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Decadent Reese’s Peanut Butter Cup Layer Cake with Chocolate Fudge Frosting

Reeses Peanut Butter Cup Layer Cake - featured image
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A moist and tender chocolate layer cake with chopped Reese’s Peanut Butter Cups folded into the batter, topped with a rich, glossy homemade chocolate fudge frosting. Perfect for celebrations and peanut butter lovers.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (320g), sifted
  • 2 cups granulated sugar (400g)
  • ¾ cup unsweetened cocoa powder (65g), preferably Dutch-processed
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk (240ml) (or milk + 1 tbsp vinegar as substitute)
  • ½ cup vegetable oil (120ml)
  • 2 tsp vanilla extract
  • 1 cup boiling water (240ml)
  • 1 ½ cups chopped Reese’s Peanut Butter Cups (about 15 standard cups)
  • 1 cup unsalted butter (225g), softened
  • 3 ½ cups powdered sugar (440g), sifted
  • ¾ cup unsweetened cocoa powder (65g)
  • ⅓ cup heavy cream (80ml), plus more if needed
  • 1 ½ tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans and line bottoms with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, combine granulated sugar and vegetable oil. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix gently until just combined.
  5. Slowly pour boiling water into the batter while mixing gently; batter will be thin.
  6. Fold in chopped Reese’s Peanut Butter Cups carefully with a rubber spatula.
  7. Divide batter evenly between prepared pans and tap pans gently to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  9. Cool cakes in pans for 15 minutes, then transfer to wire racks to cool completely.
  10. To make frosting, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, beating until smooth and spreadable.
  11. Add vanilla extract and a pinch of salt to frosting. Adjust consistency with more cream or powdered sugar as needed.
  12. Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
  13. Place second cake layer on top and frost the top and sides evenly.
  14. Refrigerate cake for at least 30 minutes to set frosting before slicing.

Notes

Use Hershey’s cocoa powder for best flavor. Chop peanut butter cups into bite-sized pieces and fold gently to avoid melting. Room temperature butter is key for smooth frosting. Cool cake layers completely before frosting to prevent melting. For dairy-free frosting, substitute butter and cream with coconut oil and coconut cream. Cake can be made a day ahead for deeper flavor. Store leftovers in refrigerator up to 4 days or freeze slices up to 2 months.

Nutrition

Keywords: Reese's, peanut butter cup, chocolate cake, layer cake, homemade dessert, chocolate fudge frosting, easy cake recipe, celebration cake

Find it online: https://forkifyfun.com/decadent-reeses-peanut-butter-cup-layer-cake-recipe-easy-homemade-dessert/