Reese's Peanut Butter Chocolate Cake
A rich chocolate cake layered with creamy peanut butter frosting, perfect for celebrations and sweet cravings.
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee
For the Peanut Butter Frosting
- 1 cup unsalted butter, softened
- 1.5 cups creamy peanut butter
- 4 cups powdered sugar
- 3 tbsp heavy cream
- 2 tsp vanilla extract
- Pinch of salt
For the Chocolate Buttercream
- 1/2 cup unsalted butter, softened
- 1.5 cups powdered sugar
- 1/4 cup cocoa powder
- 2 tbsp heavy cream
For Decoration
- Mini Reese’s peanut butter cups
- Chocolate shavings
- Extra peanut butter cups, chopped
Instructions
Preparation
- Preheat your oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
- Slowly stir in the hot coffee for an ultra-rich chocolate cake batter.
- Divide the batter evenly between the pans and bake for 30-35 minutes or until a toothpick inserted comes out with moist crumbs.
- Let the chocolate cake layers cool completely before frosting.
Frosting
- For the peanut butter frosting, beat the butter and peanut butter until creamy and fluffy.
- Gradually add the powdered sugar, heavy cream, vanilla, and salt until smooth and thick.
- Stack and frost the cake generously with the peanut butter frosting, smoothing the sides with an offset spatula.
Chocolate Buttercream
- For the chocolate buttercream, beat butter, powdered sugar, cocoa powder, and cream until fluffy.
- Pipe thick bakery-style chocolate rosettes around the cake.
Decoration
- Top the cake with chopped Reese’s peanut butter cups and chocolate shavings for the ultimate candy-loaded finish.
- Chill the cake for 20 minutes before slicing for clean bakery-style layers.
Notes
Serve this cake on its own or with vanilla ice cream. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for a week. Freezing individual slices is possible as well.