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!
¾cupchopped Reese’s Peanut Butter Cup Miniatures128 grams (do NOT use Peanut Butter Cup Baking Cups)
Optional Garnishes
Reese’s Peanut Butter Chips
Peanut Butter Cups Miniatureschopped
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.