This Chocolate Peanut Butter Bundt Cake is a rich, bakery-style dessert with a swirl of moist chocolate cake and creamy peanut butter filling, topped with luscious ganache. It’s the perfect indulgence for Reese’s lovers or anyone craving a decadent, show-stopping cake for birthdays, holidays, or Sunday gatherings.
For more inspiration, explore our full collection of Nothing Bundt Cake style recipes at the end of this post.
Table of Contents
Table of Contents
Why You’ll Love This Chocolate Peanut Butter Bundt Cake
- Incredible Flavor Combo: The deep cocoa pairs perfectly with smooth peanut butter for a nostalgic, candy-bar flavor.
- Ultra Moist Texture: Buttermilk and oil keep every bite tender and rich.
- Beautiful Swirl Effect: The chocolate and peanut butter batters bake into a gorgeous marbled design.
- Simple Ingredients: No fancy tools or rare ingredients just pantry staples with bakery-level results.
Ingredients for Chocolate Peanut Butter Bundt Cake
For the Chocolate Cake
| Ingredient | Amount |
| Sugar | 1 cup |
| Oil | 1/4 cup |
| Egg | 1 |
| Vanilla | 1 tsp |
| Milk | 1/2 cup |
| Flour | 3/4 cup + 2 tbsp |
| Cocoa powder | 1/2 cup + 2 tbsp |
| Baking powder | 3/4 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/2 tsp |
| Boiling water | 1/2 cup |
For the Peanut Butter Filling
| Ingredient | Amount |
| Butter (room temp) | 1/4 cup |
| Peanut butter | 3/4 cup |
| Sugar | 1 cup |
| Egg | 1 |
| Vanilla | 1 tsp |
| Flour | 1 1/3 cups |
| Baking powder | 2 tsp |
| Salt | 1/2 tsp |
| Milk | 1 cup |
For the Peanut Butter Ganache
| Ingredient | Amount |
| Peanut butter chips | 8 oz |
| Heavy cream | 1/2 cup |
| Peanut butter | 1/3 cup |
For the Chocolate Ganache
| Ingredient | Amount |
| Milk chocolate chips | 4 oz |
| Heavy cream | 3 tbsp |
| Chopped Reese’s cups (optional) | 6 pieces |
How to Make Chocolate Peanut Butter Bundt Cake (Step-by-Step)
Step 1 – Prepare the Pan and Preheat
Preheat your oven to 350 °F (175 °C). Grease a 9-inch Bundt pan with non-stick spray and dust with flour to prevent sticking. For guaranteed release, make sure every ridge is coated (see pan-preparation tips at USDA Kitchen Companion: Safe Food Handling ).
Step 2 – Make the Chocolate Cake Batter
Whisk together sugar and oil until smooth. Add egg, vanilla, and milk.
In another bowl, mix flour, cocoa powder, baking powder, soda, and salt. Gradually add to wet ingredients. Stir in boiling water until smooth this creates the glossy, pourable texture seen in our Chocolate Chocolate Chip Nothing Bundt Cake recipe base.
Step 3 – Mix the Peanut Butter Filling
In a large bowl, beat butter, peanut butter, and sugar until fluffy. Mix in egg and vanilla.
Combine flour, baking powder, and salt in a separate bowl. Alternate adding dry mix and milk until fully incorporated.
Step 4 – Layer and Bake
Pour half of the chocolate batter into the pan, then spoon some peanut butter batter over it. Continue layering until both are used. Bake for 45 minutes, or until a toothpick comes out clean. Cool before removing from the pan.
Step 5 – Add Ganache and Drizzle
Melt peanut butter chips, cream, and peanut butter in a double boiler until smooth. Pour over cooled cake and let it slightly set.
Then, melt chocolate chips and cream in a double boiler. Drizzle with a piping bag or zip-top bag. Top with chopped Reese’s cups for extra crunch.
Expert Tips for the Perfect Bundt Cake
Prevent Sticking
Use both spray and flour to fully coat the pan’s ridges. A silicone spatula can help loosen edges gently after baking.
Avoid Dry Cake
Do not overbake. Start checking at 40 minutes Bundt cakes retain heat and continue cooking even after removal.
Get Clean Peanut Butter Swirls
Spoon small layers of each batter rather than pouring all at once. This technique creates defined marbling similar to our Marble Bundt Cake.
Variations
Reese’s Peanut Butter Cup Version
Fold chopped mini Reese’s into the peanut butter batter for candy in every bite.
Gluten-Free Option
Use a 1:1 gluten-free flour blend. Add 1 tablespoon of sour cream to retain moisture.
