This Peanut Butter Chocolate Cake is made with layers of moist chocolate cake, peanut butter frosting, and chopped Reese’s peanut butter cups. It’s a chocolate peanut butter lover’s dream come true.
This peanut butter chocolate layer cake is a decadent dream. The layers are made from my popular Chocolate Sheet Cake recipe. It’s the moistest, fluffiest chocolate cake, plus it’s super easy to make. It goes perfectly with the creamy peanut butter frosting that divides the cake layers and and covers the cake. Not sold yet? I added chopped-up Reese’s peanut butter cups between each cake layer and topped the whole thing with a smooth, velvety chocolate ganache. It’s both beautiful and super tasty!
If you appreciate chocolate and peanut butter as much as I do, you are going to love this glorious layer cake. It’s quick and easy to make (so far as layer cakes go) and is just bursting with flavor. Grab a drop cloth and dive in.
Why You’ll Love This Reese’s Cake Recipe
This Reese’s cake recipe is every chocolate peanut butter lover’s dream. Here are just a few of the reasons you have to try it.
- Super moist. You’ll notice that the batter is very thin when you make it. All that liquid is what makes it so moist! It’s the perfect backbone for this scrumptious dessert.
- Wonderfully rich. Between the moist, fudgy chocolate cake, the Reese’s, and the buttercream frosting that’s absolutely bursting with peanut butter flavor, you are going to need a glass of cold milk to wash this one down. It’s so rich and delicious!
- Simple mixing method. The actual cake for this recipe is so easy to throw together. No fancy mixing methods. You basically just mix the dry ingredients, then the wet ingredients, and add them together with some hot water at the end.
- So many Reese’s. A chocolate peanut butter dessert isn’t complete without Reese’s, in my opinion. That’s why I loaded this cake with them. They’re chopped up and thrown in between the cake layers with the frosting and sprinkled all over the top.
What You’ll Need
Here’s what you’ll need to make this rich, decadent peanut butter chocolate cake. Scroll to the recipe card below for precise measurements.
Chocolate cake
- All-purpose flour – Be sure to measure your flour accurately so it doesn’t turn out dry. I recommend a food scale, but the spoon and level method also works.
- Sugar
- Natural unsweetened cocoa powder – You could use Dutch-processed cocoa powder instead for a richer chocolate flavor, the cakes just may not rise as much.
- Baking soda and baking powder – The combination of the two gives the best rise and texture.
- Salt – It may seem odd to add salt to a sweet dessert, but it actually brings out the flavors already naturally present. Without it, the cake will seem bland.
- Milk – Whole or 2% milk work great.
- Vegetable oil – The oil is part of what makes this cake so moist – and stay that way for days!
- Vanilla extract
- Eggs – Be sure to use large eggs, not medium or extra large.
- Hot water – The hot water really helps the chocolate bloom into full force.
Peanut butter frosting
- Butter – You’ll need butter for the frosting and it should be at room temperature, so that it’s able to be mixed properly.
- Peanut butter – Select a smooth peanut butter and steer clear of the natural stuff. It separates and is, as a result, nearly impossible to mix into the frosting.
- Powdered sugar – It may seem like a lot of powdered sugar, but keep in mind that the butter is also more. It’s a large volume batch of buttercream. I tend to use a lot to frost my cakes. If you think you’ll use less, don’t just reduce the powdered sugar – reduce everything by a similar percent.
- Water or milk – Water is more stable at room temperature, but milk is creamier. Heavy cream can also be used, but you’d use a little more.
- Reese’s – I use full sized Reeses.
Chocolate ganache and topping
- Semi-sweet chocolate chips – For the right consistency for the ganache, you’ll want to stick with semi-sweet chocolate.
- Heavy whipping cream
- Reese’s
How to Make Peanut Butter Chocolate Cake
Ready to make the best chocolate & peanut butter cake ever? Here’s a quick overview of how to do it. Scroll to the recipe card below for more thorough instructions.
For the chocolate cake layers
- Prep. Preheat oven to 350°F, line the bottom of three 8-inch cake pans with parchment paper, and spray the sides with non-stick baking spray.
- Combine the dry ingredients. Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- Combine the wet ingredients. Whisk together the milk, vegetable oil, vanilla extract, and eggs.
- Put it all together. Mix together the wet and dry ingredients and slowly whisk in the hot water. The batter will be very thin.
