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Decadent Football-Shaped Reese’s Peanut Butter Cake Recipe for Easy Game Day Dessert

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A rich and moist peanut butter cake shaped like a football, topped with a silky chocolate ganache, perfect for game day celebrations and crowd-pleasing dessert tables.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter (227 g), softened
  • 1 ¾ cups granulated sugar (350 g)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk (240 ml)
  • 1 cup creamy Reese’s peanut butter (250 g)
  • ¾ cup heavy cream (180 ml)
  • 1 ½ cups semisweet chocolate chips (270 g)
  • 2 tablespoons unsalted butter (28 g), room temperature
  • White chocolate or white icing for football laces (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your football-shaped cake pan, or line with parchment paper if preferred.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium speed for about 3-4 minutes until light and fluffy.
  4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
  5. Blend in the creamy Reese’s peanut butter until smooth.
  6. With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk (starting and ending with flour). Mix just until combined.
  7. Scrape the batter evenly into your prepared pan. Tap gently on the counter to release air bubbles.
  8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. The cake should spring back when lightly pressed.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool fully before decorating.
  10. Heat the heavy cream in a saucepan over medium heat just until it starts to simmer (do not boil). Pour the hot cream over the semisweet chocolate chips in a bowl. Let sit for 2-3 minutes, then stir gently until smooth and glossy. Stir in the butter for extra shine.
  11. Pour the ganache over the cooled cake, smoothing it with a spatula. Let it set at room temperature, or refrigerate briefly to firm up.
  12. Melt white chocolate or use white icing in a piping bag to pipe the classic football stitching on top.

Notes

If ganache thickens too much while setting, gently warm it over a double boiler to loosen before pouring. Let ganache set completely before slicing to avoid mess. For gluten-free, substitute flour with 1-to-1 gluten-free baking blend. For dairy-free, use almond milk with apple cider vinegar for buttermilk and coconut cream for ganache. Room temperature eggs and thorough creaming of butter and sugar are key for best texture.

Nutrition

Keywords: peanut butter cake, Reese’s peanut butter, chocolate ganache, football-shaped cake, game day dessert, easy peanut butter cake, chocolate peanut butter dessert

Find it online: https://morselora.com/decadent-football-shaped-reeses-peanut-butter-cake-recipe-for-easy-game-day-dessert/