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Decadent Reese’s Peanut Butter Overload Cake with Fudge Ganache

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A rich and indulgent chocolate and peanut butter cake featuring moist layers, whipped peanut butter buttercream with chopped Reese’s cups, and a glossy fudge ganache topping. Perfect for celebrations and crowd-pleasing dessert cravings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (310g), sifted
  • 2 cups granulated sugar (400g)
  • ¾ cup unsweetened cocoa powder (75g), Dutch-processed preferred
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup buttermilk (240ml) or milk + 1 tablespoon vinegar
  • 1 cup vegetable oil (240ml)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water (240ml)
  • 1 cup unsalted butter (227g), softened (European-style preferred)
  • 3 cups powdered sugar (360g), sifted
  • 1 cup creamy peanut butter (250g), smooth and fresh (Reese’s brand preferred)
  • 2–3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups semisweet chocolate chips (270g) or chopped baking chocolate
  • ¾ cup heavy cream (180ml), warmed
  • 2 tablespoons unsalted butter (30g)
  • 1 ½ cups Reese’s peanut butter cups, chopped roughly

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to blend.
  3. In a separate bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Slowly pour wet ingredients into dry ingredients while mixing on medium speed. Stir in boiling water carefully; batter will be thin.
  5. Divide batter evenly between pans. Bake 30-35 minutes or until toothpick comes out clean. Rotate pans halfway through baking.
  6. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely (30-40 minutes).
  7. For peanut butter buttercream: Beat softened butter on medium speed until creamy (~2 minutes). Gradually add powdered sugar, then peanut butter. Add heavy cream 1 tablespoon at a time until spreadable. Stir in vanilla extract. Fold in half the chopped Reese’s cups gently.
  8. For fudge ganache: Heat cream in saucepan until simmering. Pour over chocolate chips in heatproof bowl; let sit 2 minutes. Stir until smooth. Add butter and stir until glossy. Cool slightly to thicken but not harden.
  9. Assemble cake: Place one layer on plate. Spread half the buttercream evenly. Add second layer and frost top and sides with remaining buttercream. Pour ganache over top, letting drip down sides. Garnish with remaining chopped peanut butter cups.
  10. Refrigerate cake at least 30 minutes to set ganache and firm frosting. Bring to room temperature before slicing.

Notes

Sift dry ingredients to avoid lumps and ensure a tender crumb. Use room temperature eggs and butter for smooth blending. Bloom cocoa powder in boiling water for richer flavor and moist cake. Fold peanut butter cups gently into buttercream to keep chunks intact. Pour ganache when thick but pourable for perfect drips. If ganache thickens too much, warm gently in microwave in short bursts.

Nutrition

Keywords: peanut butter cake, chocolate cake, Reese's cake, fudge ganache, peanut butter buttercream, easy cake recipe, party dessert, crowd-pleaser

Find it online: https://vexifood.com/decadent-reeses-peanut-butter-overload-cake-recipe-with-fudge-ganache-easy-steps/