A Cake with a Secret Inside
Hello, my dear. Come sit. Let’s talk about cake. Not just any cake. This one has a hidden surprise. It’s like a chocolate hug with a peanut butter heart.
We make a simple chocolate batter. Then we drop in pockets of chocolate ganache and peanut butter. I still laugh at that. It feels like we are planting sweet treasure. When you bake it, those pockets melt into gooey ribbons. Doesn’t that sound amazing?
Why the Little Things Matter
This recipe asks for room-temperature ingredients. I know it’s a small step. But it matters. Cold eggs and milk can make the batter stiff. Room-temp things blend like old friends.
Another tip? Dust the pan with cocoa, not flour. It keeps the outside dark and pretty. No white patches. See, cooking is full of these tiny choices. They add up to something wonderful. That’s a good lesson for life, too.
A Story from My Kitchen
I first made this for my grandson’s birthday. He loves peanut butter cups. His eyes got so wide when I sliced it. He saw all the swirls. “Grandma, you put the candy inside the cake!” He was right.
That’s the joy of a Bundt pan. The shape is fancy, but the cake is pure fun. It feels special without any fussy frosting. What’s your favorite cake to make for someone you love?
Fun Fact & A Swirling Tip
Here’s a fun fact for you. The Bundt pan became famous in the 1960s. A lady won a baking contest using one! Now, about that swirling. Don’t over-mix.
Just a few gentle figure-eight motions with a knife. You want to marble, not muddle. If some peanut butter peeks out, just spoon a little batter over it. It’s okay to be messy. The oven works its magic.
The Waiting is the Hardest Part
You must let the cake cool in the pan. I know, the smell is torture! But wait 15 minutes. This keeps it from breaking. Then flip it onto a rack.
Let it cool a bit more before slicing. This patience matters. It gives the gooey centers time to set just right. Do you have a hard time waiting for treats to cool, or is it just me?
Your Turn to Share
This cake is a celebration of two great tastes. Chocolate and peanut butter belong together. They make an ordinary day feel like a party.
I think food tastes better when shared. So tell me, what two foods do you think are the perfect pair? Is it salty and sweet like this? Or something else? I’d love to hear your ideas.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Bittersweet chocolate, chopped | 3 oz | For Ganache Filling |
| Heavy cream | 1/4 cup | For Ganache Filling |
| Powdered sugar | 1 tbsp | For Ganache Filling |
| Granulated sugar | 2 cups | For Cake |
| Cake flour | 1 3/4 cups | For Cake |
| Dark cocoa powder | 3/4 cup | For Cake |
| Baking powder | 1 1/2 tsp | For Cake |
| Baking soda | 1 1/2 tsp | For Cake |
| Salt | 1 tsp | For Cake |
| Eggs | 2 | For Cake |
| Milk | 1 cup | For Cake |
| Applesauce | 1/2 cup | For Cake |
| Almond extract | 1 1/2 tsp | For Cake |
| Boiling water | 1 cup | For Cake |
| Reese’s Peanut Butter Chips | 1 1/2 cups | For Cake |
| Reese’s Peanut Butter | 1 cup | For Cake |
My Secret Swirled Chocolate Cake
Hello, my dear! It’s Anna. Let’s bake something special today. I’m thinking of my grandson’s birthday. He always asks for this cake. It’s a chocolate peanut butter dream. Doesn’t that sound amazing? I love how the smells fill the whole house. It feels like a hug from the oven.
This recipe has a fun secret inside. We make a simple chocolate ganache. Then we swirl it with peanut butter right in the pan. It creates wonderful ribbons of flavor. I still laugh at the first time I made it. My swirls looked like a happy mess! But it tasted perfect.
Remember to get your ingredients out early. Let them get cozy at room temperature. This helps everything mix together smoothly. It’s a little step that makes a big difference. Trust your grandma on this one. Now, let’s get our hands busy.
Step 1: First, we make the hidden treasure. Put the chocolate, cream, and sugar in a bowl. Heat it for just 20 seconds. Whisk it until it’s shiny and smooth. Pop it in the fridge to firm up a bit. This will be our gooey surprise.
Step 2: Warm your oven to 350 degrees. Grease your Bundt pan well. Now, dust it with cocoa powder instead of flour. Tap out the extra. This keeps our cake beautifully dark. (My hard-learned tip: really get into all those nooks and crannies with the grease!)
Step 3: In a big bowl, mix all your dry things. Sugar, flour, cocoa, baking powder and soda, and salt. Give it a good stir with a spoon. Now add the eggs, milk, applesauce, and almond extract. Beat it for two whole minutes. Set a timer! This makes the cake light.
Step 4: Here comes the hot water. Stir it in carefully. The batter will look very thin. That’s okay! Gently fold in the peanut butter chips. They’ll sink a little, and that’s fine. Why do we add boiling water? Share below!
Step 5: Pour half the batter into your pan. Now, get your chilled ganache and peanut butter. Drop spoonfuls of both over the batter. Pour the rest of the batter on top. Swirl a knife through just once or twice. Don’t overmix! We want pockets of flavor.
