Buckeye Chocolate Peanut Butter Bundt Cake

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A rich chocolate bundt cake with a creamy peanut butter cheesecake filling, topped with a glossy semisweet chocolate glaze. This American-inspired recipe, ready in about 80 minutes, layers all-purpose flour, unsweetened cocoa powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 cups granulated sugar
• 1 cup vegetable oil
• 2 large eggs
• 1 cup buttermilk
• 2 tsp vanilla extract
• 1 cup, creamy peanut butter
• 8 oz, softened cream cheese
• 1 cup powdered sugar
• 1 1/2 cups semisweet chocolate chips
• 1/2 cup heavy cream

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Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour a 10-cup bundt pan.
2. Step 2: In a large bowl, sift together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, and 1 tsp salt. In another bowl, whisk 2 cups granulated sugar, 1 cup vegetable oil, 2 large eggs, 1 cup buttermilk, and 2 tsp vanilla extract until smooth.
3. Step 3: Gradually add dry ingredients to wet ingredients, mixing just until combined.
4. Step 4: In a medium bowl, beat 1 cup creamy peanut butter, 8 oz softened cream cheese, and 1 cup powdered sugar until smooth and fluffy.
5. Step 5: Pour half the chocolate batter into the bundt pan, dollop the peanut butter cheesecake mixture evenly on top, then cover with remaining chocolate batter.
6. Step 6: Bake for 50-60 minutes until a toothpick inserted in the chocolate cake (not the filling) comes out clean. Cool in pan 15 minutes then invert onto wire rack.
7. Step 7: For the glaze, heat 1/2 cup heavy cream until simmering, pour over 1 1/2 cups semisweet chocolate chips in a bowl, let sit 2 minutes, then stir until smooth. Pour glaze over cooled cake and let set before serving.