So, you know those times when you’re just craving something wildly decadent but can’t really decide between cake and candy? Yeah. “reeses peanut butter cake” answers that problem—trust me, I’ve gone to the kitchen at midnight, more times than I’ll admit, dreaming up ways to get that perfect blend of chocolate and peanut butter in one totally over-the-top dessert. If you love sweet treats with bold flavors (hello, peanut butter lovers!), this is for you. Honestly, this recipe is the one folks text me about after parties, asking for “that magic cake with the candy chunks.” Plus, if you’re itching for more dessert ideas once you’ve conquered this, you’ll probably want to try this delicious-and-easy-churro-cheesecake-recipe-youll-love too. 
Why You’ll Love This Recipe
Alright, where do I begin? First off, this reeses peanut butter cake is the love-child of your favorite candy bar and a crazy moist chocolate cake, and it’s not shy about it. The cake itself is super soft (kind of melt-in-your-mouth style), which pairs perfectly with those chewy peanut butter bits and chocolate chunks tucked in.
Not to brag, but every time I bring this to a family thing, it disappears before anyone even finds their seat. I can barely keep folks from eating the frosting right off the spatula—no joke. It just hits all the right notes: salty, sweet, creamy, a little bit crunchy (thanks to chopped Reese’s). If you’ve never tried swirling actual peanut butter right into your batter, you’re in for a serious treat. People will assume you picked this up at a five-star restaurant.
And, for real, it’s much easier than you’d think. (Pro tip: don’t stress if your icing looks a little messy—it’s part of the charm, I promise).
I made this cake for my son’s birthday, and not a single crumb was left! Everyone raved. Honestly, it’s now a must-have for all our celebrations. — Maria B.
Tips for Success
Alright, so… don’t just toss everything together and hope for the best. A couple of things make this reeses peanut butter cake stand out (in a good way). I always let my butter warm up a bit before mixing, makes it way easier. If you want your cake extra moist (and trust me, you do), don’t overbake it. Keep checking with a toothpick towards the last few minutes—I’ve pulled mine out early more than once, and never regretted it.
When it comes to peanut butter, go smooth for the batter and leave the chunky stuff for a topping if you want a bit more bite. Oh, and speaking of topping, tossing on some extra chopped Reese’s right before serving pretty much guarantees a round of applause. Okay, not literally, but you’ll see what I mean. One last friendly tip: let the cake cool completely before you frost it, unless you want a melty mess (been there, learned that lesson the hard way).
Proper Storage
Let’s keep it real: the reeses peanut butter cake probably won’t last long because everyone will want seconds… But if you end up with leftovers, storage is easy. I stick mine in an airtight container (cut into squares if it’s a sheet cake), and it’ll stay moist for three-ish days on the counter. If it’s super hot out, I’ll pop it in the fridge, but let it sit out a bit before eating so that frosting gets all creamy again.
And, if you’re thinking of making this ahead of time for a party, you totally can. Bake the cake a day early and frost it the day of, so everything tastes fresh. Oh, and you can freeze slices, just wrap ‘em tight. That way, Wednesday night dessert is covered… basically, snacks for future you.
Making This Cake in Different Sizes
Maybe you’ve got a herd of hungry teens to feed, or maybe you just want cake for, like, you and your cat (no judgment). This reeses peanut butter cake can be baked in almost any pan you’ve got. Want cupcakes? It works. Just adjust the baking time so you don’t scorch them. Need a double-layer, dinner-party showstopper? Double the recipe and split the batter—same advice, just watch your oven since every oven has its own quirks.
I’ve tried everything from 9-inch rounds to a basic 9×13 sheet, and even cute mini-loaf pans. It all comes out thick, fudgy, and peanut buttery (is that a word?). If you’re a fan of making things in bulk, try baking two cakes and freezing one for emergencies (aka surprise guests or ‘I need cake’ days). That’s some wisdom right there.
Recipe Variations
Not gonna lie, sometimes I tinker with this reeses peanut butter cake! For folks who eat gluten-free, you can swap your flour and it’s still lovely. Want to add a twist? Stir in a swirl of caramel sauce (sounds wild, tastes even better) or toss in a handful of salty pretzels for a bit more crunch.
Swap the regular chocolate chips for white chocolate, or use dark if you want it a little less sweet. If you’re obsessed with salty-sweet combos (like… who isn’t?), a sprinkle of sea salt on top never hurt anyone. For birthdays, throw on extra candies or even some colorful sprinkles. It’s super forgiving, honestly, and best of all, nobody knows you swapped ingredients unless you tell them.
- Want more ways to shake up your dessert game? Check out this deliciously-easy-gluten-free-carrot-cake-recipe-youll-love.*
Serving Suggestions
- Serve with a scoop of vanilla ice cream—because, why not?
- Coffee is basically required for adults having this cake.
- If you’re feeling extra, drizzle a little warm chocolate syrup over each slice.
- Fresh fruit on the side? Sounds weird, but trust me, it works.
Common Questions
Q: Can I use crunchy instead of creamy peanut butter?
Honestly, yes! It’ll add a bit more texture (and that’s kinda fun).
Q: How do I prevent the cake from getting dry?
Keep an eye on your bake time. Don’t leave it in the oven too long—start checking a few minutes before you think it’s done.
Q: Do I need to chill the cake before frosting?
Yes, or you’ll make an oozy mess. Let it cool all the way down.
Q: Can I freeze the whole cake?
Absolutely, just wrap it well. Thaw it overnight in the fridge for best results.
Q: What other candies work in this cake?
Go wild! Peanut butter M&Ms, chopped Snickers—just mix it up and see what combo you love.
Ready, Set, Bake the Best Cake Ever
If you’re thinking, “Is this reeses peanut butter cake really as good as they say?”—my answer is yes, a thousand times yes. Whether you’re a kitchen newbie or have a cake stand that actually gets used, you can make this. And if you want more inspiration or a slightly different twist, check out this Reese’s Chocolate Peanut Butter Cake | Tastes of Lizzy T for another crazy-good version. Oh and, if you want to diversify your bake list, there’s always this mind-blowing churro cheesecake, too. So go make some happy, peanut buttery memories—you might find it’s your new family tradition.
Reese's Peanut Butter Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a large bowl, cream the softened butter with the sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the peanut butter and vanilla extract until fully incorporated.
- In another bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Fold in the chocolate chips and chopped Reese's.
- Pour the batter into the prepared pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat together the softened butter, powdered sugar, and peanut butter until smooth.
- Add heavy cream or milk until you reach the desired consistency.
- Once the cakes are completely cool, frost the top of one layer, add the second layer, and frost the top and sides of the cake.
- Top with additional chopped Reese's if desired.