- Bake. Divide the batter between the cake pans and bake for 22-25 minutes.
- Cool. Allow the cakes to cool in their pans for 2-3 minutes before transferring to a cooling rack.
Make the frosting and build the cake
- Make the frosting. Mix together the butter and peanut butter. Mix in half of the powdered sugar followed by 3 tablespoons water or milk. Mix in the remaining powdered sugar followed by more milk or water (add just enough to reach the desired consistency).
- Flatten the cakes. Use a large serrated knife to remove the tops of the cake layers.
- Layer. Place a cake layer on a serving plate and spread 1 cup of frosting over the top followed by half of the chopped Reese’s and a little bit more frosting. Stack the next cake layer on top followed by another cup of frosting, the rest of the Reese’s, and another smidge of frosting. Add the final cake layer to the top.
- Frost. Smooth the frosting on the sides of the cake to create a thin crumb coat. Frost the outside of the cake using my tutorial on how to frost a smooth cake. Reference the video in the recipe card to learn how to make the cool striped pattern in the frosting.
Make the ganache and decorate
- Make the ganache. Microwave the heavy whipping cream until it just begins to boil. Pour it over the chocolate chips and let it sit for a couple of minutes. Whisk until smooth.
- Decorate. Drizzle ganache around the edges of the cake then smooth some over the top of the cake. Let the ganache firm for 10 minutes before topping it with the remaining frosting and decorating with Reese’s
Tips for Success
- Don’t over-mix. When mixing the wet and dry ingredients together, avoid over-mixing as this can cause the glutens in the flour to overdevelop, leaving you with a dense cake.
- Cool completely. Allow the cake layers to cool completely before assembling the dessert. If the cakes are too warm, the frosting will melt off of them, leaving you with a mess.
- Room temperature butter. If the butter in the frosting is too cold, it won’t incorporate well with the other ingredients in the frosting, resulting in a lumpy buttercream.
- Choose your peanut butter wisely. Go for a smooth, creamy, no-stir peanut butter. Chunky or natural peanut butter will not mix smoothly into the frosting.
- Make it pretty. Cake stacking and frosting is an art. Luckily, you have the tools to learn how to do it. Check out my posts on how to level a cake, how to stack a cake, and how to frost a smooth cake to turn out the prettiest dessert possible.
Frequently Asked Questions
Why is my frosting not sticking to my cake?
It’s likely because the frosting is too thick. This can happen really easily with peanut butter buttercream. Add additional milk or water until you have your buttercream at the right consistency. If you tap your finger against the buttercream in the bowl, it should stick to your finger a bit. If it doesn’t stick at all, it’s likely too thick.
Can I make this chocolate & peanut butter cake in advance?
Sure! Go ahead and make the cake layers, allow them to cool, and store them in an air-tight container or wrap them well in plastic wrap until you are ready to assemble the cake (up to 2 days). They will be fine at room temperature. When the time comes, make the frosting and the ganache and put everything together. If you’d like to make the frosting ahead of time as well, you can. Seal it in an airtight container and store it in the fridge for up to 1 week. Bring it back to room temperature before using, as it’ll be very firm when cold.
Proper Storage
- Room temperature. Because of the chocolate ganache, I’d refrigerate the cake. But if you choose not to use it (and just frost the cake with buttercream), the cake can sit at room temperature for up to two days before being refrigerated.
- Refrigerator. Seal the cake in an airtight container or wrap it in a double layer of plastic wrap. I suggest that you use toothpicks to prop the plastic away any decorations to avoid smudging them. Alternatively, slice the cake and arrange the slices in a single layer in an airtight container. In either case, you can store the cake in the refrigerator for up to 4-5 days.
- Freezer. Allow the cake to firm up in the freezer for a couple of hours before wrapping it in a double layer of plastic wrap. If you already sliced the cake, arrange the slices in a single layer in an airtight container. Store the cake in the freezer for up to 3 months.
- To serve. This cake is meant to be enjoyed at room temperature. Allow it to thaw in the fridge (if applicable) before letting it sit at room temperature for a couple of hours before serving.
Watch How It’s Made
More Peanut Butter Desserts
Peanut Butter Chocolate Layer Cake
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 12–14 Slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Peanut Butter Chocolate Layer Cake Recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese’s peanut butter cups! It’s rich, delicious and so fun!
