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This Chocolate Peanut Butter Bundt Cake is rich, ultra-moist, and swirled with a ribbon of peanut butter batter baked right into the center for the perfect surprise in every slice! Finished with a glossy chocolate frosting, it’s an irresistible dessert that chocolate and peanut butter lovers will rave about!
What’s to Love About Chocolate Peanut Butter Bundt Cake
- Starts with a cake mix & a pudding mix, which makes it so moist and tender, just like my super popular Moist Chocolate Bundt Cake!
- Looks like it came straight from the bakery – simply stunning!
- Great for all types of events from elegant dinner parties to simple weeknight meals!
- Chocolate and peanut butter in both the cake AND frosting – need I say more?!
Ingredients Needed
The long list is going to be intimidating.. but seriously don’t let it be. This cake is worth every single second….trust me!
Cake Ingredients
- Cake Mix – I like using Devil’s food cake, but chocolate or dark chocolate cake mix works great, too.
- Instant Chocolate Pudding Mix – You’ll need the 3.9 ounce box (not the larger family size box)
- Sour Cream – Use regular sour cream (not the “light” version); you could opt to use full fat plain Greek yogurt instead.
- Eggs – I always use large eggs when baking.
- Water – Feel free to use cooled coffee in place of water (it’ll give the chocolate even more depth of flavor!)
- Vegetable Oil
- Peanut Butter Chips – The Reeses’ Peanut Butter brand is my favorite.
- Peanut Butter – Be sure to use creamy instead of chunky for this recipe; I don’t recommend using the “natural” peanut butter.
- Butter – Salted or unsalted butter is fine.
- White Sugar
- Milk – Any milk is fine (dairy milk or an alternate such as almond milk).
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
Ingredients for the Frosting & Garnishes
- Chocolate Chips – Semi-sweet chocolate chips or dark chocolate chips are my favorite as they balance out the sweetness of the cake! However, milk chocolate would work too.
- Butter – I use salted butter but unsalted butter works great, too.
- Corn Syrup – This gives the topping the glossy finish that’s so beautiful! You can use light or dark corn syrup.
How to Make Chocolate Peanut Butter Bundt Cake
Prepare the Bundt Pan
Bundt cakes tend to be intimidating to people because they’re so worried the cake will fall apart when removing it from the pan. BUT, if you prepare the pan correctly, you won’t have to worry about that!
First off, be sure you’re using a good bundt cake pan! Then, take the time to coat your pan with oil or cooking spray before adding the batter!
Make the Chocolate Cake Batter
This cake batter comes together super easily, thanks to the chocolate cake mix AND chocolate pudding mix! You’ll stir those together then add the sour cream, water, eggs, and oil, making sure to scrape down the sides of the bowl so the dry ingredients get combined. Lastly, you’ll stir in the peanut butter chips.
Make the Peanut Butter Batter
The peanut butter batter is also quite simple. You’ll stir together the wet ingredients, then add in the dry until smooth. This batter is slightly more runny than the chocolate batter.
Layer the Batter and Bake!
Now that both batters are made, you’ll layer them into the pan. Start with adding half of the chocolate batter. Then, you’ll add all of the peanut butter batter and finish with the remainder of the chocolate batter. There’s no need to swirl the batters, unless you want more of a swirled look (but don’t over-do it!). Smooth out the top then bake!
You’ll know the cake is done when a toothpick pressed into the center of the cake (at the thickest spot) comes out clean or with just a few moist crumbs.
Let the cake cool a bit. Then, run a small rubber spatula around the outside of the cake and carefully invert it onto the serving platter.
Frost and Garnish the Cake
This frosting is super easy! You’ll simply microwave the chocolate, corn syrup and butter until smooth. Pour it over the cake, allowing it to drip over the edges of the cake.
Melt a little bit of creamy peanut butter in another small microwave-safe dish (I use about 1/4 cup and microwave for 30 seconds). Drizzle it over the cake. I find it easiest to add it to a small resealable baggie, cut the tip off, and squeeze it over the cake! Top with chopped peanut butter candies (ie Reeses Peanut Butter Cups and/or Reeses Pieces), mini chocolate chips, sprinkles, or whatever else your heart desires!
Storage & Make-Ahead Tips
Bundt Cake Storage
You can store the cake at room temperature or in the fridge; however, if you keep it in the fridge, allow it to come to room temp before serving!
Freezing Bundt Cake
You can absolutely freeze this cake! I find it easiest to freeze the cake before adding the frosting (so it doesn’t stick to the container). Be sure to wrap it nice and tight and store in a large freezer bag or in an airtight container. It’ll stay good in the freezer for up to 2-3 months.
Other Chocolate Peanut Butter Desserts You’ll LOVE!
- Chocolate Peanut Butter Poke Cake
- No-Bake Chocolate Peanut Butter Lasagna
- Chocolate Peanut Butter Cobbler
- Peanut Butter Dipped Oreos
- Chocolate Peanut Butter Revel Bars
- Peanut Butter Chip Chocolate Cookies
- Buckeye Brownies
- No Bake Cookie Bars
- Chocolate Peanut Butter Fudge
- Peanut Butter Cup Cookies
Chocolate Peanut Butter Bundt Cake
Equipment
- 1 12-cup bundt cake pan
Ingredients
Chocolate Batter
- 1 box Devil's food cake
- 1 3.9-ounce box instant chocolate pudding mix
- 1 cup sour cream
- 4 eggs
- 3/4 cup water
- 1/2 cup vegetable oil
- 1 cup peanut butter chips
Peanut Butter Batter
- 1/2 cup creamy peanut butter
- 2 tablespoons melted butter
- 1/2 cup sugar
- 1/3 cup milk
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup flour
- 1/2 teaspoon baking powder
Frosting & Garnish
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup light corn syrup
- 3 tablespoons butter
- melted peanut butter and/or peanut butter candies optional, for garnish
Instructions
For the Cake
- Preheat the oven to 350℉ and use cooking spray to prepare a 12-cup bundt cake pan.
- In a large mixing bowl, combine the cake mix and pudding mix.1 box Devil's food cake, 1 3.9-ounce box instant chocolate pudding mix
- Add the sour cream, eggs, water, and vegetable oil; mix thoroughly.1 cup sour cream, 4 eggs, 3/4 cup water, 1/2 cup vegetable oil
- Stir in the peanut butter chips and set aside.1 cup peanut butter chips
- In a separate bowl, combine the peanut butter, melted butter, sugar, milk, egg, and vanilla.1/2 cup creamy peanut butter, 2 tablespoons melted butter, 1/2 cup sugar, 1/3 cup milk, 1 egg, 1 teaspoon vanilla
- Stir in the flour and baking powder until smooth.1/2 cup flour, 1/2 teaspoon baking powder
- Spread about half of the chocolate batter into the bottom of the bundt pan.
- Pour the peanut butter batter over the chocolate layer.
- Spoon the remaining chocolate batter on top and spread until even.
- Bake for 50-60 minutes or until the cake is set and a toothpick comes out clean (or with just a few moist crumbs). Be sure you don't over-bake the cake as it'll dry out!
- Let cool for 5 minutes on a wire rack, then invert to release the cake.
For the Frosting & Garnish
- In a microwave-safe bowl, combine the chocolate chips, corn syrup, and butter.3/4 cup semi-sweet chocolate chips, 1/4 cup light corn syrup, 3 tablespoons butter
- Microwave for 30 seconds then stir. Repeat until smooth.
- Pour slowly over the inverted cake.
- Drizzled with melted peanut butter and garnish with chopped peanut butter candies, if desired.melted peanut butter and/or peanut butter candies
