Table of Contents

Key Ingredients and Essential Substitutions

Creating a truly remarkable Reese’s cake begins with selecting the right ingredients. Each component plays a crucial role in achieving the perfect balance of flavor and texture that makes this dessert so irresistible. Here’s a closer look at the key players in our recipe and why they matter:

Step-by-Step Recipe Instructions

Ready to bake? Follow these detailed instructions to create your own magnificent Reese’s cake. For precise ingredient measurements and a printable version, please refer to the complete recipe card located further down on this page!

Step 1: Prepare the chocolate cake batter and bake to perfection. You might notice that the batter for this cake is quite thin – rest assured, this is exactly the desired consistency and contributes to its exceptional moistness. Bake until a toothpick comes out with a few moist crumbs, ensuring a perfectly tender cake layer.

Step 2: Whip up the irresistibly creamy peanut butter filling. This step is crucial for the cake’s signature texture. It’s important to beat the ingredients until the filling transforms into a thick, light, and fluffy mousse. If the filling remains too thin or loose, it won’t set properly when chilled, so make sure it holds its shape beautifully before moving on.

Step 3: Carefully assemble your magnificent Reese’s cake. Begin by placing the moist chocolate cake layer at the bottom of your chosen tart or springform pan. Next, generously spoon the whipped peanut butter filling, ensuring it’s evenly spread between the sides of the pan and over the top of the cake. Smooth the surface to ensure a level top. Once assembled, freeze the cake for a minimum of 4-6 hours. This extended freezing time is vital for the filling to firm up completely, making it easy to handle and slice later.

Step 4: Gently remove the cake from its pan. After the minimum freezing time, take the cake out of the freezer and let it sit for a few minutes to slightly loosen. To remove, carefully turn the pan upside down onto a flat surface (like a wire rack placed over a sheet pan). First, remove the sides of the tart or springform pan, then carefully detach the bottom. This method ensures the fluted edges remain pristine. For a visual guide and extra confidence, be sure to watch the accompanying video below!

Step 5: Enrobe the sides of the cake with a luscious chocolate ganache drip. With the cake inverted on the wire rack, carefully pour the slightly cooled, melted chocolate ganache slowly over the edges. Allow it to drip elegantly down the sides, completely coating the exposed peanut butter filling. This creates the signature crunchy shell that mimics a Reese’s cup. Ensure even coverage for a truly professional finish.

Step 6: Garnish the top of your masterpiece. Once the sides are coated and slightly set, gently flip the cake over onto your desired serving platter. Spread the remaining ganache evenly across the top surface, ensuring it reaches the edges. For an extra touch of gourmet appeal and to enhance the sweet and salty balance, generously sprinkle the top with flaky sea salt and an abundance of chopped Reese’s peanut butter cups. Chill briefly before serving for the ideal texture.

Embrace a Kitchen Scale for Precision. This is, without a doubt, my number one baking tip! While measuring cups can vary slightly, a kitchen scale provides exact measurements for your ingredients, especially flour. Baking with a scale ensures consistency and accuracy, leading to a perfect cake every single time. It eliminates guesswork and drastically improves your baking success rate, guaranteeing the ideal texture for your chocolate cake base and peanut butter filling.

Always Serve the Cake Chilled. Due to its luxurious and creamy peanut butter filling, this cake is designed to be served cold. The filling has a delightful ice cream-like consistency when properly chilled, making each bite a refreshing indulgence. If left at room temperature for an extended period, the filling will soften too much, making it difficult to cut and compromising its overall structural integrity and pleasurable texture. Keep it in the fridge until just before serving.

Use a Sharp Knife for Clean Slices. To achieve those picture-perfect, clean slices that reveal the beautiful layers of your Reese’s cake, a very sharp knife is essential. For the best results, wipe the knife blade clean with a warm, damp cloth between each cut. This prevents the chocolate ganache and peanut butter filling from smearing, ensuring every slice looks as good as it tastes. The contrast between the rich chocolate and the creamy peanut butter will be perfectly defined.

