Chocolate Peanut Butter Bundt Cake with a gorgeous glaze studded with chocolate chips. This easy bundt cake recipe is sure to please the peanut butter lover in your life!

I never met a bundt cake I didn’t like…and then Heather from Food Lovin’ Family added a big scoop of peanut butter to a chocolate chip bundt cake. And boom. I fall in love all over again.

Semi Homemade Bundt Cake

We call this cake semi-homemade. We love taking versatile box cake mixes and turning them into something a little special. Something that no one would believe had its origins in a box.

The recipe starts with a box yellow cake mix with extra pudding added for the ultimate in softness. Sour cream helps to keep the texture moist and rich.

Yellow cake mix adds to the buttery flavor of the cake. But want extra chocolate flavor? Use a chocolate cake mix. Double chocolate goodness!

How to Chocolate Peanut Butter Bundt Cake

Preheat oven to 325 degrees Fahrenheit.
Prepare bundt pan by greasing with shortening and dust with flour. Or use our cake release recipe.
Using a mixer, beat together cake mix, pudding mix, sugar, water, oil and eggs.
Add peanut butter and mix until combined.

With a spatula, stir in sour cream and mini chocolate chips.

sour cream and mini chocolate chips in cake batter

Pour batter into prepared bundt pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.

Allow the cake to cool for 20 minutes, then turn the cake onto a serving plate.

Make the glaze. In a medium bowl, whisk together powdered sugar, 3 tablespoons of milk, peanut butter and vanilla. Add another tablespoon or two of milk if needed to get the glaze to a drizzling consistency.
Drizzle glaze over top of the cake. Finish by sprinkling ¼ cup mini chocolate chips over the glaze.
Store in an airtight container.

Peanut Butter Glaze

And to top this bundt cake recipe off? A drizzle of peanut butter powdered sugar glaze. It’s super simple to make. Simply whisk together powdered sugar, milk, peanut butter and vanilla. Add as much milk as you’d like for the consistency of glaze you’d like.

Top off with a sprinkling of mini chocolate chips or even crushed peanuts or sprinkles. If you choose to sprinkle something on top, remember to do it right after you drizzle the glaze on. If the glaze sets, it won’t hold a topping.

OTHER BUNDT CAKE RECIPES

whole chocolate bundt cake on a plate with peanut butter glaze

TOOLS TO MAKE CAKE

Bundt Cake Pan: This is a classic, must-have kitchen tool.
Bundt Cake Carrier: Store your cake in this carrier to keep it fresh and easy to transport!
Cake Plate: I have this cake plate and everyone loves it! It comes with the cute server too.

Peanut Butter Chocolate Chip Bundt Cake

4.30 from 17 votes

Chocolate Peanut Butter Bundt Cake with a gorgeous glaze studded with chocolate chips. This easy bundt cake recipe is sure to please the peanut butter lover in your life!

Servings 15

Prep Time 10

Cook Time 1

Total Time 1 10

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Ingredients

For the cake:

1 box yellow cake mix (15.25 ounces)
1 large box instant chocolate pudding (5.1 ounces)
1/2 cup granulated sugar
2/3 cup water
3/4 cup vegetable oil
1/2 cup creamy peanut butter
4 large eggs (room temperature)
1 cup sour cream (room temperature)
1 cup mini chocolate chips

For the glaze:

2 cups powdered sugar
3-4 tablespoons milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla
1/4 cup mini chocolate chips

Instructions

Preheat oven to 325 degrees Fahrenheit.
Prepare bundt pan by greasing with shortening and dust with flour. Or use our cake release recipe.
Using a mixer, beat together cake mix, pudding mix, sugar, water, oil and eggs.
Add peanut butter and mix until combined.
With a spatula, stir in sour cream and mini chocolate chips.
Pour batter into prepared bundt pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 20 minutes, then turn the cake onto a serving plate.
Make the glaze. In a medium bowl, whisk together powdered sugar, 3 tablespoons of milk, peanut butter and vanilla. Add another tablespoon or two of milk if needed to get the glaze to a drizzling consistency.
Drizzle glaze over top of the cake. Finish by sprinkling ¼ cup mini chocolate chips over the glaze.
Store in an airtight container.

Video

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**