• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Biscuits & Cookies
    • Bread & Scones
      • Scones
      • Savoury bread
      • Sweet bread
    • Cake
      • Loaf Cakes
      • Swiss Roll
    • Cheesecake
    • Christmas
    • Cupcakes
      • Muffins
    • Desserts
      • Donuts
      • Fudge
      • Meringue
      • Pancakes
      • Truffles
    • Easter
    • Halloween
    • Sweet Tarts & Pies
    • Traybakes
      • Blondies
      • Brownies
      • Millionaire's Shortbread
      • Rocky Road
    • Valentine's Day
    • Vegan
  • Leftovers
    • Black Treacle
    • Christmas Leftovers
    • Egg Yolks
    • Jam
    • Marzipan
    • Ripe Bananas
    • Semolina
    • Stem Ginger
    • Wholemeal Flour
    • Zested Citrus Fruit
  • Conversions
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
The Baking Explorer
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Conversions
  • Leftover Ingredients
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Chocolate & Peanut Butter Cheesecake Bundt Cake

    25/05/2018 by thebakingexplorer 21 Comments

    Jump to Recipe Print Recipe

    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!

    Chocolate & Peanut Butter Cheesecake Bundt Cake

    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.

    Chocolate & Peanut Butter Cheesecake Bundt Cake

    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.

    Chocolate & Peanut Butter Cheesecake Bundt Cake

    Troubleshooting

    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

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More peanut butter recipes...

    • Reese's Peanut Butter Cup Fudge
    • Reese's Peanut Butter Cupcakes
    • Reese's Peanut Butter Egg Cheesecake (No Bake)
    • Chocolate & Peanut Butter Baked Donuts
    • Reese's Peanut Butter Cup Cookies
    • Reese's Peanut Butter Cake
    Chocolate & Peanut Butter Cheesecake Bundt Cake

    Chocolate & Peanut Butter Cheesecake Bundt Cake

    Chocolate bundt cake with a peanut butter cheesecake filling
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Cake
    Prep Time: 30 minutes
    Cook Time: 55 minutes
    Servings: 16
    Author: thebakingexplorer

    Ingredients

    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

    For decoration

    • 75 g Milk chocolate melted
    • 75 g Peanut butter smooth
    • Reese's Mini Peanut Butter Cups
    • Reese's Pieces
    Metric - US Customary

    Instructions

    • 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 445kcal | Carbohydrates: 47g | Protein: 9g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 255mg | Potassium: 203mg | Fiber: 2g | Sugar: 29g | Vitamin A: 642IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

    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!

    « Vegan Chocolate Mousse Pots
    Nutella Popcorn »

    Reader Interactions

    Comments

    1. Kat @ Kat's 9 Lives

      May 25, 2018 at 8:55 pm

      I am speechless. You combined peanut butter, cheesecake, chocolate, and Reeses into one of the most beautiful cakes I have ever seen. Do you have any leftovers? I will grab my fork and be right there!

      Reply
      • thebakingexplorer

        June 01, 2018 at 2:43 pm

        Wow thank you Kat, that is so kind of you to say!

        Reply
    2. Cat | Curly's Cooking

      May 25, 2018 at 9:50 pm

      This is the cake of my dreams. It looks absolutely amazing. The cheesecake in the middle looks delicious and then you went and covered it with more peanut butter and chocolate - oh my!

      Reply
      • thebakingexplorer

        June 01, 2018 at 2:44 pm

        Thank you so much Cat, glad I could make your cake dreams come true! 😀

        Reply
    3. Antonia @ Zoale

      May 26, 2018 at 3:07 am

      My daughter would go nuts over this cake. Thank you for bringing your delicious dessert to Fiesta Friday this week!

      Reply
    4. Sammie

      May 26, 2018 at 12:54 pm

      5 stars
      Kat this cake is insane. I’m a huge Reece’s fan and so is our son. I’ve pinned this so that I can make it for his birthday. Just a quick question - what size Bundt tin did you use? X

      Reply
      • Kat (The Baking Explorer)

        May 27, 2018 at 12:34 pm

        I used the Kitchencraft Masterclass one in the Amazon links above the recipe - I'm not sure what size it is but that's the one I have. Can't wait to see it when you make it!

