Reese's Cake

Over-the-top decadent, this Reese's Bundt cake not only features two different glazes, but also surprises with a peanut butter-cream cheese filling. It's a year-round showstopper that appeals to both kids and adults alike.

A dense, rich chocolate cake batter comes together quickly with the help of chocolate cake mix and chocolate pudding mix. The batter is layered into a cocoa-dusted Bundt pan with a lightly sweetened cream cheese and peanut butter filling. Once baked, the cake is topped with two glazes—chocolate and peanut butter—and finished with chopped Reese's Peanut Butter Cups.

This incredible addition to our family of Bundt cakes will have family and friends anxious for that first bite, and clamoring for more.

The History of Bundt Cakes

In 1946, Dave and Dotty Dalquist started Nordic Ware kitchenware company with the goal of producing quality cookware, with a focus on Scandinavian bakeware.

In 1950, three members of the Hadassah Society of Minnesota requested a version of a kugelhopf pan (a German, yeast-risen cake). The molds were typically cast iron or ceramic, and hard to find in the United States. Dave designed one and named it a “Bundt” pan from the German word bundkuchen, meaning “a cake for gathering.” The pan became a part of Nordic Ware's product line.

In 1966, a Bundt cake entry for a "Tunnel of Fudge Cake" in the Pillsbury Bake-Off contest won second place and resulted in over 200,000 letters being sent to Pillsbury asking where to source the pan. The Bundt pan’s popularity exploded, and Pillsbury followed suit with a line of Bundt cake mixes.

Bundt Cakes vs. Regular Cakes

Bundt pans have a characteristic hole in the center, meaning cake batter has more contact with the surface of the pan and the heat of the oven. This results in the formation of a light crust around the edges of the cake by the time the center has finished baking through. To keep the cake moist, Bundt cakes often call for full-fat ingredients in the batter.

Ingredients for Reese's Cake

To make this showstopping cake, you'll need:

• Creamy peanut butter (not all-natural): Used in the peanut butter filling, peanut butter glaze, and chocolate glaze, for layers of peanut butter flavor throughout the cake.
• Cream cheese: Added to the filling for a slight tang and creamy texture.
• Powdered sugar: Used to sweeten the filling and peanut butter glaze.
• Heavy whipping cream: Adds richness to the filling, and helps create two pourable glazes.
• Large eggs: Mixed into the filling to help it set, and added to the cake batter.
• Cocoa powder: Used to dust the cake pan (flour would leave a visible residue).
• Sour cream: Adds richness and moisture to the cake.
• Vegetable oil: Makes for a cake with a tender crumb.
• Whole milk: Added to the batter for a tender, soft cake.
• Vanilla extract: Enhances the flavor of the cake batter.
• Chocolate cake mix: Provides the dry ingredients for the cake batter.
• Instant chocolate pudding mix: Creates a dense, moist cake.
• Reese's Peanut Butter Cups: Folded into the cake batter before baking and used to garnish the cake.
• Semisweet chocolate morsels: The base of the chocolate glaze. Can also be swapped with dark, milk, or even white chocolate, if preferred.
• Light corn syrup: Mixed into the chocolate glaze for shine.

How To Make a Reese's Cake

Full instructions are below, but here's a brief recap before you get started: 

• Step 1. Prepare Peanut Butter Filling: Beat peanut butter and cream cheese until smooth. Beat in sugar, then cream and egg until uniform; set aside. Grease a 10-inch Bundt pan with shortening and dust with cocoa, tapping out excess.
• Step 2. Prepare Cake: Combine sour cream, oil, milk, vanilla, and eggs in a large bowl; beat until smooth. Add the dry cake and pudding mixes; beat 2 minutes. Fold in peanut butter cups. Pour half of batter into prepared pan; top with peanut butter filling, avoiding the edges of the pan. Pour remaining batter over filling. Tap gently on counter to remove air bubbles.
• Step 3. Bake: Bake until a wooden pick comes out clean, 50 to 55 minutes. Cool in pan on a wire rack 10 minutes. Invert cake onto rack; cool completely.
• Step 4. Prepare Peanut Butter Glaze: Whisk to combine peanut butter and milk; whisk in powdered sugar until blended. Spoon glaze over cake. Refrigerate uncovered until glaze is set, about 15 minutes.
• Step 5. Prepare Chocolate Glaze: Place chocolate in a small bowl. Bring cream, peanut butter, and corn syrup to a simmer, stirring constantly. Pour over chocolate; let stand 2 minutes, then whisk until smooth. Spoon over cake and glaze. Refrigerate uncovered 10 minutes or until glaze is almost set. Garnish with chopped peanut butter cups.
  

How To Store a Reese's Cake

Wrap and refrigerate leftover slices of this cake for up to three days, or freeze up to one month.

To make ahead: Bake and cool the Bundt cake, then wrap and refrigerate for up to three days, or freeze for up to three months. Thaw if needed, then glaze and garnish before serving.

Editorial contributions by Katie Rosenhouse.