Go Back
+ servings
Slice of layered chocolate cake with cream cheese frosting and peanut butter cups.
Print

Chocolate Layered Reeses Peanut Butter Cup Birthday Cake

This Peanut Butter Cup Birthday Cake is a divine combination of tender Devil's food cake, sweet cream cheese frosting, and peanut butter cups!
Course Dessert
Cuisine American
Keyword peanut butter chocolate cake, peanut butter cup cake, reese's peanut butter cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10
Calories 1371kcal

Ingredients

For the Cake:

  • 1 box Pillsbury Devil's Food Cake Mix
  • 4 large eggs
  • ½ cup canola oil
  • ½ cup water
  • 8 ounces sour cream
  • 1 small box instant chocolate pudding mix
  • 1 bag chocolate chips mini or regular

For the Frosting:

  • 32 ounces cream cheese softened (I used 4 8-oz packages)
  • 2 sticks butter softened
  • 16 ounces powdered sugar (I used most of a 16-oz bag, you might not need all of it)

For the Topping:

  • 1 cup creamy peanut butter melted
  • 1 bag Reese's Peanut Butter Cup minis halved (freeze bag for an hour before cutting, it's much easier)

Instructions

  • Preheat oven to 350 degrees F. 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. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.
  • To prepare cream cheese frosting place softened cream cheese and butter into a 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.
  • Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over 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 Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices. Enjoy!!

Nutrition

Calories: 1371kcal | Carbohydrates: 121g | Protein: 19g | Fat: 95g | Saturated Fat: 43g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 1091mg | Potassium: 490mg | Fiber: 4g | Sugar: 96g | Vitamin A: 2097IU | Vitamin C: 0.4mg | Calcium: 245mg | Iron: 3mg