Chocolate Peanut Butter Bundt Cake

Chocolate Peanut Butter Bundt Cake is a chocolate cake with a peanut butter filling, drizzled with chocolate ganache, a peanut butter topping, and Reese’s peanut butter cups. If you prefer all chocolate, be sure to try my Death by Chocolate Bundt Cake!

Chocolate Peanut Butter Bundt Cake

If you love decadent desserts, this cake is for you! And, if you are someone who craves the combination of chocolate and peanut butter, you definitely need to try this cake! The chocolate cake is dense and moist and you get the peanut flavor from the filling, the topping, and Reese’s peanut butter cups!

Cake Ingredients

There are four parts to this recipe–the chocolate bundt cake, the peanut butter filling, chocolate ganache, and the peanut butter topping.

Cake: Be sure the ingredients (specifically eggs, sour cream, and buttermilk in this recipe) are at room temperature. Room temperature ingredients emulsify (blend) better and quicker when mixed. The sweet spot of temperatures for most ingredients should be between 65°F and 70°F unless specified (like when adding hot coffee to the cake batter).

Cocoa: Choose high-quality Dutch-processed cocoa. Dutch-processed cocoa is less acidic and will give the cake a darker color. It also will result in a less bitter flavor. So, if you want a richer and more moist cake, use Dutch-processed cocoa.

Sour Cream: Sour cream is added fat, which makes the cake that much richer and helps it stay moist longer, which is important when baking a bundt cake.

Buttermilk: Adding buttermilk to cakes gives cakes a softer crumb. If you don’t have any on hand, make your own homemade buttermilk.

Coffee: Yes, I added hot coffee to the chocolate cake. Trust me, it adds so much depth to the chocolate flavor, and you won’t get a coffee taste! If you are totally against using coffee in chocolate desserts, you can always use hot water.

Peanut Butter Filling: The filling is a cream cheese filling with added peanut butter; it will be quite a bit thicker than the batter. I do NOT recommend using chunky peanut butter or all-natural peanut butter in this recipe. The chunky just doesn’t work in a smooth creamy filling and the all-natural peanut butter is a bit too oily for this recipe.

Chocolate Ganache: I used semi-sweet chocolate in the ganache.

Peanut Butter Topping: I made a sweetened peanut butter ganache to drizzle on the cake. Plus, I added some chopped Reese’s Peanut Butter cups.

How to Make the Peanut Butter Bundt Cake Batter

The first step in this recipe is to get the cake batter made. It is a simple recipe that is easy to mix together and get into your fluted tube pan (bundt pan). In fact, you don’t even need an electric mixer. In a large bowl, whisk together the dry ingredients. Next, in a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk.

Add the wet ingredients to the bowl of dry ingredients and stir until combined. Finally, add the hot brewed coffee to the batter. The addition of the hot brewed liquid simply enhances the cocoa flavor. If you do not drink coffee there are a couple of options: you can use hot water by itself or you can use espresso powder. If choosing the espresso powder, use about 2 teaspoons and mix it into the hot water. Set the cake batter aside briefly as you make the peanut butter filling.

Peanut Butter Filling

With the cake batter made, it’s time to make the filling. Using a hand mixer, beat the peanut butter, cream cheese, and brown sugar until smooth. Next, add the egg and vanilla. Finally, add the flour and salt and mix on low until fully incorporated. As I stated above, the filling will be pretty thick.

How to Make Chocolate Peanut Butter Bundt Cake

Before you pour the cake batter into the bundt pan (fluted tube pan), be sure to grease the pan really well! A great way to prepare a bundt pan is with GOOP (as grandma calls it) or Pan Release. The recipe is simple and when you make it can be stored right in the refrigerator. I spread a generous coat around the bundt pan with a pastry brush.

You can also spray the pan with non-stick cooking spray. Just be sure to get every nook and cranny! After you have prepared the pan, pour in about 2/3 of the cake batter. Then, scoop in the peanut butter filling. I used a 1 1/2 tablespoon scoop, but a spoon would work just as well. When adding the filling, be careful not to push it down into the batter. Top with the rest of the cake batter. Use a spoon or spatula to smooth out the top of the cake batter, if necessary.

Bake the cake for 50-55 minutes, or until a toothpick or skewer comes out clean, or with a few dry crumbs. If there is wet batter on the toothpick, the cake needs to be baked for a few more minutes. Remove the cake from the oven and let it cool for about 15 minutes in the pan. Then, invert it onto a serving plate to cool completely before adding the ganache. This takes about an hour.

Making the Toppings

Both a chocolate ganache and a peanut butter topping are drizzled over the cooled cake. When ready, make the two toppings. Drizzle them over the cooled chocolate bundt cake. Then, don’t forget to sprinkle some chopped Reese’s peanut butter cups on top! You can serve the cake immediately; or, let the ganache set a bit before cutting and indulging! Store the cake in the refrigerator for up to 3-4 days.

