By: Becky Hardin
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This CHOCOLATE PEANUT BUTTER CAKE is the ultimate bundt cake recipe! The cake is made with peanut butter AND peanut butter cups, and then topped with a decadent peanut butter icing. All that peanut butter makes this indulgent cake the most amazing peanut butter chocolatecake recipe!
Table of Contents
Chocolate Peanut Butter Cake Recipe
This Chocolate Peanut Butter Cake is the ULTIMATE indulgent treat for peanut butter lovers. Peanut Butter, chocolate, peanut butter cups, peanut butter chips, and peanut butter frosting…there’s so much to love!
If you ask me what makes the perfect holiday dessert, I’d most likely say chocolate. Sure there is peppermint, gingerbread, cranberry, so many good options, but chocolate has always been my favorite. Add some peanut butter cups into the mix and WOW…you have a winner. This Chocolate Peanut Butter Cake is straight from my mom’s site, Simply Sated, and it’s been one of our favorites since she first posted it. It’s so rich, so decadent, and so perfect for the holidays.
If you’re a fan of peanut butter (who isn’t really?), then you’re REALLY going to drool over this bundt cake recipe. Peanut butter and peanut butter cups baked into the chocolate cake, plus a peanut butter frosting, and more peanut butter cups and peanut butter chips sprinkled on top…ya, that’s a lot of peanut butter, but trust me, it is the perfect amount for this peanut butter chocolate cake!
I love to eat this cake at all times throughout the day, which might not be the healthiest, but it is definitely the tastiest. Serve it over the holidays and everyone will devour this!
This Chocolate Peanut Butter Cake is the ULTIMATE cake recipe for peanut butter lovers. Bake it all in with this easy bundt cake recipe and enjoy!
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Chocolate Peanut Butter Cup Bundt Cake
You know peanut butter chips? The ones that are supposed to be baked into things? Well, I used to eat those by the HANDFUL as a kid. I LOVE peanut butter, and I’m packing as much of it as possible into this bundt cake. Fellow peanut butter lovers will thank me!This Chocolate Peanut Butter Cake is filled with peanut butter cups, peanut butter chips, and good ole’ creamy peanut butter. And that icing? Peanut butter frosting! It’s loaded with peanut butter cups. It’s the stuff of dreams.
Since I’m still learning to bake, I’m super lucky to have my mom around for all my baking needs. She is a genius in the kitchen and pretty much every baked good you can find on this site is either inspired or created by her. She knows what she’s doing, and luckily she is willing to share the wealth! If you’re looking for the perfect cake to bring to all your holiday get-togethers, THIS IS IT! Chocolate Peanut Butter Cup Bundt Cake for the Christmas win!
How to Make Chocolate Peanut Butter Cake
My mom can bake anything, but I prefer to keep it simple. So this easy peanut butter chocolate cake recipe is a dream! We’re starting with a cake mix, adding instant pudding, a few other standard cake ingredients, and allllll the peanut butter you can imagine.
How to make Chocolate Peanut Butter Cup Cake:
- Combine cake mix, flour, and instant pudding in a mixing bowl.
- Add eggs, water, milk, peanut butter, and vanilla extract, and mix with an electric mixer.
- Fold in the peanut butter chips and chopped peanut butter cups.
- Pour batter into cake pan, and bake for 45-55 minutes at 350°F.
After baking, let the cake cool in the pan for 15 minutes, then invert it onto a cooling rack. Let it cool completely before adding the peanut butter frosting. See the recipe card for detailed instructions!
How to Make Peanut Butter Frosting
The peanut butter frosting might be my favorite part of this recipe. It’s the perfect addition to this chocolate cake! It’s just creamy peanut butter melted together with peanut butter cups. So simple yet sooooo delicious! You’ll want to make this frosting while the cake is cooling.
Once the chocolate peanut butter cake has cooled, you can pour the icing over top. Finish it off by sprinkling peanut butter chips and more peanut butter cups on top. Then let the frosting cool before serving.
I still can’t believe how amazing this chocolate peanut butter cake is. It’s SO good. I love all that peanut butter mixed into the chocolate cake. It’s the perfect balance if you ask me! Don’t you want to dig right in and eat the entire cake? Save some for me!
