This Reeses peanut butter chocolate layer cake is pretty easy, even a talented 9-year old can make it herself! We put that theory to the test over the weekend, when our sweet assistant, Miss Blakely baked this delectable marvel with very minimal guidance.
How to Make Reeses Peanut Butter Chocolate Layer Cake
Place the pans on parchment paper, trace around the pan with a pencil, leaving a 2″ tab overhanging on each side. These will be used to life the cake out of the pan, effortlessly. Cut the circles out, be sure not to accidentally cut off the tabs.
Prepare three 8-inch cake pans with non-stick baking spray, line each with parchment paper, and preheat the oven to 350°F. If you’re opting to use 2 cake mixes instead, you’ll need to prepare four 8-inch cake pans.
Prepare the Chocolate Cake Layers
Prepare the cake mixes according to the directions on the box, or use the homemade chocolate cake directions provided below.
Spread the batter evenly among the prepared cake pans and bake for 22-25 minutes.
If you’re using an air-fryer (like we did, to avoid heating up the kitchen excessively), you’ll want to cook the cake at 320°F for about 21 minutes.
Test to see if the cake is done by inserting a toothpick in the center. There should be a few moist crumbs on the toothpick. If you see wet batter, the cake is not done yet.
Remove the cakes from the oven and allow to cool for a few minutes, then remove them from the pan using the parchment tabs to a cooling rack to finish cooling.
Prepare the Peanut Butter Frosting
Put the butter and peanut butter in a mixer bowl and blend until well combined.
On low, beat in about half of the powdered sugar until smooth.
Add 3 tablespoons of water or milk and mix until smooth. During the hot summer months, I prefer to use water rather than milk. This way, the cake can be kept (out of sunlight!) on the counter top for several hours without fear of spoiling.
Mix in the remaining powdered sugar until smooth. Keep an eye on the consistency of the frosting so that it doesn’t become too thin as you add the remaining water or milk.
Layering the Cake
To build the cake, use a serrated knife to remove the tops of each layer so the cake is flat. My apologies for failing to get a photo of this, I was too busy watching Blakely’s grip on the knife to ensure her safety!
The first cake layer is placed on a serving plate, and a generous dollop of frosting, about a cup, is added on top. Smooth the frosting into an even layer over the top of the cake.
Add a generous handful of the chopped Reese’s on top of the frosting, then gently press the pieces into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
Add the next cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer.
Add remaining bits of chopped Reese’s on top of the frosting and gently press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
If you’re using a cake mix, you’ll have 4 layers of cake. If you’re using the cake recipe here, you’ll have 3 layers of cake.Add the final cake layer to the top of the cake.
Smooth out the frosting on the sides of the cake, creating a thin crumb coat.
Add about 1 cup of frosting to the top of the cake and smooth into an even layer.
Frost the top of the cake, smoothing it well. Frost the sides of the cake, spreading the frosting evenly in short passes, adding more frosting to the spatula as needed. Gently smooth around the entire cake to ensure the frosting is even.
Prepare the Chocolate Ganache Topping
Set the cake aside and prepare the chocolate ganache topping. Place the room temperature chocolate chips in glass bowl.
In a microwave, heat the heavy whipping cream until just beginning to boil, then pour it over the chocolate chips. Let it sit for 2-3 minutes, then whisk until smooth. If it’s too warm it will be quite thin, let it set a few minutes longer to thicken slightly.
Using a spoon, carefully drizzle the chocolate around the edges of the cake,
then fill in the top of the cake and smooth it with the back of a spoon or offset spatula.
Let the cake set in a cook place for about 10 minutes so the ganache can set and firm a bit. Then garnish with remaining frosting, additional Reese’s chopped in half, and Reese’s crumbles.
Decorate, decorate, then decorate some more! Miss Blakely is using a frosting gun here, they’re quite inexpensive and available at Walmart, Amazon, or even most dollar stores.
She practiced a bit on a cutting board, making flowers and swirls. Last, but not least, top with a final peanut butter cup.
Refrigerate the cake until ready to serve. Serve at room temperature. This Reeses peanut butter chocolate layer cake is best enjoyed within the first 3-4 days. This cake also freezes well, thaw in the fridge.
