By Becky Hardin
Published Dec 15, 2016
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!
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!
If you ask me what makes the perfect holiday dessert , I’d most likely say chocolate. Sure there is peppermint, gingerbread, cranberry, so many good options, but chocolate has always been my favorite. Add some peanut butter cups into the mix and WOW…you have a winner. This Chocolate Peanut Butter Cake is straight from my mom’s site, Simply Sated , and it’s been one of our favorites since she first posted it. It’s so rich, so decadent, and so perfect for the holidays.
If you’re a fan of peanut butter (who isn’t really?), then you’re REALLY going to drool over this bundt cake recipe. 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 for this peanut butter chocolate cake!
I love to eat this cake at all times throughout the day, which might not be the healthiest, but it is definitely the tastiest. Serve it over the holidays and everyone will devour this!
This Chocolate Peanut Butter Cake is the ULTIMATE cake recipe for peanut butter lovers. Bake it all in with this easy bundt cake recipe and enjoy!
Chocolate Peanut Butter Cup Bundt Cake
You know peanut butter chips? The ones that are supposed to be baked into things? Well, I used to eat those by the HANDFUL as a kid. I LOVE peanut butter, and I’m packing as much of it as possible into this bundt cake. Fellow peanut butter lovers will thank me! This Chocolate Peanut Butter Cake is filled with peanut butter cups, peanut butter chips, and good ole’ creamy peanut butter. And that icing? Peanut butter frosting! It’s loaded with peanut butter cups. It’s the stuff of dreams.
Since I’m still learning to bake, I’m super lucky to have my mom around for all my baking needs. She is a genius in the kitchen and pretty much every baked good you can find on this site is either inspired or created by her. She knows what she’s doing, and luckily she is willing to share the wealth! If you’re looking for the perfect cake to bring to all your holiday get-togethers, THIS IS IT! Chocolate Peanut Butter Cup Bundt Cake for the Christmas win!
How to Make Chocolate Peanut Butter Cake
My mom can bake anything, but I prefer to keep it simple. So this easy peanut butter chocolate cake recipe is a dream! We’re starting with a cake mix, adding instant pudding, a few other standard cake ingredients, and allllll the peanut butter you can imagine.
How to make Chocolate Peanut Butter Cup Cake:
- Combine cake mix, flour, and instant pudding in a mixing bowl.
- Add eggs, water, milk, peanut butter, and vanilla extract, and mix with an electric mixer.
- Fold in the peanut butter chips and chopped peanut butter cups.
- Pour batter into cake pan, and bake for 45-55 minutes at 350°F.
After baking, let the cake cool in the pan for 15 minutes, then invert it onto a cooling rack. Let it cool completely before adding the peanut butter frosting. See the recipe card for detailed instructions!
How to Make Peanut Butter Frosting
The peanut butter frosting might be my favorite part of this recipe. It’s the perfect addition to this chocolate cake! It’s just creamy peanut butter melted together with peanut butter cups. So simple yet sooooo delicious! You’ll want to make this frosting while the cake is cooling.
Once the chocolate peanut butter cake has cooled, you can pour the icing over top. Finish it off by sprinkling peanut butter chips and more peanut butter cups on top. Then let the frosting cool before serving.
I still can’t believe how amazing this chocolate peanut butter cake is. It’s SO good. I love all that peanut butter mixed into the chocolate cake. It’s the perfect balance if you ask me! Don’t you want to dig right in and eat the entire cake? Save some for me!
If you like this chocolate peanut butter cup cake, you’ll love these other recipes too:
- Easy Peanut Butter Banana Bundt Cake
- Peanut Butter Cup Ice Cream Pie
- Peanut Butter Kiss Cookies
- Reese’s Peanut Butter Cup Banana Bread
- Peanut Butter Chocolate Chip Cookie Bark
- Old Fashioned Oatmeal Cake
- Easy Banana Bread with Peanut Butter Glaze
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
*Read through entire ingredient list before starting.
For the Cake
- ▢ 15.25 ounces yellow cake mix 432 grams (1 box – SEE NOTE), such as Betty Crocker
- ▢ 3.4 ounces chocolate instant pudding 96 grams (1 box)
- ▢ 2 tablespoons all-purpose flour 15 grams
- ▢ 4 large eggs 200 grams
- ▢ ½ cup water 114 grams
- ▢ 1 cup milk 227 grams
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ ½ cup creamy peanut butter 135 grams, Jif recommended
- ▢ 5 ounces Reese’s Peanut Butter Chips 142 grams (½ bag)
- ▢ 8 ounces Reese’s Peanut Butter Cup Miniatures 227 grams, cut into quarters (do NOT use Peanut Butter Cup Baking Cups)
For the Peanut Butter Cup Frosting
- ▢ ½ cup creamy peanut butter 135 grams, Jif recommended
- ▢ ¾ cup chopped Reese’s Peanut Butter Cup Miniatures 128 grams (do NOT use Peanut Butter Cup Baking Cups)
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.
- 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.
Equipment
- Kitchen Scale (optional)
- Tube Pan OR
- 10-Cup Bundt Pan
- Hand Mixer
Becky’s Tips
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate Peanut Butter Cake
Equipment
- Kitchen Scale (optional)
- Tube Pan OR
- 10-Cup Bundt Pan
- Hand Mixer
Ingredients
*Read through entire ingredient list before starting.
For the Cake
- 15.25 ounces yellow cake mix 432 grams (1 box - SEE NOTE), such as Betty Crocker
- 3.4 ounces chocolate instant pudding 96 grams (1 box)
- 2 tablespoons all-purpose flour 15 grams
- 4 large eggs 200 grams
- ½ cup water 114 grams
- 1 cup milk 227 grams
- 1 teaspoon pure vanilla extract 4 grams
- ½ cup creamy peanut butter 135 grams, Jif recommended
- 5 ounces Reese’s Peanut Butter Chips 142 grams (½ bag)
- 8 ounces Reese’s Peanut Butter Cup Miniatures 227 grams, cut into quarters (do NOT use Peanut Butter Cup Baking Cups)
For the Peanut Butter Cup Frosting
- ½ cup creamy peanut butter 135 grams, Jif recommended
- ¾ cup chopped Reese’s Peanut Butter Cup Miniatures 128 grams (do NOT use Peanut Butter Cup Baking Cups)
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.
- 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.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
