Chocolate Peanut Butter Cake with Reese’s and Ganache: An Epic Dessert Experience

Introduction & Inspiration

Every now and then, a dessert comes along that completely redefines indulgence.

This chocolate peanut butter cake with Reese’s and chocolate ganache is one of those unforgettable treats.

It’s rich, decadent, and filled with layers of flavor that melt in your mouth with every single bite.

Whether you’re celebrating a birthday, a special occasion, or just craving something epic, this cake will deliver in every possible way.

Nostalgic Appeal

There’s something timeless about the combination of chocolate and peanut butter.

It brings back childhood memories of unwrapping Reese’s cups and savoring their creamy center.

This cake captures that same comforting flavor, but in a much more sophisticated and party-worthy form.

It’s like your favorite candy grew up and decided to become a show-stopping dessert.

Homemade Focus

What makes this cake extra special is that it’s completely homemade.

From the fluffy chocolate cake layers to the creamy peanut butter frosting and glossy ganache, every component is made from scratch.

You don’t need any fancy techniques, just quality ingredients and a little bit of patience.

Once assembled, this cake looks like it came straight from a bakery, but you’ll know it came from your kitchen.

Flavor Goal

The goal of this recipe is to achieve perfect balance.

The chocolate layers are moist and rich, but not too sweet.

The peanut butter frosting is creamy and salty-sweet, pairing beautifully with the chocolate.

Then the ganache adds a silky, luxurious finish, while the chopped Reese’s give each bite a fun surprise of crunch and candy flavor.

Ingredient Insights

All-purpose flour forms the base of the cake, creating structure without heaviness.

Granulated sugar sweetens the batter while also keeping the texture light and tender.

Natural unsweetened cocoa powder brings that deep chocolate flavor, rich and slightly bitter to balance the sweet frosting.

Baking soda and baking powder help the cake rise, giving it a fluffy crumb that holds up well to the layers of filling.

Salt enhances all the flavors, making the chocolate pop and the peanut butter even more delicious.

Milk and vegetable oil add moisture, while eggs contribute richness and help bind everything together.

Vanilla extract rounds out the flavor with warmth, and the hot water deepens the cocoa for a richer chocolate taste.

For the frosting, salted butter adds creaminess and a touch of salt that balances the sweetness.

Peanut butter is the star—creamy and rich, it pairs perfectly with the sugar and butter.

Powdered sugar gives the frosting body and sweetness, while water or milk helps you adjust the consistency.

Chopped Reese’s cups bring crunch and texture throughout the layers.

The ganache, made from semi-sweet chocolate chips and heavy cream, finishes the cake with a glossy drip and smooth finish.

Essential Equipment

You’ll need three 8-inch cake pans to create those lovely layers.

Parchment paper and non-stick spray help ensure easy release once the cakes are baked.

A stand mixer or hand mixer makes mixing quick and easy, especially when making the frosting.

A serrated knife helps you level your cake layers if needed.

Offset spatulas and a bench scraper are great for frosting and smoothing the cake.

And a piping bag with a star tip allows for stunning decoration on top.

Ingredients List with Measurements

For the Chocolate Cake:

• 1 ¾ cups (228g) all-purpose flour
• 2 cups (414g) sugar
• ¾ cup (85g) natural unsweetened cocoa powder
• 2 ¼ tsp baking soda
• ½ tsp baking powder
• 1 tsp salt
• 1 cup (240ml) milk
• ½ cup (120ml) vegetable oil
• 1 ½ tsp vanilla extract
• 2 large eggs
• 1 cup (240ml) hot water

For the Peanut Butter Frosting:

• 2 cups (448g) salted butter, room temperature
• 1 ¼ cups (350g) peanut butter
• 9 cups (1035g) powdered sugar
• 6–7 tbsp (90–105ml) water or milk
• 6 Reese’s, chopped

For the Chocolate Ganache and Topping:

• 6 oz (1 cup) semi-sweet chocolate chips
• ½ cup (120ml) heavy whipping cream
• 8 Reese’s, cut in half
• Crumbled Reese’s for decoration

Step-by-Step Instructions

1. Prepare the Cake Pans and Preheat the Oven
Preheat your oven to 350°F (176°C).

Spray three 8-inch cake pans with non-stick spray and line the bottoms with parchment paper.

This will make removing the cakes easier once they’re baked.

2. Mix the Dry Ingredients
In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.

Whisk together until the mixture is even and smooth.

Set aside while you mix the wet ingredients.

