Walmart Glow-Up Cake with Peanut Butter Cups
Got leftover Halloween candy? Turn a grocery store cake into a decadent showstopper with Reese’s Peanut Butter Cups and homemade frosting! This is my ultimate Walmart Glow-Up Cake makeover – perfect for when you need a stunning birthday cake in a hurry!
I needed a cake for my husband’s birthday and we had just returned from being out of town for a week. I didn’t have a lot of time, so I grabbed three 6-inch round yellow cakes from Walmart and gave them a complete glow-up with homemade chocolate buttercream and a wall of Reese’s Peanut Butter Cups. The result? Something that looks so fancy but literally took no time at all.
Why You’ll Love This Walmart Glow-Up Cake with Peanut Butter Cups
• It turns a simple grocery store cake into a show-stopping centerpiece.
• Perfect for birthdays or last-minute celebrations.
• Combines creamy chocolate, fluffy vanilla cake, and peanut butter in every bite.
• Makes a fun and interactive dessert with the Reese’s wall design.
• A great way to use up leftover Halloween candy or any extra chocolate treats you have on hand.
Ingredient Notes
• Store-bought cakes – We used three small Walmart brand vanilla cakes (6-inch round cakes).
• Cocoa Powder -High-quality cocoa powder will make your buttercream rich, chocolatey, and smooth.
• Butter – Should be at room temperature so it whips easily into a creamy frosting.
• Heavy whipping cream – This helps you adjust the buttercream to the perfect spreading consistency. Add a little at a time until it’s smooth and spreadable.
• Vanilla extract – Use pure vanilla extract which enhances the chocolate taste.
• Reese’s Peanut Butter Cups – Use the regular size, cutting them in half to create the perfect decorative “wall” around the cake.
How to make a Walmart Glow-Up Cake with Peanut Butter Cups
Remove the cakes from their packaging and scrape off the white frosting. Place one naked cake layer on a cake plate. Beat the butter until creamy, then gradually mix in the powdered sugar and cocoa. Add heavy cream a little at a time until smooth, then beat in the vanilla and salt.
Spread chocolate buttercream on the first cake, stack the second and third layers, adding frosting between each, and cover the outside with a smooth layer of buttercream. Cut the 48 Reese’s Peanut Butter Cups in half and arrange them vertically around the sides, letting them stick up slightly to form a “wall.” Pipe chocolate buttercream swirls around the top edge with a 1M tip.
Quick Tips
• Warm the butter slightly before beating to get a smoother buttercream.
• Chill the cakes briefly after stacking to make frosting the outside easier.
• Use a serrated knife to level store-bought cakes if needed for even stacking.
• Don’t skip scraping off the store frosting if you want a clean, professional look.
Frequently Asked Questions
• Can I use a different size cake? Yes, just adjust the number of Reese’s and buttercream accordingly.
• Can this cake be made ahead of time? Yes, assemble and refrigerate for up to a day, then pipe fresh swirls before serving.
• Can I use a different candy? Absolutely! Mini Snickers, Kit-Kats, or M&Ms work well too.
• How do I keep the Reese’s from sliding? Make sure the buttercream is firm and slightly chilled before attaching the candies.
Related Recipes
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Walmart Glow-Up Cake with Reese’s Peanut Butter Cups
Ingredients
For the cake
- 3 store-bought 6-inch round yellow cakes (each about 1.5 inches tall, two layers inside), we used Walmart
- 48 Peanut Butter Cups, cut in half, we used Reese’s
For the frosting
- 1 cup salted butter, softenend, or 2 sticks
- 16 ounces powdered sugar, about 4 cups
- 1 cup heavy whipping cream
- 3/4 cup unsweetened cocoa powder, we used Nestle
- 1 teaspoon vanilla extract
Instructions
- Remove the cakes from their packaging and carefully scrape off the white frosting from the top and sides of each cake. Place the first naked cake layer on a cake plate or board.
- In a large bowl, beat the butter on medium-high until light and fluffy, about 3 minutes. In another bowl, whisk together the powdered sugar and cocoa. With the mixer on low, gradually add the sugar mixture, heavy cream, and vanilla until combined. Increase to medium-high and beat for 3 minutes until smooth and creamy. If the frosting is too thick, add more cream 1 tablespoon at a time until it reaches a glossy, spreadable consistency.
- Spread a generous layer of chocolate buttercream on top of the first cake layer. Place the second cake on top and repeat with another layer of buttercream. Top with the third cake and frost the entire outside with chocolate buttercream for a smooth finish.
- Take your 48 Reese’s Peanut Butter Cups and cut them in half. Arrange the halves vertically around the sides of the cake, alternating the direction of the cut sides to create a fun pattern. Allow them to stick up slightly over the top to form a little “wall.”
- Using a piping bag fitted with a 1M tip, pipe chocolate buttercream swirls around the top edge of the cake. Store covered at room temperature for up to 2 days. Refrigerate for up to 5 days; bring to room temperature before serving for the best flavor and texture.