Chocolate Cake

• ▢ 3/4 cup + 2 tablespoons all-purpose flour, *See notes for measuring below*
• ▢ 1/3 cup Dutch-processed cocoa powder
• ▢ 3/4 teaspoon baking powder
• ▢
  1/4 teaspoon baking soda
• ▢
  1/2 teaspoon fine sea salt
• ▢
  1 cup granulated sugar
• ▢
  1/4 cup canola oil
• ▢
  1 large egg
• ▢
  1 teaspoon vanilla extract
• ▢
  1/2 cup whole milk
• ▢
  1/3 cup hot coffee, substitute hot water

Peanut Butter Mousse

• ▢ 1 cup no-stir creamy natural peanut butter, I like Jiffy
• ▢
  1/4 cup powdered sugar
• ▢
  2 tablespoons granulated sugar
• ▢
  1 1/2 cups heavy whipping cream
• ▢
  2 teaspoons vanilla extract

Chocolate Ganache

• ▢ 7 ounces bittersweet chocolate, chopped
• ▢
  2 tablespoons canola oil
• ▢
  flaky sea salt, for finishing
• ▢
  chopped peanut butter cups, for finishing

• Before you start. Prepare your pans for seamless assembly. Line an 8-inch cake pan with parchment paper on the bottom to prevent sticking. Lightly oil the sides of your tart pan (or springform pan) and set it aside. Preheat your oven to the precise temperature of 350 F / 180 C to ensure it’s ready for baking.
• Combine the dry ingredients. In a medium-sized bowl, thoroughly whisk together the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and fine sea salt until they are well combined and there are no lumps. This ensures an even distribution of leavening agents and flavor throughout the cake. Set this mixture aside for a moment.
  3/4 cup + 2 tablespoons (110 g) all-purpose flour, 1/3 cup (38 g) Dutch-processed cocoa powder, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt
• Mix in the wet ingredients. In a separate, larger mixing bowl, vigorously whisk together the granulated sugar, canola oil, large egg, vanilla extract, and whole milk until the mixture is smooth and well emulsified. Then, gradually add the dry ingredients from the first bowl into this wet mixture, whisking gently until they are just combined. Be careful not to overmix, as this can lead to a tough cake.
  1 cup (200 g) granulated sugar, 1/4 cup (52 g) canola oil, 1 (50 g) large egg, 1 teaspoon vanilla extract, 1/2 cup (113 g) whole milk
• Incorporate the hot coffee. Finally, gently whisk in the hot coffee (or hot water if substituting) until it is just fully incorporated into the batter. The batter will be thin, which is normal for this recipe, contributing to its ultimate moistness. Ensure there are no dry pockets remaining.
  1/3 cup (80 g) hot coffee
• Bake the chocolate cake layer. Pour the prepared chocolate cake batter evenly into your lined 8-inch cake pan. Bake for approximately 20-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs attached. Avoid overbaking, as this can dry out the cake. Let the cake pan cool on a wire rack for about 20 minutes before carefully inverting the cake onto the rack to finish cooling completely. A fully cooled cake is essential for proper assembly.
• Prepare the decadent peanut butter mousse. In the bowl of a stand mixer fitted with the whisk attachment, combine the creamy natural peanut butter, granulated sugar, and powdered sugar. Beat on medium speed for about 5 minutes until the mixture becomes light, fluffy, and the sugars have dissolved, creating a smooth base. With the mixer still running on low, slowly stream in the cold heavy cream and vanilla extract. Once all the liquids are added, increase the speed to medium-high and continue beating until the mousse is truly light, airy, thick, and holds stiff peaks. This fluffy consistency is key for the filling’s structure and mouthfeel.
  1 cup (245 g) no-stir creamy natural peanut butter, 2 tablespoons (30 g) granulated sugar, 1/4 cup (30 g) powdered sugar, 1 1/2 cups (335 g) heavy whipping cream, 2 teaspoons vanilla extract
• Assemble your Reese’s masterpiece! Place the completely cooled chocolate cake layer firmly at the bottom of your prepared tart pan. Now, carefully spoon the creamy peanut butter filling over the chocolate cake, ensuring it fills the entire pan, especially into the fluted edges of a tart pan. Use an offset spatula to smooth the top, creating a level and even surface. Gently tap the pan 3-4 times on your counter to help the filling settle and remove any air pockets. This ensures the filling extends all the way to the bottom and sides. Place the assembled cake in the freezer for a minimum of 4-6 hours, or preferably overnight, until it is thoroughly firm. This crucial chilling time prevents the layers from shifting when unmolding and coating with ganache.