If you like this chocolate peanut butter cup cake, you’ll love these other recipes too:
- Easy Peanut Butter Banana Bundt Cake
- Peanut Butter Cup Ice Cream Pie
- Peanut Butter Kiss Cookies
- Reese’s Peanut Butter Cup Banana Bread
- Peanut Butter Chocolate Chip Cookie Bark
- Old Fashioned Oatmeal Cake
- Easy Banana Bread with Peanut Butter Glaze
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Chocolate Peanut Butter Cake
4.36 from 17 votes
Author: Becky Hardin | The Cookie Rookie
Prep: 15 minutes minutes
Cook: 50 minutes minutes
Total: 1 hour hour 5 minutes minutes
Serves8 slices
Print Rate
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This CHOCOLATE PEANUT BUTTER CAKE is the ultimate bundt cake recipe! The cake is made with peanut butter AND peanut butter cups, and then topped with a decadent peanut butter icing. All that peanut butter makes this indulgent cake the most amazing peanut butter chocolatecake recipe!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
*Read through entire ingredient list before starting.
For the Cake
- 15.25 ounces yellow cake mix 432 grams (1 box – SEE NOTE), such as Betty Crocker
- 3.4 ounces chocolate instant pudding 96 grams (1 box)
- 2 tablespoons all-purpose flour 15 grams
- 4 large eggs 200 grams
- ½ cup water 114 grams
- 1 cup milk 227 grams
- 1 teaspoon pure vanilla extract 4 grams
- ½ cup creamy peanut butter 135 grams, Jif recommended
- 5 ounces Reese’s Peanut Butter Chips 142 grams (½ bag)
- 8 ounces Reese’s Peanut Butter Cup Miniatures 227 grams, cut into quarters (do NOT use Peanut Butter Cup Baking Cups)
For the Peanut Butter Cup Frosting
- ½ cup creamy peanut butter 135 grams, Jif recommended
- ¾ cup chopped Reese’s Peanut Butter Cup Miniatures 128 grams (do NOT use Peanut Butter Cup Baking Cups)
Optional Garnishes
- Reese’s Peanut Butter Chips
- Peanut Butter Cups Miniatures chopped
Recommended Equipment
Kitchen Scale (optional)
Tube Pan OR
Instructions
For the Cake
Preheat oven to 350°F. Grease and flour 10-inch tube or Bundt pan.
Stir together the cake mix, pudding, flour in a large bowl.
Add the eggs, water, milk, peanut butter, and vanilla extract. Using a hand mixer, mix for 30 seconds on low speed, then 2 minutes on medium speed.
Fold in the peanut butter chips and chopped peanut butter cups.
Pour the batter into the prepared pan and bake for 45-55 minutes, or until toothpick inserted in the middle comes out clean.
Cool the cake on a wire rack for 15 minutes.
Invert the cake onto a wire rack and let completely cool (upright).
For the Peanut Butter Cup Frosting
In a small saucepan, melt peanut butter and chopped Reese’s Peanut Butter Cup Miniatures over low heat until melted and smooth. Stir often.
Pour warm icing over completely cooled cake while letting it drizzle down the sides.
Garnish with extra Reese’s Peanut Butter Chips and chopped Reese’s Peanut Butter Cup Miniatures, if desired.
Serve after frosting is cooled and set.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Cake Mix: You can use yellow cake mix or chocolate cake mix.
- Be sure to use a 3.4-ounce box of pudding mix!
- To freeze, tightly wrap cake in plastic wrap and aluminum foil, then place in an airtight container or Ziplock bag.
- Nutritional information does not include optional garnishes.
Storage:Store chocolate peanut butter cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month.
Nutrition Information
Serving: 1slice Calories: 877kcal (44%) Carbohydrates: 105g (35%) Protein: 23g (46%) Fat: 44g (68%) Saturated Fat: 16g (100%) Polyunsaturated Fat: 8g Monounsaturated Fat: 17g Trans Fat: 0.1g Cholesterol: 103mg (34%) Sodium: 983mg (43%) Potassium: 507mg (14%) Fiber: 5g (21%) Sugar: 70g (78%) Vitamin A: 215IU (4%) Vitamin C: 0.2mg Calcium: 226mg (23%) Iron: 3mg (17%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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