If you’re a Reese’s lover like me, you’re gonna love this Peanut Butter and Chocolate Bundt Cake! Think fluffy peanut butter cake with rich, chocolate buttercream and creamy, peanut butter frosting.
After creating my Peanut Butter Cake recipe, I thought it would make a perfect bundt cake with a few changes, of course. So, I did just that. The result is a peanut butter bundt cake stuffed with peanut butter chips and topped with chocolate buttercream and peanut butter frosting.
Peanut Butter and Chocolate Bundt Cake Recipe Walkthrough
While this recipe has several components, don’t let that discourage you! Each step is fairly simple and easy to achieve.
Have no fear, I will provide a recipe walkthrough with step-by-step instructions and photos of each stage of the process. You’ll also find some helpful recipe notes sprinkled throughout the post. I encourage you to read them!
However, if you’re feeling brave, feel free to scroll down to the bottom of the post and simply use the recipe card provided.
Making the Cake
All you need to make this cake is a mixing bowl, a stand mixer (a hand mixer will work just fine too), and a bundt pan. If you’re using a stand mixer, it will be doing all of the heavy lifting for you. You’ll find your most strenuous task to be folding in the egg whites and peanut butter chips at the end.
Step 1: Mix cake flour, baking powder, baking soda, and salt together.
Once all of the ingredients have been whisked together, set aside.
Step 2: Cream butter, peanut butter, and brown sugar together.
Using the paddle attachment on the stand mixer, cream the butter, peanut butter and brown sugar together on medium to high speed. Beat until the mixture is light and fluffy, about 3-5 minutes.
Be sure to scrape the bowl down halfway through to prevent any lumps from sticking to the bottom of the mixing bowl.
Step 3: Add egg yolks.
Reduce the mixer to low speed and add the egg yolks. Mix until the egg yolks are fully combined, about 1-2 minutes.
Step 4: Add vanilla.
Mix until just combined. Be sure to scrape down the sides and bottom of the mixing bowl, to make sure that all of the batter is getting evenly mixed.
Step 5: Alternatively add the flour mixture and buttermilk.
Add one third of the flour mixture and mix on low speed until just combined. Follow it with half of the butter milk and mix until just combined. Add another third of the flour mixture, followed by the remaining half of the buttermilk, and finished off with the last of the flour mixture, mixing after each addition.
As always, scrape down the sides and bottom of the mixing bowl to ensure that all of the batter is getting mixed evenly and no lumps remain.
Step 6: Whisk egg whites and cream of tartar together until stiff peaks begin to form.
Typically, trying to mix two egg whites in the stand mixer will take a hot minute to get going since it’s such a small amount of liquid.
I like to “pre-whisk” the egg whites and cream of tartar with a hand whisk to get it started and finish it off in the stand mixer to achieve the stiff egg whites I’m looking for.
Step 7: Gently fold the egg whites and peanut butter chips into the cake batter.
Using a rubber spatula, gently fold the egg whites and peanut butter chips into the cake batter. This will require a bit of patience and arm muscles, but it’s worth it in the end.
Taking the time to gently incorporate the egg whites into the cake batter ensures that the air in the egg whites stays in tact. This means that the structure of the cake will be nice and fluffy.
Step 8: Pour the cake batter into the prepared pan and bake.
Pour the cake batter into a prepared bundt cake pan. Prepare the cake pan with generous amounts of butter to grease the bottom and sides of the pan.
Bake the cake at 350ºF for 45-50 minutes. Around the 20 minute mark, be sure to cover the cake with aluminum foil to prevent the top of the cake from burning. Bake for the remaining 25-30 minutes covered.
The peanut butter and chocolate bundt cake is finished when a toothpick inserted comes out clean.
Making the Frosting
Here you will find my Peanut Butter Frosting Recipe. For the Chocolate Buttercream Frosting, check out Sally’s Baking Addiction’s post here. It is nestled in one of her fabulous cake recipes and is the perfect companion for my creation.
If you wanted to skip out on making the chocolate buttercream, you can. I would prefer the peanut butter frosting, if I had to choose between the two. But, you can’t beat when you add both!
To make the Peanut Butter Frosting, all you need is some butter, peanut butter, powdered sugar, heavy cream, vanilla, and salt. Whip them up in a stand mixer and you have one of the tastiest frostings out there!
