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This decadent Reese's Bundt Cake transforms ordinary chocolate cake into a peanut butter lover's dream. The rich chocolate bundt gets filled with creamy peanut butter filling and topped with melted chocolate, peanut butter drizzle, and chopped Reese's cups for a dessert that's both impressive and irresistible.
I first made this for my nephew's birthday after he requested "something with Reese's" and it's now requested at every family gathering. The combination of moist chocolate cake with that signature peanut butter filling never fails to impress.
Ingredients
- Chocolate cake mix: provides the perfect base and saves time without sacrificing flavor
- Chocolate instant pudding: ensures the cake stays incredibly moist for days
- Eggs: act as the structural backbone giving the cake stability and richness
- Vegetable oil: keeps the crumb tender and prevents dryness
- Water: thins the batter to the ideal consistency
- Butter: adds richness that boxed mixes often lack
- Softened butter: for the filling creates the perfect creamy texture
- Peanut butter: delivers that distinctive Reese's flavor we all crave
- Powdered sugar: sweetens and stabilizes the filling without graininess
- Heavy cream: makes the filling ultra smooth and pipeable
- Chocolate chips: for drizzling add another layer of chocolate intensity
- Reese's Peanut Butter Cups: make the cake instantly recognizable and double down on that classic flavor combination
Step-by-Step Instructions
- Prepare the Batter:
- Combine cake mix, instant pudding, eggs, oil, water and melted butter in a large bowl. The pudding is crucial here as it guarantees a moist cake that holds up to the filling. Beat with an electric mixer until completely smooth, making sure to scrape down the sides of the bowl at least once during mixing for even incorporation.
- Bake to Perfection:
- Pour the batter into a well greased bundt pan, making sure to get into all the crevices. Bake at 350°F for approximately 45 minutes, or until a toothpick inserted comes out clean. Be careful not to overbake as this will result in a dry cake. The cake should spring back slightly when gently pressed.
- Create Space for Filling:
- After cooling in the pan for exactly 10 minutes, invert onto a cooling rack to cool completely. This timing is critical for a clean release. Once cooled, carefully return the cake to the bundt pan. Using a teaspoon or melon baller, create 6 to 8 evenly spaced holes around the bottom of the cake, being careful not to break through to the top surface.
- Prepare the Peanut Butter Filling:
- Beat softened butter and peanut butter until completely combined and fluffy. Add powdered sugar and heavy cream, then beat on medium speed until light and airy. The texture should be firm enough to hold its shape but soft enough to pipe easily. Transfer to a large piping bag with a round tip.
- Fill and Flip:
- Pipe the peanut butter filling generously into each cavity you created, filling completely to the bottom surface. Work carefully to avoid breaking the cake. Once all holes are filled, gently invert the cake onto your serving platter. The filled sections will now be hidden inside the cake.
- Add the Finishing Touches:
- Drizzle the cake with melted chocolate and peanut butter, allowing them to cascade down the sides naturally. While still warm, generously sprinkle with chopped Reese's cups, pressing them gently into the drizzle so they adhere well.
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The chocolate pudding in this recipe is my secret weapon. I discovered its moisture boosting power years ago when making cakes for bake sales, and now I never make a bundt without it. My husband once ate three slices in one sitting, claiming he was "testing for consistency."
Storage Tips
This cake stays fresh at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week, though the cake will become slightly more dense when chilled. Allow refrigerated cake to come to room temperature before serving for the best texture and flavor. You can also freeze individual slices wrapped tightly in plastic wrap then aluminum foil for up to 3 months.
Making Ahead Options
You can prepare components separately to streamline the process. Bake the cake a day ahead, wrap well once cooled, and store at room temperature. The filling can be made up to 2 days ahead and kept refrigerated simply bring to room temperature before piping. Final assembly should happen no more than 4 hours before serving for the freshest presentation and ideal texture.
Flavor Variations
For a mint chocolate version, substitute mint extract for some of the vanilla in both cake and filling. A salted caramel adaptation works beautifully by replacing peanut butter with caramel sauce in the filling and adding flaky sea salt on top. During fall, try incorporating pumpkin puree into the filling with a touch of cinnamon for a seasonal twist. The possibilities are endless when you understand the basic structure.
Frequently Asked Questions
- → How do I prevent the bundt cake from sticking?
Make sure to generously grease the bundt pan with cooking spray, ensuring every crevice is covered to prevent sticking.
- → Can I use homemade chocolate cake batter?
Yes, you can substitute the box mix with a homemade chocolate cake recipe for a more personalized touch.
- → How do I store leftovers?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- → Can I substitute peanut butter filling?
Yes, you can use almond butter or another nut butter as a substitute, depending on your preference or dietary needs.
- → What is the best way to drizzle the toppings?
Use a spoon or piping bag to drizzle the melted chocolate and peanut butter evenly over the cake for a professional finish.