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Buckeye Bundt Cake

Birthdays birthdays birthdays! Is there anything more fun than a kid’s birthday party? I really don’t know; I rarely attend them since I don’t have children. However, I do get to bake for them and that is something I have a lot of fun doing. I picture the kids sticking their fingers into frosting, and not caring how decadent or how caloric the treat they are about to enjoy is. Let’s all find our inner child in regards to cake, shall we? 

My coworker’s daughter is having a birthday, and she wanted a Buckeye Bundt Cake. My coworker asked if I would make it and I was flattered and thrilled. Someone likes my baking and bundt cakes are a breeze! Win/ win.

I have made this cake before, and for a kid’s party, I wanted to up the wow factor. What to do? Add candy. Double the frosting glaze. Toss on some wee decorations. Run away from people who complain I gave their kids a sugar high. Laugh wickedly and without remorse.
Credit: Adapted from Tip Hero


Peanut Butter Filling
¾ cup creamy peanut butter
4 ounces cream cheese
¼ cup powdered (icing or confectioners’) sugar, sifted
1 egg, beaten
3 tablespoons whole milk
1 cup mixed peanut butter chips and Reese’s pieces

1 cup water
6 ounces butter
⅓ cup cocoa powder
1 heaping tablespoon instant espresso powder
1 teaspoon kosher salt
2 cups all-purpose flour
 ½ cups granulated sugar
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla extract
½ cup sour cream

Shiny Peanut Butter Chocolate Glaze
½ cup heavy cream
1 tablespoon granulated sugar
2 tablespoons corn syrup
¼ cup creamy peanut butter
4 ounces dark chocolate, finely chopped
1 teaspoon vanilla extract
1 tablespoon butter

A Buckeye Bundt Cake is a chocolate cake filled with a peanut butter cheesecake like filling and coated with a peanut butter chocolate glaze. I selected my Nordicware swirl Bundt pan and sprayed it with Baker’s joy. I used plenty of it to ensure easy release. Preheat your oven to 350 degrees F.

For the peanut butter filling, mix together peanut butter, softened cream cheese, vanilla, cream, powdered sugar, and 1 egg. Beat until well blended. Having the cream cheese soft and at room temperature will make it much easier to combine. I went off recipe here and added in about 1 cup of reese’s pieces and peanut butter chips. Set this aside.

For the chocolate cake, put salt, espresso powder, cocoa powder into a saucepan and whisk out the lumps. Add butter and water and bring to a simmer, whisking constantly. Get out all the lumps, melt the butter, and dissolve the cocoa into the liquid. Once that is all set, take it off of the heat and allow it to cool. 

In another bowl, combine flour, sugar and baking soda. 

In another bowl, combine vanilla, eggs and sour cream. Mix well. Pour the cooled chocolate liquid into the flour and mix. Add the sour cream mixture next and mix until just combined. Pour about half of the chocolate mixture into your bundt pan. Then, dollop the peanut butter mixture in a ring, trying to stay in the center of the cake. Top with the remaining chocolate batter.

Put the bundt pan on top of a baking pan just in case some batter comes out over the top of the pan. Bake for 50 to 60 minutes, or until  a cake tester or knife comes out clean. Let the cake cool for 10 minutes, then unmold onto a cake plate, cake stand, or cardboard cake circle.
Let’s make the glaze, shall we? Combine heavy cream, sugar, corn syrup and peanut butter. Bring to simmer over medium low heat. In another bowl, measure out your chocolate. Pour the hot peanut butter mixture over the chocolate. Give it a minute or so, and mix well. The chocolate will melt due to the heat of the peanut butter mixture. Add a dash of vanilla extract and 1 tablespoon of butter and combine well. Pour over the cake. 

Once the cake is cooled but the glaze is still tacky, sprinkle it with more reese’s pieces and peanut butter chips. Chuck up some reese’s cups and top with those as well. And, if you are really off your rocker, stick some sugar paste flowers all about it, in honor of the bday girl. 


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