Step 1: Beat the butter and peanut butter together until smooth.
Using the paddle attachment on the stand mixer, beat the butter and peanut butter together on medium to high speed until smooth. You will have to scrape down the bowl a time or two to make sure that the butter completely incorporates into the peanut butter.
Step 2: Add the powdered sugar, heavy cream, vanilla, and salt.
Mix in the rest of the ingredients on medium speed for 3-5 minutes, until a smooth and fluffy frosting begins to form.
If you want a thicker frosting, add a bit more powdered sugar. And, if you want a thinner frosting, add a bit more heavy cream. It does not have to be exact, just add either until you get the consistency that you want!
To decorate this Peanut Butter and Chocolate Bundt Cake, place both of the frostings into separate piping bags. Once the cake is completely cooled, pipe the Peanut Butter Frosting and the Chocolate Buttercream in alternating lines on the cake.
I used this video for the frosting technique. I would suggest piping the Peanut Butter Frosting around the cake first, leaving room for Chocolate Buttercream to be piped in between each placement of Peanut Butter Frosting.
But, there’s no need to sweat it! It can look however you like and still taste great. Let me know what you think down in the comments below.
For the Cake
- 2 1/4 C (266g) Cake Flour
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 C (226g) Unsalted Butter, room temperature
- 1/2 C (128g) Peanut Butter
- 1 3/4 C (336g) Light Brown Sugar
- 2 Egg Yolks, room temperature
- 2 tsp Vanilla
- 1 C (240ml) Buttermilk, room temperature
- 2 Egg Whites, room temperature
- 1 pinch Cream of Tartar
- 1 (10oz) bag Reese's Peanut Butter Baking Chips
For the Peanut Butter Frosting
- 1 C (256g) Peanut Butter
- 5 Tbsp (80g) Unsalted Butter, softened
- 2 C (240g) Powdered Sugar
- 1/3 C (80g) Heavy Cream, room temperature
- 1 tsp Vanilla
- 1/2 tsp Kosher Salt
Making the Cake
- Preheat the oven to 350ºF. Prepare a bundt cake pans by generously greasing the sides and bottom of the pan with butter.
- In a large mixing bowl, add the cake flour, baking powder, baking soda, and salt. Whisk together until completely combined. Set aside.
- In a stand mixer, using the paddle attachment, cream the butter, peanut butter, and brown sugar. Mix on medium to high speed until the mixture is light and fluffy, about 3-5 minutes. Be sure to scrape the bowl down halfway through to prevent any lumps from sticking to the bottom of the mixing bowl.
- Lower the mixer to slow speed and the egg yolks. Mix until the egg yolks are fully combined, about 1-2 minutes.
- Add the vanilla. Mix until combined.
- Add one third of the flour mixture and mix on low speed until just combined. Add half of the butter milk and mix. Add another third of the flour mixture, followed by the remaining half of the buttermilk, and finish off with the last of the flour mixture, mixing after each addition.
- In a separate mixing bowl, whisk the egg whites and cream of tartar on high speed until stiff peaks begin to form, about 5 minutes.
- Gently fold the egg whites and peanut butter chips into the batter until fully incorporated.
- Pour the cake batter into the prepared bundt cake pan. Bake for 40-45 minutes. At the 20 minute mark of baking, cover the pan with aluminum foil to prevent the top of the cake from burning. The cake is done when a toothpick inserted comes out clean.
- Remove the cake from the oven and cool in the pan for about 15 minutes before flipping out onto a wire rack.
Making the Peanut Butter Frosting
- While the cake cools, start the frosting in the stand mixer. Using the paddle attachment, beat the butter and peanut butter together on medium speed until smooth, about 3-5 minutes.
- Add the powdered sugar, heavy cream, vanilla and salt. Start mixing on low speed, and increase to medium speed once most of the powdered sugar has mixed in. Keep mixing until a smooth frosting begins to form, about 3 minutes.
- Once the cake has completed cooled, frost with Peanut Butter Frosting and Chocolate Buttercream Frosting.
Recipe for chocolate buttercream can be found on the Sally's Baking Addiction blog.
Nutrition Information:Yield: 14 Serving Size: 1 slice
Amount Per Serving: Calories: 1,006Total Fat: 58gCarbohydrates: 114gProtein: 15g