Chocolate. Peanut Butter. Mmmm… goooooooood. Reese’s Chocolate Peanut Butter Bundt Cake … beyond words. Incredible chocolate cake filled with a decadent chocolate ganache and swirled with peanut butter.

Reese's Chocolate Peanut Butter Bundt Cake

We make the cake part of this all the time. We even make this cake with the wonderful chocolate ganache in the middle, but what I have never done before, was add the peanut butter, and I really wanted the peanut butter.

Reese’s Chocolate Peanut Butter Bundt Cake is honestly to die for!

Now before you sit there thinking, where’s the icing or the topping or the glaze, there is a reason I didn’t add it with this particular cake. It doesn’t need it. I promise you that.

The chocolate cake is extremely rich and moist all on it’s own – then you have the bites full of peanut butter and the chocolate ganache. It needs no help from any glaze or icing or frosting or ANYTHING.

It’s the perfect Chocolate Peanut Butter Bundt Cake.

Reese's Chocolate Peanut Butter Bundt Cake

I’ve been trying to eat a lot better lately, so this cake was a nice little treat to end my week.

I enjoyed it immensely with a big mug of hot steaming coffee and some TV time with my girls. (and my boy but he wasn’t watching, he was Facebooking).

Oh, and in case you were wondering – there is NOTHING healthy about this cake, but one bite and I’m pretty sure it won’t  matter.

Hey, I went over my calorie limit for this piece of cake. You would too.

Reese's Chocolate Peanut Butter Bundt Cake

Also, I used Reese’s peanut butter and reese’s peanut butter chips but you can use whatever you want.

I basically used them because I had originally planned to crumble reese’s peanut butter cups across the top held firmly in place by chocolate ganache.

I decided not to do that at the last minute, so it’s up to you whether you want to do that. This cake does not need it.

Enjoy the cake and make sure you check out the wonderful recipes everyone else contributed this week.

Recipe for Reese’s Chocolate Peanut Butter Bundt Cake

Reese's Chocolate Peanut Butter Bundt Cake

Reese’s Chocolate Peanut Butter Bundt Cake

Nicole Cook
Chocolate. Peanut Butter. Mmmm… goooooooood. Reese’s Chocolate Peanut Butter Bundt Cake … beyond words.
5 from 4 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 424 kcal


For Ganache Filling

  • 3 oz bittersweet chocolate chopped
  • ¼ cup heavy cream
  • 1 tbsp powdered sugar

For Cake:

  • 2 cups granulated sugar
  • 1 ¾ cups cake flour
  • ¾ cups dark cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoons salt
  • 2 eggs
  • 1 cups milk
  • ½ cups applesauce
  • 1 ½ teaspoons almond extract we also sometimes use rum extract or other flavors – its very mild
  • 1 cups water boiling
  • 1 ½ cups Reese’s Peanut Butter Chips
  • 1 cups Reese’s Peanut Butter you can use any kind, really


  • Make sure all ingredients are brought to room temperature.
  • In a microwave safe bowl, put all the ingredients for the ganache filling. Heat on high for 20 to 30 seconds. Whisk until melted and smooth. Refrigerate while you are working on the rest of the cake.
  • Preheat the oven to 350 degrees F.
  • Grease your bundt pan and then dust with cocoa powder. Tap out any excess.
  • In a large bowl, mix the sugar, cake flour, dark cocoa powder, baking powder, baking soda and salt.
  • Add the eggs, milk, applesauce and almond extract; beat on medium for 2 minutes.
  • Next, stir in the boiling water. Stir until moistened.
  • Using a rubber spatula, gently fold in the Reese’s Peanut Butter Chips.
  • Pour the batter into your prepared pan.
  • Begin by dropping spoonfulls of the chocolate ganache filling into the batter in the bundt pan all around. Next, repeat the same thing with the cup of peanut butter. Gently take a knife and swirl it through the cake batter swirling the peanut butter and ganache. Try to cover and visible ganache or peanut butter with the batter.
  • Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, about 30-35 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Allow to cool about 15-20 minutes longer before slicing and devouring. So good!


Calories: 424kcalCarbohydrates: 61gProtein: 10gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 36mgSodium: 499mgPotassium: 316mgFiber: 4gSugar: 41gVitamin A: 152IUVitamin C: 0.1mgCalcium: 88mgIron: 2mg
Keyword easy cake recipes, easy chocolate recipes
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  1. I am a sucker for peanut butter and chocolate and this has got to be one of the most gorgeous Bundt cakes I’ve ever seen! Perfect exactly as it is, Nicole!

  2. That is an absolutely amazing sounding and looking cake! I wish it be possible to a bite out through my screen 🙂 – So decadent and delicious…

  3. Oh my gosh Nicole – this cake looks heavenly! I can almost smell it baking and just imagine how decadent it was! Beautiful.

  4. Nicole, we DID make a very similar cake! Yes, absolutely great minds think alike and I have no doubt that we’ll be friends for life. Our mutual love for food (especially chocolate and peanut butter) will make sure of that. I can’t believe this cake has both ganache and peanut butter cups. I’m going out of my mind with hunger just staring at your glorious photos. Love, love, love!

  5. Seriously yum… words can not express 😉 What an awesome recipe, and such lovely photos… love the blue plate!

  6. My sister-in-law’s favourite candy is reeses peanut butter cups, but you can’t really get them here in the UK. I bet she would just love this cake. I need to hurry up and try making my own home made reeses peanut butter cups so I can make this.

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