3. Mix the Wet Ingredients
In a medium bowl, whisk together milk, oil, vanilla, and eggs.

Make sure everything is fully blended and smooth.

Pour this wet mixture into the dry ingredients and beat until combined.

4. Add the Hot Water
Slowly add the hot water to the batter while mixing on low speed.

Scrape down the sides of the bowl to make sure everything is well incorporated.

The batter will be thin, but that’s exactly what you want.

5. Bake the Cakes
Divide the batter evenly among the three prepared pans.

Bake for 22–25 minutes, or until a toothpick inserted comes out with just a few moist crumbs.

Let the cakes cool in the pans for 2–3 minutes, then transfer to wire racks to cool completely.

Make the Peanut Butter Frosting

1. Cream the Butter and Peanut Butter
In a large bowl, beat together the butter and peanut butter until smooth and creamy.

You want this mixture to be light and fluffy.

2. Add the Powdered Sugar
Add half of the powdered sugar and beat until incorporated.

Add a few tablespoons of water or milk and continue mixing until smooth.

Add the rest of the powdered sugar, then the remaining water or milk until you get the right texture.

The frosting should be creamy and spreadable, not too stiff or runny.

Assemble the Cake

1. Level the Cake Layers
Use a serrated knife to slice the tops off your cake layers so they’re flat.

This step helps keep the cake stable and even.

2. Start Layering
Place the first cake layer on a cake board or plate.

Add 1 cup of frosting and spread it into an even layer.

Top with half the chopped Reese’s, pressing gently into the frosting.

Add a little more frosting over the Reese’s to help the next layer stick.

3. Repeat the Layers
Add the second cake layer, then another cup of frosting.

Repeat the Reese’s layer and cover with more frosting.

Top with the final cake layer and press down gently.

4. Crumb Coat and Final Frosting
Apply a thin layer of frosting around the entire cake to catch the crumbs.

Chill for 10–15 minutes, then frost the top and sides of the cake smoothly.

Use an offset spatula to create a clean finish.

Make the Chocolate Ganache

1. Heat the Cream
Place the chocolate chips in a heatproof bowl.

Microwave the cream until it just starts to boil.

Pour it over the chocolate chips and let sit for 2–3 minutes.

Whisk until smooth and glossy.

2. Decorate with Ganache
Drizzle ganache around the edges of the cake using a spoon or squeeze bottle.

Then pour more in the center and smooth it out gently with an offset spatula.

Let the ganache set for about 10 minutes before finishing the decoration.

Finish with Reese’s Topping

Pipe swirls of peanut butter frosting around the top edge of the cake.

Use a closed star tip for a beautiful finish—Ateco 844, Wilton 2D, or 1M work great.

Top each swirl with half a Reese’s, and sprinkle crumbled Reese’s in the center.

Chill the cake until you’re ready to serve, then bring to room temperature before slicing.

Tips and Variations

Use crunchy peanut butter if you want more texture in the frosting.

Swap Reese’s for other candies like peanut butter M&Ms or chopped Snickers.

Turn this into cupcakes by dividing the batter into 24 liners and baking for 18–20 minutes.

Add a layer of chocolate ganache between the cakes for extra richness.

Serving and Pairing Suggestions

This cake is perfect on its own, but it pairs beautifully with cold milk or black coffee.

For a special treat, serve with a scoop of vanilla ice cream on the side.

It’s a showstopper dessert for parties, holidays, and birthdays alike.

Make it once and it will become your go-to chocolate cake recipe.

Nutritional Information (per slice)

• Calories: 1097
• Fat: 61.5g
• Carbohydrates: 133.4g
• Sugar: 112.1g
• Protein: 13.9g
• Sodium: 774mg
• Cholesterol: 109.8mg

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Recipe Summary & Q&A

This chocolate peanut butter cake is everything a dessert lover dreams of—rich, creamy, crunchy, and absolutely unforgettable.

Made entirely from scratch, it’s surprisingly easy to put together and delivers maximum flavor.

Perfect for any occasion, this cake is sure to become a repeat favorite in your kitchen.

Can I freeze this cake?
Yes! Wrap individual slices in plastic wrap and store for up to 1 month.

Can I use unsalted butter?
Absolutely. Just add a pinch of salt to the frosting.

Do I have to use Reese’s?
Not at all—feel free to use your favorite peanut butter candies.

How far in advance can I make this?
You can bake the cakes and make the frosting a day ahead. Assemble and decorate the day you plan to serve.