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Best Reeses Peanut Butter Chocolate Fall Cake Recipe

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A rich and moist peanut butter chocolate cake with chopped Reese’s cups and a silky chocolate ganache. This happy accident turned into a fall favorite that’s perfect for Thanksgiving, potlucks, or cozy autumn gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (130g) creamy peanut butter (e.g., Jif or Skippy)
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) buttermilk
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (120ml) heavy cream
  • 1 tablespoon (14g) unsalted butter
  • 1 cup chopped Reese’s peanut butter cups (about 6–8 regular cups)
  • ¼ cup mini Reese’s pieces (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Generously spray a 10-cup bundt pan with non-stick baking spray containing flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt for about 20 seconds.
  3. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  4. Add peanut butter and vegetable oil; beat on medium speed until fully combined and smooth, about 1 minute.
  5. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until combined.
  6. With mixer on low speed, add dry ingredients and buttermilk alternately, starting and ending with dry ingredients (1/3 dry, 1/2 buttermilk, 1/3 dry, remaining buttermilk, last 1/3 dry). Mix just until combined. Fold batter gently with a spatula.
  7. Gently fold in 1 cup chopped Reese’s peanut butter cups.
  8. Spoon batter into prepared pan and spread evenly. Tap pan on counter to release air bubbles.
  9. Bake for 45-55 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Top should be golden and spring back when touched.
  10. Cool cake in pan on a wire rack for exactly 15 minutes. Invert onto a serving plate and lift pan off. Cool completely, about 1-2 hours.
  11. Make ganache: Place chocolate chips in a heat-safe bowl. Heat heavy cream in a small saucepan over medium heat until it just simmers (small bubbles around edges). Pour hot cream over chocolate; let sit 2 minutes, then whisk until smooth. Add 1 tablespoon butter and whisk until glossy. Let cool 5-10 minutes until slightly thickened but pourable.
  12. Pour ganache over cooled cake, letting it drip down sides. Immediately sprinkle remaining chopped Reese’s cups and mini Reese’s pieces on top. Let sit 30 minutes for ganache to set.

Notes

Use room temperature ingredients for best results. Do not overmix batter. Grease bundt pan thoroughly with flour-based baking spray. Let cake cool in pan exactly 15 minutes before inverting. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use vegan butter, almond milk with apple cider vinegar for buttermilk, and coconut cream for ganache. Cake tastes even better the next day.

Nutrition

Keywords: Reese's cake, peanut butter chocolate cake, fall cake, bundt cake, chocolate ganache, peanut butter dessert, easy cake recipe

Find it online: https://ariaappetite.com/best-reeses-peanut-butter-chocolate-fall-cake-recipe/