The Best Reese's Peanut Butter Cake

This easy Reese's Peanut Butter Cake combines a moist chocolate cake with creamy peanut butter frosting and plenty of Reese's Peanut Butter Cups for the ultimate chocolate and peanut butter dessert. Perfect for birthdays, holidays, potlucks, and family celebrations.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 16 servings

Equipment

9×13-inch baking pan
Large mixing bowl
* Electric hand mixer or stand mixer
Measuring cups
* Measuring spoons
* Rubber spatula
* Cooling rack
Offset spatula or butter knife
Sharp knife for chopping Reese's Peanut Butter Cups

Ingredients

Cake

1 box chocolate cake mix
Eggs oil, and water (as directed on the cake mix package)

Peanut Butter Frosting

1 cup creamy peanut butter
3 tablespoons butter softened
1½ cups powdered sugar
3 –4 tablespoons heavy cream

Topping

12 –15 mini Reese's Peanut Butter Cups halved
Melted chocolate for drizzling (optional)

Instructions

Preheat the oven and prepare the chocolate cake according to the package directions in a greased 9×13-inch baking pan.
Bake until done, then transfer the cake to a wire rack and let it cool completely.
Beat the peanut butter and softened butter together for about 2 minutes until light and fluffy.
Gradually mix in the powdered sugar, then add the heavy cream until the frosting is smooth and spreadable.
Spread the peanut butter frosting evenly over the cooled cake.
Arrange the halved Reese's Peanut Butter Cups across the top.
Drizzle with melted chocolate if desired.
Slice and serve.

Notes

Always allow the cake to cool completely before frosting.
Use commercial creamy peanut butter rather than natural peanut butter for the smoothest frosting.
Avoid overmixing the cake batter to keep the cake soft and tender.
Add the Reese's Peanut Butter Cups after baking so they don't melt into the cake.
Store covered at room temperature for up to 4 days or refrigerate for up to 7 days.