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    Home » Dessert » Cakes and Cupcakes

    Chocolate Peanut Butter Bundt Cake

    March 22, 2022 by Marley Braunlich 1 Comment

    107 shares
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    Jump to Recipe
    slice of chocolate bundt cake on a white plate for baking blog

    Are you craving chocolate? This rich chocolate cake with a fudgy chocolate glaze will do the trick! If you love the combination of chocolate and peanut butter, this glaze is right up your alley. Not into peanut butter? Swap it for another nut or seed butter of your choice or simply leave it out to make a classic chocolate glaze. 

    Want to lean into the chocolate peanut butter theme? Decorate the top of your bundt cake with mini peanut butter cups and shaved chocolate for that bakery-style touch. But, this moist chocolate bundt cake is perfect on its own and doesn’t have to be fancy if you prefer to keep things simple.

    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

    First of all, what’s not to love about chocolate cake?! I’ve always been team chocolate over team vanilla. Sure, a vanilla cupcake hits the spot when you’re craving something sweet, but I always go for chocolate-flavored desserts. My double chocolate cupcakes are one of my go-tos and are perfect if you want to make a small batch dessert. 

    Finally, you can put that bundt cake pan in the back of your cabinet to good use! This chocolate bundt cake recipe is easy to make and tastes so decadent. This dark chocolate cake makes enough batter for a 6-cup bundt cake pan. However, if you have a 10 or 12-cup bundt cake pan, simply double the measurements using the “2x” button on the recipe card.

    Made With Rich Cocoa Powder and Dark Chocolate

    This chocolate cake has a soft, moist texture with a little help from some greek yogurt or sour cream and neutral oil. Cocoa powder adds that rich chocolate flavor we all love to smell drifting from the kitchen as the cake bakes in the oven. 

    For the chocolate glaze, I like to use Belgian dark chocolate chunks with a high cocoa percentage. I find that quality chocolate really makes a difference so take a quick look at the ingredients list on your chocolate and look for cocoa as the first ingredient (not sugar!).

    process photos of chocolate bundt cake with ingredients, bundt cake pan and chocolate batter
    chocolate bundt cake with chocolate glaze and a knife

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

    1. Measure ingredients

      To make this delicious double chocolate bundt cake, start by measuring out all of your ingredients. I like to prepare my workspace in the kitchen and get out all of the baking tools and ingredients needed before I get to work! 

    2. Mix wet ingredients and sugar

      the ingredients together until slightly frothy. My mom recently gifted me a French whisk and it’s a game-changer! It’s funny how you can love something so random SO much. This whisk is perfect for sifting dry ingredients or beating eggs for cupcakes. 

    3. Add dry ingredients

      Next, add the dry ingredients. Start with flour, cocoa powder, baking soda and salt. Gently stir the dry ingredients into the wet ingredients until they are partially combined.

    4. Add water and combine

      Now pour in the water and slowly whisk to combine the cake batter. Towards the end of the mixing process, I like to switch to a rubber spatula so I can scrape the sides of the bowl to get every little bit of cake batter. 

    5. Grease bundt pan

      Don’t forget to grease your bundt pan! This step might just be the most important. You’ll want to generously grease your 6-cup bundt pan with cooking spray, oil or melted butter so your cake won’t stick. Another trick to make sure your cake doesn’t stick is to sprinkle something like flour, cocoa powder, or granulated sugar into the pan after you’ve oiled it. In this case, we’re dusting the bundt pan with cocoa powder before adding in the chocolate cake batter. 

    6. Add cake batter and bake

      Finally, pour in the luscious cake batter and jiggle the pan once or twice to evenly spread out the batter. Pop your pan into the oven and bake until a toothpick or sharp knife inserted into the cake comes out clean or with little crumbs.

    7. Let bundt cake cool

      Let your chocolate bundt cake cool in the pan for 20-30 minutes before trying to remove it. Use oven mitts to protect your hands if the sides of the bundt pan are hot to the touch. Letting your bundt cake cool before removing it from the pan helps it from cracking and falling apart.

    8. Make glaze and decorate

      Make your chocolate peanut butter glaze while the cake cools. Once the cake is cool enough, pour your glaze over the top to get beautiful drips of chocolate glaze down the sides of the bundt cake.

    How To Store a 6 Cup Bundt Cake

    This cake does not need to be refrigerated if consumed within a few days. I like to store this chocolate bundt cake at room temperature on a plate, loosely covered with foil (so it doesn’t stick to the rich dark chocolate glaze!). 

    If you need the cake to keep for longer, you can store it in the fridge, however, it may not be as moist or soft. If you store it in the fridge, I recommend removing it a few hours before serving so it can soften up at room temperature.

    How To Make a Dark Chocolate Glaze

    The double boiler method works great when melting chocolate. Add the glaze ingredients to a heat-safe bowl and rest above a pot of simmering water. The water should not touch the bottom of the bowl or your chocolate could burn. 

    Use a spoon or whisk to gently stir the glaze ingredients while they warm up and the chocolate begins to melt. Once your glaze is fully mixed, remove from heat and let cool to thicken. 

    The longer the glaze sits, the thicker it gets. I recommend pouring on the glaze when it’s still fairly runny so you get those pretty drips on the side. Plus, who wants to wait when there’s a fresh slice of chocolate cake you could be eating right now! So I usually rush this step myself. 