What is the Difference Between a Bundt Cake and a Regular Cake?

This may seem like a question that is a no-brainer. The difference between a bundt cake and a regular cake is that a bundt cake is baked in a bundt pan (also known as a fluted tube pan)! Well, that is true, and part of the answer, but not the entire answer. 

Another difference is the bundt pans have a cylindrical hole in the middle, which means more of the cake will touch the sides of the pan. This results in a crustier edge. This isn’t a bad thing; it is perfect for supporting any frosting or decorating you may add to the cake.

The hole in the center of a bundt pan can also cause a drier cake since it is more exposed to the heat in the oven. To prevent this, be sure to use full-fat ingredients in the batter. This will keep the cake moist, which is what you want in a pound cake or any other dense, moist cake that is made in a bundt pan!

What Size Bundt Pan Should I Use?

Size does matter when it comes to making bundt cakes. I used a 10-inch bundt pan that holds 12 cups of liquid. Generally, the size of bundt pans is determined by how many cups of liquid it holds. When adding the batter, just be sure to not add too much of it or it will overflow in the oven. A good tip would be to fill the pan about 2/3 of the way full. And, if possible, use a light, nonstick metal pan for best results.

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5 from 2 votes

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Chocolate Peanut Butter Bundt Cake

Prep Time

20 mins

Cook Time

55 mins

Cooling Time

1 hr

Total Time

2 hrs 15 mins

 

Chocolate Peanut Butter Bundt Cake is a chocolate cake with a peanut butter filling, drizzled with chocolate ganache, a peanut butter topping, and Reese's peanut butter cups.

Course: Dessert

Keyword: Chocolate Peanut Butter Bundt Cake

Servings: 12

Calories: 751 kcal

Author: Amanda Rettke--iambaker.net

Ingredients

Cake

• 1¾ cups (375g) granulated sugar
• 1¾ cups (219g) all-purpose flour
• ¾ cup (65g) Dutch-processed cocoa powder, plus 1 tablespoon for dusting
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ½ cup (1 stick, 113g) unsalted butter, melted, then cooled slightly
• 2 large eggs, room temperature
• ¾ cup (173g) sour cream, room temperature
• ½ cup (123g) buttermilk, room temperature
• ½ cup (119g) hot brewed coffee, or hot water

Peanut Butter Filling

• ¾ cup creamy peanut butter
• ½ cup cream cheese, room temperature
• ⅓ cup light brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 3 tablespoons all-purpose flour
• ¼ teaspoon kosher salt

Chocolate Ganache

• ⅓ cup heavy cream
• ⅓ cup (2-ounce chocolate bar) semisweet chocolate, chopped

Peanut Butter Topping

• ¼ cup heavy cream, plus more as needed
• ¼ cup creamy peanut butter
• ½ cup confectioners’ sugar
• 10-12 mini peanut butter cups, chopped

Instructions

Cake

1. Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.
2. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk.
4. Pour the wet ingredients into the dry ingredients and stir to combine. Add the coffee, and whisk until the batter is completely combined. Set aside.

Peanut Butter Filling

1. In a large bowl, add peanut butter, cream cheese, and brown sugar. Mix with a hand mixer on medium until creamy (4-5 minutes).

2. Add the egg and vanilla and continue to mix until combined.

3. Add the flour and salt. Mix on low until fully incorporated.

Assembly

1. Dust the bundt pan with the remaining tablespoon of cocoa powder.

2. Scrape ⅔ of the cake batter into the prepared bundt pan. Using a 1½ tablespoon scoop (or a spoon), scoop the peanut butter filling in the center. Be sure to not press on the peanut butter filling too hard so it doesn't sink too far into the cake batter. Top with the remaining cake batter. Use a spatula or wooden spoon to smooth the top, if necessary.

3. Bake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the cake pan for 15 minutes. Then invert the cake onto a serving plate and let it cool completely (about an hour) before adding the glaze.

Chocolate Ganache

1. Place heavy whipping cream in a medium microwave-safe bowl and heat for about 45 seconds to a minute. You want the cream to be just boiling.

2. Carefully pour chocolate morsels into cream.
3. Let sit for 5 minutes (to melt the chocolate). Whisk the chocolate and cream until shiny and smooth, about 1 minute.

4. Pour over cooled cake.

Peanut Butter Topping

1. Place heavy whipping cream in a large microwave-safe bowl and heat for about 45 seconds to a minute. You want the cream to be just boiling.

2. Add peanut butter and let sit for a few minutes to soften the peanut butter. Add confectioners' sugar and whisk to combine. (It should be thick, but pourable.) Pour over chocolate ganache.

3. Top with chopped peanut butter cups.

4. Allow the cake to set about 10 minutes before serving.

Recipe inspired by Chocolate Peanut Butter Bundt Cake from the New York Times.