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One of my absolute favorite desserts – the Brownie Cake. Stuffed with a creamy peanut butter filling, this one is a keeper!

brownie cake with a slice being taken out on a white plate

It’s not just any brownie or cake. This always moist and rich brownie cake is the best of both worlds. It’s like if rich chocolate cake and fudgy brownies had a delightful, delicious baby. (Too far? Yeah probably, haha!)

To make things even more special, I’ve added a yummy twist: a peanut butter cheesecake filling. Oh yes, you heard that right! Can you imagine what that will do to the inside of a chocolate cake? Amazing, right?

I don’t think I have to tell you that my Lily absolutely loved this thing. From start to finish, she was right there helping me make this cake. I say helping, but it mostly involved eating the batter.

Once this little chocolate bundt cake was done though, she devoured what I gave her. 3 year olds don’t know portion control. Ha!

One of the best parts of this is its simplicity. We’re using a box of chocolate cake mix to make things go quicker. If you’ve got a favorite, feel free to grab it. This fluffy chocolate cake is a great place to try it out!

The words “decadent dessert” come to mind when I think of this cake. I don’t use that phrase often, but it really hits the spot here. The chocolate cake mixed with peanut butter and chocolate chips is exactly that. Decadent!

Add in those wonderful little peanut butter cups as a garnish and you’ve got yourself an amazing presentation! Bring this to any gathering and you’re going to have people talking for a long time to come.

For all you chocolate lovers and peanut butter fanatics out there, this one’s for you. Let’s get into this scrumptious Brownie Cake!

Some of our other favorite dessert recipes we have on our site include: Peanut Butter Chocolate Chip Cookie Bars, Peanut Butter Cake, and Reese’s Stuffed Chocolate Peanut Butter Brownies.

slices of brownie cake on a white plate

WHY THIS RECIPE WORKS:

  1. Combination of Textures: With a cake and brownie mix, you get both a tender cake and fudgy brownie texture.
  2. Peanut Butter Cheesecake Filling: The creamy, nutty filling adds a burst of flavor in every bite!
  3. Easy to Follow: Using box mixes means less fuss and an easy recipe to follow.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Chocolate cake mix
  • Brownie mix
  • Large eggs
  • Water
  • Vegetable oil
  • Cream cheese
  • Sugar
  • Peanut butter
  • Semi-sweet chocolate chips
  • Heavy whipping cream
  • Mini peanut butter cups for garnish
ingredients needed to make brownie cake

HOW TO MAKE BROWNIE CAKE:

  1.  Preheat oven to 350*F degrees. Grease a 10-cup standard-sized bundt pan with baking spray (the kind that has flour in it) and set aside.
  1. Combine the cake mix, brownie mix, eggs, water, and oil in a large mixing bowl.  Check what ingredients your particular mixes call for, as it might differ slightly from what is listed.  Just make sure to add the listed ingredients for both mixes they call for on the back of the box. 
  2. Pour half of the batter into the prepared bundt pan.
  3. In a medium mixing bowl, combine the cream cheese, sugar, egg, and peanut butter until smooth with an electric hand mixer.
  4. Add spoonfuls of the peanut butter mixture all on top of the cake batter.
  5. Top the peanut butter mixture with the rest of the cake batter.
  6. Transfer your bundt pan to a baking sheet and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. 
  7. Cool the cake for 10 minutes before inverting it onto a wire rack to cool it completely. 
collage of images showing how to prepare brownie cake
  1. Once cool, heat up the heavy whipping cream in the microwave for 30 seconds to a minute. The cream should be hot (90-110°F).
  2. Add the chocolate chips to the cream and let sit for 5 minutes.
  3. Stir the chips and cream together until melted and shiny. 
collage of images showing how to make ganache for brownie cake
  1. Drizzle the chocolate ganache all over the top of the cake.
  2. In a small microwave-safe bowl, melt your peanut butter for 20 seconds.
  3. Drizzle the peanut butter over the top of the cake.
  4. Immediately sprinkle chopped or whole mini reeses cups on top of the glaze. Allow the cake to sit for at least 30 minutes for the glaze to set, slice, and serve.
brownie cake on a white plate topped with garnishes

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT SIZE PAN SHOULD I USE?

A standard-sized 10-inch bundt pan is best for this recipe. It allows the cake to cook evenly and gives it that beautiful shape!

We’re creating the ultimate brownie cake and you’re going to love it.

WHY DO I HAVE TO PUT MY PAN ON A SHEET TRAY?

Sometimes, there can be an overflow through the center hole of the bundt pan. Placing it on a sheet tray ensures any overflow doesn’t mess up your oven.

It’s a great thing to keep your oven clean if at all possible!

showing the inside of brownie cake

HOW TO REMOVE A BUNDT CAKE FROM THE PAN EASILY?

First, it is essential to properly grease the bundt cake pan first. I like to spray generously with baking spray (the kind with flour in it), then use a pastry brush to brush it all over so there isn’t a spot missed.

Once cooked, cool the cake for at least 10 minutes. Gently tap the sides of the cake, then invert it onto a cooling rack.

Definitely make sure the cake is cool before doing this. You don’t want your wonderful creation to fall apart on you!

CAN I ADD A DIFFERENT TOPPING?

Absolutely! This brownie cake recipe is versatile.

You can go for another flavor of chocolate ganache, powdered sugar, or even vanilla ice cream. Get creative!

ANY ADDITIONS?

As my northern friends say, you betcha!

