Chocolate Bundt Cake with Peanut Butter Glaze features a moist rich cake, loaded with chocolate chips and drizzled with a creamy peanut butter glaze. This chocolate chip bundt cake combines two of the best flavors, chocolate and peanut butter, to create the ultimate decadent dessert.
This chocolate bundt cake with glaze tastes like a classy, elevated dessert perfect for serving after dinner parties, birthdays, and many more occasions. This peanut butter bundt cake recipe is simple to follow as well, the ingredients are most likely in your kitchen already, and the results are simply delightful.
Double Chocolate Bundt Cake with Peanut Butter Glaze
I love making bundt cake recipes because they are always so simple to make, all while looking super impressive. All you have to do is mix all the ingredients together and bake, so easy right?!. Decorating them is always fun too because you can pour, drizzle, or spread glaze over the top, and it will always turn out amazing and beautiful.
Why you’ll love this bundt cake recipe
- It’s like a great pound cake. We make this cake from scratch and use a good amount of flour, butter, and sour cream to get a fabulously rich and dense slice of heaven.
- The recipe is very simple. We use basic and easy-to-find ingredients in the cake batter and in the icing. The steps needed to make this cake are also very beginner-friendly, so even if you do not have a lot of experience making cakes, this recipe should still be easy enough to follow.
- It is rich in taste. From the chocolate cake that is studded with chocolate chips, to the peanut butter glaze on top, the flavors in this cake are perfectly rich and flavorful. While you may wish to go back for another slice, you will find that one serving and a glass of cold milk is pretty sufficient.
Chocolate Peanut Butter Bundt Cake Ingredients
Cake batter
Butter– You will need 2 sticks of unsalted butter that is at room temperature. This will give the cake moisture and richness.
Sugar– Use 1 ½ cups of granulated sugar to make the cake nice and sweet. Sugar also helps to give the cake a better texture and consistency.
Eggs– To help bind the cake together well, you will need 2 large eggs.
Vanilla extract– Adding in 1 teaspoon of vanilla extract will help to enhance the flavors well.
Sour cream- Use ½ cup of sour cream or plain Greek yogurt to make the cake rich and moist in every slice.
Water– To give the batter a little more moisture, use 1 cup of hot water.
Flour– You will need 2 cups of all-purpose flour to be the structural base of the cake.
Cocoa powder- You will need ½ cup of cocoa powder to give this cake great chocolatey taste.
Salt– Use 1 teaspoon of salt to enhance all the flavors well.
Leavening agents– You will need 2 teaspoons of baking powder and 1 teaspoon of baking soda to get the cake to rise nicely as it bakes.
Chocolate chips- Use 1 cup of chocolate chips that have been mixed with 1 teaspoon of flour. This will give you scattered chocolate throughout the cake, and the flour will prevent the chips from sinking as the cake bakes. You can use milk chocolate or semi-sweet as desired.
Peanut Butter Glaze
Powdered sugar- Use 1 cup of powdered sugar to make the glaze smooth and sweet.
Butter– You will want 1 tablespoon of melted butter to help make the glaze rich in taste.
Peanut butter- For that delicious peanut butter taste, you will need ¼ cup of plain smooth peanut butter (creamy peanut butter with no added flavors).
Milk– Use 3-4 tablespoons of milk to get your glaze to the perfect drizzling or spreading consistency.
Salt– Add in ⅛ teaspoon (just a pinch) of salt to bring a little more flavor to the glaze.
How to Make Chocolate Bundt Cake with Peanut Butter Glaze
Prep
Start by preheating the oven to 350 degrees F. Then, grease the inside of the bundt cake pan well with oil and flour, to prevent the cake from sticking.
Cake batter
In the bowl of a stand mixer or in a large mixing bowl, combine the room temperature butter with the granulated sugar and cream together for 5 minutes.
Next, beat in the eggs, one at a time, until incorporated. Then, mix in the vanilla extract and the sour cream. Now mix in the hot water and stir to combine.
In a separate small bowl, sift together the flour, salt, baking powder, and baking soda.
Proceed to stir the dry ingredients into the wet batter and mix together until just combined. Be careful not overmix.
In another small bowl, toss the chocolate chips with a teaspoon of flour. This will prevent them from sinking to the bottom of the pan as the cake bakes.
Bake
After that, pour the cake batter into the prepared bundt pan and bake in the preheated oven for 50-55 minutes or until a toothpick can be inserted and come out clean. Be careful not to overbake this cake or else it will be dry. Allow it to cool slightly before releasing from the pan.
Glaze
In a medium size bowl, combine the powdered sugar, melted butter, peanut butter, milk, and salt, whisk together until smooth. If needed, add in another tablespoon of milk if the glaze is too thick.
