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Best Homemade Reese’s Peanut Butter Cup Cake

Reese’s Peanut Butter Cup Cake - featured image
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This Ultimate Reese’s Peanut Butter Cup Layer Cake is moist, rich, and loaded with peanut butter and chocolate in every bite. It’s the nostalgic cake you’ve been searching for, perfect for birthdays and celebrations.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240ml) hot coffee
  • 1 cup chopped mini Reese’s cups
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (250g) creamy peanut butter (e.g., Jif or Skippy)
  • 3 ½ cups (440g) powdered sugar
  • ¼ cup (60ml) heavy cream
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • About 20 mini Reese’s cups, halved (for decoration)
  • 4–5 regular Reese’s cups, chopped (for decoration)
  • Chocolate shavings or sprinkles (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper, and dust sides with cocoa powder.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt for 30 seconds.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and mix on low speed until just combined. Slowly stream in hot coffee while mixing on low until batter is smooth. Fold in chopped mini Reese’s cups.
  5. Divide batter evenly among prepared pans (about 1 ½ cups per pan). Bake for 22-28 minutes, rotating pans halfway through, until a toothpick inserted in center comes out with moist crumbs.
  6. Let cakes cool in pans for 10 minutes, then run a knife around edges and turn out onto a wire rack. Peel off parchment and cool completely (about 1 hour).
  7. For frosting: In a stand mixer with paddle attachment, beat softened butter on medium speed for 2 minutes until creamy. Add peanut butter and beat 1 minute. Gradually add powdered sugar on low speed, then add heavy cream, vanilla, and salt. Beat on medium-high for 3 minutes until light and fluffy.
  8. Level cake tops with a serrated knife if domed. Place one layer on serving plate, spread about ¾ cup frosting, and sprinkle with chopped Reese’s cups. Repeat with second layer. Place third layer on top, flat side up.
  9. Apply a thin crumb coat of frosting over entire cake. Refrigerate for 20 minutes to set.
  10. Apply remaining frosting to top and sides. Decorate with halved mini Reese’s cups around bottom edge and chopped regular Reese’s cups on top. Add chocolate shavings if desired.
  11. Refrigerate for at least 30 minutes before slicing. Serve at room temperature.

Notes

Room temperature ingredients are crucial. Do not use natural peanut butter in the frosting; processed brands like Jif or Skippy work best. Chill the cake before slicing for clean cuts. The cake layers can be frozen for up to 3 months.

Nutrition

Keywords: Reese's peanut butter cup cake, chocolate peanut butter cake, layer cake, birthday cake, peanut butter frosting

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