Ingredients
Scale
Chocolate Cake
- 1 3/4 cups (228g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
Peanut Butter Frosting
- 2 cups (448g) unsalted butter, room temperature
- 1 1/4 cups (350g) peanut butter
- 9 cups (1035g) powdered sugar
- 6–7 tbsp (90-105ml) water or milk
- 6 Reeses, chopped
- Pinch of salt
Chocolate Ganache and Topping
- 6 oz (1 cup) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy whipping cream
- 4 Reeses, cut in half
- Crumbled Reeses
Instructions
Make the chocolate cake layers
- Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
- Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
- Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
- Add the wet ingredients to the dry ingredients and beat until well combined.
- Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
Make the frosting
- Combine the butter and peanut butter in a large mixer bowl and mix until well combined.
- Add about half of the powdered sugar and mix until smooth.
- Add 3 tablespoons of water or milk and mix until smooth.
- Add remaining powdered sugar and mix until smooth.
- Add remaining water or milk, and salt, and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
Assemble the cake
- Use a large serrated knife to remove the tops of the cake layers so that they’re flat. See my tips on how to level a cake and how to stack a cake.
- Place the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer.
- Add about half of the chopped Reese’s on top of the frosting and 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.
- Add the next cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer.
- Add remaining half of the chopped Reese’s on top of the frosting and 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.
- 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 cake using my tutorial for a smooth cake. Stop just before using the paper towel, which won’t be necessary with the pattern on the sides of this cake.
- Use an offset spatula to create the stripes around the cake. For guidance, see the video above starting at about 1:40.
- Set the cake aside and make the chocolate ganache (see my tips for making chocolate ganache).
Make the ganache and decorate
- Put the chocolate chips in a heat proof bowl.
- Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
- Use a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips for making a chocolate drip cake.
- Allow the ganache to firm a bit, about 10 minutes, then top with swirls of the remaining frosting. Use a piping bag fitted with a closed star tip. I used Ateco tip 844, but Wilton 2D or 1M would work as well. Then top with additional Reese’s chopped in half, and Reese’s crumbles.
- Refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 1097
- Sugar: 112.1 g
- Sodium: 774 mg
- Fat: 61.5 g
- Carbohydrates: 133.4 g
- Protein: 13.9 g
- Cholesterol: 109.8 mg
Loved this recipe! This Is the first time I ever made a later cake and it turned out great! I only had 9 inch round pans and baked them for 30 minutes. they collapsed a little in the middle but we’re cooked all the way through and tasted great! The frosting was a little sweet for me but o think a 3rd layer of cake would have balanced it out. Thanks for such a delicious and easy go follow recipe. I got compliments all night!
This cake looks so delicious that I want to make two of them! I’m hoping to make one today and one next week. Do you think the cake and the frosting can be frozen and thawed?
They should be fine to freeze, just make sure to wrap the cakes well and thaw in the fridge.
Hi! Which piping tip did you use for the frosting decorations on top?
Ateco 844
How long will the frosting last in the fridge after it’s made? I made so much I would like to use it on another cake in a few days. Thank you!
Can you use 2 9 in pans? Would baking time change? To prepare pans, you only cover the bottom with parchment paper and spray just the sides? No need to flour the pans? Do you recommend spraying the sides or using shortening to grease? Very excited to make this cake!!!
The baking time would likely be similar, I’d just keep an eye on it. And no I don’t use flour, just parchment and baking spray. I use Bakers Joy brand spray. I hope you enjoy the cake!
I made this cake this past weekend and it was a huge hit!! Thank you so much for sharing! And your video was so helpful. I made a sheet cake so I made 2 batches of cake, each with 2 9×9 square pans. I used a full 9×9 and laid about 2/3rds of the 2nd one next to the first (probably about 14 inches long total). A few things to note that may help others… If you intend to double the recipe, the frosting makes a lot, so depending on your mixer size, you may need to make one batch twice. The frosting wouldn’t all fit in my kitchen aid mixer (from the 90s!) so I had to separate it. I used 7 cups of powered sugar instead of all 9 for one batch. For the two batches, I had 16 cups of frosting. I used about 12 cups total. Not sure what size frosting tip you used, but I know I used the largest one I had, maybe it’s a 2F? The smaller tips didn’t look right. Hope this helps! Thank you again for this awesome recipe and presentation!! Beautiful!
I’m so glad you enjoyed it! Thanks for sharing your tips! I used an Ateco 844 tip – I definitely like my big piping tips!
