I always have to try to one up an amazing chocolate cake with peanut butter frosting that my husband made for my birthday a couple of years ago. It was one of the best cakes I’ve ever had in my life. This year for Nate’s birthday I sent him a few cake ideas I had and ultimately he chose this chocolate peanut butter swirl bundt cake from Betsy Life. Nate loves all things chocolate and peanut butter, especially reeses, so this cake was perfect to celebrate his day.
Basically this cake combines a chocolate and a peanut butter cake batter. (Don’t worry when the chocolate batter seems a lot thinner than your peanut butter batter, they raise up the same and combine together well). And then its topped completely with an amazing peanut butter ganache. And then drizzled with a chocolate ganache. Plus, to make it even more peanut butter and chocolatey I added some pieces of reeses cups on top too. That my friends is the recipe for a good cake.
So this cake takes a little bit of time to make because it has two batters and two ganaches, but if you like chocolate and peanut butter as much as we do in our household then this is the perfect cake for you. I mean seriously, perfect.
The only problem with birthday cakes is we always have a few friends over and so once I cut the cake we eat it all up before I can get any pictures of it really. I got some of it pre-sliced so you can see how beautiful and impressive this cake looks (have a convinced you to make it yet?). But I didn’t get any of the cake slices which show the beautiful swirl of the chocolate and peanut butter batter together. Just trust me that it looked great. And trust me that the cake was too delicious to stop and take a picture while we were serving it up for Nate’s birthday. That’s how good it really is.
- 1 cup sugar
- ¼ cup oil
- 1 egg
- 1 tsp vanilla
- ½ cup milk
- ¾ cup + 2 TBS flour
- ½ cup +2 TBS cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup boiling water
- ¼ cup butter, room temperature
- ¾ cup peanut butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1⅓ cups flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 8 oz peanut butter chips
- ½ cup heavy cream
- ⅓ cup peanut butter
- 4 oz milk chocolate chips
- 3 TBS heavy cream
- 6 regular sized reeses cups, chopped
- Preheat your oven to 350 degrees.
- Prepare a 9 inch bundt pan with nonstick spray and then sprinkle it with flour. Set aside.
- Cream together your sugar and oil in a large bowl.
- Mix in your egg, vanilla and milk.
- In a separate bowl combine your flour, cocoa powder. baking powder, baking soda and salt.
- Slowly add your dry ingredients to your wet ingredients while stirring until combined.
- Mix in your boiling water.
- Cream together your butter, peanut butter and sugar in a large bowl.
- Mix in your egg and vanilla.
- In a separate bowl combine your flour, baking powder and salt.
- Mix in ⅓ of your flour mixture until mixed. Followed by ⅓ of your milk. Alternate until everything is added.
- Pour some of the chocolate batter into the prepared bundy pan.
- Pour peanut butter batter over the chocolate batter.
- Continue alternating until both batters are completely used.
- Bake for about 45 minutes or until a toothpick comes out clean.
- Allow to cool before removing from pan.
- Put your peanut butter chips, heavy cream and peanut butter into a double boiler.
- Heat over medium low heat stirring often until creamy and smooth.
- Pour over your cake.
- Allow to mostly harden before adding the chocolate ganache.
- Combine your chocolate chips and heavy cream in a double boil.
- Heat over medium low heat, stirring often until creamy.
- Pour into a small ziplock bag and cut off a small piece of one corner.
- Drizzle over the cake.
- Sprinkle with chopped up reeses cups if desired.
Enjoy this chocolatey peanut butter goodness for a birthday or just any occasion!
If you like this, you’ll like these other desserts too!
Peanut Butter Chocolate Chip Cookies
I made this today and it was INSANE. A lot of clean up but oh my goodness. I used a mix of 2/3 natural PB and 1/3 Skippy and would definitely recommend using the non-natural kind.
Good call, I always get non-natural for baking. So glad you liked it 🙂
What kind of peanut butter do you use? Natural? Jiffy?
I use regular peanut butter, not natural – skippy, jif, store brand, etc
My boyfriend really likes it. I had a problem with the peanut butter batter like another user and the ganache. Maybe peanut butter brand? Anyway. Will certainly make again. Thank you for sharing!
Sorry that you had issues with the pb butter and ganache! – I can’t figure out what would cause that. What was the problem with the ganache? Im glad the cake still tasted yummy anyway!
Hi Aimee I had major issue with the chocolate ganache. Too liquidy. I followed and measure out the chocolate chips and w. Cream per my scale and I guess I need to add more chocolate or less cream.
So sorry that your ganache was too thin. Did it ever thicken, when it cooled down? Maybe the different types of chocolate used makes a difference.
I just realized that I THINK the chocolate ganache recipe should be 3TBS not oz of heavy cream, and I realize that makes a huge difference. I’m SO SORRY!!
My peanut butter batter was too thick! It wasn’t pourable at all. I just sort of… molded it like cookie dough. I hope it comes out!
How did it turn out for you? That’s so strange! My peanut butter batter was thinner than my chocolate batter.
There’s instructions to put baking soda into the chocolate batter but its not listed in the ingredients. Help! My batter is mixing now… 🙁
The ingredients say 3/4 tsp baking powder and 1/2 tsp baking soda. I just looked at them.
Okay – I am clearly a dingbat & was looking at the peanut butter batter ingredients while trying to mix the chocolate! LOL Whew! Figured it out! Thanks! In the oven now… Can’t wait!
Sorry, it is confusing since the pb has only baking powder. Glad you figured it out! How did the cake end up for you?
It was delicious!! Rave reviews. Thanks!
So glad you all loved it!
Love, love, love this recipe! Pinned, and will be made in my very near future. 🙂
Drooling…I am going to request this for my birthday!
This looks and sound amazing. I was wondering if you had some recipes for freezer meals?
Karen, we freeze leftovers from many of our meals, since there are just 2 of us, we often end up with leftovers. My favorites are any pasta dish as well as many mexican dishes. But I’m actually going to be working on doing a freezer series soon hopefully in preparation for baby boy coming in a few weeks!
I love the crushed peanut butter cups all over the cake. One of my favorite candies!
love chocolate and peanut butter together! mmmm
Yummmmmmm…….I was looking for something different to make……..Love the concept, I hope I get a small piece.
I wish I had some left to share with you!
This looks AMAZING and I am so excited to have a reason to make it! First day of spring? Does that count?
That’s totally a valid reason to make cake 🙂
This is so-over-the-top delicious! My husband is a PB lover and he would love this cake, too! YUM.