Reese’s Peanut Butter Cake

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This moist peanut butter cake is a great way to celebrate any birthday or special occasion. Top it with a sweet peanut butter chocolate frosting.

This recipe has been retested and updated since first posting October 2015. The frosting has been updated to include peanut butter.

I first posted this cake way back when my son Reese was turning 5 and interested in everything I do. Now he is 17 and we’re touring colleges instead of baking together, but this cake still holds up as one of our favorites.

Now, I didn’t name my son after the classic peanut butter chocolate candy, but it’s probably no surprise that the combination is one we return to again and again in this house.

The cake is fluffy, thanks to the self-rising flour, with just the right amount of peanut butter flavor.

Don’t skip the peanut butter chocolate frosting. And, if you want to go all out, top it with chopped mini peanut butter cups, like we did. It turns the cake into an everyday celebration!

Ingredients for peanut butter cake

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Self-rising flour
• Unsalted butter – Make sure your butter is at room temperature!
• Large eggs
• Vanilla extract
• Creamy peanut butter – I use regular ol’ Skippy for my peanut butter. If you use natural peanut butter, make sure you mix it really well before measuring so the oils are dispersed. Because the oils separate in natural peanut butter, it might not work as well in this cake. (Let me know if you try it!)
• Granulated sugar
• Powdered sugar
• Whole milk
• Cocoa powder
• Peanut butter cups – For decorating, if you like!

Self-rising flour has a lower protein content, close to the level of cake flour, making baked goods more fluffy and tender. It also has baking powder and salt already mixed in, so it makes mixing the ingredients just a little bit easier.

To substitute the self-rising flour with all-purpose flour, whisk together 3 cups all-purpose flour, 4 1/2 teaspoons baking powder, and 3/4 teaspoons salt. Do not forget to add the baking powder, or you’ll end up with a very flat and dense cake!

How to make this recipe

Set the oven to 350°F. Grease 2 9-inch round cake pans, then line the bottoms with parchment paper circles. (You can buy pre-cut parchment rounds, or trace the bottom of your pan onto a piece of parchment and cut out the circles.)

In a large mixing bowl, cream together the peanut butter, butter, and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then mix in the vanilla.

Add 1/3 of the flour and mix well. Scrape down the sides and mix in 1/2 of the milk. Repeat with the flour and milk, then finish with the last of the flour, mixing until the batter is smooth.

Divide the batter between the two pans. Place in the oven and bake for about 30 minutes, until a toothpick inserted into the center comes out clean.

Let the cakes cool on a rack for 5 minutes, then turn out from the pans and cool completely.

To make the frosting, beat the butter for 2 minutes, then gradually add the powdered sugar and cocoa powder while mixing on low speed. 

Add the peanut butter, vanilla, and 4 tablespoons milk and beat on medium speed until well combined and the frosting is fluffy. If the frosting is too thick, add more milk, 1 tablespoon at a time.

To frost, place a small bit of frosting on the center of your cake stand. This will prevent the cake from sliding around as you frost. Set one layer on the cake stand. Dollop a scoop of frosting onto the cake and use a flat or offset spatula to evenly spread the frosting over the top.

Set the second layer of cake on top, making sure it is centered. I usually flip the cake when layering, so you have a nice flat surface for frosting the top. 

Add a big scoop of frosting to the top and evenly spread across the top, moving any excess down the sides. Add more frosting as needed to completely cover the cake.

If you like, use a piping bag and tip with the rest of the frosting to pipe a border around the top or add other decoration. Arrange chopped peanut butter cups around the edge or pile into the middle to finish.

Storage tips

This peanut butter cake will keep at room temperature for 3-4 days. Make sure it is covered with a cake dome or similar.

You can also store it in the refrigerator (recommended for hot summer days). Remove it from the fridge 30 minutes to 1 hour before serving to let the cake come to room temperature.

Can’t eat all of the cake? Freeze it! This works best with an already-chilled cake. Cut slices and wrap each well in plastic wrap, then foil. Label and store until ready to eat, up to 3 months for the best quality.

More party-ready cakes

Try more of my favorite layer cakes, like cinnamon-filled snickerdoodle cake or chocolate cherry Black Forest Cake.

Go for something different like chocolate angel food cake, blueberry cupcakes, or spiced tomato cake using fresh tomatoes.

Peanut butter and chocolate lovers will surely adore this peanut butter cake!