Chocolate Chip Peanut Butter Cake
Chocolate Chip Peanut Butter Cake is a delicious peanut butter cake with chocolate chips inside topped with peanut butter glaze and chocolate and peanut butter chips! A perfectly indulgent dessert recipe that takes less than 20 minutes to prep!

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I love bundt cakes, especially when they are as tasty as today’s recipe!
Light and fluffy, with a delicate peanut butter flavor and swirling with chocolate chips, this peanut butter chocolate chip cake is made even better by a rock-your-socks-off peanut butter glaze and the chocolate and peanut butter chips added on top!
This is an easy recipe to make because like our Reese’s cupcakes, we start with a box cake mix then doctor it up with tons of rich peanut butter and decadent chocolate.
Ingredients
You only need a few simple pantry staples for this recipe!
- yellow cake mix (I used Pillsbury)
- creamy peanut butter
- eggs
- semisweet chocolate chips
- milk
- powdered sugar
- peanut butter chips
Step by step
- Preheat oven to 350 degrees. Brush a bundt pan generously with vegetable oil.
- In a stand mixer (affiliate link) or large bowl with electric mixer, combine cake mix, water, 1/2 cup peanut butter, and eggs on medium speed until uniform. Scrape down the edges of the bowl as needed.
- Fold in 1 cup chocolate chips.
- Pour batter into prepared pan and bake for 50-55 minutes or until toothpick inserted in middle comes out clean.
- Cool 15 minutes in pan. Loosen cake from side of pan if necessary and invert onto a wire rack. Cool an additional 30 minutes.
- To make the glaze combine 3 tablespoons peanut butter with milk until smooth. Add powdered sugar and mix. If glaze is too thick add an additional tablespoon of milk. Drizzle glaze over cake and sprinkle with remaining chocolate and peanut butter chips.
Variations
- If you prefer to frost the cake instead of using the glaze I recommend trying our peanut butter frosting or easy chocolate frosting.
- You can also try using chunky peanut butter to add extra texture to the cake.
- If you don’t have a bundt pan you can make this a layered cake by cooking it in two 8 or 9-inch cake pans. The cook time will need to be adjusted down considerably.
Storage
Store leftover cake wrapped in plastic wrap or in an airtight container for up to 3 days at room temperature.
Freeze cake as a whole or in individual slices by wrapping tightly in plastic wrap then aluminum foil or in a freezer bag. Freeze cake for up to 3 months.
If you try this recipe please comment and rate it below, I love hearing from you!
PrintChocolate Chip Peanut Butter Cake
- Total Time: 1 hour 40 mins
- Yield: 10 1x
Description
Delicious peanut butter cake with chocolate chips inside topped with peanut butter glaze and chocolate and peanut butter chips! A perfectly indulgent dessert recipe!
Ingredients
- 15.25 oz package yellow cake mix (I used Pillsbury)
- 1 cup water
- 1/2 cup creamy peanut butter
- 3 eggs
- 1 cup semisweet chocolate chips
For the glaze:
- 3 tablespoons creamy peanut butter
- 2 tablespoons milk
- 1 cup powdered sugar
- 1/3 cup semisweet chocolate chips
- 1/3 cup peanut butter chips
Instructions
- Preheat oven to 350 degrees.
- Brush a bundt pan generously with vegetable oil.
- In a stand mixer (affiliate link) combine cake mix, water, 1/2 cup peanut butter and eggs on medium speed until uniform.
- Stir in 1 cup chocolate chips.
- Pour batter into prepared pan and bake for 50-55 minutes or until toothpick inserted in middle comes out clean.
- Cool 15 minutes in pan.
- Loosen cake from side of pan if necessary and invert onto cooling rack.
- Cool an additional 30 minutes.
- To make the glaze combine 3 tablespoons peanut butter with milk until smooth.
- Add powdered sugar and mix.
- If glaze is too thick add up to an additional tablespoon of milk.
- Drizzle glaze over cake and sprinkle with remaining chocolate and peanut butter chips.
Notes
Store leftover cake wrapped in plastic wrap or in an airtight container for up to 3 days at room temperature.
Freeze cake as a whole or in individual slices by wrapping tightly in plastic wrap then aluminum foil or in a freezer bag. Freeze cake for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 372
- Sugar: 35.1 g
- Sodium: 127.1 mg
- Fat: 21.5 g
- Carbohydrates: 41.7 g
- Protein: 8.7 g
- Cholesterol: 55.9 mg
Wow! This was delicious!
Love your blog. Good luck with the big move!
Thank you Sheryl, we fly out tomorrow!! ~Melissa