Buckeye Chocolate Peanut Butter Bundt Cake
A rich chocolate bundt cake with a creamy peanut butter cheesecake filling, topped with a glossy semisweet chocolate glaze. This american-inspired desserts 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
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 10-cup bundt pan.
- 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.
- Step 3: Gradually add dry ingredients to wet ingredients, mixing just until combined.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Buckeye Chocolate Peanut Butter Bundt Cake take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Buckeye Chocolate Peanut Butter Bundt Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Buckeye Chocolate Peanut Butter Bundt Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Buckeye Chocolate Peanut Butter Bundt Cake for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Buckeye Chocolate Peanut Butter Bundt Cake?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
