The Best Reese’s Peanut Butter Cake With Peanut Butter Cups

Let’s be real—some days feel like a full-blown episode of “Survivor: Kitchen Edition.” Between getting the kids to school, juggling work deadlines, and pretending the laundry pile doesn’t exist, who really has time to bake from scratch? But what if I told you that this Reese’s peanut butter cake could be your sweet escape—no passport or Pinterest stress required?

This is not just any cake. We’re talking about a ridiculously moist chocolate base, smothered in luscious peanut butter buttercream, with pockets of chopped Reese’s peanut butter cups hiding like little treasures in every slice. Oh, and let’s not forget the glossy chocolate ganache that drips over the top like the final scene in a feel-good movie. Sounds dreamy, right?

Now, if you’ve ever stared at a complex cake recipe and thought, “Absolutely not,” then take a deep breath. This one’s for you. We’ve simplified every step, cut the fuss, and packed in the flavor so you can whip this up without losing your mind—or your afternoon.

Whether you’re baking for a birthday, surprising your peanut butter-loving partner, or simply craving a chocolate fix that hits all the right notes, this Reese’s peanut butter cake is here to play hero. It’s kid-approved, office party-perfect, and let’s be honest—just the thing to make your kitchen smell like happiness.

Oh, and picky eaters? They’ll ask for seconds. Maybe thirds. But who’s counting?

This Reese’s Peanut Butter Cake is indulgent, comforting, and—dare we say—therapeutic. So grab your mixer, throw on some music, and let’s bake something that turns your kitchen into the best part of your day.

---

Ingredients for Reese’s Peanut Butter Cake

Here’s everything you’ll need to whip up this heavenly dessert—broken down into cake, frosting, filling, and that glorious ganache drizzle. Don’t worry—most of it’s pantry-friendly!

For the Moist Chocolate Cake:

• 2 cups granulated sugar (about 400g)
• 1 cup sour cream, at room temperature (255g)
• 2 large eggs, also room temp (112g)
• 1 cup warm water (240g)
• 2 cups all-purpose flour (260g)
• 3/4 cup unsweetened cocoa powder (75g)
• 1/2 cup vegetable oil (110g)
• 2 teaspoons baking powder (8g)
• 1 1/2 teaspoons baking soda (9g)
• 1 teaspoon vanilla extract (8g)
• 1 teaspoon fine salt (6g)
• 1 teaspoon instant espresso powder or coffee (optional, 1g – but trust me, it deepens the chocolate flavor without tasting like coffee)

For the Peanut Butter Buttercream:

• 1 1/2 cups unsalted butter (that’s 3 sticks), softened (339g)
• 1 cup creamy peanut butter (250g)
• 7 cups powdered sugar (yep, a whole 2 lb. bag – 904g)
• 1/3 cup heavy cream, room temperature (80g)
• 1 teaspoon vanilla extract (4g)
• 1/2 teaspoon fine salt (3g)

For the Chocolate Ganache Drizzle:

• 1/3 cup heavy cream (80g)
• 1/2 cup milk chocolate chips (85g) – feel free to sneak a few for yourself

Extra Goodies for Filling & Decorating:

• 1 cup creamy peanut butter (because there’s no such thing as too much)
• 2 cups chopped Reese’s peanut butter cups (give them a rough chop—uneven pieces add charm!)

---

Equipment

Before you preheat anything, gather your gear. Here’s what you’ll need to make this Reese’s peanut butter cake without running around the kitchen like a reality show contestant:

• Two 9-inch round cake pans
• Mixing bowls (at least one large, one medium)
• Electric mixer or stand mixer (your arm will thank you)
• Measuring cups and spoons
• Spatula (rubber or silicone)
• Offset spatula (makes frosting a breeze)
• Wire cooling racks
• Sifter or fine-mesh strainer (optional)
• Saucepan (small, for ganache)
• Whisk
• Cake turntable (if you have one—great for smooth frosting!)
• Serrated knife or cake leveler (optional for layering)

---

Step-by-Step Instructions for the Ultimate Reese’s Peanut Butter Cake

Okay, apron on. Let’s bake a Reese’s Peanut Butter Cake that might just outshine every birthday, bake sale, and craving fix rolled into one.

