This Reese’s Chocolate Peanut Butter Cake recipe delivers the ultimate indulgence, perfectly blending rich chocolate and creamy peanut butter into a moist, decadent dessert that’s surprisingly easy to make. If you’re a fan of classic Reese’s candy, prepare for your taste buds to be absolutely thrilled with this homemade creation.
Key Ingredients for Reese’s Chocolate Peanut Butter Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
- ½ cup creamy peanut butter (Reese’s brand recommended for authentic flavor)
- 8 ounces semi-sweet chocolate chips
- For the Reese’s Peanut Butter Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup creamy peanut butter (Reese’s brand recommended)
- 4 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional: Chopped Reese’s Peanut Butter Cups for garnish
How to Make Reese’s Chocolate Peanut Butter Cake
Get ready for a dessert experience that’s both incredibly rich and wonderfully simple to assemble. This Reese’s Chocolate Peanut Butter Cake boasts a tender, moist crumb infused with deep chocolate flavor, complemented by swirls of luscious peanut butter. The creamy, dreamy frosting ties it all together, making each bite an absolute delight. With a preparation time of just 30 minutes and 35-40 minutes for baking, you’ll be enjoying this spectacular cake in no time.
Step-by-Step Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 9-inch round cake pans. For easy removal, you can also line the bottom of the pans with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined and no lumps remain. This ensures even distribution of leavening agents and spices.
- Add Wet Ingredients: Add the large eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed with an electric mixer, or by hand with a whisk, until just combined. The batter will be thick at this stage.
- Incorporate Hot Water: Carefully pour in the hot water and mix on low speed (or whisk vigorously) until the batter is smooth and pourable. Be cautious as the hot water can cause splattering. The batter will seem quite thin, which is normal and contributes to the cake’s moistness.
- Add Peanut Butter and Chocolate Chips: Gently fold in the creamy peanut butter and semi-sweet chocolate chips into the batter. You can dollop spoonfuls of peanut butter and then swirl them slightly with a knife or spatula for pockets of peanut butter throughout the cake, or fully incorporate them for a more uniform flavor.
- Pour into Pan: Pour the batter evenly into the prepared baking pan(s). If using round pans, divide the batter equally.
- Bake the Cake: Bake for 35-40 minutes for a 9×13 inch pan, or 30-35 minutes for round cake pans. A wooden skewer or toothpick inserted into the center of the cake should come out clean when it’s done.
- Cool the Cake: Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is entirely cool before frosting to prevent the frosting from melting.
- Prepare the Frosting: While the cake cools, prepare the Reese’s Peanut Butter Frosting. In a large bowl, beat the softened butter and peanut butter together until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, alternating with the milk, beating on low speed until combined. Increase the speed to medium-high and beat until the frosting is light and fluffy. Mix in the vanilla extract and salt.
- Assemble and Decorate: Once the cake is completely cool, spread the Reese’s Peanut Butter Frosting evenly over the top. If you’ve baked round layers, frost between the layers and then all over the outside. For an extra special touch, sprinkle chopped Reese’s Peanut Butter Cups over the top of the frosting.
Why You’ll Love This Reese’s Chocolate Peanut Butter Cake
You’ll fall head over heels for this Reese’s Chocolate Peanut Butter Cake because it masterfully captures the iconic flavor combination in every single bite. The cake itself is incredibly moist and deeply chocolatey, while the generous peanut butter swirls create delightful pockets of creamy goodness. It’s a wonderful alternative to simply buying a box of candy, offering a much more satisfying and impressive dessert experience at a fraction of the cost. Plus, the rich, creamy peanut butter frosting is so decadent, it’s truly the cherry on top of this already spectacular treat.
Imagine the pure joy on your loved ones’ faces as they discover the perfect harmony of chocolate and peanut butter in this homemade delight. It’s a nostalgic flavor profile that’s universally loved, making it perfect for birthdays, holidays, or just a sweet weeknight treat. Instead of spending a fortune at a bakery, you can recreate this showstopper right in your own kitchen, impressing everyone with your baking prowess. Don’t miss out on this ultimate chocolate peanut butter experience – try this recipe today!
Storing and Reheating Tips
- Refrigeration: Store leftover Reese’s Chocolate Peanut Butter Cake in an airtight container or covered tightly with plastic wrap in the refrigerator. The cake will stay fresh for up to 3-4 days.
- Freezing: For longer storage, you can freeze the cake. Wrap individual slices or the entire unfrosted cake well in plastic wrap, then in aluminum foil or place in a freezer-safe container. The cake can be frozen for up to 2-3 months.
- Reheating: To reheat a slice covered with foil, bake in a preheated oven at 300°F (150°C) for about 10-15 minutes until warmed through. Alternatively, microwave a slice for 15-30 seconds for a quick warm-up. Thaw frozen cake overnight in the refrigerator before serving or reheating.
Final Thoughts
This Reese’s Chocolate Peanut Butter Cake is a true celebration of classic flavors, offering an unparalleled dessert experience that is both comforting and exciting. Gather your ingredients, get baking, and prepare to be amazed by this spectacular homemade treat.
Reese’s Chocolate Peanut Butter Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 9-inch round cake pans. For easy removal, you can also line the bottom of the pans with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined and no lumps remain. This ensures even distribution of leavening agents and spices.2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- Add the large eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed with an electric mixer, or by hand with a whisk, until just combined. The batter will be thick at this stage.2 large eggs, 1 cup milk, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Carefully pour in the hot water and mix on low speed (or whisk vigorously) until the batter is smooth and pourable. Be cautious as the hot water can cause splattering. The batter will seem quite thin, which is normal and contributes to the cake’s moistness.1 cup hot water
- Gently fold in the creamy peanut butter and semi-sweet chocolate chips into the batter. You can dollop spoonfuls of peanut butter and then swirl them slightly with a knife or spatula for pockets of peanut butter throughout the cake, or fully incorporate them for a more uniform flavor.½ cup creamy peanut butter, 8 ounces semi-sweet chocolate chips
- Pour the batter evenly into the prepared baking pan(s). If using round pans, divide the batter equally.
- Bake for 35-40 minutes for a 9×13 inch pan, or 30-35 minutes for round cake pans. A wooden skewer or toothpick inserted into the center of the cake should come out clean when it’s done.
- Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is entirely cool before frosting to prevent the frosting from melting.
- While the cake cools, prepare the Reese’s Peanut Butter Frosting. In a large bowl, beat the softened butter and peanut butter together until smooth and creamy.1 cup (2 sticks) unsalted butter, ½ cup creamy peanut butter
- Gradually add the powdered sugar, alternating with the milk, beating on low speed until combined. Increase the speed to medium-high and beat until the frosting is light and fluffy. Mix in the vanilla extract and salt.4 cups powdered sugar, ⅓ cup milk, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Once the cake is completely cool, spread the Reese’s Peanut Butter Frosting evenly over the top. If you’ve baked round layers, frost between the layers and then all over the outside. For an extra special touch, sprinkle chopped Reese’s Peanut Butter Cups over the top of the frosting.Chopped Reese’s Peanut Butter Cups