Proceed to pour the glaze over the top of the cooled cake, allow it to set before slicing and serving.
Slice, serve and enjoy!
CHOCOLATE BUNDT CAKE WITH PEANUT BUTTER GLAZE
Ingredients
Cake:
- 2 sticks unsalted butter room temp
- 1 ½ cups granulated sugar
- 2 large Eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 1 cup hot water
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoons salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup (milk or semi-sweet) chocolate chips mixed with 1 teaspoon of flour
Peanut Butter Glaze:
- 1 cup powdered sugar
- 1 tablespoon melted butter
- ¼ cup plain smooth peanut butter
- 3-4 tablespoons milk
- ⅛ teaspoon salt
Instructions
- Prep: Start by preheating the oven to 350degrees F. Then, grease the inside of the bundt cake pan well with oil and flour, to prevent the cake from sticking.
- Cake batter: In the bowl of a stand mixer or in a large mixing bowl, combine the room temperature butter with the granulated sugar and cream together for 5 minutes.
- Next, beat in the eggs, one at a time, until incorporated. Then, mix in the vanilla extract and the sour cream. Now mix in the hot water and stir to combine.
- In a separate small bowl, sift together the flour, salt, baking powder, and baking soda. Proceed to stir the dry ingredients into the wet batter and mix together until just combined. Be careful not overmix.
- In another small bowl, toss the chocolate chips with a teaspoon of flour. This will prevent them from sinking to the bottom of the pan as the cake bakes.
- Bake: After that, pour the cake batter into the prepared bundt pan and bake in the preheated oven for 50-55 minutes or until a toothpick can be inserted and come out clean. Be careful not to overbake this cake or else it will be dry. Allow it to cool slightly before releasing from the pan.
- Glaze: In a medium size bowl, combine the powdered sugar, melted butter, peanut butter, milk, and salt, whisk together until smooth. If needed, add in another tablespoon of milk if the glaze is too thick.
- Proceed to pour the glaze over the top of the cooled cake, allow it to set before slicing and serving. Slice, serve and enjoy!
Notes
Nutrition
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What is the best type of chocolate to use in cakes?
Because chocolate is the predominant flavor in this cake, I recommend using a high quality cocoa powder and high quality chips. I’ve tested the recipe using Nestle products, but Ghirardelli or Guittard tastes much better.
How to prevent cakes from sticking to the pan:
Make sure to grease the inside of your cake pan well and then add in a dusting of flour to help as well. For chocolate-based cakes, using cocoa powder instead of flour works well but flour is best for the lighter colored cakes. You can also use a nonstick baking spray with flour in the mix to make it a little easier as well but I’ve found that manually adding grease + flour works best as the spray doesn’t always help cakes to come out flawlessly.
How long is chocolate bundt cake good for?
You can keep this cake stored in your fridge in an airtight container or under some plastic wrap on a plate. In the fridge, the cake will last up to 5 days. If desired, you can keep the cake stored at room temperature and well-covered) for up to 3 or 4 days.
Can I freeze glazed cakes?
Yes, this cake can be frozen for up to 3 months in an airtight container. If you choose to freeze the cake, I would recommend not adding the glaze until it has been thawed and is closer to being served, simply because the glaze can sweat or dissolve as it thaws and may not look as pretty. (The cake will still taste great, though).
WHY IS MY CAKE RUBBERY?
If you overmix your cake batters you will cause the glutens in the flour to develop which in turn will give you a more dense and rubbery texture to your cake. You want to mix just enough that everything is well combined and distributed without leaving behind any flour streaks. Using a whisk helps to achieve this with a few trips around the bowl.
Check out these other great bundt cake recipes!
- WHITE CHOCOLATE RASPBERRY BUNDT CAKE
- OLIVE OIL ORANGE BUNDT CAKE
- BEST BUNDT CAKE RECIPES
- EASY CHOCOLATE CHIP BUNDT CAKE
- LEMON RASPBERRY BUNDT CAKE
- CHOCOLATE ORANGE BUNDT CAKE
- SWIRLED PEPPERMINT BUNDT CAKE
- LAYERED LEMON CHIFFON CAKE
- STRAWBERRY CHOCOLATE BUNDT CAKE
- PUMPKIN MARSHMALLOW BUNDT CAKE
- AMBROSIA BUNDT CAKE
- EASY HOMEMADE VANILLA CAKE
Chocolate Bundt Cake with Peanut Butter Glaze features a soft moist cake, packed with chocolate chips and drizzled with a creamy peanut butter glaze. This chocolate chip bundt cake is a combination of two of the best flavors, chocolate and peanut butter, resulting in the ultimate decadent dessert.
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