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). While that’s heating up, grab your two 9-inch round cake pans and either grease them with butter or non-stick spray, then lightly dust with cocoa powder. You can also line the bottoms with parchment circles to make sure the cakes pop out like a dream.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and that optional espresso powder. That espresso? It’s like turning up the bass in a song—it brings out the richness of the chocolate without screaming “coffee.”

Step 3: Mix the Wet Ingredients

In another bowl, add the warm water, sour cream, vanilla extract, eggs, and vegetable oil. Give it a gentle whisk until smooth and well combined. If your eggs are cold from the fridge, just let them sit in warm water for a few minutes—it makes a difference.

Step 4: Combine Wet and Dry

Now slowly pour the wet mixture into the bowl with the dry ingredients. Use your electric mixer on low speed and mix until everything’s just combined. Don’t overbeat it—your goal is silky, not overworked.

Step 5: Divide and Bake

Pour the batter evenly into your prepared pans. You can use a kitchen scale if you want precise layers, or just eyeball it. Pop them into the oven and bake for about 30–35 minutes. Check doneness by inserting a toothpick in the center—it should come out with a few moist crumbs, not wet batter.

Let the cakes cool in their pans for about 10 minutes, then carefully flip them onto wire racks to cool completely. And yes, you’re allowed to sneak a little corner while no one’s looking.

Step 6: Make the Peanut Butter Buttercream

While the cakes cool, it’s frosting time! In a large bowl, beat the butter with an electric mixer until creamy and smooth—about 3 minutes. Add the peanut butter, vanilla extract, and salt. Mix again until blended.

Gradually add the powdered sugar, one cup at a time, mixing on low at first so you don’t end up wearing it. Add the heavy cream a little at a time, and beat on medium-high until your frosting is fluffy and spreadable. If it feels too thick, add a splash more cream; if it’s too thin, add a bit more powdered sugar. Think of it like peanut butter clouds.

Step 7: Make the Ganache

In a small saucepan, warm the heavy cream over medium heat just until it starts to simmer—don’t let it boil. Pour the warm cream over the chocolate chips in a bowl, let it sit for a minute, then whisk until smooth. That glossy magic? It’s what takes this Reese’s Peanut Butter Cake over the top.

Step 8: Layer and Fill

Once your cakes are completely cool, level them with a serrated knife if needed. Place one layer on your Reese’s Peanut Butter Cake stand or plate. Spread a generous layer of creamy peanut butter right on top—yes, straight from the jar—and sprinkle with chopped Reese’s peanut butter cups.

Add a layer of the peanut butter buttercream over that peanut butter layer (it’s okay if it’s a little messy—this is part of the fun). Top it with the second cake layer.

Step 9: Frost the Reese’s Peanut Butter Cake

Now, cover the whole cake in a layer of buttercream frosting. Start with a crumb coat if you like (a thin layer that traps crumbs), chill it for 15 minutes, then go in with the final thick layer of frosting. Use an offset spatula for smooth sides and a little swirl on top.

Step 10: Ganache Drizzle

Here comes the fancy part. Spoon or pour the chocolate ganache gently over the top of the Reese’s Peanut Butter Cake, letting it drip over the edges. It doesn’t need to be perfect—in fact, the drips make it look even more drool-worthy.

Step 11: Decorate Like a Pro

Sprinkle more chopped Reese’s on top (as much or as little as you like), and pipe a border of buttercream around the top edge if you’re feeling fancy. Or not—it’ll taste amazing either way.

Step 12: Chill or Slice

Let the Reese’s Peanut Butter Cake chill for 20–30 minutes before slicing, so it sets nicely. Then serve it up, sit back, and wait for the “OMG who made this?!” reactions.

