Slow Cooker Reese’s Peanut Butter and Chocolate Cake is a rich chocolate cake loaded with Reese’s and topped with a sweet peanut butter frosting and even more peanut butter cups. The cake cooks right in the Crockpot for an easy chocolate and peanut butter dessert without turning on the oven.
Chocolate and peanut butter has always been one of those combinations I can’t resist, so putting Reese’s into a chocolate cake just makes sense to me. This is the kind of dessert I make when I want something really indulgent without spending all day baking.
Why I Love This Recipe
Ingredient Notes
- Devil’s Food Cake Mix: I use one box of Devil’s Food cake mix for the rich chocolate base of this Crockpot cake.
- Butter: I use salted butter, melted, but unsalted butter works just as well if that’s what you have on hand.
- Eggs: Three eggs help give the chocolate cake its structure and texture.
- Water: One cup of water is mixed with the cake mix, melted butter, and eggs to make the batter.
- Reese’s Minis: Reese’s Minis are mixed into the chocolate cake batter so you get little bites of chocolate and peanut butter throughout the cake.
- Peanut Butter: Creamy peanut butter makes the simple frosting that goes over the finished chocolate cake.
- Confectioners’ Sugar: A small amount of confectioners’ sugar sweetens the peanut butter frosting.
- Reese’s Peanut Butter Cups: I add more Reese’s Peanut Butter Cups on top because you really can’t have too much chocolate and peanut butter with this cake. 🍫🥜
Be sure to check out the full recipe and ingredient list below
How To Make Slow Cooker Reese’s Cake
- In a large bowl, combine the Devil’s Food cake mix, water, eggs, and melted butter. Mix until combined. The batter may still have a few small lumps.
- Fold the Reese’s Minis into the cake batter.
- Spray the inside of the slow cooker with nonstick cooking spray.
- Pour the batter into the slow cooker and spread it into an even layer.
- Cover and cook on HIGH for about 2 hours, or until the cake is set and cooked through.
- Turn off the slow cooker and allow the cake to cool slightly while you prepare the peanut butter topping.
Peanut Butter Topping
- Place the peanut butter in a microwave-safe bowl and microwave for about 1 minute, or until warm and easy to stir.
- Stir in the confectioners’ sugar until smooth.
- Spread the peanut butter topping evenly over the warm cake.
- Chop or break up the Reese’s Peanut Butter Cups and sprinkle them over the top.
- Serve warm.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Don’t worry about a few lumps in the batter. Mix just until everything is combined. The batter doesn’t need to be perfectly smooth.
- Let the melted butter cool slightly. This keeps very hot butter from hitting the eggs when everything is mixed together.
- Fold the Reese’s Minis in last. This helps distribute the little peanut butter cups throughout the chocolate cake instead of having them all settle in one spot.
- Spray the slow cooker well. Chocolate cake can stick around the edges, so a good coating of cooking spray makes serving and cleanup much easier.
- Keep the lid closed while the cake cooks. Every time the lid is lifted, heat escapes and can add to the cooking time.
- Start checking around the 2-hour mark. Slow cookers can cook differently, so look for the cake to be set in the center rather than relying only on the clock.
- Warm the peanut butter just enough to make it spreadable. It doesn’t need to be piping hot. It only needs to be soft enough to easily mix with the confectioners’ sugar.
- Add the topping while the cake is still warm. The peanut butter spreads much easier over the warm chocolate cake.
- Save the Reese’s Peanut Butter Cups for last. Adding them after the peanut butter topping gives you plenty of chocolate-peanut butter flavor on top and makes the finished cake look even better.
Frequently Asked Questions
More Desserts I Love. 🍫🥜💙
Slow Cooker Reese's Peanut butter and Chocolate Cake
Slow Cooker Reese’s Peanut Butter and Chocolate Cake is a rich chocolate Crockpot cake loaded with Reese’s Minis and topped with a sweet peanut butter frosting and Reese’s Peanut Butter Cups. It’s an easy dessert for anyone who loves chocolate and peanut butter together.
Ingredients
Cake!
- 1 box Devil’s Food cake mix
- ½ cup (1 stick) salted butter, melted
- 3 eggs
- 1 cup water
- 8 ounces Reese’s Minis
Peanut Butter Frosting!
- 1 cup creamy peanut butter
- 4 tablespoons confectioners’ sugar
- Reese’s Peanut Butter Cups, for topping
Instructions
- In a large bowl, combine the Devil’s Food cake mix, water, eggs, and melted butter. Mix until combined. The batter may still have a few small lumps.
Fold the Reese’s Minis into the cake batter.
Spray the inside of the slow cooker with nonstick cooking spray.
Pour the batter into the slow cooker and spread it into an even layer.
Cover and cook on HIGH for about 2 hours, or until the cake is set and cooked through.
Turn off the slow cooker and allow the cake to cool slightly while you prepare the peanut butter topping.
Peanut Butter Topping
Place the peanut butter in a microwave-safe bowl and microwave for about 1 minute, or until warm and easy to stir.
Stir in the confectioners’ sugar until smooth.
Spread the peanut butter topping evenly over the warm cake.
Chop or break up the Reese’s Peanut Butter Cups and sprinkle them over the top.
Serve warm.
Notes
I use salted butter, but unsalted butter works too.
The cake batter may have a few small lumps after mixing. There’s no need to overmix it trying to make it completely smooth.
Fold the Reese’s Minis into the batter before pouring it into the slow cooker.
Spray the slow cooker well with nonstick cooking spray to help prevent the cake from sticking around the edges.
Slow cookers vary, so start checking the cake around the 2-hour mark. The center should look set and no longer wet.
Warm the peanut butter just until it is soft and easy to stir, then mix in the confectioners’ sugar.
Let the cake cool slightly before spreading the peanut butter topping over the warm cake.
Add the Reese’s Peanut Butter Cups last, after spreading on the peanut butter topping.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 465Total Fat: 26gSaturated Fat: 10gUnsaturated Fat: 16gCholesterol: 83mgSodium: 607mgCarbohydrates: 56gFiber: 3gSugar: 30gProtein: 9g
Do you need the crockpot with a sealable lid with clamps.?
no just a regular crockpot is fine
Im so excited to make this!! Do you use salted or unsalted butter? Also do you put the peanut butter topping on after it cooks for two hours or before cooking? Thanks so much!
Why don’t you have the alternate oven method in the printable version?
Well I put this on high in the slow cooker for double the time listed and…nothing. Just batter. I finally just had to bake it. I wouldn’t try it in the slow cooker again but the flavor was good once it did bake.
i have made this a few times it must be your slow cooker i’m so sorry.