Red Velvet Reese’s Cake

Indulge in this show-stopping red velvet Reese’s cake with creamy peanut butter frosting and candy garnishes—easier than you think!

What Makes This Red Velvet Reese’s Cake Special?

This red velvet Reese’s cake combines velvety crimson cake layers, silky peanut butter cream cheese frosting, and a crown of halved Reese’s cups standing like edible jewels around the rim—creating a dramatic dessert that tastes as incredible as it looks with minimal effort.

You know those desserts that make people gasp when you bring them to the table? This is one of those. I stumbled onto this red velvet Reese’s recipe after a friend’s birthday party disaster (long story involving a fallen cake), and honestly, it’s become my secret weapon ever since.

The genius here is that you’re starting with a boxed red velvet mix—no shame in that game—and elevating it with homemade peanut butter cream cheese frosting that’s so good you’ll want to eat it with a spoon. If you’re obsessed with creative flavor combos like I am, you’ll also love our budget Dubai chocolate recipe under $10.

Why You’ll Love This Red Velvet Reese’s Dessert

This homemade red velvet Reese’s cake checks every box: it’s stunning, crowd-pleasing, and surprisingly doable on a weeknight. Here’s why it works:

It looks way fancier than the effort required. The standing Reese’s cups create this gorgeous scalloped border that screams “professional bakery,” but you’re literally just cutting candy in half. Total time investment? Maybe 15 minutes for decoration.

The peanut butter frosting is ridiculously good. Cream cheese keeps it tangy, confectioners’ sugar adds sweetness, and peanut butter brings that salty-creamy contrast that makes red velvet sing.

You can prep components ahead. Bake the cake layers one day, make the frosting the next, assemble whenever. It’s forgiving like that, which is exactly what I need when I’m juggling three things at once in the kitchen.

Everyone freaks out over the combo. There’s something about chocolate-adjacent red velvet meeting peanut butter that hits different. People who claim they don’t like red velvet change their tune. I’ve seen it happen multiple times. The texture contrast between soft cake, smooth frosting, and those candy chunks is chef’s kiss.

Nutritional Peek

Here’s the honest breakdown per serving (based on 16 slices):

Nutrient	Per Serving
Calories	385
Protein	5g
Carbs	48g
Fat	20g

Listen, this isn’t health food—it’s celebration food. Enjoy accordingly.

Ingredients You’ll Need

Let’s talk about what goes into this red velvet Reese’s recipe. Everything’s pretty straightforward, and you can grab most of it during your regular grocery run.

Amount	Ingredient	Notes
1 box	Red velvet cake mix	Plus whatever the box calls for (usually eggs, oil, water)
1 cup	Confectioners’ sugar	Sift it if it’s lumpy—nobody wants gritty frosting
8 oz	Whipped cream cheese	Room temperature is key here!
½ cup	Creamy peanut butter	Not natural—you want the stabilized stuff
6	Full-sized Reese’s peanut butter cups	For that dramatic top border
1 bag	Reese’s fun size peanut butter cups	Some for the bottom, some for sprinkling

The whipped cream cheese makes such a difference in the frosting texture—it’s fluffier and spreads like a dream. If you’re curious about other cream cheese-forward desserts, our easy strawberry cheesecake banana pudding is another winner.

Equipment You’ll Need

Nothing fancy required here:

• Three 8-inch or 9-inch round cake pans (whatever your box mix specifies)
• Electric mixer or sturdy whisk (your arm will thank you for the mixer)
• Offset spatula or butter knife for frosting
• Sharp knife for cutting candy
• Cake stand or serving plate (optional but makes you feel professional)

How to Make Red Velvet Reese’s Cake Step by Step

Making this red velvet Reese’s dessert is easier than you’d think. Here’s how I do it every single time.

1. Bake your cake layers. Follow the instructions on your red velvet cake mix box to create three layers. Most boxes give you directions for this—you’ll typically need eggs, oil, and water. Let the layers cool completely on wire racks before you even think about frosting (warm cake plus frosting equals melted mess, trust me).

2. Whip up that peanut butter cream cheese frosting. In a large bowl, combine confectioners’ sugar, whipped cream cheese, and creamy peanut butter. Beat with an electric mixer on medium speed until smooth, fluffy, and completely combined—about 2-3 minutes. The mixture should be spreadable but hold its shape; if it’s too stiff, add a teaspoon of milk.

3. Assemble and frost your cake. Place your first cake layer on your serving plate. Spread about a third of the frosting on top, then add the second layer. Repeat with more frosting, add the final layer, then use the remaining frosting to cover the top and sides. Don’t stress about perfection—the candy decoration will hide any wobbly frosting moments.

4. Create your Reese’s crown. Cut each full-sized Reese’s cup in half horizontally (through the middle, like you’re making two thinner cups). Stand these halves on their edge around the top perimeter of your frosted cake, creating that gorgeous scalloped border. They should stand up on their own if your frosting is the right consistency.

