This easy Reese’s Peanut Butter Cake is moist and delicious, with a fluffy, creamy peanut butter frosting to top it off. Loaded with Reese’s peanut butter cups!
This recipe was originally published in February 2013. I updated the images and added new recipe notes in June 2026.
Aimee’s Recipe Notes
My love for peanut butter dip and peanut butter fudge forced me into making this delicious cake recipe!
As you probably know, peanut butter tends to put weight on baked goods. There’s definitely a thin line between enjoying a light, moist cake and a heavy, dense, dry cake.
But no need to toe the line with this cake, it’s perfect. Here’s what makes it a winner:
- It is everything you want in a Reese’s peanut butter cake. It’s light and moist and every few bites you get bits of chopped Reese’s Peanut Butter Cups.
- The peanut butter frosting is quite literally the icing on the cake. It’s creamy, silky, and totally addictive. I highly recommend using heavy cream instead of milk to make the best frosting ever!
- No need to mess with a layer cake here, there’s just one perfect layer of Reese’s packed peanut butter cake!
Important Ingredient Notes
For the complete list of ingredients, scroll down to the recipe card below.
- All-purpose flour – When baking with flour, be sure to lightly spoon it into your measuring cup rather than scooping it.
- Unsalted butter – Soften this before you start baking; when you press it gently, your finger should leave an indentation.
- Creamy peanut butter – provides rich peanut butter flavor without making the cake heavy. Shelf-stable brands work best.
- Eggs – Set these on the counter with the butter so they come to room temperature. Room temperature eggs hold more air when beaten, giving your cake a lighter, fluffier texture.
- Buttermilk – Buttermilk also gives this peanut butter cake a light texture, and the extra fat makes for a moist, tender crumb. Use my tips on how to make buttermilk if you don’t have any on hand.
How to Make Peanut Butter Cake
For the Cake
- Finely chop the peanut butter cups and then toss them with 1 tablespoon of flour. (The candy tends to sink to the bottom if you don’t mix it with a little bit of flour.) Set aside.
- I rarely sift my ingredients together, however, with this recipe, you want everything light and airy, so it’s very important to sift the dry ingredients.
Tips and Tricks
- Use parchment paper for the bottom of your cake pan. This helps it come out easily so you can frost it. Do NOT use wax paper.
- Don’t use all-natural peanut butter. It tends to be too oily for this cake recipe.
- Don’t skip using the buttermilk. It makes this peanut butter cake extra delicious! Use my buttermilk substitute for a quick swap.
- Try chilling the cake for a different texture and flavor. It tastes amazing, like frozen peanut butter cups!
- Switch up the toppings you use. In addition to peanut butter cups (my personal favorite), you could use chocolate chips, sprinkles, or Reese’s pieces to top this cake.
- Beat the frosting for several minutes, until it’s nice and fluffy.
- You can also change up the frosting flavors if you want to try something different. Both my chocolate buttercream and Nutella frosting recipes would be delicious on this cake!
More Cake Recipes
- My favorite cakes right now have to be a tie between this Coconut Cake and this Strawberry Almond Cake, both filled with that delicious nutty flavor!
- These thick and delicious Lemon Cake Bars have a homemade Lemon Curd on them for the perfect zesty treat!
- This Cranberry White Cake Recipe is perfect for any holiday party your are going to or hosting!
- Make a soft and moist Chocolate Pound Cake with homemade Chocolate Buttercream on top for the perfect bite!
- Try out this extra creamy, extra dreamy, Peanut Butter Cheesecake Cake to truly impress your family this week!
If you can’t get enough peanut butter, try this delicious Peanut Butter Sheet Cake, which also has a creamy peanut butter frosting. Or bake a batch of our reader favorite Peanut Butter Cookies!
Reese’s Peanut Butter Cake Recipe
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Ingredients
For the Cake:
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup unsalted butter softened
- ¼ cup creamy peanut butter
- 1 cup light brown sugar packed
- 2 large eggs
- ½ cup buttermilk
- ½ cup finely chopped peanut butter cups
- 1 Tablespoon all-purpose flour for coating the candy
For the Peanut Butter Frosting:
- ½ cup unsalted butter softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- ⅓ to ½ cup heavy cream depending on your peanut butter thickness
- Peanut Butter Cups
Instructions
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Preheat oven to 350°F. Grease one 9" cake pan and line the bottom with parchment paper.
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Toss chopped peanut butter cups with 1 Tbsp of flour, set aside.
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In a mixing bowl cream butter, peanut butter and sugar until light and fluffy. Beat in eggs, 1 at a time.
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In a separate bowl sift together the flour, baking soda and salt. At low-speed, add the flour mixture alternately with the buttermilk.
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Add the chopped peanut butter cups to the batter. With a spatula mix until combined.
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Spoon batter in the prepared pan and spread evenly. Bake cake 33-35 minutes or until a toothpick inserted in the middle comes out clean. Cool cake 5 minutes. Turn out onto rack, peel off parchment. Cool cake completely before frosting.
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To make the frosting, in a mixing bowl add the butter, peanut butter and 1/3 cup heavy cream. Stir at low-speed until combined. Slowly add the powdered sugar, 1/2 cup at a time, mixing well after each addition. When all the sugar is added increase the speed and mix for 2 more minutes. If needed, slowly add few more drops of heavy cream.
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Frost the cake completely. Decorate with peanut butter cups.
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Keep cake covered. Serve at room temperature.
Video
Notes
Nutrition
The Best Peanut Butter Cake recipe topped with creamy Peanut Butter buttercream frosting and extra Reese’s peanut butter cups!