  • Chocolate chips or peanut butter chips to the batter.
  • Vanilla extract for an aromatic twist.
  • Melted chocolate drizzled on top.
  • A sprinkle of cocoa powder for an added chocolatey punch.
  • Vanilla ice cream for serving.
  • Powdered sugar for a beautiful snowy effect.
  • Fresh berries for a fruity touch.
  • Crushed nuts for a crunchy topping.
  • Chocolate cream cheese frosting for an extra decadent touch.
  • A side of whipped cream for a creamy contrast.
close up of brownie cake on a plate

HOW TO STORE:

Refrigerator: Place your brownie cake in an airtight container and store for up to 3 days to maintain its moist crumbs and fudgy texture.

Stored in the fridge it will last up to a week.

Freezer: Wrap your leftover cake with plastic wrap and place it in a freezer-safe bag or container. It will last up to a month. Remember to thaw in the refrigerator before serving!

DANA’S TIPS AND TRICKS:

  • Use a large mixing bowl when combining ingredients to avoid a mess.
  • Always make sure your cream cheese is at room temperature for a smoother filling.
  • Use an electric mixer for the best and fluffiest cake batter.
  • Always place your bundt pan on a baking sheet to keep that oven clean!
  • A rubber spatula is the perfect thing for scraping down the sides of the bowl. Make sure all the ingredients are mixed!
  • If your brownie cake comes out too dry, no worries! A simple syrup drizzle can bring it back to life.
cake server holding a slice of brownie cake in air

Brownie Cake, especially with a delightful peanut butter cheesecake filling, is the perfect way to satisfy your chocolate and brownie cravings. With its fudgy texture and rich chocolate flavor, it’s the ultimate treat for chocolate lovers.

Every bite is a blast of flavors and textures, making it one of the best parts of any special occasion. So, the next time you’re in the mood for something chocolaty and decadent (there’s that word again), remember this brownie cake recipe!

If you’ve tried this BROWNIE CAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

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5 from 4 votes

Best Brownie Cake (Bundt Cake with Peanut Butter Filling)

Author Dana at ThisSillyGirlsKitchen.com
Prep: 20 minutes
Cook: 1 hour
One of my absolute favorite desserts – the Brownie Cake. Stuffed with a creamy peanut butter filling, this one is a keeper!
Servings 12 servings

Ingredients
  

For the cake:

For the filling:

Instructions

  • Preheat oven to 350*F degrees. Grease a 10-cup standard-sized bundt pan with baking spray (the kind that has flour in it) and set aside.
  • Combine the cake mix, brownie mix, eggs, water, and oil in a large mixing bowl. Check what ingredients your particular mixes call for, as it might differ slightly from what is listed. Just make sure to add the listed ingredients for both mixes they call for on the back of the box.
    1 15.25 oz. chocolate cake mix, 1 18.3 oz. brownie mix, 5 large eggs, 1 & 1/4 cups water, 1 cup vegetable oil
  • Pour half of the batter into the prepared bundt pan.
  • In a medium mixing bowl, combine the cream cheese, sugar, egg, and peanut butter until smooth with an electric hand mixer.
    8 ounces cream cheese, ⅓ cup granulated sugar, 1 large egg, ¼ cup peanut butter
  • Add spoonfuls of the peanut butter mixture all on top of the cake batter.
  • Top the peanut butter mixture with the rest of the cake batter.
  • Transfer your bundt pan to a baking sheet and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cake for 10 minutes before inverting it onto a wire rack to cool it completely.
  • Once cool, heat up the heavy whipping cream in the microwave for 30 seconds to a minute. The cream should be hot (90-110°F).
    ½ cup heavy whipping cream
  • Add the chocolate chips to the cream and let sit for 5 minutes.
    ½ cup semi sweet chocolate chips
  • Stir the chips and cream together until melted and shiny.
  • Drizzle the chocolate ganache all over the top of the cake.
  • In a small microwave-safe bowl, melt your peanut butter for 20 seconds.
    ½ cup peanut butter for garnish
  • Drizzle the peanut butter over the top of the cake.
  • Immediately sprinkle chopped or whole mini reeses cups on top of the glaze. Allow the cake to sit for at least 30 minutes for the glaze to set, slice, and serve.
    Mini peanut butter cups for garnish

Notes

  • Use a large mixing bowl when combining ingredients to avoid a mess.
  • Always make sure your cream cheese is at room temperature for a smoother filling.
  • Use an electric mixer for the best and fluffiest cake batter.
  • Always place your bundt pan on a baking sheet to keep that oven clean!
  • A rubber spatula is the perfect thing for scraping down the sides of the bowl. Make sure all the ingredients are mixed!
  • If your brownie cake comes out too dry, no worries! A simple syrup drizzle can bring it back to life.
Nutrition calculated without the peanut butter cup garnish.

Nutrition

Calories: 602kcal | Carbohydrates: 41g | Protein: 10g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 457mg | Potassium: 312mg | Fiber: 2g | Sugar: 25g | Vitamin A: 503IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 3mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 4 votes (3 ratings without comment)

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2 Comments

  1. 5 stars
    This looks so delicious! My birthday is coming up and this could be THE dessert ☺️ Combining a cake mix with brownie mix is genius. One question: I noticed while reading the actual recipe at the end that you call for four eggs for the cake batter but one of the pictures in the body of your post showed five. Which should it be? Thanks!

  2. Wow, great eye! That is a typo, thanks so much for bringing it to my attention. It should be 5 with the cake mix/brownie mixes I used, however make sure to check the back of your box mixes to make sure!

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