Ingredients
Scale
For the cake:
- 1 (15.25 oz) box chocolate cake mix
- 1 cup (250g) creamy peanut butter (not natural/oily)
- ½ cup (1 stick / 115g) unsalted butter, softened
- 4 large eggs
- ¾ cup water
- ½ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
For the glaze:
- ½ cup (85g) semi-sweet chocolate chips
- ¼ cup (65g) creamy peanut butter
- 2 tbsp heavy cream or milk
- Optional: pinch of salt, chopped peanuts for garnish
Instructions
- Prep: Preheat oven to 350°F (175°C). Generously grease and flour a 10–12 cup bundt pan.
- Make batter: In a large bowl, beat cake mix, peanut butter, butter, eggs, water, sour cream, and vanilla until smooth (~3–4 min).
- Bake: Pour into prepared pan. Bake 35–45 minutes, until a toothpick inserted comes out clean.
- Cool: Let cool in pan 15 minutes. Invert onto a wire rack; cool completely.
- Make glaze: In a microwave-safe bowl, combine chocolate chips, peanut butter, and cream. Microwave in 20-second intervals, stirring between, until smooth. Cool slightly.
- Glaze: Drizzle over cooled cake. Sprinkle with chopped peanuts if desired.
💡 Pro Tips:
– Use regular peanut butter (like Jif or Skippy)—natural PB can cause separation.
– For extra marbling, swirl ¼ cup melted chocolate into the batter before baking.
– Store covered at room temp up to 3 days or refrigerate for longer freshness.
Prep Time & Nutrition (per slice, serves 12):
Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min (+ cooling)
Servings: 12 | Calories: 320 | Net Carbs: 32g | Fats: 18g | Protein: 6g
Servings: 12 | Calories: 320 | Net Carbs: 32g | Fats: 18g | Protein: 6g