Chocolate Peanut Butter Reese’s Cake by Agne

Have you discovered Reese’s chocolates yet?

OMG – it is absolutely divine! My amazing daughter introduced me to them recently and let me tell you this – I have a massive crush on Reese’s chocolate! 😀

These chocolates are the best combination of milk chocolate cups filled with peanut butter. Seriously, you couldn’t ask for better marriage! And consequently, it works like a magic in a cake! Having discovered these beauties recently my daughter then ‘ordered’ Reese’s cake for her birthday. She knows her mummy will do any magic for her and will make it happen. So I did! I found this gorgeous recipe at Taste of Lizzy and it was just superb! The cake was simply the best and received the number of compliments! I think it is running pretty fast for the ‘Cake of the year’ title in our house at least 🙂

Hope you are all licking your fingers now and scrolling down to see what ingredients you will need as trust me – it is necessary to make this Reese’s cake 😉


Chocolate Layer Cake:

  • 210g. all-purpose flour
  • 350g. granulated sugar
  • 75g. unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 110g. coconut or olive oil
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla
  • 1 cup freshly brewed strong hot coffee

Peanut Butter Frosting:

  • 225g. butter softened
  • 260g. creamy peanut butter
  • 3 tablespoon milk or heavy cream
  • 250g. icing sugar

Chocolate Buttercream

  • 450g. butter softened
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 450g. icing sugar
  • 75g. unsweetened cocoa powder
  • 4 tablespoons heavy cream


  1. Preheat oven to 180C degrees. Grease and flour 2 round 23cm. cake pans.
  2. For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
  3. In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
  4. Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
  5. Turn the cakes out onto a cooling rack. While the cakes are cooling, make your frostings.


Peanut Butter Frosting:

  1. In a bowl, blend together peanut butter, powdered sugar, butter, and milk 3-4 minutes or until light and fluffy.

Chocolate Buttercream:

  1. In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.

  2. Add in the salt and vanilla. Mix until incorporated.

  3. With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.

  4. Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you’d like.

  5. Beat for 1 minute on medium speed until smooth and creamy.

Finishing touches

  1. Now it’s time to put your cake together!
  2. Frost the top of the first cake with the Peanut Butter Frosting. Then layer the other half of the cake on top. Frost the outside of the cake with the Chocolate Buttercream Frosting.
  3. Decorate as desired with chopped Reese’s Peanut Butter Cups or using your own imagination 😉
  4. Leave it to settle in the fridge for a few hours or preferably overnight. And then – enjoy!


Do you see what I mean?

You’ve got to try it! Yummy!

And don’t get scared by so many steps! It may sound complicated and pretty advanced but it is really pretty straightforward.

Look forward to hearing your feedback.

Lots of love,

Agne Jonele.png


Categories: Recipes
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