Reese’s Bundt Cake

Ever had a cake so unapologetically indulgent, you had to sit down after one bite? I mean, not a polite little tea cake. I’m talking about the kind of cake that makes you close your eyes and go, “What even just happened?” Yeah—Reese’s Bundt Cake does that. And it doesn’t apologize. It throws a peanut butter-chocolate party in your mouth and stomps on your sugar threshold like it owns the place.

Now, let’s clear this up: this ain’t no delicate sponge. This is a dense, moist, unapologetically rich bundt cake with thick ribbons of peanut butter swirled through a deep chocolate base. Think of it like a brownie and a Reese’s cup got married and retired in a fancy cake pan. It’s dessert with an agenda.

And if you’re thinking this is just another chocolate cake with some chopped candies tossed in—nope. This one takes technique. It takes restraint (when adding that peanut butter swirl), and it demands respect in the oven. So yeah, this isn’t your average bake-sale item. This is a statement cake.

What Is Reese’s Bundt Cake?

At its core, this is a chocolate bundt cake loaded with Reese’s candy pieces and swirls of peanut butter, all baked into the iconic ringed shape that gives bundt cakes their drama. The result? A moist, fudgy, slightly salty cake that delivers contrast in texture and a deep, rich flavor that hits every nostalgic nerve.

The real trick is balance. Too much peanut butter and it overpowers. Too little and you’re just eating a good chocolate cake. This recipe hits that middle ground. And the best part—there’s room to riff. Make it boozy. Make it gluten-free. Spike it with espresso or chili powder. The core technique holds.

Ingredients & Substitutions

Here’s what you’ll need to make this flavor bomb. Don’t just grab anything off the shelf—quality shows here, especially in a cake this rich.

• 1 cup (2 sticks) unsalted butter, room temp – Adds moisture and flavor. Can sub with high-fat margarine, but skip oils.
• 1 ¾ cups granulated sugar – You could do brown sugar for deeper molasses notes, but I prefer the clean sweetness of white.
• 4 large eggs – Room temp. Always. Cold eggs mess with emulsification.
• 2 tsp vanilla extract – Don’t use fake stuff. Please.
• 1 cup sour cream – Adds moisture and tang. Greek yogurt can work, but avoid non-fat unless you like dry cake (why would you?).
• 2 ¼ cups all-purpose flour – You can swap with cake flour for a slightly softer crumb. But AP gives good structure here.
• ¾ cup unsweetened cocoa powder (Dutch-processed) – Dutch gives it that dark, rich color and smoother flavor.
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 cup brewed coffee (strong) – Trust me. It deepens the chocolate flavor. Can sub with water, but… why?
• 1 cup chopped Reese’s Peanut Butter Cups – Freeze slightly before chopping for clean cuts.
• ½ cup creamy peanut butter (natural or shelf-stable works) – If using natural, make sure it’s well stirred. Avoid the separated mess.
• ½ cup heavy cream (for glaze)
• 4 oz semisweet chocolate (for glaze) – Go high-quality here. It’s the final flavor note.

Step-by-Step Instructions (With Real Talk)

1. Preheat & Prep

Heat your oven to 350°F (175°C). Grease a 10- to 12-cup bundt pan with butter, then flour it—or use a baking spray with flour built-in. Don’t skip this. Bundt pans are snitches and will hold onto your cake if you slack on prep.

2. Cream Butter & Sugar

Use a stand mixer if you’ve got one. Cream butter and sugar on medium-high for 3-4 minutes. Don’t rush. You want it light, fluffy, and almost white. This step’s like the cake’s air supply—skip it and you’re baking bricks.

3. Add Eggs, One at a Time

Scrape the bowl down in between. Mix till each egg fully disappears. No slimy streaks.

4. Mix in Vanilla & Sour Cream

Sour cream gives the batter some body. The mix should look a bit curdled—don’t freak out. It’ll smooth out with the dry ingredients.

5. Combine Dry Ingredients Separately

Whisk flour, cocoa, baking soda, and salt. Sift if your cocoa’s clumpy. Lumps in batter mean trouble later.

6. Alternate Dry Mix & Coffee

Add dry mix in 3 parts, alternating with coffee. Begin and end with the dry. Batter should be thick and glossy—like melted pudding.

7. Fold in Reese’s Pieces

Gently. You don’t want to overmix now. Use a spatula, not the mixer.

8. Add Peanut Butter Swirl

Scoop half the batter into the bundt pan. Dollop peanut butter in spoonfuls. Swirl gently with a butter knife. Add remaining batter and repeat if you want extra PB action.

9. Bake

Put it in the center rack. Bake 50–60 minutes. Check with a skewer—should come out with a few moist crumbs. Not wet. Not dry. Just right.

10. Cool & Glaze

Let cool 15 minutes in pan, then turn out onto rack. Don’t rush this part—it’s when most bundt cakes die. Once cooled, pour warm chocolate glaze over the top.

Cooking Techniques & Science (The Nerdy Bits)

Why brewed coffee?
No, your cake won’t taste like Starbucks. Coffee enhances chocolate like salt enhances caramel. It brings depth and boldness without standing out.

Peanut butter swirl mechanics
The swirl technique matters. You want streaks—not layers. Don’t mix it in or you’ll just get weird marbled density. Swirl with intention, not chaos.

Bundt pan choice
Metal > silicone. Always. Metal conducts heat better, creating that crisp exterior bundt cakes are known for. And yeah, clean those nooks before baking. They hold crumbs like they mean it.

Glaze science
Glaze is just ganache’s relaxed cousin. Heat cream, pour over chopped chocolate, let sit, then stir. The higher the chocolate quality, the smoother the pour.

Serving & Pairing Suggestions

Presentation?
Don’t frost this. Seriously. You’ll bury it. A slow-pour glaze over the top, with maybe a few chopped Reese’s sprinkled on—done.

Pair with…

• Vanilla bean ice cream (cuts the richness)
• A shot of espresso or black coffee (balances sweetness)
• Bourbon or stout beer if you’re taking it to the adult table

Wanna really push it? Serve with peanut butter whipped cream (just add 2 tbsp of PB to whipped cream mid-whip). Thank me later.

Conclusion: Why This Cake’s More Than Just Candy and Cocoa

Reese’s Bundt Cake is a beast—but a beautiful one. It’s all about contrast: salty-sweet, dense-fluffy, nostalgic-modern. It brings together childhood candy and adult techniques. You don’t just throw this together. You build it.

And for pros or advanced home bakers, it’s a canvas. You can spike it, swirl it, stuff it, layer it. Want a crunch? Add roasted peanuts. Want heat? Try a pinch of cayenne in the batter.

Master the base and the rest is play. That’s why this cake isn’t just dessert—it’s a flex.

FAQs

1. Can I make this cake gluten-free?

Yep—use a 1:1 gluten-free flour blend. Add ¼ tsp xanthan gum if your mix doesn’t already include it.

2. My cake stuck to the pan. What happened?

Likely you missed a spot when greasing, or didn’t wait 15 minutes before inverting. Bundt pans are ruthless. Use a spray with flour or do the old-school butter-and-cocoa combo.

3. Can I freeze this cake?

Absolutely. Slice it, wrap it tightly in plastic and foil, and freeze up to 2 months. Thaw at room temp, then re-glaze if needed.

4. What if I don’t have Reese’s cups?

Chop up any peanut butter candy, or even mix peanut butter chips and chocolate chips. Won’t be exactly the same, but still fire.

5. Can I make it in a different pan?

Yes—but adjust bake time. A 9×13” pan works; check around 35–40 minutes. You’ll lose the dramatic look, though.