The Ultimate Chocolate Layered Reeses Peanut Butter

Name: The Ultimate Chocolate Layered Reeses Peanut Butter Cup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box Devils Food Cake Mix; 4 large eggs; 1/2 cup of canola oil; 1/2 cup of water; 8 oz sour cream; 1 small box instant chocolate pudding mix; 1 bag mini or regular chocolate chips; 4 eight-oz packages softened cream cheese; 2 sticks softened butter; 16 oz bag powdered sugar; 1 cup melted creamy peanut butter; 1 bag of Reese's Peanut Butter Cup minis, halved (freeze for an hour before cutting to make easier)

Servings: persons

1 box Devils Food Cake Mix
4 large eggs
1/2 cup of canola oil
1/2 cup of water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips
4 eight-oz packages softened cream cheese
2 sticks softened butter
16 oz bag powdered sugar
1 cup melted creamy peanut butter
1 bag of Reese's Peanut Butter Cup minis, halved (freeze for an hour before cutting to make easier)

1
Preheat oven to 350 degrees. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix, and chocolate chips. Beat until well combined, about 1 1/2 minutes. It will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes until toothpick comes out cleanly. Let cool completely.
2
To prepare cream cheese frosting place softened cream cheese and butter in mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.
3
Turn cake onto wax paper with a large serrated knife cut each cake in half width wise to form four layers. Place one layer onto a cake stand and drizzle melted peanut butter over the top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved peanut butter cups. Freeze the cake until serving.

2422

kcal

Calories

185

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 box Devils Food Cake Mix, 4 large eggs, 1/2 cup of canola oil, 1/2 cup of water, and more.

Yes, The Ultimate Chocolate Layered Reeses Peanut Butter Cup Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

The Ultimate Chocolate Layered Reeses Peanut Butter Cup Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions