Sweet and Salty Reese’s Potato Chip Cake

If you love a sweet and salty combination, you’ll be head over heels for my new Reese’s Potato Chip Cake. The dark chocolate cake layers, paired with the peanut butter filling, potato chip filling and chocolate buttercream are a truly decadent and memorable combination!

Reese’s Potato Chip Cake

I’m not sure if you’ve seen this yet, but Reese’s recently launched their Reese’s Potato Chip Big Cups. The new peanut butter filled treat is also filled with potato chips, creating a sweet and salty heaven!

When I heard about the new peanut butter cups from my older brother, I knew we needed a cake inspired by them. Here’s what you can expect in this cake:

• Dark chocolate cake layers
• Creamy peanut butter filling
• Potato chip and peanut butter crunch filling
• Chocolate buttercream

Sounds delightful and decadent, don’t you agree?!

How to Make Moist Chocolate Cakes From Scratch

To start, you’ll be making two, thick 8-inch dark chocolate cake layers. I love using the 8-inch by 2-inch Fat Daddio cake pans. This cake batter will fill the pans to create 2-inch high cake layers, but don’t worry, it won’t overflow them.

Ingredients You Need For The Chocolate Cake Recipe

• All-purpose flour
• Granulated sugar
• Dark cocoa powder
• Baking powder
• Baking soda
• Salt
• Buttermilk
• Vegetable oil
• Water
• Vanilla extract
• Eggs

One of the many things you’ll love about this chocolate cake recipe is how EASY it is to make! You’ll simply mix the dry ingredients in one bowl, the wet ingredients in another, and then combine them.

Just make sure you don’t over mix your cake batter. As you add the wet ingredients to the dry ingredients, make sure your mixer is on the lowest speed. Mix until the dry ingredients are incorporated.

NOTE: this cake batter is thin. Don’t let that worry you. It’s incredibly moist!

How to Make the Peanut Butter Filling

The peanut butter filling is similar to my peanut butter buttercream, but you’ll notice there’s less butter and more peanut butter. I really want the peanut butter flavor to stand out. We’re also using less powdered sugar in this recipe.

Ingredients You Need for the Peanut Butter Filling

• Unsalted butter
• Peanut butter
• Powdered sugar
• Vanilla extract
• Salt

Tip: Make sure the butter is room temperature when you make the filling so it easily blends with the peanut butter for a silky, smooth texture.

How to Make the Potato Chip Filling

Here’s where the salty element comes in. Potato chips! Ruffles to be exact.

I like using Ruffles potato chips because of the ridges and thickness. These chips hold their crunch within the peanut butter coating really well.

To make the potato chip filling, we’re going to coat the potato chips with milk powder, brown sugar, butter and peanut butter – AND THEN, we’re going to bake it! Baking the mixture allows it to get crispy and hold its crunch. Just make sure to cool it completely before storing or using in the cake.

Can I make and assembly the cake ahead of time or will the filling get soggy? You can certainly make all the elements of the Reese’s Potato Chip Cake ahead of time, but I wouldn’t assemble it too far in advance. If the potato chip filling sits in the cake too long, it will eventually lose it’s crunch.

How to Make the Best Chocolate Buttercream Frosting

• Sift your powdered sugar: I know it adds a little time to the process, but it’s worth every extra second. It really is so crucial to making sure your chocolate buttercream is silky smooth. You’ll first measure your powdered sugar and then whisk it through a mesh strainer to get a super fine granule. I think this is the fastest, easiest way to sift powdered sugar. Here is a great option for sifters from Orson Gygi.
• Use semi-cold butter: I wish I could shout this one out to the world! Using semi-cold butter is key to ensuring your chocolate buttercream actually holds well and doesn’t fall from your spatula or off your cake. I recommend taking the butter out of your fridge about 30 minutes prior to making your buttercream. The butter should still be cold to the touch, but you’ll be able to make a slight imprint with your finger.
• If the butter still feels too cold, just cut it into cubes and add to your mixer, fitted with the paddle attachment. We’re going to let the mixer soften the butter for us, without the butter getting too warm. It’s when the butter is too warm that it creates major problems for our chocolate buttercream. Run the mixer at medium speed for about two minutes to beat the butter. You’ll notice it gets lighter in color and looks fluffy and smooth. This is perfect. Scrape down the sides and bottom of your bowl and mix again for another 30 to 60 seconds.

• Heat the cream and chocolate chips together to create a ganache: While the butter is beating, combine your cream and chocolate chips in a microwave safe bowl. Heat on high, using 30-second intervals. Stir until smooth. The heavy whipping cream is the star of the show here! I use it in all of my buttercream recipes and it’s such a game changer. A few tablespoons will do, unless otherwise stated in my recipes. Once the cream and chocolate are well mixed and silky smooth, slowly add the mixture to the butter while the mixer is on medium speed.
• Gradually add powdered sugar: You’ll now want to turn your mixer to low speed. We’re going to gradually add our powdered sugar, about a half cup at a time. This tip just helps you make less of a mess. Once you’ve added the powdered sugar, add a pinch of salt and some vanilla.
• Beat the buttercream on medium-high speed: With your heavy whipping cream added, it’s time for another critical step to making the best chocolate buttercream. Turn your mixer to medium-high speed and beat the buttercream for five minutes.
• Mix by hand: The final step to making the best chocolate buttercream is actually mixing your frosting by hand. Grab a spatula or big wooden spoon and stir the frosting for a few minutes. You’re trying to push out the air that the electric mixer created. Doing this will help so that you don’t have all the air pockets (holes) in your frosting while you smooth the sides with your scraper.