---

Cooking Tips

• Room Temperature is Your Friend: If your eggs or sour cream are cold, your batter can get clumpy. Let things sit out before baking—it’s the secret to a smooth, even cake.
• Don’t Skip the Espresso Powder: It won’t taste like a mocha. It’ll just make the chocolate sing.
• Reese’s Peanut Butter Cake Sticking to the Pan? Make sure your pans are greased and lined, or try using a strip of parchment around the sides for easier release.
• Frosting Too Stiff? Add a teaspoon of cream at a time and beat it in. Too runny? A couple of spoonfuls of powdered sugar will thicken it right up.
• Warm Knife for Clean Slices: Run a sharp knife under warm water, wipe it clean, and slice. Repeat between cuts for bakery-style slices.
• Freezing Tip: You can bake the Reese’s Peanut Butter Cake layers ahead, wrap them tightly in plastic wrap and foil, and freeze for up to 2 months. Just thaw before assembling.
• Leftover Ganache? Use it to dip fruit, pretzels, or drizzle over ice cream. No drop goes to waste.

---

Personal Anecdote

This Reese’s Peanut Butter Cake made its first appearance in my house during a “just because” baking spree. No birthdays, no party—just a Tuesday that needed rescuing. My kids came home from school, caught a whiff from the hallway, and ran straight to the kitchen like it was the grand finale of a bake-off. Now? It’s our official “rainy day pick-me-up” cake. Even my peanut-butter-skeptic husband asks for it by name. It’s more than dessert—it’s a memory waiting to happen.

---

Storage Tips

Proper storage makes a big difference if you want to keep that Reese’s peanut butter cake tasting fresh and fabulous:

Room Temperature (Short-Term):
If your kitchen isn’t too warm (below 70°F/21°C), you can store the frosted cake in an airtight container or cake dome at room temperature for up to 2 days. Make sure it’s away from direct sunlight or heat sources.

Refrigerator (Mid-Term):
For longer freshness, refrigerate the Reese’s Peanut Butter Cake. Cover it tightly with plastic wrap or place it in an airtight container. It will stay moist and delicious between 5 to 6 days or for up to 6 days. Before serving, let it sit at room temperature for 30–60 minutes so the frosting softens and flavors bloom again.

Freezer (Long-Term):
To freeze the Reese’s Peanut Butter Cake, wrap individual slices or whole layers (unfrosted or frosted) in plastic wrap, followed by a layer of aluminum foil. Store in a freezer-safe bag or container about 2 months or more. Thaw overnight in the fridge or at room temperature for few hours. It’s perfect for making ahead or saving leftovers.

Tips for Best Storage:

• If storing a fully frosted cake, use parchment paper between layers when stacking slices.
• Label with the date if freezing to keep track.
• Avoid storing next to strong-smelling foods like onions or garlic—cakes absorb odors!

---

Nutrition Description (Approx. 350 Words)

This Reese’s peanut butter cake is a true indulgence—layered with rich chocolate cake, creamy peanut butter frosting, and topped with silky ganache and chopped candy. While it’s definitely a treat, it also packs a surprising amount of protein thanks to the peanut butter and eggs, and even some calcium and iron. However, this Reese’s Peanut Butter Cake is high in sugar, saturated fat, and total calories, so moderation is key if you’re watching your intake.

Each slice delivers a balance of fast-releasing carbohydrates (from sugar and flour) and fats (from peanut butter, butter, and cream) that give it that satisfying, melt-in-your-mouth texture. Because it’s made with real ingredients like eggs and dairy, you’ll also get trace minerals like potassium and magnesium.

