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Best Reeses Peanut Butter Cup Layered Chocolate Fudge Cake Recipe

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A decadent layered chocolate fudge cake with a creamy peanut butter filling and glossy ganache frosting, topped with chopped Reese’s cups. This showstopper dessert is perfect for birthdays, potlucks, or any occasion that calls for chocolate and peanut butter magic.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot coffee, brewed strong
  • 1 cup (250g) creamy peanut butter (e.g., Skippy or Jif)
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 3–4 tablespoons heavy cream
  • Pinch of salt
  • 12 oz (340g) semi-sweet chocolate chips
  • 1 1/2 cups (360ml) heavy cream
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 8–10 full-size Reese’s Peanut Butter Cups, chopped
  • Optional: mini Reese’s cups or peanut butter chips for decoration

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans, line bottoms with parchment paper, and dust sides with cocoa powder.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth. Pour into dry ingredients and stir until just combined.
  4. Slowly pour in hot coffee, stirring gently until batter is thin and smooth. Divide evenly among prepared pans (about 450g each).
  5. Bake for 22-26 minutes, until a toothpick inserted in center comes out with moist crumbs. Cool in pans for 10 minutes, then turn out onto a cooling rack. Remove parchment and cool completely.
  6. For the peanut butter filling: In a stand mixer with paddle attachment, beat softened butter and peanut butter until smooth and creamy, about 2 minutes.
  7. Gradually add sifted powdered sugar, 1/2 cup at a time, on low speed. Add vanilla and 2 tablespoons heavy cream, then beat on medium for 1-2 minutes until fluffy. Add more cream if needed for spreadable consistency. Add a pinch of salt if desired.
  8. Once cake layers are completely cool, level domes with a serrated knife if needed. Place one layer on a cake stand, spread 1/3 of peanut butter filling evenly to edges. Repeat with remaining layers.
  9. Refrigerate assembled cake for 20-30 minutes to firm filling.
  10. For the fudge frosting: Place chocolate chips in a large heat-safe bowl. Heat heavy cream in a small saucepan over medium heat until simmering. Pour over chocolate chips and let sit 3 minutes without stirring.
  11. Gently stir from center outward until smooth and glossy. Add softened butter and vanilla, stirring until fully incorporated. Let cool at room temperature for 15-20 minutes until slightly thickened but still pourable.
  12. Pour ganache over assembled cake, using an offset spatula to push it over edges for a drippy effect. While ganache is still wet, sprinkle chopped Reese’s cups on top and press some into sides.
  13. Let cake sit at room temperature for about 30 minutes to allow ganache to set before slicing.

Notes

Room temperature ingredients are crucial for proper emulsification. Don’t overmix the batter. Level cake layers for stability. Chill assembled cake before adding ganache. Let ganache cool to warm honey consistency before pouring. For clean slices, dip knife in hot water and wipe dry between cuts.

Nutrition

Keywords: Reese's, peanut butter cup, chocolate fudge cake, layered cake, ganache, birthday cake, chocolate peanut butter

Find it online: https://rowanrecipes.com/best-reeses-peanut-butter-cup-layered-chocolate-fudge-cake-recipe/