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overhead view of a chocolate bundt cake with glaze on cake stand.
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Chocolate Peanut Butter Bundt Cake

This moist chocolate cake has a tunnel of rich, creamy peanut butter running through the center. It's topped with both a chocolate and peanut butter glaze, making it super moist, flavorful, and irresistible!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 640kcal
Author Karly Campbell

Equipment

  • Bundt Pan

Ingredients

For the cake:

  • 1 ½ cups granulated sugar
  • ½ cup butter partially melted
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • ½ cup sour cream
  • 3 cups flour
  • 1/3 cup natural cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder

For the peanut butter filling:

  • 2/3 cup peanut butter
  • 4 ounces cream cheese room temperature
  • 1/3 cup granulated sugar
  • 2 tablespoons flour

For the peanut butter glaze:

For the chocolate glaze:

  • ½ cup dark chocolate chips
  • ½ cup heavy cream

Instructions

To make the cake:

  • Preheat the oven to 350 degrees Fahrenheit and liberally butter and flour a 12 cup bundt pan.
  • In a large mixing bowl, cream together the sugar and patially melted butter until no clumps of sugar or butter remain. Add the eggs and vanilla and beat until just combined.
  • Add the milk and sour cream and mix again until the sour cream is fully incorporated into the mixture.
  • Add in all of the dry ingredients (flour, cocoa powder, baking soda, and baking powder) and slowly mix until the dry ingredients are fully incorporated into the batter.

To make the filling:

  • Set the chocolate cake mix aside while you prepare the peanut butter filling. In a medium sized bowl, use a hand mixer to whip the cream cheese and peanut butter together.
  • Add the sugar and flour and beat until smooth and creamy.
  • Add half of the chocolate cake batter to the bundt pan and then spread the peanut butter filling evenly over the batter. Pour the rest of the cake batter on top of the peanut butter filling and smooth flat.
  • Bake the cake for 45 minutes or until the top springs back when gently pressed and a tester comes out mostly clean of chocolate crumbs. Once done baking, allow the cake to cool for 15 minutes in the pan before removing to a cake plate. Let cool on the cake plate for 1 hour.

To make the peanut butter glaze:

  • In a small bowl, microwave the peanut butter and milk for 45 seconds and then stir the ingredients, adding in the powdered sugar. Continue stirring this mixture until it is smooth.

To make the chocolate glaze:

  • In another bowl, microwave the chocolate chips and heavy cream together for 45 seconds. Whisk the ingredients together until smooth.

To serve:

  • Drizzle both glazes evenly over the cake and let set for 15 minutes to firm up before slicing and serving.

Notes

For the cake: Take care to grease and flour the bundt pan liberally to prevent the cake from sticking.
We partially melt/over soften the butter in the microwave for this recipe. If it's fully melted or just very soft, it should work as well.
This chocolate cake is fairly simple and straightforward, but feel free to swap in a chocolate cake mix if you're in a rush. 
For the chocolate glaze: Be careful not to burn the chocolate in the microwave. If 45 seconds isn't enough time to melt the chocolate, continue cooking in 15 second bursts, just until the mixture is hot enough to melt together. 

Nutrition

Serving: 1slice | Calories: 640kcal | Carbohydrates: 73g | Protein: 15g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 312mg | Potassium: 386mg | Fiber: 3g | Sugar: 42g | Vitamin A: 692IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 3mg