Chocolate Peanut Butter Cake with Peanut Butter Frosting

By Becky Hardin

Updated Aug 25, 2026

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This Chocolate Peanut Butter Cake is the ultimate bundt cake recipe for peanut butter lovers. I make this cake using a white cake mix, chocolate pudding, and creamy peanut butter, and then I mix in both peanut butter chips and chopped peanut butter cups. And because that isn’t enough peanut butter flavor, I drizzle it all with a decadent peanut butter icing to take the flavor completely over the top. This cake is super rich, so a small slice will usually suffice, which is great, so I get about 8 servings per cake.

The Ultimate 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. This Chocolate Peanut Butter Cake is straight from my mom’s site, Simply Sated, and it’s been one of my favorites since she first posted it.

If you ask me what makes the perfect dessert, I’d most likely say chocolate. Sure, there are peppermint, gingerbread, and cranberry- so many other good options, but chocolate has always been my favorite. Add some peanut butter cups into the mix, and wow, I’m sold.

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. I love to eat this cake at all times throughout the day, which might not be the healthiest, but it is definitely the tastiest. Since this cake is really rich, I cut the slices small, which means I can usually get about 8 servings.

Tips for Beginners

• Room temperature ingredients. I like to take all the fridge items out of the fridge around 30 minutes before I begin to prepare the cake, as room temperature ingredients will blend more easily.
• Grease the bundt pan well. This cake has a thick batter with lots of peanut butter chips and peanut butter cups throughout, so you don’t want it sticking to the pan or it will fall apart when you try to remove it.
• If you can’t find a 15.25 oz cake mix. Use a 13.25 oz. cake mix and add 2 oz. of all-purpose flour. I used a yellow cake mix, but you could use white, vanilla, or even chocolate.
• Do not use a different size of pudding. I specifically used a 3.4 oz. box, so if you use a larger-sized box, it will change the consistency of the cake.

Recipe Card

Chocolate Peanut Butter Cake

Difficulty: Easy

4.39 from 18 votes

Prep: 15 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 8 slices

Author: Becky Hardin

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Made with peanut butter, peanut butter cups, and topped with a decadent peanut butter icing, this Chocolate Peanut Butter Cake is the ultimate indulgence.

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Ingredients 

1x2x3x

*Read through entire ingredient list before starting.

For the Cake

• ▢ 15.25 oz. yellow cake mix 432g, such as Betty Crocker
• ▢ 3.4 oz. chocolate instant pudding 96g (1 box)
• ▢ 2 tbsp all-purpose flour 15g
• ▢ 4 large eggs 200g
• ▢ ½ cup water 114g
• ▢ 1 cup milk 227 grams
• ▢ 1 tsp pure vanilla extract 4g
• ▢ ½ cup creamy peanut butter 135g, I like Jif
• ▢ 5 oz. Reese’s Peanut Butter Chips 142g (½ bag)
• ▢ 8 oz. Reese’s Peanut Butter Cup Miniatures 227g, cut into quarters (do not use Peanut Butter Baking Cups and Candy)

For the Peanut Butter Cup Frosting

• ▢ ½ cup creamy peanut butter 135g, I like Jif
• ▢ ¾ cup Reese’s Peanut Butter Cup Miniatures chopped, 128g (do not use Peanut Butter Baking Cups and Candy)

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.
  15.25 oz. yellow cake mix, 3.4 oz. chocolate instant pudding, 2 tbsp all-purpose flour
• Add the eggs, water, milk, vanilla extract, and peanut butter. Using a hand mixer, mix for 30 seconds on low speed, then 2 minutes on medium speed.
  4 large eggs, ½ cup water, 1 cup milk, 1 tsp pure vanilla extract, ½ cup creamy peanut butter
• Fold in the peanut butter chips and chopped peanut butter cups.
  5 oz. Reese’s Peanut Butter Chips, 8 oz. Reese’s Peanut Butter Cup Miniatures
• 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.
  ½ cup creamy peanut butter, ¾ cup Reese’s Peanut Butter Cup Miniatures
• 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.
  Reese’s Peanut Butter Chips, Peanut Butter Cups Miniatures
• Serve after frosting is cooled and set.

Equipment

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

Becky’s Tips

• Take the fridge items out of the fridge around 30 minutes beforehand so they can come to room temperature. 
• So the cake does not stick to the pan, make sure to grease it really well. 
• If you use a 13.25 oz. cake mix and add 2 oz. of all-purpose flour. Yellow, white, vanilla, or chocolate cake mix will work.
• Use a 3.4 oz. box of pudding for the best consistency.
• Store 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.

Serving: 1sliceCalories: 877kcalCarbohydrates: 105gProtein: 23gFat: 44gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 103mgSodium: 983mgPotassium: 507mgFiber: 5gSugar: 70gVitamin A: 215IUVitamin C: 0.2mgCalcium: 226mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Store

Wrap leftovers tightly or place in an airtight container and keep at room temperature for up to 2 days. To keep the cake fresh for longer, I like to store it in the fridge. This way I can keep it eating it for up to 4 days.

Freeze

In the freezer, this cake will keep for up to 1 month. Thaw at room temperature before enjoying again.

Perfect Pairings for Chocolate Peanut Butter Cake

There’s nothing I like better with this cake than a cold, tall glass of milk or oat milk; or if I need a bit of a pick-me-up, a cup of cold brew. Or, I’ll often grab a steaming cup of bulletproof coffee if I’m in the mood for a hot drink. I like making this decadent cake when I’m entertaining, as it makes enough to feed a small crowd because I cut the slices fairly small.

More Peanut Butter Treats To Enjoy

• This 3-ingredient Peanut Butter Fluff Spread is ready in 5 minutes and ideal for spreading on toast.
• These Healthy Peanut Butter Energy Balls come together with 7 wholesome ingredients with no baking required.
• These no-bake Peanut Butter Bars are crunchy and chewy and ideal to have around the house for a quick snack.

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