This looks amazing! Love the video tutorial, too! I plan to make this next weekend as a sheet cake for a friend’s birthday. (Will bake 4 9×9 pans and lay the cakes side by side.) Do you think I should do 1.5 times the frosting recipe or double it? Thank you for posting, will definitely check out more of your cake recipes!
Hmm, not entirely sure. It’s a fair amount of frosting, so if you’re just doing one cake layer, you might be fine with the amount listed.
Hello! I’m making this cake this morning and was wondering if you let the butter for the icing get to room temp before using or if you use it cold right out of the refrigerator?
Thanks!
Yes, room temperature butter in the frosting.
This looks amazing! I cannot wait to make this for my husbands 35th Friday this Friday!! I know he will love it!
I loved this cake! Could I use the batter for cupcakes or is it too runny?
Glad you enjoyed it! And yes, you can use it for cupcakes.
Is the batter runny in general? How’s is the consistency supposed to be?
Yes, the cake batter is quite thin.
Lindsay, I have now made two of the cake recipes you have posted. This one, for my husband’s birthday tomorrow, and the “Mint Chocolate Chip Layer Cake” in February for my daughter’s birthday. Both have been/are amazing, so moist and delicious, with layers (excuse the pun) of flavor, and a perfect balance of flavor without being over the top sweet.
Your instructions and tips, along with the videos have been so helpful. Thank you so much for the recipes and the terrific help in giving me the ability to show my family love through some pretty spectacular cake making. Keep up the great work.
Thank you so much Joann! Glad to hear you’ve enjoyed everything!
This is my favourite chocolate cake recipe. Never added hot water to a cake before – do you have other recipes like this? I’d love to try other flavours. I made this for my 50th two years ago and just made it for a friend’s birthday. Your video instructions make assembly so easy and I was able to make mine look just as beautiful.
Glad you enjoyed it! I have q good number of chocolate cakes on the site that use this base. Another popular one is my Raspberry Chocolate Layer Cake.
I made this as a birthday cake for a nurse I work with and it was a huge hit with the staff. Even the custodian asked if he could have a piece even though he is “not a cake person.” I have to say, I opted not to ice the sides of the cake, just between the layers and the top. The frosting is incredibly sweet and I think enough to cover two cakes in entirety! I will be making it again as I already have three requests for this cake!
Awesome! So glad everyone enjoyed it!
Made the cake for my super picky husband and he LOVED it! I am not a big chocolate cake fan but the cake was delicious! I was wondering if you have any strawberry cake recipes ?
There are a few options, depending on what you’re looking for.
Strawberry Cheesecake Cake (you could always leave out the cheesecake layer)
Strawberry Layer Cake (fresh strawberries)
Strawberry Cucpakes
Fresh Strawberry Cupcakes
There are some other options as well. Just do a quick search and you should be able to check them out. 🙂
https://www.lifeloveandsugar.com/2017/06/23/easy-strawberry-cheesecake/
Try this too :0) You can make it all year round. I’ve made this since the recipe was published and it’s always a hit.
I only have 9″ round cake pans. Could I just do two 9″ rounds stacked?? How would the baking times differ?
You can. I haven’t made this particular cake as 9 inch rounds, so I’m not sure exactly. I’d guess around 30 minutes.
I’m making this and using 9” round baking pans, your guess is cooking it for 30 minutes?! Thank you!
Are you using three 9 inch pans? If so, the layers will be thinner, so they’ll need less baking time than the 8 inch recipe calls for.
I’m going to make this cake for my husband’s birthday. Can you tell me if you use natural peanut butter or a sugary brand – like Skippy?
Thanks!
I always use a regular brand since natural brands can often separate.
This was delicious! I made it last night and the cake was moist and held it’s form. I hate when cakes are crumbly and fall apart, and this all stayed firm on the fork. The frosting made wayyyyy too much but I saved the leftovers to use later. I used half salted and half unsalted butter (I misread the amount and didn’t buy enough salted), but it was still perfect. I don’t usually leave recipe reviews, but this was excellent. I will definitely make this again!
So glad you enjoyed it!
Made this cake and loved it!! I was wondering how you got your peanut butter cups chopped up so fine? Thanks!
I made this cake for our January monthly office birthday lunch and it was a big hit! I usually make a different cake each month, but now I have been requested to make it again for our March lunch! Can’t go wrong with Peanut Butter and Chocolate!