Peanut Butter Only Version
Skip the chocolate batter entirely and double the peanut butter layer for a nutty, blondie-style Bundt.
Storage & Freezing
Room Temperature
Keep covered at room temperature for up to 3 days in an airtight cake dome.
Refrigerator
Refrigerate for up to 5 days. Let slices sit out for 20 minutes before serving for best flavor.
Freezer
Freeze whole or sliced, tightly wrapped, for up to 3 months. Thaw overnight in the fridge before serving.
Chocolate Peanut Butter Bundt Cake
Equipment
- 9-inch Bundt pan Grease and flour thoroughly.
- mixing bowls Separate bowls for wet and dry ingredients.
- Whisk or hand mixer For smooth batters.
- Heatproof bowl + saucepan (double boiler) For melting ganaches gently.
- cooling rack For even cooling after inverting.
Ingredients
- 1 cup granulated sugar (chocolate batter)
- 1/4 cup neutral oil (chocolate batter)
- 1 large egg (chocolate batter)
- 1 tsp vanilla extract (chocolate batter)
- 1/2 cup milk (chocolate batter)
- 3/4 + 2 tbsp all-purpose flour (chocolate batter)
- 1/2 + 2 tbsp unsweetened cocoa powder (chocolate batter)
- 3/4 tsp baking powder (chocolate batter)
- 1/2 tsp baking soda (chocolate batter)
- 1/2 tsp fine salt (chocolate batter)
- 1/2 cup boiling water (chocolate batter)
- 1/4 cup unsalted butter, room temp (peanut butter batter)
- 3/4 cup creamy peanut butter (no-stir) (peanut butter batter)
- 1 cup granulated sugar (peanut butter batter)
- 1 large egg (peanut butter batter)
- 1 tsp vanilla extract (peanut butter batter)
- 1 1/3 cups all-purpose flour (peanut butter batter)
- 2 tsp baking powder (peanut butter batter)
- 1/2 tsp fine salt (peanut butter batter)
- 1 cup milk (peanut butter batter)
- 8 oz peanut butter chips (peanut butter ganache)
- 1/2 cup heavy cream (peanut butter ganache)
- 1/3 cup creamy peanut butter (peanut butter ganache)
- 4 oz milk chocolate chips (chocolate ganache)
- 3 tbsp heavy cream (chocolate ganache)
- 6 regular Reese’s cups, chopped (optional topping)
Instructions
- Preheat the oven to 350°F (175°C). Generously coat a 9-inch Bundt pan with nonstick spray, then dust with flour, tapping out excess.
- For the chocolate batter: whisk sugar and oil until combined. Beat in egg, vanilla, and milk. In a separate bowl, whisk flour, cocoa, baking powder, baking soda, and salt. Add dry ingredients to wet. Stir in boiling water until smooth and glossy.
- For the peanut butter batter: beat butter, peanut butter, and sugar until fluffy. Mix in egg and vanilla. In another bowl, whisk flour, baking powder, and salt. Alternate adding dry mixture and milk to the bowl, beginning and ending with dry, until smooth.
- Layer batters: add a portion of chocolate batter to the pan, then dollops of peanut butter batter. Repeat layers until used. Bake 45 minutes or until a toothpick tests clean. Cool 10–15 minutes, then invert onto a rack to cool completely.
- Make peanut butter ganache: in a double boiler (or heatproof bowl over simmering water), melt peanut butter chips with cream and peanut butter, stirring until smooth. Pour over cooled cake; let set until slightly firm.
- Make chocolate ganache: gently melt chocolate chips with cream until smooth. Transfer to a zip-top bag, snip a small corner, and drizzle over the set peanut butter ganache. Sprinkle with chopped Reese’s cups if desired.
Notes
Nutrition
Frequently Asked Questions
Can I use natural peanut butter?
It’s not recommended. Natural peanut butter separates easily and affects texture. Use a creamy commercial brand like Jif or Skippy.
Can I use a different pan?
Yes! A 9×13-inch pan or two loaf pans work. Adjust bake time to 30–35 minutes.
Can I make it without sour cream?
Absolutely. This recipe stays moist thanks to oil and milk no sour cream needed
Why did my Bundt cake stick?
Your pan may not have been greased evenly. Always dust with flour or cocoa powder after spraying.
Serving Ideas
Toppings & Decorations
Dust with powdered sugar, drizzle with ganache, or add crushed Reese’s cups. For a festive touch, top with chocolate curls or caramel drizzle like our Red Velvet Nothing Bundt Cake Copycat has with its creamy finish.
Drinks to Serve With It
Pair with cold milk, mocha lattes, or a scoop of vanilla ice cream for the ultimate dessert experience.