Chocolate Peanut Butter Cake

Decadent Chocolate Peanut Butter Bundt Cake, a mixture of two of our favorite flavors! The chocolaty batter is mixed with a peanut butter batter to create a one of a kind bundt cake that will take your taste buds to the next level. Then the cake is finished off with a creamy peanut butter glaze and chocolate drizzle to make it a showstopping dessert for any event. 

For this recipe you will need: flour, baking powder, baking soda, salt, butter, milk, sugar, eggs, sour cream, vanilla, peanut butter, chocolate, powdered sugar and half & half.

Last updated: April 2019 

chocolate peanut butter bundt cake pin

Ok friends, this is a simple cake to make and is filled with so much yummy flavour! It is a stunner to bring to any event, or serve to friends and family on a Sunday afternoon. I stumbled upon the recipe on another bloggers site  and made a few changes as I saw fit…and a couple more will be made the next time I make it as I found that he was off with a few of his measurements.


Chocolate peanut butter bundt cake 

Chocolate Peanut Butter Cake



  • 3 c flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 c butter softened
  • 1 1/4 c milk
  • 2 1/2 c granulated sugar
  • 3 eggs
  • 1 c sour cream
  • 2 tsp vanilla
  • 1 c creamy peanut butter
  • 1 c good quality chocolate melted+ (I used a semi sweet, but you can use bitter/milk etc based on your flavour preference) plus an additional 1/2c for a drizzle

Peanut Butter Glaze

  • 1 1/4 c powdered sugar
  • 1/3 c creamy peanut butter
  • 1/2 c half and half


  • Preheat oven to 350 degrees Fahrenheit, grease and flour a 10-inch bundt pan and set aside.
  • Whisk together your flour, baking powder, baking soda and salt in a medium bowl.
  • In a stand mixer beat butter on medium speed to soften, slowly add the sugar and beat until combined (and no longer granulated). Add in the eggs one at a time.
  • Beat in sour cream and vanilla until a nice batter forms.
  • Add the flour mixture and milk alternatively until just combined (about two minutes).
  • Transfer half of the batter to a bowl, stir in the melted chocolate. To the other half of the batter stir in the creamy peanut butter
  • Alternatively drop spoonfuls of the two batters into your pan. Only fill the pan 3/4 of the way, use the rest of the batter to make a loaf cake! Use a knife to swirl the batters together gently.
  • Bake for 50-60 minutes until a toothpick comes out clean. Cool the cake in the pan for 15 minutes and then flip onto a cake plate.

Peanut butter glaze:

  • In stand mixer combine the powdered sugar and peanut butter. Add the half and half slowly until a thick drizzle forms.
  • Drizzle over cake when completely cooled. Go over the gaps (between the peanut butter drizzle) with your melted chocolate drizzle to create a showstopper cake!

Here is a super easy tip for getting that consistent “drizzle” on the cake: use a squeeze bottle and fill it with the chocolate!! You can also use this on cookies and other treats you drizzle with a sauce/chocolate! 

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19 thoughts on “Chocolate Peanut Butter Cake

    • oliveblogger says:

      Oh this is a great one for that Jenni!! You could even use food coloring in the icing to make it brighter, or cover in sprinkles! 🙂

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