Other Chocolate Cakes You’ll Love

• Everything But The Kitchen Sink Cake
• Triple Chocolate Banana Cake
• Chocolate Banana Peanut Butter Cake
• Chocolate Peanut Butter Cake
• The Ultimate Chocolate Peanut Butter Cake

Reese’s Potato Chip Cake

5 from 6 votes

Rich, dark chocolate cake layers with whipped peanut butter filling, peanut butter and potato chip filling, and chocolate buttercream.

Servings 1 3-layer, 8-inch cake

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Ingredients

  

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FOR THE CAKE

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cup (88.5 g) Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (6 g) salt
• 3 large or extra large eggs, room temperature
• 1 cup (240 g) buttermilk, room temperature
• 1 cup (236 g) hot water
• 1/2 cup (109 g) vegetable oil
• 1 tablespoon (4.2 g) pure vanilla extract

FOR THE BUTTERCREAM

• 1/4 cup (57.75 g) heavy whipping cream
• 8 ounces dark chocolate chips
• 2 cups (456 g) unsalted butter, slightly cold
• 5 cups (625 g) powdered sugar, measured and then sifted
• 1 tablespoon (4.2 g) pure vanilla extract
• Pinch of coarse salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

For the Potato Chip Filling

• 2 cups (100 g) Ruffle potato chips, broken up into big pieces and then measured
• 1/2 cup (113 g) unsalted butter
• 2 tablespoons peanut butter
• 1/4 cup (15 g) powdered milk
• ¼ cup (50 g) packed brown sugar

For the Peanut Butter Filling

• 1/2 cup (113 g) unsalted butter
• 1 cup (250 g) peanut butter
• 1 cup (125 g) powdered sugar
• 1 teaspoon (4.2 g) vanilla extract
• 1 teaspoon (6 g) salt

Instructions

 

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray two 8-inch cake pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In the bowl of an electric mixer, stir together the dry ingredients.
• In a separate medium size mixing bowl, whisk together the eggs, buttermilk, water, oil and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Batter will be thin. Scrape sides and mix for another 30 seconds. Divide batter evenly among prepared pans.
• Bake for 30-35 minutes (you may need more time depending on your oven), until toothpick comes out almost clean. Cool on wire racks for 10-15 minutes, then gently invert onto racks until cooled completely.
• When cakes are completely cooled, I like to wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until I’m ready to frost. The cake will be easier to work with if it’s cooled a bit. If I’m making the cake a day or two before I actually need to frost it, I put it in the freezer to ensure freshness. If I’m frosting same-day, I’ll just put it in the refrigerator to chill until needed.

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the cream and the chocolate chips for about a minute. Stir until smooth. Set aside to cool.
• In the bowl of electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 2 to 3 minutes.
• With the mixer on low speed, slowly add the cooled chocolate ganache. Scrape down the sides and bottom of the bowl, and beat until the mixture is smooth and silky.
• Slowly add the powdered sugar, followed by the vanilla and salt. Turn the mixer to medium-high speed until lighter in color and texture, about 3 minutes.
• Use a wooden spoon to mix frosting to get rid of air bubbles.

For the Potato Chip Filling

• Preheat your oven to 325 degrees F. Line a half sheet pan with parchment paper. Set aside.
• In a microwave safe bowl, melt the butter and peanut butter. Stir to combine. Set aside.
• In a large bowl, combine the potato chips, milk powder, and brown sugar. Toss to mix.
• Pour the melted butter and peanut butter over the mixture until it forms clusters.
• Spread the clusters on the prepared pan and bake for 20 to 25 minutes, until golden brown. Allow to cool completely.

For the Peanut Butter Filling

• In the bowl of an electric mixer, beat together the butter and peanut butter until smooth.
• Add the powdered sugar, vanilla, and salt. Mix until smooth and silky.

Assembly

• Place the first cake layer, top side up, in the center of your cake board or cake plate.
• Pipe a rim of the chocolate buttercream around the edge of the cake.
• Spread about 1/2-2/3 of the peanut butter filling across the cake layer.
• Sprinkle with a generous amount of the potato chip filling.
• Top with the second cake layer, top side down.
• Cover the entire cake with a thin layer of chocolate buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• When the crumb coat is set, continue frosting the cake with the remaining buttercream. Top with the remaining peanut butter filling and potato chip filling.

Author: Courtney Rich

Course: Dessert

Cuisine: Cake

Keyword: Chocolate Cake, Chocolate Peanut Butter Cake, Intermediate, Peanut Butter Buttercream, Potato Chip, Reese’s