Reese’s Cake

This Reese’s cake is the ultimate indulgence for peanut butter and chocolate lovers. With a rich chocolate cake base, a fluffy peanut butter mousse filling, and a glossy chocolate ganache topping, it’s as decadent as it is beautiful. Finished with flaky sea salt and chopped peanut butter cups, this dessert is guaranteed to impress at any celebration.

Why You’ll Love This Recipe

• Layers of rich chocolate and creamy peanut butter for the ultimate flavor combo
• A mousse filling that’s light, fluffy, and perfectly sweet
• Glossy chocolate ganache for a bakery-style finish
• Freezer-friendly for easy prep ahead of time
• Perfect centerpiece for birthdays, parties, or holidays

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Cake

3/4 cup + 2 tbsp all-purpose flour
1/3 cup Dutch-processed cocoa powder
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
1 cup granulated sugar
1/4 cup canola oil
1 large egg
1 tsp vanilla extract
1/2 cup whole milk
1/3 cup hot coffee (or hot water)

Peanut Butter Mousse

1 cup creamy natural peanut butter (no-stir, such as Jif)
1/4 cup powdered sugar
2 tbsp granulated sugar
1 1/2 cups heavy whipping cream
2 tsp vanilla extract

Chocolate Ganache

7 oz bittersweet chocolate, chopped
2 tbsp canola oil

Garnish

Flaky sea salt
Chopped peanut butter cups

Directions

1. Prepare the cake base
   • Preheat oven to 350°F (180°C). Line an 8-inch cake pan with parchment paper and lightly oil the sides.
   • In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
   • In a large bowl, whisk sugar, oil, egg, vanilla, and milk. Add dry ingredients and mix until just combined.
   • Stir in hot coffee. Pour batter into prepared pan. Bake 20–30 minutes, until a toothpick comes out with moist crumbs. Cool completely.
2. Make the peanut butter mousse
   • In a stand mixer, whip peanut butter, powdered sugar, and granulated sugar for 5 minutes until fluffy.
   • Stream in cream and vanilla, then whip until light, thick, and airy.
3. Assemble the cake
   • Place cooled cake layer into a tart pan. Spread mousse evenly over cake, tapping pan to settle filling.
   • Freeze for 4–6 hours, until firm.
4. Prepare the ganache
   • Melt chocolate and oil together over a double boiler or in the microwave, stirring until smooth.
5. Cover the cake
   • Remove cake from pan, flipping onto a wire rack over a sheet pan.
   • Pour ganache over the sides until fully coated. Chill 10–15 minutes to set.
   • Flip cake right side up, spread more ganache on top, and sprinkle with flaky sea salt and chopped peanut butter cups. Freeze 30 minutes more before serving.

Servings and timing

Serves 10–12.
Prep time: 40 minutes
Bake time: 20–30 minutes
Chill time: 5–7 hours
Total time: About 6–8 hours

Variations

• Swap Reese’s cups for chopped Snickers or KitKats.
• Use milk chocolate instead of bittersweet for a sweeter ganache.
• Add crushed Oreos between the cake and mousse layer for crunch.
• Make mini versions using muffin tins for individual servings.
• Add a swirl of caramel sauce inside the mousse for extra indulgence.

Storage/reheating

• Store in an airtight container in the fridge for 4–5 days.
• Freeze (without ganache) for up to 1 month; thaw and add ganache before serving.
• Serve chilled for best texture.

FAQs

Do I need Dutch-processed cocoa powder?

It adds richness, but regular cocoa works if that’s what you have.

Can I make this cake ahead of time?

Yes—prepare and freeze the mousse-filled cake, then add ganache and toppings on the day of serving.

How do I get the ganache smooth and shiny?

Stir constantly while melting and don’t overheat the chocolate.

Can I use natural peanut butter?

Only no-stir creamy types work well; oily natural peanut butter won’t whip properly.

Do I have to freeze the cake before ganache?

Yes, freezing helps the mousse hold its shape while you pour the ganache.

Can I use a springform pan instead of a tart pan?

Yes, a springform pan works perfectly for easy removal.

What if I don’t like coffee?

The coffee enhances the chocolate flavor but doesn’t taste like coffee. Use hot water as a substitute.

Can I double the recipe for a taller cake?

Yes, but use a larger pan and increase bake time slightly.

How do I cut the cake neatly?

Use a sharp knife dipped in hot water and wiped clean between slices.

Can I make this cake gluten-free?

Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Conclusion

This Reese’s cake is rich, decadent, and a peanut butter lover’s dream. With layers of moist chocolate cake, fluffy peanut butter mousse, and glossy ganache, every bite delivers indulgence and balance. Perfect for celebrations, holidays, or any time you want to wow a crowd, it’s a show-stopping dessert that will disappear fast.

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