This Chocolate & Peanut Butter Cheesecake Bundt Cake is a chocolate bundt cake with a peanut butter cheesecake filling. You can decorate it how ever you want, but I've drizzled it with warm peanut butter and melted milk chocolate, and finally topped it with Reese's Pieces sweets and Reese's Peanut Butter Cups. All the chocolate and peanut butter elements of the cake combine in the most nutty sweet and salty way, I adore this combination of flavours. It's chocolate and peanut butter heaven in cake form!
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Chocolate & Peanut Butter Cheesecake Bundt Cake
First, make the peanut butter cheesecake filling first by mixing the ingredients together with an electric hand whisk until they are smooth. For the chocolate sponge, mix the butter and sugar together, then whisk in the eggs and vanilla.
Next, mix in the yoghurt, then finally add the flour, cocoa and baking powder and whisk everything together.
To layer up the tin, put in half of the chocolate sponge. Then spoon in the cheesecake filling, making sure not to let it touch the edges of the tin. Add the remaining chocolate sponge batter over the top. Once the sponge is baked and cooled fully, drizzle the peanut butter and melted milk chocolate all over it. Top the Chocolate & Peanut Butter Cheesecake Bundt Cake with mini Reese's Peanut Butter Cups and Reese's Pieces.
What is a bundt cake?
A bundt cake is simply a cake baked in a bundt tin, which are usually donut shaped with a hole in the middle. This ensures an even bake as the cake gets heat from the central part of the tin as well as the edges. The name is similar to a German cake called a Bundkuchen, however the Bundkuchen is a yeasted cake similar to a sweet bread.
What size bundt tin do you need for this recipe?
The bundt tin I used was 10 inches wide and 3.5 inches tall, it has a capacity of 2.4 litres. This is a very standard bundt tin size, and if your tin differs very slightly, you can still use it for this recipe. Using a bigger tin will make the cake bake quicker, and a smaller tin will mean it takes longer to bake.
How do you stop the cake from sticking to the bundt tin?
It's best to both grease and flour your tin to ensure the bundt cake doesn't stick. To do this, use a pastry brush to apply a thin layer of melted butter or vegetable oil all over the tin, and especially in any small crevices and detailed sections your bundt tin may have. Then adding a dusting of flour, turn the tin upside down over your sink and give it a tap to shake off any loose flour.
How should the cake be stored and can it be frozen?
This cake should be stored in an airtight container in the fridge and will last for 3-4 days. It can be frozen without the decoration. Wrap it well in cling film to prevent freezer burn, or freeze slices (with pieces of baking paper between them to stop them sticking together) in a freezer bag or container.
Can you make the cake with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 3 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can this recipe be made gluten or dairy free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 3 teaspoons baking powder. You may also like to add ½ tsp xanthan gum for better texture. For a dairy free version, use a dairy free baking spread and a dairy free yoghurt for the cake, and dairy free cream cheese for the filling. You will also need to use dairy free alternatives for the decoration.
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Bundt tin
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Reese's Mini Peanut Butter Cups
- Reese's Peanut Butter Cups
- Reese's Pieces
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More peanut butter recipes...
Chocolate & Peanut Butter Cheesecake Bundt Cake
For the chocolate sponge
- 250 g Butter or baking spread
- 300 g Caster sugar
- 4 Eggs large
- 1 tsp Vanilla extract
- 315 g Self raising flour
- 45 g Cocoa powder
- 1 tsp Baking powder
- 150 g Natural yoghurt
For the peanut butter cheesecake filling
- 200 g Full fat cream cheese
- 100 g Caster sugar
- 100 g Peanut butter
- 1 Egg large
- 1 tbsp Plain flour
- 75 g Milk chocolate melted
- 75 g Peanut butter smooth
- Reese's Mini Peanut Butter Cups
- Reese's Pieces
- Pre-heat your oven to 150C Fan/170C/325F/Gas Mark 3, and grease and flour a 10" x 3.5" (2.4 litre capacity) bundt tin
- Make the peanut butter cheesecake filling first by whisking together the ingredients until smooth. I used an electric whisk but you can do it by hand too. Set the mixture aside
- For the chocolate sponge, mix the butter and sugar together until smooth
- Add the eggs and the vanilla extract, and whisk in well
- Add the yoghurt and whisk in well
- Add the self raising flour, cocoa powder and baking powder. Whisk in gently until you can't see any flour anymore
- Pour half of the chocolate cake batter into the tin, then add the cheesecake filling without letting it touch the sides of the tin
- Then add the remaining chocolate cake batter on top. Completely cover the cheesecake filling, but try not to disturb it
- Bake for 55 minutes or until a skewer inserted comes out clean
- Remove the cake from the tin by placing a cooling rack on top of the tin and flipping it over then removing the tin. Leave to cool completely
- Once the cake is cool drizzle over the peanut butter (I warmed it in the microwave for 20 seconds to make it easier to drizzle) then drizzle over the melted milk chocolate
- Add peanut butter cups, and/or Reese's Pieces on top as desired
- Leftovers will keep in an airtight container for 3 days
If you like this, check out more of my Cake recipes!
NB. This post is NOT in anyway sponsored by Reese's - I just love their product!