Chocolate Peanut Butter Cake

4.39 from 18 votes

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 chocolate cake recipe!

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Servings: slices

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Tube Pan OR
10-Cup Bundt Pan
Hand Mixer

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

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.

Notes

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