This easy Reese’s Peanut Butter Cake is moist and delicious, with a fluffy, creamy peanut butter frosting to top it off. Whip this up for the peanut butter lovers in your life and they will love you forever!
Table of Contents
Why You’ll Love This Reese’s Peanut Butter Cake Recipe
Raise your hand if you have any peanut butter lovers in your life!
If your hand is raised, then you need to make this peanut butter cake ASAP! This is such a yummy peanut butter treat that you can make for your beloved peanut butter fans, or as a special birthday cake idea!
I also like to call it Reese’s Peanut Butter Cake since it’s packed full of chopped candy and topped with a few extra Reese’s too!
As you probably know, peanut butter tends to put weight on baked goods. There’s definitely a thin line between enjoying a light, moist cake and a heavy, dense, dry cake.
But no need to toe the line with this cake—it’s perfect. Here’s what makes it a winner:
- It is everything you want in a Reese’s peanut butter cake. It’s light and moist and every few bites you get bits of chopped Reese’s Peanut Butter Cups.
- The peanut butter frosting is quite literally the icing on the cake. It’s creamy, silky, and totally addictive. I highly recommend using heavy cream instead of milk to make the best frosting ever!
- No need to mess with a layer cake here, there’s just one perfect layer of Reese’s packed peanut butter cake!
Important Ingredient Notes
- All-purpose flour – When baking with flour, be sure to lightly spoon it into your measuring cup rather than scooping it.
- Unsalted butter – Soften this before you start baking; when you press it gently, your finger should leave an indentation.
- Creamy peanut butter – I like the texture of creamy peanut butter in a cake, since chunky can make the cake seem gritty.
- Eggs – Set these on the counter with the butter so they come to room temperature. Room temperature eggs hold more air when beaten, giving your cake a lighter, fluffier texture.
- Buttermilk – Buttermilk also gives this peanut butter cake a light texture, and the extra fat makes for a moist, tender crumb.
- Chopped peanut butter cups – They can be any size peanut butter cup since you’ll be chopping them anyway.
For the Peanut Butter Frosting:
- Unsalted butter – Soften this butter too. If you don’t, it’s likely to stick to the beaters rather than mixing evenly into the other ingredients!
- Creamy peanut butter – Again, creamy peanut butter instead of crunchy will give you the texture you want in a frosting.
- Heavy cream – The amount needed will depend on the consistency you want for the frosting.
How to Make Peanut Butter Cake
- Preheat oven to 350 degrees F. Grease one 9″ cake pan and line the bottom of the pan with parchment paper.
- Finely chop the peanut butter cups and then toss them with 1 tablespoon of flour. (The candy tends to sink to the bottom if you don’t mix it with a little bit of flour.) Set aside.
- In a mixing bowl, cream your butter, peanut butter, and sugar until they are light and fluffy. Beat in the eggs, one at a time.
- In a separate bowl, sift together the flour, baking soda, and salt.
- At low speed, add the flour mixture, alternating with the buttermilk.
- Use a spatula to fold the chopped peanut butter cups into the batter.
- Spoon the batter into the prepared pan and spread evenly.
- Bake the peanut butter cake for 33-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for five minutes. Turn it out onto a rack, and peel off the parchment paper. Let your cake cool completely before frosting.
PRO TIP: I rarely sift my ingredients together, however, with this recipe, you want everything light and airy, so it’s very important to sift the dry ingredients.
Tips and Tricks
- Use parchment paper for the bottom of your cake pan. This helps it come out easily so you can frost it. Do NOT use wax paper.
- Don’t use all-natural peanut butter. It tends to be too oily for this cake recipe.
- Don’t skip using the buttermilk. It makes this peanut butter cake extra delicious! Use my buttermilk substitute for a quick swap.
- Try chilling the cake for a different texture and flavor. It tastes amazing, like frozen peanut butter cups!
- Switch up the toppings you use. In addition to peanut butter cups (my personal favorite), you could use chocolate chips, sprinkles, or Reese’s pieces to top this cake.
- Beat the frosting for several minutes, until it’s nice and fluffy.
- You can also change up the frosting flavors if you want to try something different. Both my chocolate buttercream and Nutella frosting recipes would be delicious on this cake!
Regular shelf-stable peanut butter is best for baking—not the natural kind that needs to be stirred before using or refrigerated after opening. Natural peanut butter is often unpredictable in baking because the oil-to-solids ratio can vary from brand to brand, and also from the top of the jar to the bottom.
If you’re baking for someone with a peanut allergy, you can substitute almond butter or sunflower seed butter for the peanut butter.
If you want to make and freeze this peanut butter cake, you can do so a few different ways:
Bake the cake and allow it to cool completely. Wrap it in parchment paper, then wrap it in foil and freeze. When you’re ready to enjoy it, thaw it at room temperature.
Bake the cake and let it cool completely. Frost as directed. Freeze the whole cake in an airtight container. Thaw at room temperature when you’re ready to enjoy.
Make your cake and enjoy it for several days. Freeze the remaining cake by wrapping the leftover slices in parchment paper and then slide them into a ziploc bag. You can freeze it for up to 3 months. Thaw at room temperature when you’re ready to enjoy.
More Cake Recipes
- Strawberry Almond Cake
- Coconut Cake
- Lemon Cake Bars
- Cranberry White Cake Recipe
- Chocolate Pound Cake
- Peanut Butter Cheesecake Cake
Peanut Butter Cake
For the Cake:
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup unsalted butter softened
- ¼ cup creamy peanut butter
- 1 cup light brown sugar packed
- 2 large eggs
- ½ cup buttermilk
- ½ cup finely chopped peanut butter cups
- 1 Tablespoon all-purpose flour for coating the candy
For the Peanut Butter Frosting:
- ½ cup unsalted butter softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- ⅓ to ½ cup heavy cream depending on your peanut butter thickness
- Peanut Butter Cups
- Preheat oven to 350°F. Grease one 9" cake pan and line the bottom with parchment paper.
- Toss chopped peanut butter cups with 1 Tbsp of flour, set aside.
- In a mixing bowl cream butter, peanut butter and sugar until light and fluffy. Beat in eggs, 1 at a time.
- In a separate bowl sift together the flour, baking soda and salt. At low-speed, add the flour mixture alternately with the buttermilk.
- Add the chopped peanut butter cups to the batter. With a spatula mix until combined.
- Spoon batter in the prepared pan and spread evenly. Bake cake 33-35 minutes or until a toothpick inserted in the middle comes out clean. Cool cake 5 minutes. Turn out onto rack, peel off parchment. Cool cake completely before frosting.
- To make the frosting, in a mixing bowl add the butter, peanut butter and 1/3 cup heavy cream. Stir at low-speed until combined. Slowly add the powdered sugar, 1/2 cup at a time, mixing well after each addition. When all the sugar is added increase the speed and mix for 2 more minutes. If needed, slowly add few more drops of heavy cream.
- Frost the cake completely. Decorate with peanut butter cups.
- Keep cake covered. Serve at room temperature.
The Best Peanut Butter Cake recipe topped with creamy Peanut Butter buttercream frosting and extra Reese’s peanut butter cups!