Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Reeses Peanut Butter Chocolate Cake - featured image

Ultimate Reese’s Peanut Butter Chocolate Cake

  • Author: Luciana
  • Total Time: 2 hours
  • Yield: 12 servings 1x

Description

A moist, decadent chocolate cake featuring a rich peanut butter frosting and a glossy dark chocolate ganache drip. This nostalgic yet sophisticated dessert is easy to make and perfect for celebrations.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (75g) unsweetened Dutch-process cocoa powder
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 4 large eggs, room temperature
  • 1 ½ cups (360ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (250g) peanut butter
  • 4–5 cups (480-600g) powdered sugar
  • ¼ cup (60ml) milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ½ cup crushed Reese’s Pieces
  • 1 cup (240ml) heavy cream
  • 12 oz (340g) semi-sweet dark chocolate chips
  • 1 cup (100g) crushed Reese’s Pieces or candy bars for decoration

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
  3. In a separate bowl, whisk eggs, buttermilk, oil, vanilla extract, and boiling water until smooth.
  4. Pour wet ingredients into dry ingredients and beat on medium speed for 2 minutes until combined. Divide batter evenly between prepared pans.
  5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  6. For the frosting, beat softened butter until creamy. Add peanut butter and beat until combined. Gradually add powdered sugar and milk, alternating, along with vanilla and salt. Beat on high for 3 minutes until fluffy. Fold in ½ cup crushed Reese’s Pieces.
  7. Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Add second layer. Apply a thin crumb coat of frosting and chill for 15 minutes.
  8. For the ganache, heat heavy cream until it just begins to simmer. Pour over chocolate chips, let sit for 5 minutes, then stir until smooth. Let cool for 10 minutes until slightly thickened but pourable.
  9. Pour ganache over the chilled cake, allowing it to drip down the sides. Immediately sprinkle with remaining crushed Reese’s Pieces before the ganache sets.
  10. Slice and serve at room temperature.

Notes

Ensure ingredients are at room temperature for best emulsification. Do not frost the cake while it is warm, as the frosting will melt. The cake stays moist for up to four days when stored properly. You can freeze unfrosted layers for up to 3 months.

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cak
  • Calories: 650
  • Sugar: 60
  • Sodium: 450
  • Fat: 38
  • Saturated Fat: 18
  • Carbohydrates: 75
  • Fiber: 3
  • Protein: 8

Keywords: Reese's cake, peanut butter chocolate cake, chocolate ganache, homemade birthday cake, moist chocolate cake, dessert recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://familydinnerecipes.com/ultimate-reeses-peanut-butter-chocolate-cake-make-while-peak/