        Reply
    5. Angela / Only Crumbs Remain

      May 26, 2018 at 6:07 pm

      Wow! I love everything about this Kat - the chocolate & PB drizzles and the sprinkles are exciting as it is - AND then we see the secret cheesecake part once it's sliced into - such a fab idea Kat - so glad it worked 😀
      Angela x

      Reply
      • thebakingexplorer

        June 01, 2018 at 2:47 pm

        Thanks Angela, I was so happy when I sliced into it!

        Reply
    6. Kirsty Hijacked By Twins

      May 26, 2018 at 7:03 pm

      Oh wow! This looks amazing, my kids (and I!) would love a nice big slice please 🙂 thank you for sharing with #CookBlogShare x

      Reply
      • thebakingexplorer

        June 01, 2018 at 2:47 pm

        Thanks Kirsty! I wish I could send you more than a virtual slice!

        Reply
    7. Kate Hames

      May 27, 2018 at 1:13 pm

      Marry me! xx

      Reply
      • thebakingexplorer

        June 01, 2018 at 2:48 pm

        Only if this is the wedding cake! 😀

        Reply
    8. jenny paulin

      May 28, 2018 at 8:26 am

      5 stars
      mmmmmm this is my kind of cake Kat - it not only looks fantastic but I just know it tastes just as fantastic too! wow! thank you for sharing with #bakeoftheweek x

      Reply
      • thebakingexplorer

        June 01, 2018 at 2:49 pm

        Thanks Jenny, I'm so glad you like it!

        Reply
    9. Louise Fairweather

      May 28, 2018 at 8:16 pm

      This looks fantastic - I think I need to get a bundt tin

      Reply
      • thebakingexplorer

        June 01, 2018 at 2:49 pm

        It's a great investment, just think how many times you can make this cake once you own one! 😀

        Reply
    10. Amanda | Icing Insight

      May 29, 2018 at 5:11 pm

      5 stars
      Oh my god Kat I think you have seriously hacked into my brain and made the cake of my dreams! I can't stop staring. I'm frantically figuring out how soon I can make this when the house is empty so I have it all to myself. Cake goals AF! xo

      Reply
      • thebakingexplorer

        June 01, 2018 at 2:50 pm

        Ah that's amazing Amanda, I hope you get a chance to make it soon and please let me know what you think!

        Reply
    11. Helen at Casa Costello

      June 11, 2018 at 2:59 pm

      Gosh this sounds rich and luxurious! I love how you got an idea and just went with it. Thanks so much for joining in with #BakeoftheWeek

      Reply
    12. Kate - Gluten Free Alchemist

      June 15, 2018 at 9:02 pm

      I love Reece's Pieces..... and I'm loving the look of this Bundt! I could happily eat the lot (if it were gluten free.....) x

      Reply

    Leave a review & recipe rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Find a recipe

    Hi, I'm Kat! Welcome to The Baking Explorer! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. Everything you see is vegetarian, and there are vegan options too! Read More…

    FIND ME ON SOCIAL MEDIA

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular Recipes

    • Lotus Biscoff Cupcakes Lotus Biscoff Cupcakes
    • Maltesers Cheesecake (No Bake)
    • Victoria Sponge Cake Victoria Sponge Cake
    • Biscoff Cheesecake (No Bake)
    • Biscoff Cake
    • Victoria Sponge Cupcakes

    Recent Recipes

    • Vegan Chocolate Orange Cake

      Vegan Chocolate Orange Cake

      Jan 27, 2023
    • Chocolate Chip Cookie Pots for Two

      Chocolate Chip Cookie Pots for Two

      Jan 20, 2023
    • Cheese Scones

      Cheese Scones

      Jan 13, 2023
    • Vanilla Traybake Cake

      Vanilla Traybake Cake

      Jan 6, 2023
    • Food Days Calendar

      Food Days Calendar 2023

      Jan 2, 2023
    • Vegan Chocolate Orange Cookies

      Vegan Chocolate Orange Cookies

      Dec 30, 2022

    Footer

    ↑ back to top

    Copyright © 2022 The Baking Explorer