• Prepare the shiny chocolate ganache. In a heatproof bowl set over a double boiler (or in the microwave in 30-second intervals, stirring between each) melt the chopped bittersweet chocolate and canola oil together. Stir frequently until the mixture is completely smooth, glossy, and runny. The oil helps create that perfect crunchy shell. Once melted, transfer the chocolate ganache into a container with a spout, like a measuring cup, for easy and controlled pouring. Allow it to cool slightly, so it’s warm but not hot, which helps with optimal dripping.
  7 ounces (7 oz) bittersweet chocolate, 2 tablespoons canola oil
• Carefully remove the cake from the pan. Take the deeply chilled cake out of the freezer and let it sit at room temperature for just 5-10 minutes. This slight thaw will make it easier to release. For a tart pan, firmly press the removable bottom upwards to release the sides. For a springform, unclip and remove the sides. Do not fully remove the cake from the base yet! Place a wire rack directly on top of the cake, then, with a swift and confident motion, flip the entire assembly over so the cake is now inverted on the wire rack (bottom side up). Now you can gently remove the pan’s sides and the bottom. Position a sheet pan underneath the wire rack to catch any excess chocolate ganache.
• Lavishly cover the cake with melted chocolate. Begin pouring the chocolate ganache slowly and deliberately over the edges of the inverted cake. Allow the ganache to cascade beautifully down the sides, completely covering the exposed peanut butter filling. The cold cake will help the ganache set quickly, forming a crisp shell. If your ganache starts to thicken too much, gently rewarm it in the microwave for a few seconds until it’s fluid again. You can also scrape any excess chocolate that drips onto the sheet pan back into your container to reuse. Ensure all sides are thoroughly coated, then chill the cake in the freezer for another 10-15 minutes to fully set the ganache shell.
• Garnish and serve your stunning creation! Once the side ganache is firm, place your desired cake stand or serving platter on top of the cake and carefully flip it over one last time. Now, the wire rack and the perfectly smooth, original top of the peanut butter filling should be facing upwards. Pour the remaining ganache over the top of the cake, quickly spreading it evenly to the edges with an offset spatula before it sets. Immediately, if desired, sprinkle the top generously with flaky sea salt and an abundance of chopped Reese’s peanut butter cups for a delightful visual and textural contrast. Chill the cake in the freezer once more for about 30 minutes just before serving, ensuring all layers are perfectly firm and the ganache is wonderfully crunchy.
  flaky sea salt, chopped peanut butter cups
• Serving and Storage Notes: This magnificent cake truly shines when served chilled. For the cleanest, most impressive slices, use a sharp, thin-bladed knife and wipe it clean with a warm, damp cloth between each cut. Store any leftover slices in an airtight container in the fridge for up to 4-5 days. If you plan on freezing the cake for an extended period (longer than a few days), I strongly recommend waiting to apply the chocolate ganache until the day you intend to serve it. This preserves the ganache’s perfect crunchy texture, as it can sometimes lose its crispness when frozen for too long.

For a convenient make-ahead option, you can bake the chocolate cake layer and chill it one day in advance. The following day, prepare the peanut butter filling and proceed with the assembly and freezing. Alternatively, you can assemble the entire cake and apply the chocolate ganache topping on the second day for ultimate freshness of the crunchy shell.

Choosing the Right Peanut Butter: For the best texture in your mousse-like filling, it’s crucial to select a natural and smooth peanut butter that is creamy and doesn’t separate or require stirring. I personally recommend Jiffy Natural Peanut Butter for its consistent creamy texture. Other peanut butter variations, especially those that are very firm or oily, might set differently and result in a less soft and creamy filling.

Achieving Perfect Slices: To ensure clean, beautiful cuts that showcase the distinct layers of your Reese’s cake, always slice it while it’s still very cold. Use a long, sharp knife, and for the absolute best results, wipe the blade clean with a warm, damp cloth between each cut. This prevents any smudging of the chocolate and peanut butter layers.

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.