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–+ servings
A slice of the best Reese's cake with peanut butter buttercream.

Reese's Cake

Liz Mincin
The ultimate chocolate peanut butter cake recipe. Peanut butter and chocolate cake layers with milk chocolate ganache, Reese's cups and peanut butter buttercream.
5 from 4 votes
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Prep Time 30 minutes
Cook Time 1 hour
Cooling and Assembly 3 hours
Course Dessert
Cuisine American
Servings 16 slices
Calories 632 kcal

Equipment

  • 2 7.5 inch round cake pan
  • large mixing bowl
  • spatula
  • whisk
  • Small saucepan

Ingredients
  

Ingredients for Chocolate Peanut Butter Cake Layers

  • ½ cup unsalted butter softened at room temperature
  • 4 tablespoon cocoa powder dutch processed
  • ½ cup water
  • ½ cup smooth peanut butter
  • 1 cup superfine granulated sugar or caster sugar
  • 1 cup light brown sugar (muscovado) firmly packed
  • 2 eggs
  • ½ cup spreadable cream cheese or mascarpone cheese
  • 2 cups all purpose flour or plain flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda

Ingredients for Milk Chocolate Ganache

  • ¾ cup heavy whipping cream or double cream
  • 6 oz milk chocolate chips or solid milk chocolate finely chopped

Ingredients for Peanut Buttercream

  • ¾ cup unsalted butter softened at room temperature
  • ¼ cup smooth peanut butter
  • 2⅔ cup powdered sugar or icing sugar
  • 13 regular Reese's cups
  • 16 mini Reese's cups (optional)

Instructions
 

Instructions for Chocolate Peanut Butter Cake Layers

  • Begin by preheating the oven to 350°F (175C/155C Fan) and preparing your cake tins.
  • Place the butter, cocoa powder and water in a small saucepan and cook over a medium heat until the butter melts and the mixture begins to boil. Allow to boil for 1 minute and then pour into a large mixing bowl to cool for 5 minutes.
  • Add the peanut butter, sugar and brown sugar to the boiled cocoa mixture and whisk together until smooth.
  • Next add the eggs and whisk to incorporate.
  • Add the cream cheese and whisk to combine.
  • Sift the flour, baking soda and salt into the batter and stir together using a spatula until you have a smooth cake batter.
  • Pour into your readied cake tins and use a spatula to spread the batter evenly.
  • Bake in the preheated oven for about 45 minutes, until a toothpick inserted in the centre comes out clean.
  • Remove from the oven and allow to cool in the tins for a couple of minutes before gently removing and placing on a wire rack to continue cooling.

Instructions for Milk Chocolate Ganache

  • In a small saucepan, warm the cream over a medium heat until simmering. Allow to simmer for 2 minutes.
  • Then, pour the warmed cream over the milk chocolate chips in a heat proof bowl. Allow to sit for 2 minutes.
  • Using a spatula or spoon, stir until smooth.
  • Allow the ganache to cool (see note).

Instructions for Peanut Buttercream

  • Beat the butter and peanut butter together with an electric hand beater or standing mixer. Then sift the powdered sugar into the mix and beat until smooth (see note).

Instructions for Assembly

  • Place a layer of your cake on a cake plate (see note). Add about a quarter of your ganache to the top and spread evenly.
  • Create a layer of Reese's cups. This is easiest to do by placing one in the centre and then adding a ring around this. You can cut these to enable more coverage if needed.
  • Add another quarter of your ganache over top of the Reese's and spread to fill gaps.
  • Place the remaining cake layer on top and then cover the top and sides with the remaining ganache.
  • Once ganached, place the cake in the refrigerator to allow the ganache to set more firmly. This is best to leave for at least 2 hours or even overnight.
  • Spread the peanut butter buttercream over the top and sides of the cake and decorate with mini Reese's cups.

Notes

Cooling the ganache will make it easier to work with. While it will cool at room temperature, this will take some time (especially depending on how warm your kitchen is). In order to cool it more quickly, place this in the refrigerator for an hour or two - checking occasionally by stirring to see the consistency. For cleanest results in decorating, you want the ganache smooth and spreadable.
For step by step guide to making the peanut butter buttercream, see my dedicated recipe post.
This cake does not dome significantly while baking. This means that you may not need to trim the tops of the layers to make these even. This is entirely up to you when assembling. I like to trim mine since it removes any crusting to the top of the cake and allows the ganache to really sandwich the layers firmly.

Nutrition

Calories: 632kcalCarbohydrates: 76.6gProtein: 9.1gFat: 34.5gSaturated Fat: 16.8gCholesterol: 76mgSodium: 396mgPotassium: 262mgFiber: 2.7gSugar: 51.5gCalcium: 55mgIron: 2mg
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