Reese’s Chocolate Snack Cake Recipe

If you’re a fan of chocolate and peanut butter (and honestly, who isn’t?), you’re going to absolutely adore this Reese’s Chocolate Snack Cake Recipe. I first made this for a family get-together, and it disappeared faster than I could say “Reese’s.” This cake is super moist, packed with rich chocolate flavor, and topped with a dreamy peanut butter mousse that’s just heavenly. Seriously, it’s like having your favorite Reese’s candy but in cake form—and way more decadent. Stick with me here, because I’ll walk you through every step to make sure you nail it!

this Recipe

Ingredients You’ll Need

Each ingredient in this Reese’s Chocolate Snack Cake Recipe plays a key role in achieving that luscious, balanced flavor. I always recommend using good-quality cocoa powder and conventional creamy peanut butter to get the best results. Here are the basics you’ll want to have on hand:

• Unsalted Butter: Using unsalted lets you control the salt content perfectly, and it keeps the cake tender and rich.
• Granulated Sugar: Provides sweetness and helps create that light, fluffy texture when creamed with butter.
• Cocoa Powder: I suggest a good-quality natural cocoa for a deep chocolate flavor; the color and taste really shine through.
• Eggs: They act as the binding agent and help with the cake’s structure and moisture.
• Vanilla Extract: A small touch really enhances the chocolate and peanut butter flavors.
• Cake Flour: This gives the cake that soft crumb—it’s lighter than all-purpose flour.
• Baking Soda & Baking Powder: They work together to give the cake enough lift without drying it out.
• Salt: Just a pinch brightens all the flavors.
• Water: Adds moisture; make sure it’s room temperature to help ingredients blend smoothly.
• Creamy Peanut Butter: Use a classic brand like Jif or Skippy; it keeps the mousse smooth and luscious.
• Powdered Sugar: Adds sweetness and helps create a fluffy peanut butter mousse.
• Heavy Cream: Whipped and folded into the peanut butter mixture to give the mousse its airy texture.
• Reese’s Miniature Cups (optional): Chopped on top, these bring crunch and that unmistakable Reese’s nostalgia.

Variations

One of the things I love about this Reese’s Chocolate Snack Cake Recipe is how easy it is to make your own twists. Whether you’re avoiding dairy or want a more decadent version, there’s a way to tweak it that works well without losing that classic flavor.

• Dairy-Free Variation: I’ve swapped heavy cream for coconut cream in the mousse before, and it still whipped up beautifully—plus it added a subtle coconut undertone that pairs great with peanut butter.
• Nut-Free Version: If peanut allergies are a concern, try substituting the peanut butter mousse with a classic chocolate buttercream or even a sunflower seed butter frosting for a similar creamy effect.
• Extra Crunch: Adding chopped peanuts or pretzels to the topping gives the texture even more bite—my family goes crazy for this extra touch.
• Mini Cup Topping: I sometimes use chopped Reese’s Pieces instead of mini cups for a colorful and less melty topping option.

How to Make Reese’s Chocolate Snack Cake Recipe

Step 1: Prep Your Pan and Oven

Getting your pan ready is a small but crucial step. I always lightly grease my 8×8 inch pan, then line it with parchment paper to create a sling. That overhang on all sides means you can easily lift the whole cake out once it’s baked and cooled—perfect for cutting neat slices without breaking apart.

Step 2: Cream Butter and Sugar Until Fluffy

This part really helps determine the cake’s texture. Using a stand mixer with the paddle attachment, beat the unsalted butter and granulated sugar for about 5 minutes until they’re light, pale, and fluffy. I’ve found that rushing this step means your cake won’t be as tender, so take your time here—you’ll thank yourself later!

Step 3: Add Eggs, Cocoa, and Dry Ingredients

Beat in the eggs one at a time, adding the vanilla after the last egg. Then slowly fold in the cocoa powder—start mixing on low so you don’t get a cloud of cocoa flying everywhere! Meanwhile, sift together your cake flour, baking soda, baking powder, and salt. Alternate adding the dry mix and water into your bowl, starting and ending with the dry ingredients. Remember, mix just until combined between additions to keep your crumb tender.

Step 4: Bake and Cool the Cake

Pour your batter into the prepared pan and smooth out the surface. Bake at 325°F for 45–50 minutes. I recommend checking around 45 minutes: the cake is done when it springs back when lightly pressed or when a toothpick inserted in the center comes out clean. Cooling is key—let the cake chill completely before frosting, or the peanut butter mousse will melt and slide off.

Step 5: Whip Up the Peanut Butter Mousse

In a large bowl, beat the creamy peanut butter and unsalted butter together until smooth and lump-free. Add the powdered sugar and mix just enough to blend. Separately, whip the heavy cream to soft peaks, then gently fold it into the peanut butter mixture. It’s a delicate balance—you want fluffy mousse that holds its shape without being too stiff.

Step 6: Frost and Top

Spread the peanut butter mousse evenly over the cooled cake, pushing it right to the edges and corners with a tapered spatula. Then sprinkle your chopped Reese’s Miniature Cups on top for that extra “wow” factor. I love how the candy bits add texture and a nostalgic crunch—totally optional but highly recommended!

How to Serve Reese’s Chocolate Snack Cake Recipe

Garnishes

I usually stick with chopped Reese’s Miniature Cups on top, because that really seals the deal flavor-wise. But I also like to toss on some crushed salted peanuts for extra texture and a salty contrast to the sweet mousse. If you want to fancy it up for a party, a light dusting of cocoa powder or a drizzle of melted chocolate can make it look extra special without overpowering the peanut butter-chocolate magic.

Side Dishes

Since this is already a rich, indulgent dessert, I like pairing it with something light and fresh. A scoop of vanilla ice cream or a few fresh berries balances the richness beautifully. For a grown-up twist, a drizzle of coffee or espresso complements the chocolate notes in the cake wonderfully.

Creative Ways to Present

For birthdays or celebrations, I’ve arranged the cake slices on a serving tray with alternating layers of whole and halved Reese’s cups around the edges. This creates a playful “nest” of peanut butter chocolate treats. Another fun idea is to serve slices with mini skewers holding a Reese’s cup and a marshmallow on top for an interactive dessert experience that kids and adults rave about!

Make Ahead and Storage

Storing Leftovers

I like to keep this cake in an airtight container in the fridge. It stays delicious for up to 3 days, though I’ve never had it last that long—it’s usually gobbled up quickly! The mousse holds up well in the fridge, so don’t worry about it drying out.

Freezing

If you want to freeze leftovers, I recommend slicing the cake first, then wrapping individual pieces tightly in plastic wrap and placing them in a freezer-safe container. It keeps well for up to 2 months. When I thaw mine, I let it sit in the fridge overnight to prevent the mousse from getting soggy.

Reheating

Because of the peanut butter mousse topping, reheating this cake isn’t really ideal—it’s best enjoyed chilled or at room temperature. If you want that just-baked warmth, try microwaving a slice for about 10 seconds, but be mindful that the mousse will soften or melt, so handle carefully.

FAQs

Final Thoughts

Honestly, this Reese’s Chocolate Snack Cake Recipe has become a go-to for me whenever I want to impress guests or just indulge a little myself. It hits all the right notes—rich, moist chocolate balanced perfectly with creamy peanut butter, and that nostalgic Reese’s crunch on top. I know you’re going to love making it as much as eating it. So grab your mixing bowl, dive in, and enjoy this sweet slice of peanut butter-chocolate heaven!

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