Here’s a closer look at the full nutrition breakdown based on a standard serving size of 1/12th of the Reese’s Peanut Butter Cake :

---

Nutrition Facts (Per Serving)

Nutrient	Value
Serving Size	1 slice (1/12 of cake)
Calories	640 kcal
Total Fat	38g
Saturated Fat	17g
Unsaturated Fat	17g
Trans Fat	1g
Cholesterol	95mg
Sodium	380mg
Total Carbohydrates	72g
Dietary Fiber	4g
Sugars	52g
Protein	9g
Calcium	110mg (8% DV)
Iron	3.6mg (20% DV)
Potassium	310mg (7% DV)
Vitamin A	450 IU (9% DV)
Magnesium	45mg (11% DV)
Phosphorus	130mg (13% DV)

*DV = Daily Value based on a 2,000-calorie diet.

---

Cooking Time

Step	Time
Prep Time	30 minutes
Cook Time	35 minutes
Chilling Time	1 hour (for setting ganache and frosting layers)
Assembly Time	15 minutes
Total Time	Approximately 2 hours 20 minutes

Note: If you decide to freeze or refrigerate layers ahead of time, factor in additional time for thawing and bringing the Reese’s Peanut Butter Cake to room temperature.

---

Yield

• Yield: 1 cake (serves approximately 12 slices)
• Optional Yield: For party-size servings, you can slice into 16 smaller portions.

---

Cuisine

• Cuisine: American

This rich and crowd-pleasing dessert is a classic American-style layered cake with flavors beloved across the U.S.—especially that iconic combo of chocolate and peanut butter that Reese’s has perfected.

---

There’s something wonderfully nostalgic about biting into a slice of Reese’s peanut butter cake. It brings back memories of after-school treats, birthday parties, and those quiet moments when only a fork and a rich dessert could lift your spirits. Whether you’re whipping this up for a special celebration or just because your sweet tooth said so, this cake doesn’t just hit the spot—it practically throws a party on it.

You don’t have to be a seasoned baker to pull this off. It’s forgiving, fun, and totally worth every swirl of peanut butter and drizzle of ganache. And let’s be honest—there’s no such thing as too many Reese’s peanut butter cups and you can check how to make jelly with peanut butter cake. They add the perfect crunch and sweetness, making each slice a decadent experience. Plus, with that creamy frosting and moist chocolate base, your kitchen might just earn its own fan club.

So, the next time you’re looking for a dessert that checks all the boxes—easy to make, deeply satisfying, and a surefire crowd-pleaser—this Reese’s peanut butter cake should be your go-to. It’s more than just a recipe; it’s a little celebration of flavor, family, and all the joy that baking can bring into our lives.

---

Can I substitute the sour cream in this Reese’s peanut butter cake?

Yes! If you’re out of sour cream, plain Greek yogurt is a great alternative. It keeps the cake just as moist and rich without changing the flavor much.

What’s the best way to store leftover Reese’s peanut butter cake?
Store any leftovers in an airtight container in the fridge. It’ll stay fresh and delicious for up to 4–5 days. You can also freeze individual slices—just wrap them tightly in plastic wrap and store in a freezer-safe bag.

Can I use crunchy peanut butter instead of creamy for the frosting?
You can, but keep in mind it’ll add texture to the frosting, which some people love and others might not expect. For that classic smooth Reese’s peanut butter cake finish, creamy is usually best.

Can I make this Reese’s peanut butter cake ahead of time?
Definitely. You can bake the Reese’s Peanut Butter Cake layers a day ahead and refrigerate them. Just frost and assemble the next day for the freshest results, If you’re looking for gluten-free options, I recommend you to checking out our recipe for Gluten-Free Vanilla Cupcakes that are just as easy and irresistible.

Do I have to use coffee or espresso powder in the batter?
Nope! It’s optional. Coffee simply enhances the chocolate flavor, but the Reese’s Peanut Butter Cake will still be amazing without it.

Can I make this Reese’s Peanut Butter Cake in a different pan size?
Yes! You can use a 9×13 pan for a sheet Reese’s Peanut Butter Cake version—just adjust baking time slightly and keep an eye on it for doneness around the 30-minute mark.

Are there nut-free alternatives to Reese’s peanut butter cups?
If you’re baking for someone with a peanut allergy, try sunflower butter cups or other nut-free candy as a substitute. Just double-check the labels!