Peanut Butter Chocolate Chip Bundt Cake

Peanut Butter Chocolate Chip Bundt Cake is a perfect mix of flavor. Moist cake filled with mini chocolate chips and topped with a peanut butter glaze.

Peanut butter and chocolate. I mean, is there a better flavor combination!? I always gravitate to any dessert recipes with these two ingredients. This peanut butter chocolate chip bundt cake is no exception.

This cake starts with a box cake mix, but adding some creamy peanut butter into the cake batter and topping it with a peanut butter glaze took this recipe to a new level. No one will ever guess it is semi-homemade.

bundt cake with peanut butter glaze

What does it mean to be a semi-homemade cake? It means it has a couple of shortcuts that you use to keep life simple, but tweaks to make those shortcuts extra special.

Why You’ll Love this Cake:

  • starts with a simple yellow cake mix
  • chocolate pudding
  • sour cream for moisture
  • creamy peanut butter for flavor
  • mini chocolate chips…because…double chocolate
  • peanut butter glaze

It is so easy to make. About 10 minutes is all you need before it is in the oven!

How can I be sure my bundt cake won’t stick?

The biggest complaint we get with bundt cakes is that they stick to the pans. It’s important to do the correct prep work to make sure your cake doesn’t stick before you bake it. Here are a few tips:

  • Use a non-stick pan.
  • Use Baker’s Joy. It’s a spray that helps cakes release easily from the pan. You can get it here.
  • Use Cake Release. It’s a homemade mix that works beautifully. We make up a big batch of this and keep it in the fridge for all of our cake baking.
  • The last option for greasing the pan is to grease with shortening, then dust the pan with flour. For best results use shortening instead of butter…and don’t forget the flour!

After the cake bakes, let the cake cool in the pan for about 20 minutes, then remove it. If the cake cools too much, the sugar may stick to the pan making the cake difficult to come out.

chocolate chips pouring into cake batter

How to Make 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. See tips above!
  • Using a mixer, beat together cake mix, pudding mix, sugar, water, oil and eggs.
  • Add peanut butter and mix until combined.
cake batter in a mixing bowl
  • With a spatula, stir in sour cream and mini chocolate chips.
  • Pour batter into prepared bundt pan.
unbaked cake in a bundt pan
  • 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.
chocolate cake in a bundt pan
  • Drizzle glaze over top of the cake. Finish by sprinkling ¼ cup mini chocolate chips over the glaze.

Making Peanut Butter Glaze:

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 the glaze over the warm cake if you’d like it to sink in a little. In this case, it may be a good idea to poke the top of the cake a few times with a toothpick so the glaze can soak in.

If you don’t want the glaze to sink in, wait until the cake is cool.

chocolate cake with peanut butter glaze and chocolate chips

How long can you keep a cake after baking?

Cakes are usually best if eaten within 2-3 days of baking it. You can freeze the cake if you need to keep it longer than 2-3 days.

This cake is safe to store at room temperature.

slice of chocolate peanut butter bundt cake with chocolate chips

Can you freeze cake?

Yes! Cake generally freezes really well. Make sure that the cake is completely cooled before packaging it in an airtight container.

This cake will freeze for up to 6 weeks. When you are ready to defrost the cake, allow the cake to come to room temperature before opening the container. This will ensure the cake stays fresh.

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.
slice of bundt cake on a plate
slice of bundt cake on a plate

Peanut Butter Chocolate Chip Bundt Cake

4.75 from 4 votes
Peanut Butter Chocolate Chip Bundt Cake is a perfect mix of flavor. Moist cake filled with mini chocolate chips and topped with a peanut butter glaze.
Servings 15
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

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.

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.**

Nutrition

Calories: 511kcal | Carbohydrates: 65g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 60mg | Sodium: 355mg | Potassium: 144mg | Fiber: 2g | Sugar: 48g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 511
Keyword bake sale, comfort food

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Megan @ MegUnprocessed
5 years ago

Such a perfectly moist cake!

Linda A Tanzini
4 years ago

With the confusion of different volume cake mixes what size did you use in this one? I use gluten free ones which are about 15 oz. Thanks

danielle Dubin
2 years ago

5 stars
This cake was absolutely amazing. So moist and delicious. Definitely saving this.

Lisa Smith
1 year ago

Can I use white cake mix instead of yellow?

Joan
1 year ago

Does this cake need to be refrigerated?