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 & Substitutions
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).
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.
Bundt Cake vs. Regular Cake
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. If possible, use a light, nonstick metal pan for best results!
How to Store Chocolate Peanut Butter Bundt Cake
You can serve the cake immediately; or, let the ganache set a bit before cutting and indulging! This cake can be stored in the refrigerator for up to 3-4 days.
More Chocolate Cakes
Chocolate Peanut Butter Bundt Cake
Ingredients
Cake
- 1¾ cups (375 g) granulated sugar
- 1¾ cups (219 g) all-purpose flour
- ¾ cup (65 g) 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 / 113 g) unsalted butter, melted, then cooled slightly
- 2 large eggs, room temperature
- ¾ cup (173 g) sour cream, room temperature
- ½ cup (123 g) buttermilk, room temperature
- ½ cup (119 g) 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, packed
- 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
- Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.
- In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk.
- 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
- In a large bowl, add peanut butter, cream cheese, and brown sugar. Mix with a hand mixer on medium until creamy (4-5 minutes).
- Add the egg and vanilla and continue to mix until combined.
- Add the flour and salt. Mix on low until fully incorporated.
Assembly
- Dust the bundt pan with the remaining tablespoon of cocoa powder.
- 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.
- 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
- 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.
- Carefully pour chocolate morsels into cream.
- Let sit for 5 minutes (to melt the chocolate). Whisk the chocolate and cream until shiny and smooth, about 1 minute.
- Pour over cooled cake.
Peanut Butter Topping
- 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.
- 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.
- Top with chopped peanut butter cups.
- Allow the cake to set about 10 minutes before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Recipe inspired by Chocolate Peanut Butter Bundt Cake from the New York Times.
This sounds so good. Could you please send me the RECIPE? I would really appreciate it.
Gae Lynne Brown
Can the cake itself be made ahead, frozen, then defrosted? Then do toppings later?
Interesting idea but wonder what it would be like if you subbed a different nut butter like almond or even a cookie butter. Got it on my list to try after lent is over and I can have my desserts again!
Looks good and I want to make it, BUT, I don’t like cream cheese (or any other kind), so can I just omit it all together in the filling?
Hi Amanda
Thank you for the great recipes. Will be trying this one too. Each time i follow any of your recipes, the result is always brilliant. Keep doing what you do. Compliments from India.
Hello! Could this be made into cupcakes at all? I’m making the bundt cake now and it smells so yummy in the oven!! Thank you for the recipe! Can’t wait to cut into it!
I made this today to bring into work for National Boss’ Day. I think it warrants a big raise!
Thank you for the recipe. Next one I make will be the Chocolate Cheesecake.