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Ultimate Reeses Peanut Butter Layer Cake: Easy Homemade Recipe

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This Ultimate Reese’s Peanut Butter Layer Cake features three layers of moist chocolate cake filled and frosted with a peanut butter buttercream studded with chopped Reese’s cups, topped with a chocolate ganache drip. It’s a crowd-pleasing celebration cake that’s both indulgent and surprisingly easy to make.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, spooned and leveled
  • 2 cups (400g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup (240ml) whole milk, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot coffee
  • 1 ½ cups (3 sticks, 340g) unsalted butter, softened
  • 1 cup (240g) creamy peanut butter (Jif or Skippy recommended)
  • 4 cups (480g) powdered sugar, sifted if desired
  • ¼ cup (60ml) heavy cream, plus more if needed
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups mini Reese’s cups, roughly chopped, plus more for decorating
  • ½ cup (85g) semi-sweet chocolate chips
  • ⅓ cup (80ml) heavy cream

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, sugar, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
  3. In a separate bowl, whisk eggs, milk, oil, and vanilla until smooth and emulsified.
  4. Pour wet ingredients into dry ingredients and mix on medium speed for about 30 seconds until thick batter forms.
  5. With mixer on low, slowly pour in hot coffee. Batter will become thin. Scrape bowl and mix for another 10 seconds until smooth and silky.
  6. Divide batter evenly among prepared pans (about 450g per pan). Bake for 28-32 minutes, rotating pans halfway, until a toothpick inserted in center comes out with a few moist crumbs.
  7. Cool cakes in pans for 10 minutes, then run a thin knife around edges and turn out onto a cooling rack. Peel off parchment and cool completely (at least 1 hour).
  8. For frosting: Beat softened butter on medium speed for 3 minutes until pale and creamy. Add peanut butter and beat for 2 minutes. Gradually add powdered sugar, one cup at a time, alternating with splashes of heavy cream. Add vanilla and salt. Beat on medium-high for 3-4 minutes until light and fluffy. Fold in chopped Reese’s cups by hand.
  9. Level cooled cake layers with a serrated knife.
  10. Place one cake layer on serving plate. Spread about 1 cup frosting evenly on top. Repeat with second and third layers. Apply a thin crumb coat and refrigerate for 20 minutes.
  11. Frost top and sides with remaining frosting. Use a bench scraper for smooth sides. Refrigerate frosted cake for 30 minutes if adding ganache drip.
  12. For ganache: Heat heavy cream until just simmering. Pour over chocolate chips and let sit for 3 minutes. Whisk until smooth. Cool for 5-7 minutes, then drizzle around edges of chilled cake. Fill center with more ganache. Top with extra chopped Reese’s cups.

Notes

Room temperature ingredients are crucial for proper emulsification. Don’t overmix the batter. Use a kitchen scale for even layers. Chill the cake before adding ganache drip. Warm your offset spatula for a smooth finish. The cake tastes best at room temperature; remove from fridge 30 minutes before serving.

Nutrition

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

Find it online: https://sparklechew.com/ultimate-reeses-peanut-butter-layer-cake-easy-homemade-recipe/