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Chocolate peanut butter bundt cake on a glass cake stand.
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4.95 from 19 votes

Chocolate Peanut Butter Bundt Cake

Chocolately, peanut buttery bundt cake with a chocolate and a peanut butter ganache - the perfect cake.


  • Large Mixing Bowl


For the Chocolate Batter:

  • 1 cup sugar
  • 1/4 cup oil
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup milk
  • 3/4 cup + 2 TBS flour
  • 1/2 cup +2 TBS cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup boiling water

For the Peanut Butter Batter:

  • 1/4 cup butter (room temperature)
  • 3/4 cup peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/3 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk

For the Peanut Butter Ganache:

  • 8 oz peanut butter chips
  • 1/2 cup heavy cream
  • 1/3 cup peanut butter

For the Chocolate Ganache:

  • 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.

For the chocolate batter:

  • 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.

For the peanut butter batter:

  • 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 1/3 of your flour mixture until mixed. Followed by 1/3 of your milk. Alternate until everything is added.

For the cake:

  • 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.

For the peanut butter ganache:

  • 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.

For 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.