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chocolate peanut butter cake being lifted with a spatula

Chocolate Peanut Butter Cake

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 736kcal
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!
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*Read through entire ingredient list before starting.

    For the Cake:

    • 1 package Yellow Cake Mix or Chocolate Cake Mix
    • 1 3.4 oz. package chocolate instant pudding
    • 2 tablespoons all-purpose flour
    • 4 large eggs
    • ½ cup water
    • 1- cup milk
    • 1- teaspoon vanilla extract
    • ½ cup creamy peanut butter I use Jif Creamy
    • ½ bag Reese’s Peanut Butter Chips
    • 8 ounces Reese’s Peanut Butter Cup Miniatures – cut into fourths do NOT use Peanut Butter Cup Baking Cups

    For the Peanut Butter Cup Frosting:

    • ½ cup creamy peanut butter
    • ¾ cup chopped Reese’s peanut butter cup miniatures

    For the Garnish:

    • Reese’s Peanut Butter Chips
    • Peanut Butter Cups Miniatures - chopped


    For the Cake:

    • Preheat oven to 350F.
    • Grease & flour 10-inch tube or Bundt pan.
    • Mix together cake mix, pudding & flour in a large mixer bowl.
    • Add eggs, water, milk, peanut butter, vanilla extract and mix for 30 seconds on low speed then 2 minutes on medium speed.
    • Fold in peanut butter chips & chopped peanut butter cup.
    • Pour into prepared pan and bake 45-55 minutes or until toothpick inserted in the middle comes out clean.
    • Cool cake on cooling rack 15 minutes.
    • Invert cake onto a cooling 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.
    • Serve after frosting is cooled and set.

    *See notes for freezing.

    • Enjoy!


    *This cake can be frozen: Tightly wrap cake in plastic wrap & aluminum foil then place in a freezer container or bag. Cake will keep up to 1 month.


    Calories: 736kcal | Carbohydrates: 93g | Protein: 19g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 935mg | Potassium: 445mg | Fiber: 4g | Sugar: 57g | Vitamin A: 185IU | Calcium: 226mg | Iron: 3.1mg