Decadent Chocolate Peanut Butter Bundt Cake Recipe

Satisfy a chocolate craving with this moist chocolate bundt cake finished with a rich, fudgy chocolate glaze. The glaze shown here has a touch of peanut butter for a classic chocolate-and-peanut-butter pairing, but you can omit it or swap in another nut or seed butter if you prefer. The cake is flavorful enough to stand on its own, yet easy to dress up with shaved chocolate or mini peanut butter cups for a bakery-style presentation.

Jump to section:

How To Make Chocolate Bundt Cake

How To Store a Bundt Cake

How To Glaze

Ingredients

Substitutions

FAQs

Why You’ll Love This Easy Glazed Chocolate Bundt Cake Recipe

This recipe delivers a tender, moist bundt cake with deep chocolate flavor and a glossy dark-chocolate glaze. It’s quick to mix, uses common pantry ingredients, and bakes in a 6-cup bundt pan. If you have a larger 10- or 12-cup pan, simply double the recipe. The batter is forgiving and the cake keeps well at room temperature for a few days, making it a great choice for gatherings or a simple weeknight dessert.

Made With Rich Cocoa Powder and Dark Chocolate

The cake gets its chocolate depth from natural cocoa powder plus a bit of neutral oil and sour cream (or Greek yogurt) for moisture. For the glaze, a good-quality dark chocolate—ideally with a high cocoa percentage—melts into a shiny, flavorful finish. When choosing chocolate for the glaze, look for one where cocoa is listed first in the ingredient list to get the most chocolate flavor.

Step-by-Step Instructions for the Best Moist Chocolate Bundt Cake

1. Measure and prepare. Preheat the oven and measure all ingredients. Grease a 6-cup bundt pan and dust it lightly with cocoa powder to help release the cake after baking.
2. Mix the wet ingredients. In a bowl whisk together 1 large egg, ½ cup melted salted butter, ¼ cup sour cream or plain Greek yogurt, ¾ cup granulated sugar and ½ teaspoon vanilla until slightly frothy.
3. Add dry ingredients. Spoon and level 1 cup all-purpose flour into the bowl, then add 3 tablespoons cocoa powder, ¾ teaspoon baking soda and ½ teaspoon salt. Whisk just until partially combined.
4. Finish the batter. Stir in ½ cup water and mix until the batter comes together. Scrape the bowl with a rubber spatula and avoid over-mixing.
5. Bake. Pour the batter into the prepared bundt pan, give the pan a gentle jiggle to level the batter, and bake at 350°F (175°C) for about 20–24 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Cool. Let the cake rest in the pan for 20–30 minutes before turning it out onto a wire rack to finish cooling. Allow it to cool completely before glazing to avoid the glaze running off.
7. Make and pour the glaze. Prepare the glaze while the cake cools; pour it over the cooled cake and let it set. If you like thicker drips, let the glaze cool until it reaches the desired consistency before pouring.

How To Store a Bundt Cake

Store this cake at room temperature for up to three days. Keep it on a plate or cake stand, covered loosely with foil or plastic wrap so the glaze doesn’t stick. For longer storage, refrigerate the cake; bring it back to room temperature for a couple of hours before serving so it regains softness. You can also freeze an unglazed cake tightly wrapped in plastic wrap for up to one month—thaw overnight in its wrapping before glazing.

How To Make a Dark Chocolate Glaze

The double-boiler method is ideal for melting chocolate without scorching. Place the chocolate and cream (half-and-half or heavy cream) in a heat-safe bowl set over a pot of simmering water, making sure the water doesn’t touch the bowl. Stir gently as the chocolate melts. Once smooth, remove the bowl from the heat and whisk in peanut butter, powdered sugar, a pinch of salt and vanilla. Let the glaze cool slightly—the longer it rests, the thicker it becomes. Pour when it’s still pourable if you want elegant drips down the sides.

Ingredients

Moist Chocolate Cake:

• 1 large egg
• ½ cup salted butter, melted
• ¼ cup sour cream or plain Greek yogurt
• ¾ cup granulated sugar
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour, spooned and leveled
• 3 tablespoons natural cocoa powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ cup water

Chocolate Peanut Butter Glaze:

• ¾ cup dark chocolate chunks
• ½ cup half-and-half or heavy cream
• ¼ cup peanut butter (optional)
• ½ cup powdered sugar, sifted
• ¼ teaspoon vanilla extract
• ⅛ teaspoon salt

Substitutions

Gluten-free

Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. For added texture and nutrition, you can combine a gluten-free all-purpose mix with some oat flour.

Not into peanut butter?

Omit the peanut butter from the glaze for a pure dark chocolate finish or replace it with almond butter, cashew butter, or sunflower seed butter to suit your taste or allergies.

Want a triple chocolate cake?

Fold mini chocolate chips into the batter or top the cooled cake with extra shaved chocolate for more chocolate layers and texture.

Which cocoa powder should I use?

Because this recipe uses baking soda, choose natural (non-Dutch-processed) cocoa powder so it reacts properly with the leavening. Dutch-processed cocoa does not react the same way with baking soda and is not recommended here.

More Easy Dessert Recipes

• Lemon Loaf with Lemon Glaze
• Apple Coffee Cake
• Small Batch Chocolate Cupcakes
• Eggless Chocolate Chip Cookies

If you make this chocolate bundt cake, tag @bakedabundance on Instagram and consider leaving a comment and rating the recipe—feedback is always appreciated.

Frequently Asked Questions