5. Line the bottom edge. Cut fun-sized Reese’s cups in half vertically and press them gently around the bottom edge of the cake. This creates a finished look and adds more peanut butter goodness.

6. Finish with chopped candy. Roughly chop more fun-sized Reese’s cups and sprinkle them generously on top of the cake. I’m talking a full candy party up there—don’t be shy.

Pro Tips & Guidance

Here’s what I’ve learned making this homemade red velvet Reese’s cake more times than I can count:

Room temperature matters for frosting. Cold cream cheese won’t blend smoothly, creating lumps that no amount of mixing will fix. Take your cream cheese out of the fridge at least 30 minutes before you need it.

According to Serious Eats, ingredients at similar temperatures (ideally around 65-70°F) create a more stable emulsion, preventing the frosting from separating or becoming grainy.

Chill the frosted cake before adding candy. Pop your frosted cake in the fridge for 15-20 minutes before decorating with Reese’s cups. This firms up the frosting so the candies actually stick instead of sliding down the sides. I learned this the hard way at 10 PM before a potluck.

Use a serrated knife for clean candy cuts. A sharp serrated knife glides through Reese’s cups without crushing them. Wipe the blade between cuts for the cleanest edges. Slightly chilled candy cuts even better than room-temperature.

Level your cake layers if needed. If your cake layers dome in the middle (most do), slice off the rounded tops with a long serrated knife to create flat, stackable layers. This prevents your cake from looking like the Leaning Tower of Pisa.

What If Things Go Wrong?

No worries—I’ve been there. Here’s how to fix common hiccups:

Why is my frosting too runny? Your cream cheese was probably too warm or you used natural peanut butter (which has more oil). Pop the frosting in the fridge for 15 minutes, then try again. You can also beat in an extra ¼ cup of confectioners’ sugar to thicken it up.

What if my Reese’s cups won’t stand up? Your frosting might be too soft. Chill the whole cake for 20 minutes to firm things up, then press the candy pieces in gently. They should stick once the frosting sets a bit.

My cake layers are uneven—help! This is why we level. Use a long serrated knife and cut horizontally across the domed top. You can also crumble those scraps over ice cream later, so nothing goes to waste.

The candy decorations look messy. Embrace it! This is a rustic, fun cake, not a formal wedding cake. The “messy” look is part of its charm. If you really want precision, use a ruler to space the top Reese’s cups evenly.

Variations & Twists

Want to play around with this red velvet Reese’s recipe? Here are some ideas:

Make it German chocolate style. Swap the peanut butter frosting for a coconut-pecan frosting and keep the Reese’s garnish. Sounds weird, tastes amazing.

Go mini. Bake the cake in a 9×13 pan, frost it, and cut into squares. Top each square with a mini Reese’s cup. Perfect for potlucks where you need individual servings.

Try white chocolate. Use white chocolate Reese’s cups for the garnish if you want a different visual and flavor profile. The contrast against red velvet is really pretty.

Add a chocolate ganache drip. Before adding the Reese’s cups, pipe a chocolate ganache drip around the edges for extra drama. Check out our rich chocolate fudge frosting techniques for guidance on getting that perfect drip consistency.

Serving, Storage & Reheating

This cake keeps surprisingly well, which is good news for meal preppers and leftover lovers.

Serving: Let the cake sit at room temperature for about 20 minutes before serving if it’s been chilled. The flavors come through better, and the texture is softer. Use a sharp knife wiped clean between slices for the prettiest pieces.

Storage: Cover loosely with plastic wrap or store in a cake carrier in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration, but the cake stays moist beautifully. Bring slices to room temp before eating.

Freezing: You can freeze individual slices wrapped tightly in plastic wrap, then foil, for up to 3 months. Thaw overnight in the fridge. The Reese’s cups might get a little frosted-looking from condensation, but the taste is still there.

No-Waste Kitchen Magic

Don’t toss those cake scraps and extra frosting:

• Crumble leftover cake pieces and mix with extra frosting to make cake truffles. Roll into balls, chill, and dip in melted chocolate.
• Use cake scraps as a base layer for trifles or parfaits layered with pudding and whipped cream.
• Extra frosting keeps in the fridge for a week—spread it on graham crackers for a quick snack or use it to frost brownies.
• Save any broken Reese’s cups to chop and fold into cookie dough or brownie batter.

Red Velvet Reese’s FAQs

Final Thoughts

This red velvet Reese’s cake is one of those recipes that makes you look like a total superstar with surprisingly little effort. The combo of tangy red velvet, creamy peanut butter frosting, and those gorgeous candy garnishes creates something people genuinely remember.

I’d love to hear how yours turns out! Drop a comment below with your experience, and definitely share a photo if you make it—I’m always excited to see how people make this recipe their own. And if you’re feeling adventurous with more unexpected flavor combinations, don’t miss our easy raspberry and pistachio cheesecake guide.

Baked with love by Rebeccah Ellene.