Peanut Butter Cup Cake: The Ultimate Decadent Dream!

Oh, prepare your taste buds, my friends! Today, we’re diving headfirst into a chocolate and peanut butter paradise with this unbelievably decadent Peanut Butter Cup Cake. If you’ve ever dreamt of combining your favorite candy bar with a moist, rich cake, then this is the recipe you’ve been waiting for. It’s a celebration in every slice, featuring a tender chocolate cake base crowned with the creamiest, most luscious peanut butter frosting, and generously adorned with chopped Reese’s Peanut Butter Cups. This isn’t just a dessert; it’s an experience, a nostalgic trip to pure joy that will have everyone begging for the recipe!

⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)

📸 1100+ photo shares | ☀️ Updated December 2025

Why You’ll Love This Peanut Butter Cup Cake!

• Unforgettable Flavor Combo: Chocolate and peanut butter are a match made in heaven, and this cake proves it!
• Perfect for Any Occasion: Birthdays, holidays, or just a Tuesday — this cake elevates any moment.
• Surprisingly Simple: Don’t let its grandeur fool you; the steps are straightforward and fun!
• Crowd-Pleaser: Guaranteed to impress and satisfy even the most discerning dessert connoisseurs.
• Rich & Moist: The chocolate cake stays incredibly moist, complementing the smooth, airy frosting perfectly.

What You’ll Need

For the Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk (or 1 cup milk + 1 tbsp white vinegar/lemon juice, let sit 5 mins)
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot water (or hot coffee for deeper flavor)

For the Peanut Butter Frosting

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup creamy peanut butter
• 4-5 cups powdered sugar, sifted
• ½ cup heavy cream (or milk)
• 1 teaspoon vanilla extract
• Pinch of salt

For Decoration

• 1 ½ cups mini peanut butter cups, chopped (or regular, chopped into small pieces)

Equipment

• Two 9-inch round cake pans
• Large mixing bowls
• Electric mixer (stand or hand-held)
• Spatula
• Wire cooling rack

How to Make Peanut Butter Cup Cake

Step-by-Step Instructions

1. Prep Your Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps.
3. Add Wet Ingredients (except hot water): Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
4. Introduce Hot Water: Carefully stir in the hot water (or hot coffee). The batter will be thin, but don’t worry, that’s normal!
5. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool Completely: Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the rack to cool completely. This is crucial before frosting!
7. Make the Frosting: In a large bowl, beat the softened butter and creamy peanut butter with an electric mixer until light and fluffy. Gradually add the sifted powdered sugar, alternating with the heavy cream, starting and ending with powdered sugar. Beat until smooth and creamy. Stir in the vanilla extract and pinch of salt.
8. Assemble Your Masterpiece: Once the cakes are completely cool, place one cake layer on your serving plate or cake stand. Spread a generous layer of peanut butter frosting over the top. Carefully place the second cake layer on top.
9. Frost & Decorate: Use the remaining frosting to cover the top and sides of the entire Peanut Butter Cup Cake. Press the chopped mini Reese’s Peanut Butter Cups around the sides and on top of the cake.
10. Chill (Optional but Recommended): For cleaner slices and to allow the flavors to meld, chill the cake for at least 30 minutes before serving.

Recipe Card

• Recipe Name: Peanut Butter Cup Cake
• Prep Time: 40 minutes active, 1 hour 30 minutes total
• Servings: 12-16 servings
• Ingredients:
  • For the Chocolate Cake: 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, 1 cup hot water.
  • For the Peanut Butter Frosting: 1 cup unsalted butter (softened), 1 cup creamy peanut butter, 4-5 cups powdered sugar (sifted), ½ cup heavy cream, 1 tsp vanilla extract, pinch of salt.
  • For Decoration: 1 ½ cups mini peanut butter cups, chopped.
• Instructions:
  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk dry cake ingredients (flour, sugar, cocoa, baking soda, baking powder, salt) in a large bowl.
  3. Add buttermilk, oil, eggs, and vanilla to dry ingredients. Beat 2 minutes with electric mixer.
  4. Stir in hot water until combined. Batter will be thin.
  5. Divide batter between pans and bake 30-35 minutes, or until a skewer comes out clean.
  6. Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
  7. For frosting: Beat softened butter and peanut butter until light. Gradually add powdered sugar, alternating with heavy cream. Beat until smooth. Stir in vanilla and salt.
  8. Assemble: Place one cake layer on serving plate, spread with frosting. Top with second cake layer.
  9. Frost entire cake. Decorate with chopped mini peanut butter cups.
  10. Chill 30 minutes before serving for best results.

Fun Twists & Serving Ideas

• Chocolate Ganache Drizzle: For an even richer experience, drizzle some homemade chocolate ganache over the top before adding the peanut butter cups.
• Cupcake Version: Turn this recipe into adorable cupcakes! Adjust baking time to 18-22 minutes.
• Extra Crunch: Add some chopped roasted peanuts to the frosting or sprinkle them on top for added texture.
• Peanut Butter Swirl: For the cake, reserve about 1/2 cup of peanut butter frosting, microwave for 10-15 seconds until slightly runny, and swirl into the chocolate batter before baking for a marbled effect.
• Serve with Ice Cream: A warm slice of this cake with a scoop of vanilla bean or chocolate ice cream is pure bliss!

Reader Reviews

Sarah L. (⭐️⭐️⭐️⭐️⭐️) – “Absolutely phenomenal! This cake vanished in minutes at our family gathering. The frosting is divine, and the chocolate cake is so moist. A new favorite for sure!”

Mark T. (⭐️⭐️⭐️⭐️) – “Made this for my son’s birthday, and it was a huge hit! The instructions were clear, and it turned out beautifully. Next time, I might add a touch more salt to the frosting to balance the sweetness, but still a fantastic recipe.”

Emily R. (⭐️⭐️⭐️⭐️⭐️) – “I’m a self-proclaimed peanut butter cup addict, and this cake is my ultimate dream come true. So rich, so satisfying, and incredibly easy to follow. Thank you for this masterpiece!”

FAQs about Peanut Butter Cup Cake

Q: Can I use store-bought frosting?

A: While you can, homemade peanut butter frosting is truly what makes this cake extraordinary. The texture and flavor are incomparable, so I highly recommend making it from scratch!

Q: How long does this cake last?

A: Stored in an airtight container at room temperature, it will last 2-3 days. In the refrigerator, it can last up to 5 days, but let it come to room temperature for the best flavor and texture before serving.

Q: Can I freeze the cake?

A: Yes! You can freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. You can also freeze slices of the frosted cake in an airtight container for up to 1 month. Thaw in the refrigerator overnight.

Q: What if I don’t have buttermilk?

A: No problem! You can easily make your own. Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill it up to the 1-cup line with regular milk. Let it sit for 5 minutes until it curdles slightly before using.

There you have it, folks! The Peanut Butter Cup Cake of your dreams, a symphony of rich chocolate and creamy peanut butter that will make any day feel like a special occasion. Gather your ingredients, crank up your favorite tunes, and get ready to bake some serious happiness. Don’t forget to tag me in your creations; I absolutely adore seeing your baking adventures! Happy caking!

Recipe Note: For the best results, ensure all cold ingredients (butter, eggs, buttermilk) are at room temperature before you begin baking. This helps create a smooth, emulsified batter and frosting.