Reese’s Peanut Butter Chocolate Cake . . . two layers of chocolate cake with creamy peanut butter frosting and a generous dose of Reese’s peanut butter cups. Chocolate peanut butter perfection!
If you like chocolate and peanut butter like we do at our house, you have got to give this cake a try! The first time I made it, I used a recipe for homemade chocolate cake. For some reason, it was not as moist as I wanted. Now when I make it, I use a Duncan Hines devil’s food cake mix. It is perfect!
My son loves this cake so much he requests it for his birthday every year. If you have a Reese’s peanut butter cup fan at your house, this cake is sure to bring a smile to their face!
Not only does this cake taste divine, but it makes a wonderful presentation. Who could resist all those Reese’s peanut butter cups decorating the top? I’m glad I have a glass cake cover so my kids couldn’t walk by and pick them off. 😉
And of course there’s the frosting. Oh the frosting. Creamy, luscious layers of sweet peanut buttery goodness. You will have a hard time not eating it by the spoonful! It is sinfully delicious.
How to make Reese’s Peanut Butter Chocolate Cake:
This cake starts with a basic cake mix. I like Duncan Hines brand the best, and I usually use devil’s food, but any of the chocolate flavors work just fine. Prepare the cake as directed and bake in two round 9″ pans. Let them cool completely. You can even wrap them up in plastic wrap and freeze them ahead of time.
Whip up the peanut butter frosting by beating together peanut butter, butter, vanilla, salt, powdered sugar, and enough cream to get a creamy consistency.
Place one layer of cake flat side up on a cake plate. Spread with about 3/4 cup of frosting, then sprinkle with chopped peanut butter cups.
Gently place the second layer on top, round side up. Spread remaining frosting on sides and top of cake. Cut the Reese’s peanut butter cups in half and press them into the frosting to decorate the cake.
How do I store my peanut butter chocolate cake?
You can store the cake at room temperature, you just need to make sure it’s covered so it doesn’t dry out.
Handy supplies for making peanut butter chocolate cake:
9″ round cake pans – I have these Chicago cake pans and they hold up really well, even when I wash mine in the dishwasher.
Baker’s Joy – I always use this stuff when I make layer or Bundt cakes. It works much better than regular non stick spray.
Miniature Reese’s Peanut Butter Cups – I buy the big bags on amazon because the price is right and they are delivered right to my door. Score!
Here are a few more chocolate peanut butter recipes:
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Pie
- Chocolate Peanut Butter Truffles
- Peanut Butter Popcorn
MORE CAKE RECIPES:
- Butterfinger Cake
- Easy Pound Cake
- Chocolate Bundt Cake
- Peanut Butter Sheet Cake
- Flourless Chocolate Cake
- Lemon Bundt Cake
- Chocolate Cake
- Easy Pineapple Cake
Reese’s Peanut Butter Chocolate Cake
- 1 box devils food cake mix plus ingredients to make cake
- 1 40 oz bag Reese's peanut butter cups miniatures
- 2 cups creamy peanut butter
- 1/2 cup soft butter
- 1 1/2 tsp vanilla
- 1/4 tsp salt
- 2 cups powdered sugar
- 2/3 cup whipping cream
- Prepare cake according to directions on box. Bake in 2 greased and floured 9" round pans. Cool completely.
- For frosting: Beat together butter, peanut butter, vanilla and salt. Add powdered sugar and enough cream to reach spreading consistency.
- To assemble: Place one cake layer on a plate, flat side up. Spread with a layer of frosting. If desired, sprinkle with a few finely chopped Reese's peanut butter cups.
- Top with remaining cake layer. Frost top and sides of cake. Decorate with halved Reese's peanut butter cups.
- Finely chop any remaining peanut butter cups and sprinkle them in the center.
You will have leftover peanut butter cups if you buy the 40 oz bag of peanut butter cups, but I find the smaller bag doesn't have quite enough.
Amount Per Serving: Calories: 817Total Fat: 48gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 31mgSodium: 730mgCarbohydrates: 88gFiber: 5gSugar: 64gProtein: 16g