Reeses Peanut Butter Chocolate Layer Cake
Here are the ingredients you’ll need to prepare this delectable cake, broken down into cake, frosting, and ganache.
CHOCOLATE CAKE
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup Unsweetened Toll House Baking Cocoa
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup milk
1/2 cup canola oil
1 1/2 tsp vanilla extract
2 large eggs
1 cup hot water
OR
2 Boxes of Devil’s Food Chocolate Cake Mix and the ingredients listed on the box to prepare them.
PEANUT BUTTER FROSTING
2 cups real butter, room temperature
1 1/4 cups peanut butter
9 cups powdered sugar
6–7 tbsp water or milk
12-16 reeses peanut butter cup mini’s, quartered
CHOCOLATE GANACHE
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
Finishing Touches
8 reeses, cut in half
Quartered Reeses Peanut Butter Cup Miniatures
- Prepare three 8-inch cake pans with non-stick baking spray and parchment paper, and preheat the oven to 350°F.
- Combine the flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl. Please set aside.
- Combine the milk, vegetable oil, vanilla extract, and eggs in a medium bowl.
- Combine the wet ingredients into the dry ingredients and beat well.
- Add the hot water slowly to the batter and mix on low speed until well combined. Make sure everything is well combined by scraping down the sides of the bowl as needed.
- Spread the batter evenly among the prepared cake pans and bake for 22-25 minutes.
- Remove the cakes from the oven and allow to cool for a few minutes, then remove them from the pan using the parchment tabs to a cooling rack to finish cooling.
- Put the butter and peanut butter in a mixer bowl and blend until well combined.
- On low, beat in about half of the powdered sugar until smooth.
- Add 3 tablespoons of water or milk and mix until smooth.
- Mix in the remaining powdered sugar until smooth.
- Keep an eye on the consistency of the frosting so that it doesn’t become too thin as you add the remaining water or milk.
- To build the cake, use a serrated knife to remove the tops of each layer so the cake is flat.
- The first cake layer is placed on a serving plate or cardboard cake circle, and a cup of frosting is added on top. Smooth the frosting into an even layer over the top of the cake.
- Add a generous handful of the chopped Reese’s on top of the frosting, then gently press the pieces into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
- Add the next cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer.
- Add remaining bits of chopped Reese’s on top of the frosting and gently press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
- If you’re using a cake mix, you’ll have 4 layers of cake. If you’re using the cake recipe here, you’ll have 3 layers of cake.Add the final cake layer to the top of the cake.
- Smooth out the frosting on the sides of the cake, creating a thin crumb coat.
- Add about 1 cup of frosting to the top of the cake and smooth into an even layer.
- Frost the top of the cake, smoothing it well. Frost the sides of the cake, spreading the frosting evenly in short passes, adding more frosting to the spatula as needed. Gently smooth around the entire cake to ensure the frosting is even.
- Set the cake aside and prepare the chocolate Ganache topping. Place the room temperature chocolate chips in glass bowl.
- In a microwave, heat the heavy whipping cream until just beginning to boil, then pour it over the chocolate chips. Let it sit for 2-3 minutes, then whisk until smooth.
- Using a spoon, carefully drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with the back of a spoon or offset spatula.
- Let the cake set in a cook place for about 10 minutes so the chocolate Ganache can set and firm a bit. Then garnish with remaining frosting, additional Reese’s chopped in half, and Reese’s crumbles.
- Refrigerate the cake until ready to serve. Serve at room temperature. Cake is best enjoyed within the first 3-4 days. This cake also freezes well, thaw in the fridge.
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Holy Smokes! This Peanut Butter Cup Cake Recipe came out perfectly. The cake was moist with a nice crumb and the frosting has the perfect consistency.
We’ve made it twice now, once with the homemade chocolate cake recipe that was provided in the recipe and the second time we used the Betty Crocker Triple Chocolate Cake Mix. In all we used about half of a bag of mini Reece’s Peanut butter cups in the recipe.
I also sprinkled a few peanut butter chips and chocolate chips on top too, for garnish.
