Chocolate Peanut Butter Bundt Cake Recipe

Introduction

This Chocolate Peanut Butter Bundt Cake is a rich, decadent dessert combining the best of both worlds: moist chocolate cake layered with creamy peanut butter filling and topped with luscious chocolate ganache. It’s perfect for special occasions or any time you want to impress with a delicious homemade treat.

Ingredients

• 1 (15.25 oz.) chocolate cake mix
• 1 (18.3 oz.) brownie mix
• 4 eggs
• 1 1/4 cups water
• 1 cup oil
• 1 (8 oz.) package cream cheese, softened
• ⅓ cup sugar
• 1 egg
• ¼ cup peanut butter
• ½ cup semi-sweet chocolate chips
• ½ cup heavy whipping cream
• ½ cup peanut butter (for garnish)
• Mini peanut butter cups (for garnish)

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit and grease a 10-cup bundt pan.
2. Step 2: In a large bowl, combine the chocolate cake mix, brownie mix, 4 eggs, water, and oil. Follow the instructions on your specific mixes for any adjustments.
3. Step 3: Pour half of the batter evenly into the prepared bundt pan.
4. Step 4: In a medium bowl, beat together the softened cream cheese, sugar, 1 egg, and ¼ cup peanut butter until smooth and creamy.
5. Step 5: Drop spoonfuls of the peanut butter mixture evenly over the batter layer in the pan.
6. Step 6: Carefully spoon the remaining batter over the peanut butter mixture, spreading gently to cover.
7. Step 7: Place the bundt pan on a baking sheet and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
9. Step 9: For the ganache, heat the heavy whipping cream in the microwave for 30 seconds to 1 minute until hot.
10. Step 10: Add the chocolate chips to the hot cream and let sit for 5 minutes.
11. Step 11: Stir the mixture until smooth and glossy, then drizzle it over the cooled cake.
12. Step 12: Melt the ½ cup peanut butter in a small microwave-safe bowl for about 20 seconds, then drizzle over the chocolate ganache.
13. Step 13: Garnish with chopped or whole mini peanut butter cups.
14. Step 14: Serve and enjoy your indulgent chocolate peanut butter bundt cake!

Tips & Variations

• Make sure your cream cheese is softened to avoid lumps in the peanut butter layer.
• You can substitute mini Reese’s with chopped regular peanut butter cups if preferred.
• For an extra crunch, add chopped peanuts on top before serving.
• If you want a thicker ganache, let the cream-chocolate mixture cool slightly to thicken before drizzling.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To serve chilled cake, bring to room temperature or warm gently in the microwave for 10-15 seconds. Leftover cake can be wrapped tightly and frozen for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake and brownie batter instead of mixes?

Yes, you can substitute with homemade batters using similar ingredients and quantities, but baking times may vary.

How do I prevent the cake from sticking to the bundt pan?

Be sure to grease the pan thoroughly with butter or non-stick spray and lightly dust with flour or cocoa powder before pouring in the batter.

Chocolate Peanut Butter Bundt Cake Recipe

Print Recipe

★★★★★

4.5 from 94 reviews

This indulgent Chocolate Peanut Butter Bundt Cake combines rich chocolate and creamy peanut butter layers in a moist, decadent cake. Made with boxed cake and brownie mixes for ease, it features a luscious peanut butter cream cheese filling and is topped with a silky chocolate ganache and drizzled peanut butter, finished off with mini peanut butter cup garnish. Perfect for chocolate and peanut butter lovers looking for a show-stopping dessert.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 1 (15.25 oz) chocolate cake mix
• 1 (18.3 oz) brownie mix
• 4 eggs
• 1 1/4 cups water
• 1 cup oil

Peanut Butter Filling

• 1 (8 oz) package cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1/4 cup peanut butter

Chocolate Ganache

• 1/2 cup heavy whipping cream
• 1/2 cup semi-sweet chocolate chips

Garnishes

• 1/2 cup peanut butter (for drizzling)
• Mini peanut butter cups (for garnish)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 10-cup bundt pan thoroughly to ensure the cake releases easily after baking.
2. Mix Cake Batter: In a large bowl, combine the chocolate cake mix, brownie mix, 4 eggs, 1 1/4 cups water, and 1 cup oil. Be sure to check the instructions on your specific cake and brownie mixes and add any additional ingredients they call for to ensure the batter is correct.
3. Layer Batter in Pan: Pour half of the prepared batter evenly into the greased bundt pan, creating the bottom layer of your cake.
4. Prepare Peanut Butter Filling: In a medium bowl, blend together the softened cream cheese, 1/3 cup sugar, 1 egg, and 1/4 cup peanut butter until smooth and creamy.
5. Add Peanut Butter Filling: Spoon dollops of the peanut butter cream cheese mixture evenly over the batter layer in the bundt pan.
6. Top with Remaining Batter: Carefully spoon the remaining chocolate batter over the peanut butter filling, spreading gently to cover filling completely.
7. Bake the Cake: Place the bundt pan on a baking sheet and bake in the preheated oven for 50 to 60 minutes. The cake is done when a toothpick inserted in the center comes out clean or with minimal crumbs.
8. Cool Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert it onto a wire rack and allow it to cool completely before decorating.
9. Make Chocolate Ganache: Heat the heavy whipping cream in the microwave for 30 seconds to 1 minute until hot. Pour over the semi-sweet chocolate chips and let sit for 5 minutes. Stir until the chips have melted and the ganache is smooth and shiny.
10. Drizzle Ganache: Pour or drizzle the warm chocolate ganache evenly over the cooled cake’s top and sides.
11. Drizzle Peanut Butter: Melt the remaining 1/2 cup peanut butter in a small microwave-safe bowl for 20 seconds. Drizzle the melted peanut butter over the top of the ganache for added flavor and decoration.
12. Garnish: Finish by sprinkling chopped or whole mini peanut butter cups over the top of the cake for a festive and delicious garnish.
13. Serve and Enjoy: Slice the cake and serve to your eager guests. Enjoy the rich combo of chocolate and peanut butter in every bite!

Notes

• Make sure to check both cake and brownie mix boxes for any additional ingredients to add as mixes can vary.
• The bundt pan should be well greased to prevent sticking.
• You can substitute mini Reese’s with any peanut butter cups or skip for a nut-free topping alternative.
• Allow the cake to cool fully before adding ganache to prevent melting and sliding.
• For a thicker ganache, reduce cream to 1/3 cup or add more chocolate chips.

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