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
Chocolate Peanut Butter Bundt Cake
Ingredients
CAKE
- 1 standard size chocolate cake mix
- 1 package chocolate pudding - DRY MIX (3.9 oz (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.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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…
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Made this yesterday to take to a friend’s house for a dinner party. The chocolate and peanut butter taste was amazing! Did not dissapoint. Everyone loved the cake! I followed the recipe with no problems and I had a delicious looking and tasting cake!
Do you know if I can make the chocolate peanut butter bundt cake ahead of time and freeze it?
Hi Gale, I’m afraid I don’t, but I can’t imagine it would be a problem.
This recipe is fantastic!! I made it for my husbands birthday and it was a huge hit. The cake is super moist and the peanut butter. Omg!!I mean come on, could it get any better? The answer is no, no it can not. Thanks so much for the recipe!!
Does this cake have to be refrigerated or can it sit out on the counter. I am thinking of making it for a bake sale.
I think you are fine with this one out of the fridge. I would however try and prevent it from being too warm or you might get some melty peanut butter. 🙂
Hi Christi
A couple of questions, how many ounces is your standard cake mix? I don’t use cake mix and while looking online to see just how big a standard box cake mix is I noticed differences in size
Can you substitute whipping cream for sour cream? And is the box of pudding necessary?
Thank you for your time
BTW, this cake looks outstanding
Hi Bonnie, there is variation in the cake mixes, but I’ve found that any of the standard sized cake mixes work (so any of the Pillsbury, Duncan Hines, Betty Crocker, etc cake mixes) will be fine. No, you would not be able to replace the sour cream with whipped cream in this one. I’ve not made it without the pudding, but I’m thinking you’d want to reduce the liquids slightly – that said I can’t say for sure not having tried it. Good luck! 🙂
Thank you for getting back with me. I found a recipe for a chocolate pudding mix, (yay) I didn’t have powdered milk so I substituted dry coconut milk powder, I also found a recipe for homemade cake mix, and for sour cream. (Yay again)
The cake mix recipe came out to about 38 ounces, is that too much cake mix for your recipe?
I’m hoping to make this cake in the next day or so I will let you know how it turns out
I’m a granola girl and don’t I ever made a cake using standard boxed cake mix lol,
Sorry for the repeat question, I had been looking at a ton of DIY recipes, blogs etc and forgot I already asked that question
Again thank you for answering my question, have a great evening?
Hi Bonnie, since I don’t know what the homemade cake mix recipe is, I can’t speak as to what the results might be. I feel like it might be better for you to just use a recipe that does not require a cake mix versus trying to replicate a cake mix, at what point the “easy” short cut nature of the cake has kind of pointless. I have another chocolate bundt cake recipe that might work, just add in the peanut butter elements from this recipe. I think if you want to avoid a commercial cake mix, this is the way I’d go. 🙂
Hello,
Christi, I really appreciate you getting back to me so quickly thank you!
I’ll check out your other chocolate bunt cake recipe
Here is the recipe I used to make the cake mix, if your interested
https://iambaker.net/homemade-chocolate-cake-mix/
Have a great day and thank you again?
You are so welcome! And great choice with that cake mix recipe, Amanda’s recipes are always fantastic!
Hi
I don’t have any chocolate pudding mix, am guessing I could leave it out, or is there a substitute? This cake looks fantastic. Haven’t made it yet but I’m giving it five stars because it looks like a five star cake
Thank you
Hi Bonnie, I haven’t tried this particular recipe without the pudding mix, so I can’t say for certain what the results would be. I’m thinking you might want to reduce your liquid ingredients slightly, but I think it would be okay. 🙂
Cake looks amazing. Is it a box of instant or regular pudding?
Instant is great, but honestly I’ve used both and they both seem to have the same end result.
Is it “1 oz” of the pudding package – or 1 pudding package -whole package?
It’s one package. Sometimes the recipe card program gets a bit weird. Sorry!
Why can’t I email or put this recipe on FB to share it with my friends. Please tell how I can achieve this task.
Cheryl, a super easy way to share anything is to right click into your internet browser bar and cut or copy the URL web address for the post. Then simply paste that into a post you right on Facebook. You can do that with almost any webpage. I also have it on Facebook as well: https://www.facebook.com/LoveFromTheOven/photos/a.127589913976737.21574.126165054119223/1012234552178931/?type=3&theater
What size bundt pan?