Step 6: Bake for 30 to 35 minutes. A toothpick should come out with just a few crumbs. Let it cool in the pan for 15 minutes. Then, flip it onto a rack. The hardest part is waiting to slice it! I promise it’s worth it.
Cook Time: 30–35 minutes
Total Time: About 1 hour 15 minutes
Yield: 12 happy slices
Category: Dessert, Cake
Three Fun Twists to Try
This cake is wonderful as-is. But sometimes, it’s fun to play. Here are three simple ideas. They feel like a whole new dessert.
Birthday Crunch: Mix chopped pretzels into the batter with the chips. It adds a salty crunch that’s so good.
Banana Buddy: Replace the applesauce with mashed ripe banana. It pairs so well with the peanut butter.
Cookie Swirl: Use chopped peanut butter cookies instead of chips. The texture is just delightful.
Which one would you try first? Comment below!
Serving It With Style
This cake is a star on its own. But a little extra touch makes it a celebration. A simple dusting of powdered sugar looks like snow. A scoop of vanilla ice cream melts into the warm slice. Oh, it’s heavenly. You could even drizzle a little extra melted peanut butter on top.
For drinks, a cold glass of milk is the classic choice. It’s the perfect partner. For the grown-ups, a cup of strong coffee is lovely. The bitterness balances all that sweet richness. Which would you choose tonight?
Keeping Your Cake Cozy and Fresh
Let’s talk about keeping this cake happy. First, let it cool completely. I once tried to wrap a warm cake. It got soggy! Now I always wait.
For the fridge, wrap it tightly in plastic. It will stay fresh for about four days. For the freezer, wrap slices in plastic and foil. They keep for three months. Thaw slices on the counter for a few hours.
To reheat, a 10-second microwave zap warms a slice perfectly. This matters because a good treat should last. You can make it ahead for a busy week. Have you ever tried storing it this way? Share below!
Bundt Cake Troubles? Easy Fixes Here
Even grandmas have cake troubles sometimes. Here are my simple fixes. First, a sticky bundt pan. Grease it well, then dust with cocoa powder. This stops the cake from sticking.
Second, a dry cake. Do not over-bake it! Check it at 30 minutes. I remember when I baked mine too long. It was crumbly. Third, sinking chips or swirls. Gently fold them in at the end.
Fixing these builds your kitchen confidence. It also makes sure every bite is moist and delicious. Which of these problems have you run into before?
Your Quick Cake Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use a gluten-free flour blend made for baking.
Q: Can I make it ahead? A: Absolutely. Bake it a day before. Store it wrapped at room temperature.
Q: What if I don’t have applesauce? A: You can use the same amount of vegetable oil instead.
Q: Can I make a smaller cake? A: You can halve the recipe. Use a loaf pan. Bake time may be less.
Q: Any optional tips? A: A fun fact: dusting with powdered sugar makes it look snowy and pretty. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this cake. It is full of sweet memories for me. I think of my grandson’s smile when he sees it.
I would love to see your creation. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen.
Thank you for baking with me today. Happy cooking!
—Anna Whitmore.
Reese’s Chocolate Peanut Butter Bundt Cake: Reeses Peanut Butter Chocolate Bundt Cake Recipe
Description
Decadent Reese’s Bundt Cake recipe! Rich chocolate cake swirled with peanut butter and topped with peanut butter glaze, Reese’s cups, and chocolate drizzle. Perfect for parties!
Ingredients
For Ganache Filling
For Cake:
Instructions
- Make sure all ingredients are brought to room temperature.
- In a microwave safe bowl, put all the ingredients for the ganache filling. Heat on high for 20 to 30 seconds. Whisk until melted and smooth. Refrigerate while you are working on the rest of the cake.
- Preheat the oven to 350 degrees F.
- Grease your bundt pan and then dust with cocoa powder. Tap out any excess.
- In a large bowl, mix the sugar, cake flour, dark cocoa powder, baking powder, baking soda and salt.
- Add the eggs, milk, applesauce and almond extract; beat on medium for 2 minutes.
- Next, stir in the boiling water. Stir until moistened.
- Using a rubber spatula, gently fold in the Reese’s Peanut Butter Chips.
- Pour the batter into your prepared pan.
- Begin by dropping spoonfulls of the chocolate ganache filling into the batter in the bundt pan all around. Next, repeat the same thing with the cup of peanut butter. Gently take a knife and swirl it through the cake batter swirling the peanut butter and ganache. Try to cover and visible ganache or peanut butter with the batter.
- Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, about 30-35 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Allow to cool about 15-20 minutes longer before slicing and devouring.
Notes
- Nutrition Facts per serving (1 slice): Calories: 424kcal, Carbohydrates: 61g, Protein: 10g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 36mg, Sodium: 499mg, Potassium: 316mg, Fiber: 4g, Sugar: 41g, Vitamin A: 152IU, Vitamin C: 0.1mg, Calcium: 88mg, Iron: 2mg.
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