This Reese’s Bundt Cake is a rich and indulgent dessert that takes everything you love about peanut butter and chocolate and wraps it in a beautiful, show-stopping presentation. With a moist chocolate cake base, a hidden peanut butter filling, and generous drizzles of melted chocolate and peanut butter on top, this cake is an absolute treat for any chocolate lover. Crowned with chopped Reese’s cups and Reese’s pieces, it’s a celebration in every slice.

Why You’ll Love This Recipe

Reese’s Bundt Cake delivers on all fronts—flavor, texture, and presentation. The surprise filling of creamy peanut butter adds a luscious center to the already moist chocolate cake, while the topping of melted chocolate, peanut butter, and candies gives it a festive finish. It’s ideal for birthdays, holidays, or any time you want to impress a crowd with a decadent dessert. Despite its gourmet appeal, it’s surprisingly easy to make with simple pantry ingredients.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Large eggs

• Buttermilk

• Vanilla extract

• Cocoa powder

For the Peanut Butter Filling:

• Creamy peanut butter

• Powdered sugar

• Unsalted butter, softened

• Vanilla extract

For the Topping:

• Semi-sweet chocolate chips, melted

• Peanut butter, melted

• Chopped Reese’s peanut butter cups

• Reese’s pieces (optional)

Directions

1. Prepare the Cake:
Preheat oven to 350°F (175°C) and grease a Bundt pan thoroughly.
In a medium bowl, whisk together flour, baking powder, baking soda, cocoa powder, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
Mix in vanilla and buttermilk, then gradually incorporate the dry ingredients. Stir just until combined.
Pour the batter into the prepared Bundt pan and bake for 45–50 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 cooling rack and allow to cool completely.

2. Make the Peanut Butter Filling:
In a medium bowl, beat together peanut butter, powdered sugar, softened butter, and vanilla extract until smooth and fluffy.

3. Fill the Cake:
Once cooled, return the cake to the Bundt pan. Use a melon baller or small spoon to scoop out several holes in the bottom of the cake.
Pipe or spoon the peanut butter filling into these cavities, pressing slightly to pack it in.
Place a serving plate on top of the Bundt pan and carefully invert the cake onto the plate.

4. Add the Toppings:
Drizzle the melted chocolate over the top of the cake, followed by the melted peanut butter.
Sprinkle generously with chopped Reese’s peanut butter cups and, if using, Reese’s pieces for extra color and texture.

5. Serve:
Slice and serve. Each piece reveals a surprise pocket of rich peanut butter filling inside the soft chocolate cake.

Servings and timing

Servings: 12
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes (including cooling and assembly)
Approximate Calories per Serving: 600 kcal

Variations

• Make it mini: Use a mini Bundt pan for individual cakes—perfect for parties or gifting.

• Add crunch: Mix chopped peanuts or crushed pretzels into the topping for a salty crunch.

• Different chocolate: Swap semi-sweet chips for milk or dark chocolate depending on preference.

• Layered filling: Instead of hiding the peanut butter inside, layer it in the center of the batter before baking for a ribbon effect.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Let refrigerated cake sit at room temperature for about 30 minutes before serving for best texture.

To freeze, wrap individual slices tightly in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator overnight and bring to room temperature before serving. Avoid microwaving as it may affect the texture of the filling.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Fill and frost it the day of serving for best presentation.

Do I need a special Bundt pan?

Any standard 10–12 cup Bundt pan will work. Just ensure it’s well-greased to prevent sticking.

Can I use natural peanut butter for the filling?

Natural peanut butter tends to be oily and may not set as well. A stabilized creamy peanut butter is recommended.

How do I keep the cake from sticking to the pan?

Thoroughly grease and lightly flour your Bundt pan, or use a baking spray designed for cakes.

Can I use boxed cake mix?

Yes, you can substitute with your favorite chocolate boxed cake mix to save time, though the texture may be slightly different.

Reese’s Bundt Cake

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• Author: Olivia
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

This decadent Reese’s Bundt Cake is a rich chocolate cake stuffed with a creamy peanut butter filling and topped with melted chocolate, peanut butter drizzle, and Reese’s candy. A must-try peanut butter chocolate Bundt cake that’s perfect for parties and celebrations.

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Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 cup buttermilk

• 1 tsp vanilla extract

• 1/2 cup cocoa powder

For the Peanut Butter Filling:

• 1 cup creamy peanut butter

• 1/2 cup powdered sugar

• 2 tbsp unsalted butter, softened

• 1 tsp vanilla extract

For the Topping:

• 1 cup semi-sweet chocolate chips, melted

• 1/2 cup peanut butter, melted

• 1 cup chopped Reese’s peanut butter cups

• 1/4 cup Reese’s pieces (optional)

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Instructions

• Prepare the Cake:

  • Preheat oven to 350°F (175°C). Grease a Bundt pan.

  • Whisk together flour, baking powder, baking soda, cocoa powder, and salt.

  • In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time.

  • Mix in vanilla and buttermilk. Gradually add dry ingredients.

  • Pour batter into pan. Bake for 45–50 minutes or until a toothpick comes out clean.

  • Cool in pan 10 minutes, then invert onto a rack to cool completely.

• Make the Peanut Butter Filling:

  • Beat peanut butter, powdered sugar, butter, and vanilla until smooth.

  • Once cake is cool, place back in pan. Scoop small holes in the bottom of the cake.

  • Pipe or spoon the filling into holes.

• Assemble the Cake:

  • Invert filled cake onto serving platter.

  • Drizzle melted chocolate and peanut butter over the cake.

  • Sprinkle with chopped Reese’s cups and Reese’s pieces.

• Serve:

  • Slice and enjoy the surprise peanut butter center!

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Notes

• Use a piping bag for clean filling application.

• Let the cake fully cool before adding filling or toppings to avoid melting.

• Great for birthdays, chocolate lovers, or holiday desserts.