Chocolate Peanut Butter Bundt Cake
My chocolate peanut butter bundt cake is made with a box of chocolate cake mix then topped with homemade chocolate ganache, creamy peanut butter sauce, and chopped mini peanut butter cups. It’s a dream come true for chocolate and peanut butter lovers alike!
One of my favorite kitchen shortcuts is using boxed cake mix, doctoring it up, and baking it into a delicious cake with best frosting. That’s exactly what I did with this decadent chocolate peanut butter bundt cake.
I’ve been making this cake for over a decade, and it’s always a hit with friends and family. It’s soft, moist, and perfectly chocolatey. I usually give myself about 20 minutes to prep the batter, ganache, peanut butter, and chop the candy. Everything else is down time, so the oven does most of the work.
If you love the combination of chocolate and peanut butter (who doesn’t?!), I have an amazing peanut butter cup pie and easy chocolate peanut butter bars to try next.
Kim’s Cake Making Tips
- The ganache can be quite thick. Adjust the consistency by adding more warm heavy cream a teaspoon at a time. Homemade or jarred hot fudge can be used in place of ganache. However, hot fudge is quite gloppy and doesn’t pour or spoon as easily as ganache.
- The peanut butter sauce doesn’t thicken quite as quickly or as much as the ganache, but if you leave it out in the bowl too long it will thicken up. It’s best to make the peanut butter sauce and the ganache just prior to placing it on the cake.
- I like mini peanut butter cups for this cake, but any size will work. Pop them in the fridge or freezer first so they get cold. They’re a lot easier to work with after they’re chilled.
- The pudding adds a lovely texture to the cake. It makes it soft and extra moist. You can use either a 3.4 or 3.9 ounce box as long as it’s instant pudding and doesn’t require cooking ahead of time.
Ingredients
- Grab any type of chocolate cake mix. Deluxe, supreme, death by chocolate–they all work. So pick your favorite.
- You’ll need the basic ingredients to make the batter that’s listed on the back of the box. That’s usually eggs, water, and oil. Then I add extra like a box of instant chocolate pudding, freshly brewed coffee, sour cream, and a little bit of vanilla. Make sure the coffee cools a little before adding it. And don’t worry; it doesn’t make the cake taste like coffee.
- The ganache has two ingredients: semi-sweet chocolate chips and heavy cream. Super simple!
- For the peanut butter sauce you’ll need creamy peanut butter (don’t swap in chunky), sweetened condensed milk, a little water, and vanilla.
- Then you’ll need some Reese’s peanut butter cups for the topping.
How to make a chocolate peanut butter bundt cake
Start by placing the peanut butter cups in the freezer for 20 to 30 minutes before freezing, if possible. This makes them easier to chop.
Combine the chocolate cake mix, eggs, pudding mix, sour cream, oil, water, cooled coffee, and vanilla extract until smooth and combined, about 2 to 3 minutes. Just make sure not to over mix. Otherwise, you’ll get a dense and tough cake.
Transfer the batter to the greased bundt pan, and smooth into an even layer. Bake for 40 to 50 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
Let it cool in the pan for 10 minutes then carefully invert it onto a cooling rack. Let it cool completely before adding any topping.
After the cake cools, make the ganache. Place the chocolate chips in a heat-safe bowl. Heat the heavy cream until it’s steaming but don’t let it boil.
Pour the hot cream over the chocolate chips, and let it sit for 30 seconds to 1 minute. Stir until the ganache is smooth and glossy. If needed, add a little extra cream to thin it out. Try not to overheat the ganache, or it can turn gritty and separate.
Next, make the peanut butter sauce by placing the peanut butter, sweetened condensed milk, water, and vanilla in a microwave-safe bowl. Heat for 1 to 2 minutes, stirring every 15 to 20 seconds, just until the sauce is smooth and pourable.
Make sure the cake is completely cool before adding the topping. Drizzle on the ganache first followed by the peanut butter sauce. Then add the chopped peanut butter cups over the top while the sauces are still warm.
The candy pieces are heavy and may slide if too many are added at once. Slice and serve!
