Walmart Glow-Up Cake with Reese’s Peanut Butter Cups

Walmart glow up cake makeover with reese's peanut butter cups all over it.

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Walmart Glow-Up Cake with Reese’s Peanut Butter Cups

Turn three simple grocery store cakes into a show-stopping chocolate cake with Reese’s Peanut Butter Cups and homemade chocolate buttercream. Perfect for birthdays, last-minute celebrations, or using up extra candy after Halloween!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Frosting and Decorating Time 40

Servings servings

Calories 559kcal

Author Lise Sullivan Ode

Equipment

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
¾ 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.

Video

Notes

You can use any store-bought 6-inch round cakes - yellow, vanilla, or even funfetti. Adjust the number of Reese’s Peanut Butter Cups to fit your design or taste. For extra stability, chill the cake for 15–20 minutes between frosting layers. Use a piping bag with a 1M or star tip for fun swirls on top, or keep it simple with a spatula.

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