Enjoy the classic chocolate and peanut butter Reese’s peanut butter cup combo in bundt cake form. This poke cake is easy to make and will leave a lasting impression!
This showstopper dessert is going to be requested again and again, so be prepared! Luckily the moist chocolate bundt cake is easy to put together.
Then it is filled with peanut butter filling to make your mouth water and your eyes pop out of your head! Of course a drizzle of peanut butter glaze and some chopped peanut butter cups make this cake a beauty without a ton of effort. Trust me, you want to make this one!
By now you know we are chocolate and peanut butter fans, right? I mean it shouldn’t really come as a surprise.
The amount of Reese’s treats we bought for Easter is embarrassing. We had the big eggs, medium eggs, small eggs, cups, clusters and even some of the Reeseter bunnies.
I blame it on the fact my maiden name is Rees. Oh, and the other fact that me sweet tooth is about as big as it can possibly get without exploding sugary goodness all over the place.
I am known for frosting after all, so I feel like none of this should come as a big shocking revelation to anyone!
Bundt cakes are always a nice change, even for this frosting loving mama. The best part is they make a really nice looking dessert without a ton of decorating effort.
There aren’t any layers to torte. You don’t have to worry about putting together a level cake or making sure the frosting is smooth and even.
In general you just bake the cake, drizzle a glaze and end up with a wowing dessert. Easy peasy!
My chocolate cherry bundt cake is a perfect example of a super easy cake that still makes a big statement. There is little wonder people love it so much! That one is super easy because it starts with a cake mix.
But even from scratch bundt cakes are generally easy to whip up. This cake is no exception.
The chocolaty buttermilk batter comes together in a jif. Just whip up some simple ingredients and the cake will be in the oven in no time.
The results are a moist and rich cake that is just begging to be poked with holes and filled with peanut butter. Just use the handle of a wooden spoon or something similar to make room for all of that yummy filling.
To make getting the now loaded cake out of the pan, a quick trip to the freezer is in order. It’s just an insurance policy to make sure it comes out as one piece.
A quick peanut butter glaze is then drizzled on top. It helps to bring the sweet chocolate cake and slightly salty peanut butter together into one show stopping treat. Plus it gives the chopped peanut butter cups something to stick to!
Now you are ready to make your party debut! You’ll just have to come up with an excuse to make one of these beauties asap!
Tips for making a perfect bundt cake every time:
- As with most baked goods, start with room temperature ingredients. This will make mixing everything together evenly easier, plus it will bake more evenly as well!
- I usually use the spray with the flour in it for my bundt cakes. It works for me, so I don’t mess with it. If you prefer buttering and flouring your pan, try using cocoa powder instead of flour for chocolate cakes.
- If you don’t have buttermilk on hand, you can sour some milk with a teaspoon or two of vinegar or lemon juice. Just let it set for about 10 minutes and use it in place of buttermilk in recipes.
- If you have trouble getting the cake out, you can always turn it into a trifle! 😉 No cake is wasted and you still have a showstopping dessert!
More bundt cake beauties:
- Fresh strawberries and sour cream bundt cake is a spring time winner. It is loaded with fresh berries and that sour cream pound cake texture we all love!
- Vintage gold cake is a classic. If you happen to have a ton of egg yolks left over from meringues or angel food cake, this is definitely for you. Turn those yolks into a delicious golden cake that is surprisingly light tasting!
- Cheesecake stuffed pumpkin bundt cake is a fall must make. Just thinking about it makes my mouth water!
- 3/4 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar, packed
- 3 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 1/2 cups creamy peanut butter
- 1 1/2 cups powdered sugar
- 1/4 cup milk
- 1/4 cup peanut butter
- 1/2 teaspoon vanilla
- garnish: 6-8 mini peanut butter cups, chopped
- Preheat oven to 350°F and prepare a Bundt pan.
- In a large bowl, cream together butter and sugars until light and fluffy.
- Add the eggs and vanilla, blending until smooth.
- In a separate bowl, whisk together flour, cocoa powder, baking soda and salt.
- Gradually add the dry mixture to the butter mixture, alternating between the flour mixture and the buttermilk.
- Pour batter into a greased Bundt pan. Bake for 35-40 minutes, or until baked through.
- Cool for at least 10 minutes, then poke holes in the cake with a wooden spoon. You don’t want to poke all the way through the cake, about 2/3 of the way down is good.
- Warm the peanut butter for the filling in the microwave for about 20 seconds, or until soft. Pour over cake, being sure to get most of it in the holes.
- Place cake in the freezer for about an hour to firm up the peanut butter, then invert the cake onto your serving platter.
- In a small bowl, mix together powdered sugar, peanut butter, milk and vanilla until smooth
- Drizzle over top of the cake.
- Roughly chop peanut butter cups and sprinkle over the top of wet glaze.
- Allow to set then serve and enjoy!
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Amount Per Serving: Calories: 390Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 338mgCarbohydrates: 46gFiber: 2gSugar: 30gProtein: 9g
All nutritional information is estimated and will depend on the exact ingredients you use.