Chocolate-Peanut Butter Bundt Cake with Cheesecake Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A rich chocolate bundt cake layered with a creamy peanut butter cheesecake interior and topped with a glossy semisweet chocolate glaze. This american-inspired desserts ready in about 85 minutes layers all-purpose flour, unsweetened cocoa powder, baking powder 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 powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup buttermilk
• 8 oz cream cheese, softened
• 1 cup peanut butter (creamy)
• 1 cup powdered sugar
• 1 egg
• 1 1/2 cups semisweet chocolate chips
• 3/4 cup heavy cream (for glaze)

Instructions

1. Step 1: Preheat the oven to 350°F. Grease and flour a 10-cup bundt pan. In a medium bowl, whisk together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt.
2. Step 2: In a large bowl, beat 1 cup softened unsalted butter with 2 cups granulated sugar until fluffy, about 3 minutes. Add 3 large eggs one at a time, beating well after each addition, then stir in 2 tsp vanilla extract.
3. Step 3: Alternately add the flour mixture and 1 cup buttermilk to the butter mixture in three additions, starting and ending with the flour mixture, mixing until just combined.
4. Step 4: In a separate bowl, beat 8 oz softened cream cheese with 1 cup creamy peanut butter, 1 cup powdered sugar, and 1 egg until smooth and creamy.
5. Step 5: Pour half of the chocolate batter into the prepared bundt pan. Spoon the peanut butter cheesecake filling evenly over the batter, avoiding the edges. Top with the remaining chocolate batter and smooth the top.
6. Step 6: Bake for 55-60 minutes or until a toothpick inserted into the chocolate cake (not the filling) comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
7. Step 7: For the glaze, heat 3/4 cup heavy cream until simmering and pour over 1 1/2 cups semisweet chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth. Drizzle over the cooled cake before serving.