If you adore the classic combo of chocolate and peanut butter, you’re in for a treat with this Reese’s Peanut Butter Cup Chocolate Cake (Crockpot) Recipe. This dessert is the ultimate comfort food that brings together a moist, luscious chocolate cake baked perfectly in the slow cooker, studded with delightful mini Reese’s Peanut Butter Cups, and topped with a creamy chocolate sauce. It’s a foolproof way to enjoy a rich, indulgent cake without heating up your oven, making it perfect for cozy nights or special gatherings. Let me walk you through every delicious detail of this irresistible dessert.

Ingredients You’ll Need

The first image shows baking ingredients on a white marbled surface, including a packet of cocoa powder, a can of peanut butter, sugar in a glass bowl, two brown eggs, and a small dish of oil. The second image shows a glass bowl with smooth chocolate batter, light brown and creamy in texture. The third picture shows a round black baking pan with a dark brown baked cake inside, having a firm and slightly cracked top surface. The fourth image shows the same black baking pan now filled with a thick yellow peanut butter batter spread evenly on top of the chocolate layer, topped with scattered pieces of chopped chocolate candies. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is easier than you think and absolutely essential to capturing that perfect balance of flavors and textures. Each item plays a vital role, from the lightness of the cake mix to the creamy pockets of peanut butter cups, building layers of indulgence.

Chocolate cake mix: The base that gives the cake its rich cocoa flavor and tender crumb.
Eggs, oil, and water: These are the classic cake mix essentials that transform the dry ingredients into a smooth batter.
Milk: Adds extra moisture and richness to keep the cake moist after slow cooking.
Instant chocolate pudding mix: This brings an unbeatable velvety texture and deepens the chocolate flavor.
Mini Reese’s Peanut Butter Cups, chopped: Surprise bursts of peanut butter delight hidden throughout the cake.
Chocolate chips: Small pockets of molten chocolate that add gooey richness.
Peanut butter chips: A sweet hint of peanut butter flavor that reinforces the star ingredient.

How to Make Reese’s Peanut Butter Cup Chocolate Cake (Crockpot) Recipe

Step 1: Prepare Your Crockpot

Before anything else, give your crockpot a good spritz of nonstick cooking spray. This simple step saves you from any sticking nightmares and makes cleanup a breeze.

Step 2: Mix the Cake Batter

Follow the directions on your chocolate cake mix box, combining the eggs, oil, and water as instructed. Then, stir in the milk and instant chocolate pudding mix until the batter is silky smooth. This extra pudding is the secret behind that incredibly moist texture that sets this recipe apart.

Step 3: Fold in the Chocolate and Peanut Butter Goodies

Gently fold in the chopped mini Reese’s Peanut Butter Cups, chocolate chips, and peanut butter chips. Make sure they’re evenly distributed so every slice is packed with sweet surprises.

Step 4: Cook Low and Slow

Pour your luscious batter into the prepared crockpot, cover it, and select the low heat setting. Let it work its magic for 2 to 2 1/2 hours. This slow cooking method delivers an even bake and locks in moisture, ensuring the cake stays soft and fluffy.

Step 5: Cool and Serve

Once the cake is set in the center (a toothpick inserted should come out mostly clean with a few moist crumbs), turn off the crockpot. Let the cake cool slightly before serving—it’s heavenly warm, but too hot and you might miss those melty pockets of peanut butter.

How to Serve Reese’s Peanut Butter Cup Chocolate Cake (Crockpot) Recipe

A close-up of a spoonful of chocolate dessert, showing three layers: a dark brown crumbly base, a smooth light brown chocolate middle layer, and a thick glossy milk chocolate sauce on top. The spoon is held by a woman's hand, with small pieces of colorful orange and yellow candy decorating the sauce. The background is a white marbled texture with a soft patterned cloth slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your cake with a handful of chopped Reese’s Peanut Butter Cups or a sprinkle of peanut butter chips. Add a drizzle of chocolate sauce or a dollop of whipped cream for an extra touch of decadence that will wow your friends and family.

Side Dishes

This cake pairs beautifully with classic vanilla ice cream or a scoop of creamy peanut butter frozen yogurt. The cold creaminess perfectly balances the warm, chocolaty richness of the cake.

