I don’t know about you, but I’m forever convinced that Reese Peanut Butter Eggs are made from some type of magical goodness that make them 100x times better than regular Reese Peanut Butter Cups. Why? I have yet to see a logical answer.
Unfortunately, after powering through a bag (or two) of Reese Eggs this season, I was strolling through Sam’s Club alone when a giant bag of Peanut Butter Eggs started calling my name. For $6, how could I say no? Zack wasn’t very happy when I walked through the door claiming they were only for a cake (they weren’t) but I politely reminded him that he sent me to Sam’s Club alone and this is what happens. Otherwise, not my fault.
Anyways, after the two of us finished off most of the eggs, I finally made a cake to use up the rest. This cake is moist and packed with my all-time favorite peanut butter frosting filling and just an all-around delicious weekend treat. How do the peanut butter eggs tie in? Well, they look delicious on the top. They’re so good on their own, why mess with perfection?
Enjoy this treat and heed my directions carefully below! This bundt cake is versatile on its own, but chocolate and peanut butter are the classic duo.
Chocolate Bundt Cake with Peanut Butter Filling
Chocolate Bundt Cake
- 1 cup brewed coffee
- 3/4 cup cocoa powder
- 2 1/2 cup sugar
- 3 eggs
- 1 1/4 cup buttermilk
- 1 cup veggie oil
- 1 tbsp. vanilla
- 1 tsp. salt
- 2 1/2 tsp. baking soda
- 2 1/2 cup flour
Peanut Butter Filling
- 1 cup peanut butter
- 1/2 cup butter, room temperature
- 3-4 cups powdered sugar
- 1 tsp. vanilla
- pinch of salt
- 3 tbsp. heavy cream
- 1 cup heavy cream
- 1 1/2 cups chocolate chips
DirectionsPreheat oven to 350 degrees. Grease a bundt pan and dust with cocoa powder or flour. Cocoa powder will keep your cake from getting a tinted outside layer.
Whisk together the cocoa powder and hot coffee (boiling is best) until smooth. Once combined, set aside to cool.
Mix together your sugar and eggs until creamy. Add in the buttermilk, veggie oil and vanilla until well combined. Slowly whisk in the cocoa/coffee mixture until smooth.
Sift together your flour, salt, and baking powder. Slowly incorporate into the wet mixture until just combined. Pour the batter into your bundt cake pan and bake for about 1 hour or until a skewer inserted into the cake comes out clean.
Allow the cake to cool for 30 minutes to 1 hour before loosening the sides and inverting the pan.
To make your peanut butter frosting filling, beat together the butter and peanut butter until smooth. Add the salt and vanilla. Slowly incorporate 3 cups of the powdered sugar. Add in heavy cream until desired consistency is reached. Scoop the frosting into a piping bag and set aside.
To fill your bundt cake, take a long serrated knife and evenly cut your cake in half. Using a spoon, scoop out a small tunnel in the bottom half of your cake. Use your piping bag to fill the tunnel with your peanut butter frosting and smooth with a spoon. Place the top half of the cake back on, lining up as best as you can.
To make the chocolate ganache,* place your chocolate chips in a small bowl and set aside. Pour your heavy cream into a saucepan and heat until simmering. Once simmering, pour over your chocolate chips. Cover with a lid for 5 minutes without moving. Once finished, whisk the mixture until smooth. Let it set for about 10 more minutes before pouring over the cake.
Smooth the ganache, top with any extra peanut butter frosting you have and even some Reese Peanut Butter Cups (or eggs) if you’d like! Enjoy!
*I used a cheater method for making this ganache (microwave) and it clearly shows. Instead of a silky ganache, I got chunky and hard melted chocolate. This method is easy enough & the results are 10x better than the microwave so I highly recommend taking the extra time and following the directions properly.