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Best Reese’s Peanut Butter Cup Layer Cake Recipe

Reese’s Peanut Butter Cup Layer Cake - featured image
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A decadent three-layer chocolate cake with creamy peanut butter frosting, chocolate ganache drip, and mini Reese’s cups. This cake captures the exact flavor of a Reese’s Peanut Butter Cup in every slice.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
  • 2 cups (400g) granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot coffee
  • 1 cup (256g) creamy peanut butter (like Jif or Skippy)
  • ½ cup (113g) unsalted butter, softened
  • 3 ½ cups (438g) powdered sugar, sifted if lumpy
  • ¼ cup (60ml) heavy cream, plus more as needed
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup (85g) semi-sweet chocolate chips
  • ⅓ cup (80ml) heavy cream
  • About 20 mini Reese’s Peanut Butter Cups, unwrapped and halved
  • Chopped peanuts (optional, for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper, grease parchment, and dust with cocoa powder.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt for 30 seconds.
  3. In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract until combined.
  4. Pour wet ingredients into dry ingredients and mix on medium speed for 30 seconds. Scrape down bowl. With mixer on low, slowly pour in hot coffee and mix until smooth, about 30 seconds more. Batter will be thin.
  5. Divide batter evenly among prepared pans (about 500g per pan). Tap pans gently to release air bubbles.
  6. Bake for 25-30 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool in pans on wire rack for 15 minutes, then invert onto rack, peel off parchment, and cool completely (1-2 hours).
  7. Make frosting: Beat softened butter and peanut butter on medium speed until smooth and creamy, about 2 minutes. Add powdered sugar one cup at a time on low speed. Add heavy cream, vanilla, and salt. Beat on medium-high for 3-4 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar if needed.
  8. Level cooled cake layers with a serrated knife.
  9. Place one layer on serving plate. Spread about ¾ cup frosting evenly on top. Repeat with second layer and another ¾ cup frosting. Top with third layer, cut side down.
  10. Apply a thin crumb coat of frosting over entire cake. Refrigerate for 30 minutes until firm.
  11. Spread remaining frosting over chilled cake, smoothing with an offset spatula.
  12. Make ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream until simmering, pour over chocolate, let sit 2 minutes, then stir until smooth. Cool 5-10 minutes until fluid but not hot.
  13. Drizzle ganache around edges of cake, letting it drip down sides. Pour remaining ganache on top and spread to edges. Let set 10 minutes.
  14. Press halved mini Reese’s cups around bottom edge. Pipe rosettes on top with remaining frosting using a 1M star tip. Top each rosette with a Reese’s cup half. Sprinkle chopped peanuts around bottom if desired.
  15. Refrigerate cake for at least 30 minutes before slicing for cleaner slices.

Notes

Room temperature ingredients are crucial for best texture. Don’t overmix batter. Chill cake between frosting steps for clean results. Use a hot knife for clean slices. Cake can be made ahead: layers can be baked 2 days in advance, frosting can be made up to a week ahead. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: Reese's cake, peanut butter chocolate cake, layer cake, birthday cake, chocolate peanut butter cake

Find it online: https://platebelle.com/best-reeses-peanut-butter-cup-layer-cake-recipe/