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Decadent Reeses Peanut Butter Football Cake Recipe Easy Homemade Game Day Treat

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A rich and indulgent peanut butter and chocolate cake shaped like a football, perfect for game day gatherings. This cake features creamy peanut butter filling, chocolate frosting, and chopped Reese’s peanut butter cups for a nostalgic and crowd-pleasing treat.

Ingredients

Scale
  • 1 box chocolate cake mix (or homemade chocolate cake batter)
  • 3 large eggs, room temperature
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 1 cup creamy peanut butter (natural or classic)
  • 1/2 cup unsalted butter, softened (about 113 grams / 1 stick)
  • 2 cups powdered sugar (about 240 grams)
  • 2 tablespoons heavy cream or milk (30 ml)
  • 1/2 cup unsalted butter, softened (113 grams / 1 stick)
  • 2/3 cup unsweetened cocoa powder (about 55 grams)
  • 3 cups powdered sugar (360 grams)
  • 1/3 cup milk (80 ml), plus extra if needed
  • 1 teaspoon vanilla extract
  • 1 cup chopped Reese’s Peanut Butter Cups (about 150 grams)
  • White icing or melted white chocolate for football laces detailing

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your 9×13 inch cake pan or line it with parchment paper.
  2. In a large bowl, whisk together the cake mix, eggs, water, and vegetable oil until smooth.
  3. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
  5. In a medium bowl, beat the softened butter and peanut butter together until creamy and smooth. Gradually add powdered sugar and continue beating. Add heavy cream or milk a tablespoon at a time until the filling spreads easily but isn’t runny.
  6. In another bowl, cream the butter until fluffy. Sift in cocoa powder and powdered sugar alternately with milk, beating well after each addition. Add vanilla extract and beat until smooth and spreadable. Add more milk if too thick.
  7. Slice the cake horizontally into two even layers. Place the bottom layer on a serving platter.
  8. Spread the peanut butter filling evenly over the bottom layer.
  9. Place the top layer over the filling and gently press down.
  10. Trim the edges of the cake with a sharp knife to create an oval football shape.
  11. Frost the entire cake evenly with the chocolate frosting using an offset spatula.
  12. Sprinkle the chopped Reese’s cups on top and gently press into the frosting.
  13. Pipe football laces across the center using white icing or melted white chocolate in a piping bag or zip-top bag with a small corner cut off.
  14. Refrigerate the cake for at least 30 minutes before serving to set the frosting and make slicing easier.

Notes

Use room temperature ingredients for smoother textures. Chill the cake before slicing to avoid crumbling. If frosting is too stiff, soften with a quick microwave zap. For gluten-free, use gluten-free cake mix. Vegan and nut-free adaptations are possible with substitutions. Line pan with parchment paper for easier cake removal.

Nutrition

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

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