Reese’s Cake with Peanut Butter Cream Cheese Frosting
Reese’s Cake with Peanut Butter Cream Cheese Frosting will transform a box cake into something spectacular. The whipped topping and Reese’s Peanut Butter Cups take this cake to the next level. This is the easiest way to enjoy a peanut butter and chocolate cake any night.
This week Aidan was attending a friend’s birthday party. She is obsessed with Reese’s candy. She’s even brought Reese’s cookies to our house before that she baked. I really love how sweet she is and she’s a wonderful friend to Aidan. They are both excellent students so she’s a positive influence in his life.
Being that she loves Reese’s so much, she requested Aidan bring some sort of Reese’s themed cake. He suggested Reese’s Ice Cream Sandwich Cake (which is Tonio’s favorite). But ice cream cakes and 90 degree summer days don’t typically go hand in hand. This Reese’s Ice Cream Sandwich Cake is, however, a must-try! There’s no baking at all required. Just assembling layer after layer of chocolatey and peanut buttery perfection. People never believe that the base for this dessert is ice cream sandwiches. It gives you so many beautiful and impressive looking layers when you’re slicing.
If Aidan’s friend was looking for a taste of Reese’s birthday, she’s talking to the right family. The men in my house, large, medium and even the small one are all obsessed with Reese’s. It’s definitely the candy that they will all reach for first.
Never has there existed a more beautiful combination of flavors than chocolate and peanut butter. It is my favorite sweets combo. So there is no way that the flavors in this quick and easy cake can go wrong. And if your peanut butter and chocolate sweet tooth still isn’t satisfied, try Chocolate Peanut Butter Croissants. There babies come together in just 20 minutes and you will make these again and again. They are as delicious as they are easy to throw together.
Reese’s Cake with Peanut Butter Cream Cheese Frosting is as simple as it gets. Made with a boxed cake mix and a frosting with only three ingredients, this delicious and decadent cake does not disappoint. How could you not love a boxed cake mix? They’re so simple and usually only require water, eggs and vegetable oil. And they always turn out perfect and fluffy and delicious. I know that a lot of people out there are cake snobs and not fans of the boxed cake. But if you enjoy deliciousness and saving time, a box of cake mix is the way to go. Doctor it up a little bit and make it your own. And you will have yourself a fabulous and special dessert.
This frosting is based on my go-to favorite frosting from my Nana’s “Better Than Sex” Pineapple Cake. For that frosting, I whip together a block of room temperature cream cheese and a container of cool whip. It is a perfect rich, yet surprisingly light whipped frosting. And it’s exactly what you need for any cake or trifle. The only difference here is that I add in Reese’s Peanut Butter Topping. It takes the frosting to an entirely different level. Nothing elevates flavor like peanut butter.
The frosting itself isn’t overly sweet at all. That’s on purpose. The boxed dark chocolate cake and the chopped up Reese’s Peanut Butter Cups candy that go on top will add all of the sweetness that you need. If you really wanted a little more sweetness in the frosting, you could add 1/4 cup of powdered sugar when whipping the frosting together. However, I think the frosting comes out pretty perfect, as is.
Helpful Tips & Substitutions:
Cake mix – I love the rich flavor that the dark chocolate cake mix lends to this dessert. However, you may use a plain chocolate or fudge chocolate if you wish. There are also so many great gluten-free options available on the market today, if needed.
Eggs – If you are out of eggs or if you will be feeding someone with an egg allergy, substitute the eggs in the cake mix. You may use 1/4 cup of unsweetened applesauce instead.
Vegetable oil – Are you in the kitchen late at night with a smile on your face because you’re baking a spontaneous cake? Only to find out that you are completely out of vegetable oil. I’ve been there, my friend. Actually this has happened to me like a dozen times. Believe it or not, and I know that this is going to sound weird and even gross. But you can substitute the vegetable oil in your cake mix for 1 cup of mayonnaise. Yes, mayonnaise. It actually makes for a super moist cake and NO you will not detect even a hint of mayonnaise. Trust me, this is a great tip to keep in your back pocket for the future.
Cream cheese – The cream cheese should be at room temperature. If you whip it straight from the refrigerator, your frosting will have chunks of cream cheese. You want to have a nice, smooth consistency.
Reese’s Peanut Butter Topping – In a pinch, you may substitute with about 1 cup of jarred creamy peanut butter. Add to a small bowl and microwave for 30 seconds to soften. Microwave for an additional 15 seconds if not warmed and completely smoothed yet. And then add to your frosting mixing bowl, per usual.
Preheat oven to 350°F. Prepare and bake the dark chocolate cake mix according to package directions.
In a medium mixing bowl, combine cream cheese, cool whip and Reese’s Peanut Butter Topping. Using an electric mixer on medium speed, whip together for about 2 minutes until fully combined.
After the cake cools, use all of the frosting and spread over the entire surface of the cake.
Chop the Reese’s Peanut Butter Cups and cover the frosting completely with them. Tip: Store in the refrigerator prior to chopping. Cover the cake and store in the refrigerator. Chill for at least one hour prior to serving.
This is a recipe that you won’t want to pass up if you’re as big a dessert fan as I am. Let me know in the comments below what your favorite boxed cake variations are. And as always, thank you so much for all of the support!
Reese’s Cake with Peanut Butter Cream Cheese Frosting
- 1 Box dark chocolate cake mix (You will need water, vegetable oil and eggs)
- 8 Ounces cream cheese, softened
- 8 Ounces cool whip
- 7 Ounces Reese's Peanut Butter Topping
- 8 Reese's Peanut Butter Cups
- Preheat oven to 350°F. Prepare and bake the dark chocolate cake mix according to package directions.
- In a medium mixing bowl, combine cream cheese, cool whip and Reese's Peanut Butter Topping. Using an electric mixer on medium speed, whip together for about 2 minutes until fully combined.
- After the cake cools, use all of the frosting and spread over the entire surface of the cake.
- Chop the Reese's Peanut Butter Cups and cover the frosting completely with them. Tip: Store in the refrigerator prior to chopping. Cover the cake and store in the refrigerator. Chill for at least one hour prior to serving.
- You may substitute the eggs in the cake mix for 1/4 cup of unsweetened applesauce.
- Vegetable oil can be swapped for 1 cup of mayonnaise. Don’t judge. As odd as it sounds, your cake will never be more moist and you won’t taste mayo at all.
- Reese’s Peanut Butter Topping can be substituted for 1 cup of creamy peanut butter. I suggest microwaving for 30 seconds to warm. Add an additional 15 seconds until warmed and smoothed and then add to the frosting mixing bowl.