Chocolate and peanut butter, peanut butter and chocolate, these two BFFs come together to create this delicious chocolate peanut butter bundt cake!
It’s really hard to beat the combo of chocolate and peanut butter. I’m also a little bit obsessed with bundt cakes. They are so incredibly easy to make and there’s no stress in finishing them off with fancy icing or piping on the buttercream. Just pour on some glaze or frosting and serve it up. I mean look at the chocolate and peanut butter glazes coating the top of this chocolate peanut butter bundt cake, it makes me want to grab the closest fork and dig right in. And it’s easy peasy, which is my favorite kind of dessert.
This delicious chocolate peanut butter bundt cake has peanut butter tucked inside and a delicious peanut butter glaze on the outside. Some might call it excessive. I call it delicious.
Oh, look at that filling, and some peanut butter chips for good measure! You could throw some chocolate chips in there as well if you wanted to go even crazier with it.
This recipe starts with a chocolate cake mix that is doctored up to create a rich, moist and delicious chocolate cake. I think the real star of this cake is the peanut butter filling layer. The peanut butter filling is a delicious combination of peanut butter, powdered sugar, butter, vanilla and salt. If you love peanut butter cups or peanut butter balls, the filling will remind you of those! Let’s make some cake! As I mentioned, this cake starts from a cake mix. There are variations in cake mix size these days, but I have made this cake with everything from a 15oz to 18oz size cake mix, and it has worked out wonderfully no matter which size I’m using. Any standard chocolate cake mix will work, and you can get creative with flavors, from milk to dark chocolate.
Want the goodness of chocolate and peanut butter, but in a bit more portable form? I’ve got you! Check out my Chocolate Chip Peanut Butter Cookies and Chocolate Peanut Butter Cookies.
Chocolate Peanut Butter Bundt Cake
Ingredients
CAKE
- 1 standard size chocolate cake mix
- 1 oz package chocolate pudding - DRY MIX 3.9 . - 4 Serving Size
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- 1/2 cup peanut butter chips optional
PEANUT BUTTER FILLING
- 1 cup creamy peanut butter
- 1/3 cup powdered sugar
- 4 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For Chocolate Glaze:
- 2/3 cup chopped chocolate semi-sweet or milk chocolate work well
- 1/3 cup heavy cream
For Peanut Butter Glaze:
- 2/3 cup peanut butter chips
- 1/3 cup heavy cream
Instructions
For cake:
- 1. Preheat oven to 350 degrees F.
- 2. Combine all of the cake ingredients and mix with a mixer until combined. Do not over mix, but make sure all dry ingredients and wet ingredients are well combined. Set aside.
- 3. In a separate bowl, combine peanut butter, butter, powdered sugar, vanilla and salt and mix well with a mixer.
- 4. Spoon half of cake batter into a bundt cake pan that has been sprayed with non-stick cooking spray. Spoon peanut butter filling on top of the cake batter. Top with remaining cake batter.
- 5. Bake for 50-55 minutes or until toothpick inserted into cake comes out clean. Remove from oven and allow to cool on a wire rack. Remove from bundt pan and top with powdered sugar or chocolate and peanut butter glaze if desired.
For glaze(s):
- In a large microwave safe bowl (glass works best) combine chopped chocolate (or peanut butter chips) and heavy cream. Microwave for 30 seconds, remove from microwave and stir well. Return to microwave for another 15 seconds. Remove from microwave and whisk together until smooth (stirring will help melt chocolate). If needed, heat for an additional 15 seconds, then whisk until smooth. Spoon or pour over cake.
Want MORE chocolate and peanut butter? I hear you. And I’ve got you covered. Check out these posts that are packed FULL of peanut butter and chocolate!
Or these recipes that all use peanut butter cups…
Cindy says
Can you use a 13×9 sheet pan
Christi Johnstone says
Hi Cindy, I haven’t made this recipe in a 13×9 pan so I can’t speak to what the result would be.
Nancy says
If I make this the day before and keep in the refrigerator, should I let sit out before serving?
It looks delicious and I am sure my friends will love it.
Christi Johnstone says
Nancy, yes, I would sit it out a bit before serving. That said, I think it’d still be great cold!
Loree Edeal says
The cake is amazing. I’d never made a chocolate and pb cake before, but my son requested one for his birthday. We love bundts so I was thrilled to stumble upon this recipe. It is rich, moist, chocolatey and fresh led with the perfect amount of pb. Everyone loved it, some had seconds even though they claimed to be full. My only issue is that it made more batter than my Bundt pan could handle and Approx 1/2 over flowed the pan. I’ll make a couple cupcakes next time so that doesn’t happen again. LOVED the recipe. I will be making it again for sure.
kathie fellows says
Would like to know if the pudding is instant or regular. What to make this tomorrow for my sons birthday. He sent it to me on facebook and want to surprise him. Please let me know.
Christi Johnstone says
Honestly I’ve never noticed any difference when I exchange one or the other. That said, instant is usually what I have on hand, so that with that if you like. Enjoy and Happy Birthday!
Mary M. says
Just what I love, a recipe for a dessert so delicious and decadent looking, but so simple to make. It impresses your guests and makes you look good! 🙂
Kimberly says
Oh wow. This cake is heaven!
The recipe was easy to follow and it turned out beautifully!
Michaela says
This was so good! Thank you for sharing! The only thing I did differently was I mixed peanut butter chips throughout all of the batter and I omitted the chocolate sauce but added some piped cream cheese frosting. It was so rich and delicious!