake pans with baking spray and line with parchment if desired.
2. Make the cake: Combine the boxed cake mix with the specified ingredients, using whole milk and room-temperature eggs. Divide batter evenly among pans and bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
3. Level the layers: Trim the domes from the tops of each cake with a serrated knife or cake leveler so the layers are flat and even.
4. Make the peanut butter buttercream: In a large bowl, cream softened butter, peanut butter, vanilla and a pinch of salt. Gradually add powdered sugar, then add heavy cream, 1–2 tablespoons at a time, until you reach a spreadable consistency.
5. Assemble: Place the first cake layer on a cake board or serving plate and spread an even layer of frosting (about 1 cup). Repeat with remaining layers. Apply a thin crumb coat, chill briefly, then frost the top and sides smoothly.
6. Make the ganache: Heat heavy cream until steaming (do not boil). Pour over semi-sweet chocolate chips and let sit for 1 minute, then whisk until glossy and smooth. Transfer to a squeeze bottle or pour carefully.
7. Finish: Drizzle ganache around the top edge so it drips slightly down the sides, then pour the remaining ganache onto the center of the cake and smooth. Allow the ganache to set for about 10 minutes. Pipe frosting dollops around the top, add chocolate shavings, and place Reese’s peanut butter cups in between the piped dollops as garnish.

FAQ

Krystle’s tips

1. Weigh the batter: Use a food scale to divide batter evenly for perfectly level layers.
2. Nonstick removal: Line pans with parchment rounds for easy cake release.
3. Check doneness: A toothpick inserted near the center should come out clean or with a few moist crumbs.
4. Crumb coat: Apply a thin layer of frosting (about 1 cup) to trap crumbs, chill, then finish frosting for a smooth result.
5. Use a cake board: Assemble on a board for easier transport and smoother decorating.
6. Smooth frosting: Use an offset spatula and a rotating cake stand, spinning while smoothing, for the best finish.

More decadent cakes to try

Snickers Cake

Death by Chocolate Cake

Cookie Monster Cake

📖 Recipe

Ultimate Reese’s Cake

Moist chocolate cake layered with rich peanut butter buttercream and a silky chocolate ganache. Perfect for Reese’s lovers.

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 12

Calories: 1223kcal

Author: Krystle Smith

Ingredients

For the cake

• 2 Boxes Milk chocolate cake mix
• 2 ½ Cups Whole milk
• 2 Cups Butter Softened
• 6 Eggs

For the peanut butter buttercream

• 2 Cups Butter Softened
• 3 Cups Powdered sugar
• 2-4 tablespoons Heavy cream
• ½ Cup Peanut butter
• 1 teaspoon Vanilla
• Pinch Salt

For the chocolate ganache

• 1 Cup Semi-sweet chocolate chips
• ½ Cup Heavy cream

Garnish

• 1 Hershey bar (for shavings)
• Reese’s peanut butter cups

Instructions

For the cake

• Preheat oven to 350°F and prepare three 9-inch pans. In a large bowl, combine cake mix with whole milk, softened butter, and eggs; mix until combined. Divide batter among pans and bake 25–30 minutes or until a toothpick comes out clean. Cool completely and level the tops.

For the peanut butter buttercream

• Cream together butter, peanut butter, vanilla and salt. Gradually add powdered sugar, then add heavy cream a little at a time until you reach a smooth, spreadable consistency.

For the ganache

• Heat heavy cream until steaming and pour over the chocolate chips in a heatproof bowl. Let sit for 1 minute, then whisk until smooth. Transfer to a squeeze bottle or pour carefully.

Assemble

• Place the first layer on a serving plate and spread about 1 cup of frosting evenly. Repeat with the other layers. Apply a crumb coat, chill, then finish frosting the top and sides.
• Use the squeeze bottle to add a ganache drip around the top edge, then pour the remaining ganache onto the center and smooth. Let set for 10 minutes.
• Pipe frosting dollops on top, shave the chocolate bar with a vegetable peeler to make curls, and tuck Reese’s cups between the dollops as decoration.

Notes

Ingredient tips: Use whole milk for extra moisture and regular creamy peanut butter (not natural) for stable frosting. Substituting butter for oil in the cake mix improves flavor and texture. Heavy cream gives the ganache and buttercream a silky finish, but milk can be used if needed.

Helpful tips:

• Weigh batter to ensure even layers.
• Line pans with parchment for easy removal.
• Trim domes for flat layers or use cake strips while baking.
• Test doneness with a toothpick—clean or with a few crumbs is done.
• Apply a crumb coat, chill, then finish for a smooth exterior.
• Use an offset spatula and rotating stand for the smoothest frosting.

Nutrition

Calories: 1223 kcal

Carbs: 95 g | Protein: 13 g | Fat: 92 g | Sugar: 66 g