Creative Ways to Present

Serve slices in cute ramekins with a spoon for a homey vibe or plate it up elegantly with a drizzle of caramel and crushed peanuts. For parties, mini versions in a crockpot liner make easy individual servings that look fabulous and are mess-free.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your cake tightly with plastic wrap or store in an airtight container in the fridge. The cake keeps well for up to 4 days, and the peanut butter flavor actually deepens over time.

Freezing

You can freeze this cake by wrapping it securely in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge for best texture before reheating.

Reheating

Warm individual slices in the microwave for 20-30 seconds or gently reheat the whole cake in a low oven covered with foil. Serving warmed highlights the gooey chocolate and peanut butter chips perfectly.

FAQs

Can I use other peanut butter candies instead of Reese’s?

Absolutely! While Reese’s Peanut Butter Cups are iconic, you can experiment with other peanut butter chocolates or candies. Just chop them up similarly so they melt evenly into the batter.

Do I have to use instant chocolate pudding in the recipe?

While not mandatory, the instant pudding mix gives this cake an incredible moistness and rich texture that cake mix alone can’t achieve. It’s worth adding for that special touch.

Can I make this cake in the oven instead of a crockpot?

Yes, you can bake the batter in a 9×13-inch pan at 350°F for about 35-40 minutes until set. Keep an eye to avoid overbaking, but slow cooker magic is what makes this version uniquely moist.

What if I don’t have peanut butter chips? Can I leave them out?

You can leave out the peanut butter chips if needed, but they add a lovely peanut butter punch that complements the Reese’s cups. If you skip them, consider adding a bit more chopped candy or a drizzle of peanut butter on top.

Is this dish vegetarian?

Yes, this cake fits a vegetarian diet as it contains no meat products. However, always check the ingredients on your chosen cake and pudding mixes to ensure they meet your dietary preferences.

Final Thoughts

If you want a dessert that’s all about comforting chocolate and peanut butter goodness, this Reese’s Peanut Butter Cup Chocolate Cake (Crockpot) Recipe is your new best friend. It’s easy, incredibly moist, and bursting with sweet pockets of peanut butter joy. Give this cozy, no-fuss cake a try—you just might find yourself making it again and again for every special occasion!

Reese’s Peanut Butter Cup Chocolate Cake (Crockpot) Recipe

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4.3 from 73 reviews

Author: Jane
Total Time: 2 hours 40 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Reese’s Peanut Butter Cup Chocolate Cake is a rich and indulgent dessert made effortlessly in the crockpot. This moist chocolate cake combines the classic flavors of chocolate and peanut butter, filled with chopped Reese’s Peanut Butter Cups and chocolate chips, then cooked slowly to perfection. Topped with a creamy chocolate sauce and perfect for serving warm with whipped cream or vanilla ice cream, this slow cooker dessert is perfect for peanut butter and chocolate lovers wanting a luscious treat without heating up the kitchen.

Ingredients

Cake Base

1 box chocolate cake mix
Ingredients required for cake mix (usually eggs, oil, and water as per package instructions)
1 cup milk
1 package instant chocolate pudding mix

Mix-ins

1 cup mini Reese’s Peanut Butter Cups, chopped
1/2 cup chocolate chips
1/2 cup peanut butter chips

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Instructions

Prepare the Crockpot: Spray the inside of the crockpot with nonstick cooking spray to prevent sticking and make cleanup easier.
Make the Batter: Prepare the chocolate cake mix according to the package instructions by mixing the required eggs, oil, and water. Then stir in 1 cup of milk and the dry instant chocolate pudding mix until the batter is smooth and well combined.
Add the Mix-ins: Gently fold the chopped mini Reese’s Peanut Butter Cups, chocolate chips, and peanut butter chips into the batter, ensuring they are evenly distributed throughout.
Cook the Cake: Pour the prepared batter into the sprayed crockpot and level it out. Cover with the lid and cook on low heat for 2 to 2 1/2 hours, or until the cake is fully set in the center and a toothpick inserted comes out clean or with moist crumbs.
Cool and Serve: Turn off the crockpot and let the cake cool slightly inside before serving. Serve the warm cake with whipped cream or vanilla ice cream as a delightful finishing touch.

Notes

Use a crockpot liner for easy cleanup.
Check the cake after 2 hours to avoid overcooking and drying out the cake.
Garnish with extra chopped peanut butter cups for an added peanut buttery crunch and visual appeal.

Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Category: Dessert
Method: Slow Cooking
Cuisine: American