Chocolate Peanut Butter Bundt Cake

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!

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: bundt cake

Servings:

Calories: 420kcal

Author: Kelsey Byrnes

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

Notes

This cake can be stored in the fridge or at room temperature; I recommend serving the cake at room temperature for optimal flavor and texture!

Nutrition