How to Video
Ingredients
Cake Batter
- 15.25 ounces chocolate cake mix, 1 box
- 3 large eggs
- 3.9 ounces instant chocolate pudding mix, 1 box
- ¾ cup sour cream
- ¾ cup vegetable oil
- ¼ cup water
- ¼ cup freshly brewed coffee, cooled
- 1 tablespoon vanilla extract
Ganache
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream, adjust to reach desired consistency
Peanut Butter Sauce
- ½ cup creamy peanut butter
- ½ cup sweetened condensed milk
- 3 tablespoons water
- ½ teaspoon vanilla extract
Peanut Butter Cup Topping
- 1 cup Reese’s Peanut Butter Cups, chopped
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Instructions
To Make the Cake Batter
- Place the peanut butter cups in the freezer for 20 to 30 minutes before chopping, if possible. This makes them firmer and easier to cut. Chop them into pieces and refrigerate until ready to use.1 cup Reese’s Peanut Butter Cups
- Preheat the oven to 350°F, and grease a 10 to 12 cup Bundt pan well, making sure to coat all the grooves.
- Place the cake mix, eggs, pudding mix, sour cream, oil, water, cooled coffee, and vanilla extract in a large bowl. Use a hand mixer on medium speed to mix just until the batter is combined and smooth, about 2 to 3 minutes. Don’t overmix.15.25 ounces chocolate cake mix3 large eggs3.9 ounces instant chocolate pudding mix¾ cup sour cream¾ cup vegetable oil¼ cup water¼ cup freshly brewed coffee1 tablespoon vanilla extract
- Transfer the batter to the prepared Bundt pan, and spread it into an even layer.
- Bake for 40 to 50 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
- Remove the cake from the oven, and let it cool in the pan for 10 minutes. Carefully invert it onto a cooling rack, then let it cool completely before adding any toppings.
To Make the Ganache
- Place the chocolate chips in a small, heat-safe bowl.1 cup semi-sweet chocolate chips
- Heat the heavy cream in the microwave or in a small saucepan just until steaming. Don’t let it boil.¼ cup heavy cream
- Pour the hot cream over the chocolate chips, and let it sit for 30 seconds to 1 minute. Stir until the ganache is smooth and glossy. If needed, add a little extra cream to thin it. Avoid overheating the ganache, or it can turn gritty or separate.
To Make the Peanut Butter Sauce
- Place the peanut butter, sweetened condensed milk, water, and vanilla in a small microwave-safe bowl.½ cup creamy peanut butter½ cup sweetened condensed milk3 tablespoons water½ teaspoon vanilla extract
- Microwave for 1 to 2 minutes, stirring every 15 to 20 seconds, just until the sauce is smooth and pourable. Don’t overheat it.
To Make the Candy Topping
- Make sure the cake is completely cool before adding the toppings.
- Drizzle the ganache over the cooled cake first. Immediately drizzle the peanut butter sauce over the ganache, then add the chopped peanut butter cups while the sauces are still soft. The peanut butter sauce sets quickly, so move fast. The candy pieces are heavy and may slide if too many are piled on at once.
- Slice and serve. Store leftovers in a sealed container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Notes
- Grease the pan: My absolute favorite way to grease cake pans, especially bundt pans, is to use cooking with flour in the spray. Apply it to the pan then use a paper towel to wipe it over every bit of the pan’s inner surface including all the nooks and crannies.
- Type of peanut butter: Use creamy peanut butter like Jif, Skippy, or your favorite store-bought brand. Don’t use natural. It’s separates easily and the sauce won’t hold together well.
- Sinking cake: Don’t open the oven door to sneak a peek at the cake. The air temperature and/or jiggling the pan can cause the cake to sink.
- Let the cake cool: Make sure the cake is completely cool before you add the ganache, peanut butter sauce, and peanut butter cups. Otherwise, the ganache and peanut butter sauce soak into the cake rather than coat it.
- Storage: Store at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze the unfrosted cake for up to 2 months. Thaw in the fridge overnight before adding any toppings.
