Introduction

This Reeses Cake is a decadent chocolate and peanut butter dessert that’s rich, creamy, and perfect for any special occasion. It features a moist chocolate cake base layered with fluffy peanut butter mousse and finished with a glossy chocolate ganache. If you love the classic combination of chocolate and peanut butter, this cake will quickly become a favorite.

A slice of three-layer cake sits on a white plate with a thin gold rim, placed on a white marbled surface. The bottom layer is dark, moist chocolate cake with a soft crumb texture. Above it is a thick, creamy peanut butter layer with a smooth, light tan color. The top layer is a glossy, dark chocolate ganache that looks shiny and rich. On top of the ganache sits a halved peanut butter cup adding texture and detail. Crumbs and a fork rest on the plate nearby, with a small piece of cake broken off in front. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup + 2 tablespoons all-purpose flour (*See notes for measuring below*)
1/3 cup Dutch-processed cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup granulated sugar
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/2 cup whole milk
1/3 cup hot coffee (substitute hot water if preferred)
1 cup no-stir creamy natural peanut butter (such as Jiffy)
1/4 cup powdered sugar
2 tablespoons granulated sugar
1 1/2 cups heavy whipping cream
2 teaspoons vanilla extract
7 ounces bittersweet chocolate, chopped
2 tablespoons canola oil
Flaky sea salt (for finishing)
Chopped peanut butter cups (for finishing)

Instructions

Step 1: Line an 8-inch cake pan with parchment paper on the bottom and lightly oil the sides. Preheat your oven to 350°F (180°C).
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, whisk the sugar, canola oil, egg, vanilla extract, and milk until well combined. Gradually whisk in the dry ingredients until just mixed.
Step 4: Stir in the hot coffee until combined, then pour the batter into the prepared cake pan.
Step 5: Bake for 20-30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan on a wire rack for 20 minutes, then remove the cake to finish cooling completely.
Step 6: To make the peanut butter mousse, whisk the peanut butter, powdered sugar, and granulated sugar in a stand mixer with a whisk attachment for 5 minutes until fluffy and smooth.
Step 7: Slowly stream in the heavy cream and vanilla while mixing. Increase speed to medium-high and beat until the mixture is light, thick, and fluffy.
Step 8: Place the cooled cake in the tart pan. Spoon the peanut butter mousse onto and around the cake, smoothing it evenly. Tap the pan gently on the counter to settle the filling. Freeze for at least 4-6 hours.
Step 9: Melt the chopped bittersweet chocolate with canola oil over a double boiler or in short microwave bursts until smooth and pourable.
Step 10: Remove the cake from the freezer and let rest at room temperature for 5-10 minutes. Release the cake from the pan carefully, then place on a wire rack over a sheet pan.
Step 11: Pour the melted chocolate ganache over the cake, letting it drip down the sides. Chill in the freezer for 10-15 minutes to set.
Step 12: Flip the cake onto your serving platter so the peanut butter mousse is on top. Pour remaining ganache over the top and spread quickly. Sprinkle with flaky sea salt and chopped peanut butter cups. Chill another 30 minutes before serving.

Tips & Variations

For a stronger coffee flavor, use espresso instead of hot coffee or water.
Swap canola oil for melted butter for a richer cake flavor.
Use crunchy peanut butter if you prefer texture in the mousse.
If you want a lighter mousse, fold whipped cream into the peanut butter mixture instead of whipping heavy cream directly in.

Storage

Store leftover cake slices in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze the cake without the chocolate ganache to preserve texture, then add the ganache after thawing. Bring to room temperature slightly before serving for best flavor. Use a sharp knife and wipe clean between cuts for neat slices.

How to Serve

The image shows a round cake with three visible layers. The bottom layer is a dark, rich chocolate cake with a dense texture. Above it sits a light brown creamy peanut butter layer, smooth and thick. The top layer is a shiny, dark chocolate glaze that covers the whole cake and drips slightly down the sides. On top of the cake are several mini peanut butter cups, some whole and some cut in half, placed in a small pile at the center. The cake is on a wooden cake stand with a warm, natural finish. The surface beneath is a white marbled texture with scattered chocolate crumbs and bits of peanut butter cups. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute hot water for coffee in this recipe?

Yes, hot water can be used as a substitute if you prefer to avoid coffee. The coffee enhances the chocolate flavor but is not essential.

How do I measure flour accurately for this cake?

To measure flour properly, spoon it lightly into your measuring cup and level it off with a knife. Avoid scooping directly from the bag as it compresses the flour and can lead to too much flour, making the cake dense.