Description
A rich, indulgent chocolate layer cake featuring a creamy salty-sweet peanut butter filling and a glossy chocolate ganache. This homemade dessert mimics the flavor of Reese’s Cups and is surprisingly easy to make.
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 2 cups (400g) granulated white sugar
- ¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
- 1 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp fine sea salt
- 3 large eggs (room temperature)
- ½ cup (120ml) vegetable oil
- 1.5 cups (360ml) buttermilk
- 1 cup (240ml) hot coffee or hot water
- 8 oz (225g) full-fat brick cream cheese (softened)
- 1 cup (250g) creamy peanut butter or melted peanut butter chips
- ½ cup (115g) unsalted butter (softened)
- 2–3 cups (250-375g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (240ml) heavy cream
- 2 cups (340g) semi-sweet chocolate chips
- Chopped peanuts (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease three 8-inch or 9-inch round cake pans and line bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
- Add eggs, oil, and buttermilk to the dry ingredients. Beat on medium speed for 2 minutes until combined.
- Slowly pour in hot coffee or hot water while mixing on low. Mix until just combined; batter will be thin.
- Divide batter evenly among the three pans. Bake for 25-30 minutes or until a toothpick comes out clean. Rotate pans halfway through.
- Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- While cakes cool, beat cream cheese, butter, and peanut butter until smooth. Add vanilla.
- Gradually add powdered sugar, beating until a thick, spreadable consistency is reached. Chill filling for 15 minutes.
- Assemble cake: Place one layer on a stand, spread peanut butter filling, add second layer, spread filling, add third layer.
- Heat heavy cream until simmering. Pour over chocolate chips in a heat-proof bowl. Let sit 5 minutes, then stir until smooth.
- Let ganache cool 10-15 minutes until slightly thickened but pourable. Pour over cake, letting it drip down sides.
- Sprinkle with chopped peanuts if desired. Refrigerate for at least 1 hour before slicing.
Notes
Ensure cake layers are completely cool before adding the peanut butter filling to prevent melting. For best results, chill the assembled cake overnight to allow flavors to meld and layers to set firmly. Do not freeze the assembled cake as the filling may become grainy.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 52
- Fiber: 3
- Protein: 8
Keywords: chocolate cake, peanut butter cake, Reese's cake, layer cake, dessert, baking, chocolate ganache, peanut butter filling