I’m sharing my take on a heavenly, bundt‑cake version of chocolate and peanut butter bliss: a rich, moist chocolate cake that’s secretly filled with creamy peanut butter, crowned with melted chocolate, peanut butter drizzles, and chopped Reese’s for a show‑stopping finish.
Why You’ll Love This Recipe
I love how this cake looks impressive but is surprisingly simple to make. You bake it in a bundt pan for dramatic shape, scoop out hidden pockets for the silky peanut butter filling, and finish it off with a double drizzle and candy topping. It’s easy to slice and always wows a crowd without needing advanced decorating skills.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
Cooking spray, for pan
1 box chocolate cake mix
1 (3.4‑oz) package chocolate instant pudding
4 large eggs
1/3 cup vegetable oil
1 cup water
1/2 cup (1 stick) butter, melted
For the filling
1/4 cup butter, softened
1/2 cup peanut butter
1 cup powdered sugar
2 Tbsp heavy cream
For the top
1 cup chocolate chips, melted
1 cup peanut butter, melted
1 cup Reese’s Peanut Butter Cups, chopped
directions
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I preheat my oven to 350°F and grease a bundt pan thoroughly with cooking spray.
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In a large bowl, I combine the cake mix, instant pudding, eggs, vegetable oil, water, and melted butter, then beat with a hand mixer until everything is smooth and well combined.
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I pour the batter into the prepared pan and bake for about 45 minutes, until a toothpick inserted into the cake comes out clean.
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Once done, I let the cake cool in the pan for 10 minutes, then invert it onto a cooling rack to cool completely.
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When the cake is fully cooled, I return it gently to the bundt pan and, using a teaspoon or melon baller, scoop out 6 to 8 large holes around the bottom—but I’m careful not to cut through the top.
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To make the filling, I beat the softened butter and peanut butter until well combined, then add the powdered sugar and heavy cream. I mix on medium until the texture is light and fluffy. I transfer this filling into a large piping bag.
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I pipe the filling into the holes, then carefully invert the cake onto a serving platter so those hidden pockets face down.
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Next, I drizzle the melted chocolate chips and melted peanut butter over the top, creating indulgent swirls.
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Finally, I scatter the chopped Reese’s Peanut Butter Cups on top and serve.
Servings and timing
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Yield: I get around 12–16 slices, depending on thickness.
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Prep time: ~15 minutes
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Bake time: ~45 minutes
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Cooling + assembly: ~20–30 minutes
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Total time: Around 1 hour 20 minutes (excluding any extra chilling).
Variations
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I sometimes substitute mini peanut butter cups or chopped Snickers for a fun twist in the topping.
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I’ve tried using natural peanut butter—but it made the filling a bit oily, so I stick to creamy, stable peanut butter.
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Occasionally, I swap in a homemade chocolate ganache in place of melted chips for extra shine and flavor.
storage/reheating
I store the cake in an airtight container at room temperature for up to 3 days—or refrigerated if my climate is warm. I’ve also wrapped slices individually and frozen them for up to a month; I just thaw them at room temperature before serving.
FAQs
What do the holes filled with peanut butter achieve?
I create hidden pockets that deliver bursts of creamy peanut butter in every bite, adding surprise and texture contrast.
Can I use natural peanut butter for the filling?
I don’t recommend it—it tends to be too oily and changes the filling texture—so I use a creamy, stable peanut butter for best results.
If I don’t have a piping bag, can I fill the holes another way?
Yes—I spoon the filling into the scooped holes carefully, though a piping bag makes it easier and tidier.
Does the cake need to be chilled before topping?
It doesn’t—once cooled, it’s sturdy enough to handle the drizzles and candies right away.
Can I use a homemade cake instead of a boxed mix?
Absolutely! My approach works with homemade chocolate cake batter too—just make sure your cake is fully cooled before scooping holes.
What bundt pan size should I use?
I use a 10‑cup or similar standard bundt pan—just make sure it holds enough volume for the batter.
How do I ensure the cake stays moist?
I rely on full‑fat ingredients like butter and oil and avoid overbaking. Cooling carefully helps too.
What if the peanut butter filling leaks out?
If it happens, I gently press the cake back into the pan and chill it for 10–15 minutes—often that helps seal the filling.
Can I skip the Reese’s topping?
Yes—I sometimes swap in chopped chocolate bars, sprinkles, or leave it plain with just drizzles.
How long does the cake keep?
I find it stays fresh for 2–3 days at room temperature or up to 5 days refrigerated. Frozen slices last up to 1 month.
Conclusion
I adore this cake for its dramatic presentation, rich chocolate‑peanut buttery flavor, and the delightful surprise hidden inside. Whether I’m serving guests or treating myself, it’s my go‑to show‑stopper that’s as fun to slice into as it is to savor.
Print
Peanut Butter‑Filled Chocolate Bundt Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 slices
Description
This show-stopping bundt cake combines moist chocolate cake with a hidden peanut butter filling, rich drizzles of melted chocolate and peanut butter, and a generous topping of chopped Reese’s. It’s the ultimate treat for chocolate and peanut butter lovers!
Ingredients
For the Cake:
Cooking spray, for pan
1 box chocolate cake mix
1 (3.4 oz) package chocolate instant pudding mix
4 large eggs
1/3 cup vegetable oil
1 cup water
1/2 cup (1 stick) butter, melted
For the Filling:
1/4 cup butter, softened
1/2 cup peanut butter
1 cup powdered sugar
2 tbsp heavy cream
For the Top:
1 cup chocolate chips, melted
1 cup peanut butter, melted
1 cup Reese’s Peanut Butter Cups, chopped
Instructions
Preheat oven to 350°F (175°C) and grease a bundt pan with cooking spray.
In a large bowl, combine chocolate cake mix, pudding mix, eggs, oil, water, and melted butter. Beat with a hand mixer until smooth.
Pour batter into the prepared bundt pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Once cooled, return the cake to the bundt pan. Use a teaspoon or melon baller to scoop out 6–8 large holes from the bottom, without breaking through the top.
For the filling, beat together the softened butter and peanut butter until combined. Add powdered sugar and heavy cream, then beat until fluffy. Transfer to a piping bag.
Pipe the filling into the holes in the cake. Carefully invert the cake back onto a serving platter.
Drizzle with melted chocolate and peanut butter. Sprinkle chopped Reese’s on top.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
