Print

Decadent Football-Shaped Reese’s Peanut Butter Cake with Chocolate Ganache

football-shaped reeses peanut butter cake - featured image
Print Recipe

A rich and indulgent peanut butter cake shaped like a football, topped with silky chocolate ganache and decorated with Reese’s Peanut Butter Cups. Perfect for game day celebrations and last-minute parties.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour, sifted
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120ml) whole milk
  • ¾ cup (200g) creamy peanut butter
  • 6 Reese’s Peanut Butter Cups, chopped
  • 1 cup (240ml) heavy cream
  • 8 oz (225g) semi-sweet chocolate chips or finely chopped baking chocolate
  • 1 tbsp unsalted butter
  • 1 tsp light corn syrup (optional)
  • White icing or melted white chocolate for decoration
  • Extra chopped Reese’s or mini peanut butter cups for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a football-shaped cake pan or line with parchment paper.
  2. Sift together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Beat in creamy peanut butter until fully combined.
  6. Add dry ingredients in three parts, alternating with milk, beginning and ending with dry ingredients. Mix gently after each addition.
  7. Fold in chopped Reese’s Peanut Butter Cups, reserving some for topping if desired.
  8. Pour batter into prepared pan, smooth top, and tap lightly to release air bubbles.
  9. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  10. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. Heat heavy cream in a small saucepan over medium heat until just simmering. Pour over chocolate chips in a heatproof bowl and let sit for 2 minutes.
  12. Stir ganache gently until smooth and glossy. Stir in butter and corn syrup if using.
  13. Pour ganache over cooled cake, spreading evenly with an offset spatula.
  14. Pipe football laces and stitching details with white icing or melted white chocolate.
  15. Sprinkle extra chopped Reese’s around the base.
  16. Let ganache set at room temperature for about 30 minutes or refrigerate for 15 minutes before slicing and serving.

Notes

Use room temperature ingredients for best results. Do not overmix batter to keep cake tender. Chop Reese’s peanut butter cups into chunky bits for texture. Warm ganache gently if it firms up before spreading. If no football pan, bake in loaf or round pan and carve shape after baking.

Nutrition

Keywords: Reese's peanut butter cake, football cake, chocolate ganache, game day dessert, peanut butter dessert, easy cake recipe, party cake

Find it online: https://lucastable.com/decadent-football-shaped-reeses-peanut-butter-cake-recipe-with-chocolate-ganache-tutorial/