Reeses Cake
Moist chocolate cake, ultra-creamy peanut butter filling, and a crunchy chocolate ganache shell—this Reese’s cake is the perfect treat for peanut butter lovers!
Ingredients
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
Instructions
- Before you start. Line an 8-inch cake pan with parchment paper on the bottom. Lightly oil the sides of the tart pan and set aside. Preheat the oven to 350 F/180 C.
- Combine the dry ingredients. In a bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Mix in the wet ingredients. In a large mixing bowl, whisk together the sugar, oil, egg, vanilla, and milk. Then whisk in the dry ingredients until just combined.
- Mix in the hot coffee. Whisk in the hot coffee until just combined.
- Bake the cake. Pour the chocolate cake batter into the prepared pan. Bake for 20-30 minutes or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the cake pan cool on a wire rack for 20 minutes, then knock out the cake to finish cooling on the rack before assembling.
- Make the peanut butter mousse. In a stand mixing bowl with the whisk attachment, mix the peanut butter, sugar, and powdered sugar for 5 minutes until fluffy and the sugar dissolves. Stream the heavy cream and vanilla into the peanut butter. Once added, increase the speed to medium high and beat until light, fluffy, and thick.
- Assemble! Place the chocolate cake layer on the bottom of the tart pan. Spoon the peanut butter filling in between the sides of the cake and on top of the cake, smoothing it to evenly fill the pan. Tap the pan 3-4 times on the counter so that the filling settles into the sides all the way to the bottom. Chill in the freezer for 4-6 hours minimum.
- Melt the chocolate ganache. Over a double boiler or in the microwave, melt the chocolate and oil together until smooth and runny. Pour the chocolate into a container with a spout for easy pouring.
- Remove the cake from the pan. Take the cake out of the freezer and let it sit at room temperature for 5-10 minutes. Firmly press the bottom of the cake pan up to release the sides of the pan. Don't fully take the pan off it yet! Place a wire rack on top of the cake and flip it over so that the bottom of the cake is now the top. Then remove the sides and bottom of the pan. Place a sheet pan underneath the wire rack to catch the excess chocolate.
- Cover the cake with the melted chocolate. Pour the chocolate ganache slowly over the edge of the cake so that it falls down the sides and covers the peanut butter filling. You can scrape any excess chocolate back into the container to pour over the cake. If it starts to solidify, gently rewarm it in the microwave until runny. Once the sides are fully covered, chill the cake in the freezer for 10-15 minutes.
- Garnish and serve! Place your cake stand or serving platter on top of the cake and carefully flip it over so that the wire rack and exposed peanut butter filling are now the top. Pour more of the ganache over the top of the cake, quickly spreading it to the edges before it sets. Sprinkle the top with flaky sea salt and chopped peanut butter cups if desired. Chill the cake in the freezer once more for 30 minutes before serving.
- This cake is best served chilled. Cut with a sharp knife, wiping it clean in between cuts for best results! Store leftover slices in an airtight container in the fridge for 4-5 days. If freezing for longer than a few days, I recommend waiting to cover it in the chocolate ganache so that it doesn't lose its crunchy texture.
Video
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
For a make-ahead option, bake and chill the cake one day prior. The next day, prepare the filling and assemble it. Alternately, assemble the cake and apply the chocolate topping the following day.
Peanut butter brand: Choose a natural and smooth peanut butter that is creamy, not crunchy. I used Jiffy Natural Peanut Butter. Other peanut butter variations will set more and be less soft and creamy.
Cut with a sharp knife while it's still very cold for clean cuts.
