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Best Ultimate Reese’s Peanut Butter Chocolate Chip Cake Recipe

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This Ultimate Reese’s Peanut Butter Chocolate Chip Cake features layers of rich chocolate cake, creamy peanut butter frosting, and chunks of Reese’s cups and chocolate chips folded into the batter. It’s incredibly moist, bursting with peanut butter and chocolate flavor, and perfect for celebrations or any day that needs a little extra joy.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder (Dutch-process preferred)
  • 2 cups granulated sugar
  • ½ cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups buttermilk
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee
  • 1 cup chopped Reese’s peanut butter cups (mini cups, roughly chopped)
  • ½ cup semi-sweet chocolate chips
  • 1 cup unsalted butter, softened
  • 1 cup creamy peanut butter (e.g., Skippy or Jif)
  • 3 cups powdered sugar, sifted
  • 3–4 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup mini Reese’s cups (for topping)
  • ¼ cup chocolate chips (for topping)
  • Optional: ¼ cup heavy cream + ½ cup chocolate chips (for chocolate ganache drizzle)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, line bottoms with parchment paper circles, and grease the parchment.
  2. In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened.
  4. Pour wet ingredients into dry ingredients and mix on low speed until just combined. Scrape down sides and bottom of bowl.
  5. With mixer on low, slowly pour in hot coffee. Mix until smooth, about 30 seconds. Batter will be thin.
  6. Using a rubber spatula, gently fold in chopped Reese’s cups and chocolate chips. Reserve a small handful of each for sprinkling on top of batter in pans.
  7. Divide batter evenly between prepared pans. Sprinkle reserved Reese’s pieces and chocolate chips over the top of the batter.
  8. Bake for 30-35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let cakes cool in pans for 15 minutes, then run a knife around edges and turn out onto a cooling rack. Remove parchment and cool completely.
  9. While cakes cool, make frosting: In a large bowl, beat softened butter and peanut butter together until smooth and creamy, about 2 minutes. Add powdered sugar one cup at a time, beating on low. Add heavy cream, vanilla extract, and salt, then increase speed to medium-high and beat for 2-3 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar as needed.
  10. Place one cake layer on serving plate. Spread about ¾ cup frosting on top. Place second cake layer on top, then frost entire cake with remaining frosting. Decorate with mini Reese’s cups and chocolate chips around bottom edge. Optionally drizzle with chocolate ganache. Let cake set for at least 30 minutes before slicing.

Notes

Room temperature ingredients matter for best texture. Don’t overmix the batter. Use a kitchen scale for accurate flour measurement. Check for doneness early (around 28 minutes). Chill the cake before slicing for cleaner cuts. For deeper peanut butter flavor, toast peanut butter at 350°F for 5-7 minutes before using in frosting. Store in an airtight container at room temperature for up to 3 days or refrigerate. Freezes well.

Nutrition

Keywords: Reese's cake, peanut butter chocolate chip cake, chocolate peanut butter cake, Reese's dessert, chocolate cake with peanut butter frosting, ultimate Reese's cake

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