    If the glaze is too thick when you go to frost the cake, you can heat it up for a minute so it’s easier to spread.

    Ingredients

    Moist Chocolate Cake:

    • Egg
    • Greek Yogurt or Sour Cream
    • Granulated White Sugar
    • Melted Butter
    • Vanilla Extract
    • All-Purpose Flour
    • Cocoa Powder
    • Baking Soda
    • Salt
    • Water

    Chocolate Peanut Butter Glaze:

    • Chocolate Chunks
    • Half and Half or Heavy Cream
    • Peanut Butter
    • Powdered Sugar
    • Vanilla Extract
    • Salt
    slice of chocolate bundt cake on a white plate for baking blog

    Substitutions

    Gluten-free?

    To make this cake recipe gluten-friendly, swap the all-purpose flour for gluten-free baking flour.

    You can also try a combination of gluten-free all-purpose flour and gluten-free oat flour to make this recipe a little healthier.

    Not into peanut butter?

    You can make this glaze without peanut butter and just keep it purely chocolate flavored. Or you can substitute your favorite nut or seed butter if you’d like!

    Want a triple chocolate cake?

    To make this cake triple chocolate, add mini chocolate chips into the batter or top with extra shaved chocolate. 

    What type of cocoa powder should I use?

    Since this chocolate bundt cake recipe calls for baking soda, you should your natural or traditional cocoa powder. Dutch-processed cocoa powder does not react with baking soda so I would not recommend it in this recipe.

    chocolate glazed chocolate bundt cake on parchment paper

    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, be sure to tag #bakedabundance on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you! 

    Frequently asked questions:

    Can you freeze bundt cake?

    Yes, bundt cakes freeze very well. Make sure your bundt cake has cooled completely before wrapping it tightly in plastic wrap and placing it in the freezer for up to a month. To thaw, let the wrapped bundt cake sit on the counter at room temperature overnight.

    Can I use cake flour for bundt cake?

    Yes! Cake flour is a more delicate flour with a lower protein content that creates a fine texture and tender crumb. You can use cake flour to make any cake, but all-purpose flour will work just fine too!

    How do you cool a bundt cake?

    Bundt cake should cool for about 20-30 minutes before it’s removed from the bundt pan.

    How do you keep your bundt cake from sticking?

    Generously grease the bundt pan with cooking spray, oil or melted butter. Then dust with flour, cocoa powder or granulated sugar so the cake batter doesn’t stick to the pan.

    When should you glaze your bundt cake?

    Wait until your cake is cool to the touch to add the glaze. If you glaze a warm bundt cake, the glaze will likely run off the cake.

    Print

    chocolate bundt cake

    A slice of chocolate cake with chocolate glaze on a plate with a fork.
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    5 from 1 reviews

    You’re going to love this easy, moist chocolate bundt cake recipe made with sour cream, cocoa powder and topped with a rich chocolate glaze. Perfect every time! 

    • Author: Marley
    • Prep Time: 15
    • Cook Time: 25
    • Total Time: 40
    • Yield: 8 1x
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Ingredients

    Units Scale

    Bundt 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 flour, spooned and leveled
    • 3 tablespoons cocoa powder
    • ¾ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup water

    Glaze:

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

    Instructions

    1. Add the egg, melted butter, greek yogurt or sour cream, granulated sugar and vanilla to a bowl. Use a whisk to mix the ingredients together until slightly frothy. 
    2. Spoon and level your flour and add to the wet ingredients followed by the cocoa powder, baking soda and salt. Whisk to partially combine.
    3. Add the water and stir to combine. Use a rubber spatula to scrape down the sides of the bowl. Do not over-mix.
    4. Grease a bundt pan with cooking spray and dust with cocoa powder. Pour the chocolate cake batter into the prepared pan.
    5. Bake at 350F for 20-24 minutes or until a toothpick or knife inserted into the cake comes out clean or with little crumbs. Let the cake cool in the bundt pan for 20-30 minutes before removing it. Let the cake finish cooling before you add the glaze.
    6. To make the glaze, add all of the ingredients to a heat-safe bowl and use the double boiler method to melt the chocolate. The simmering water should not touch the bottom of your bowl. Gently stir the ingredients until they are fully combined. Remove from heat and use a small whisk to give the glaze a final stir. Glaze will thicken as it sits. 
    7. Once the glaze is thickened to your liking, pour it over the cooled bundt cake and let it drip down the sides. 

    Keywords: chocolate bundt cake, chocolate glaze, dark chocolate cake, glazed bundt cake

    Did you make this recipe?

    Tag @bakedabundance on Instagram!

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Jenna

      February 28, 2023 at 1:32 am

      This chocolate bundt cake was amazinggg. I cannot get enough of it! I made this to celebrate our anniversary and my husband was a huge fan. We both LOVE chocolate and this bundt cake recipe did not disappoint. Highly recommend!






      Reply

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    About Marley

    Hey, I'm Marley! I'm a recipe developer and food photographer based in Pittsburgh. I share traditional and allergen-friendly baking recipes that anyone can make! Learn how I got started blogging and what Baked Abundance is all about here.

    About Marley →

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