This peanut butter and chocolate cake “bakes” in the Instant Pot and is topped with a sweet chocolate glaze, making it an easy yet decadent dessert!
You’ll love this Instant Pot peanut butter and chocolate bundt cake–it is the best of both worlds! Made with a doctored-up cake mix, it’s super easy to make, too!
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What’s not to love about the combo of peanut butter and chocolate?
It really is such a delicious pairing–a match made in heaven!
I’m a diehard chocolate fan, but the addition of peanut butter really takes it up a notch!
Since I’ve made several Instant Pot cake recipes, I wanted to make a cake that would include both chocolate and peanut butter, since it’s such a tasty duo!
I have a slew of peanut butter chocolate recipes that served as inspiration, including my peanut butter chocolate banana bread, peanut butter chocolate ice cream, old-fashioned peanut butter cake with chocolate frosting, healthier chocolate peanut butter muffins, and peanut butter chocolate chip cookies.
That’s how this delicious peanut butter chocolate bundt cake recipe came to be!
Why You’ll Love this Peanut Butter Chocolate Cake
Perhaps one of the best things about this cake is that it starts with a doctored-up cake mix, so it’s super easy and practically foolproof!
It’s a swirl of peanut butter cake and chocolate cake, so it has a pretty marbled design throughout.
And can we just talk about the chocolate glaze for a minute? {swoon} It’s just the right amount of sweetness drizzled over the cake!
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More Instant Pot Dessert Recipes You’ll Love:
- Instant Pot Red Velvet Cake
- Instant Pot Chocolate Bundt Cake
- Instant Pot Rainbow Bundt Cake
- Instant Pot Mint Chocolate Lava Cakes
- Instant Pot Pumpkin Spice Bundt Cake
- Instant Pot Lemon Poppy Seed Bundt Cake
- Instant Pot Mint Chocolate Bundt Cake
- Instant Pot Carrot Cake
- Instant Pot Apple Butter Bundt Cake
- Instant Pot Chocolate Custard
How to Make Chocolate Peanut Butter Cake in the Instant Pot with a Cake Mix
Making a bundt cake in the Instant Pot is actually really easy, so it doesn’t take much effort to enjoy a delicious dessert! It’s perfect for those of us who have kids hanging from our ankles most of the day!
Ingredients You’ll Need for the Peanut Butter Batter:
- 1 3/4 cups yellow cake mix
- 2 Tbsp vegetable oil
- 5 Tbsp water
- 1/4 cup creamy peanut butter
- 1 egg
Ingredients You’ll Need for the Chocolate Batter:
- 1 3/4 cups devil’s food cake mix
- 2 Tbsp vegetable oil
- 2 Tbsp water
- 1 egg
Ingredients You’ll Need for the Chocolate Glaze:
- 1/2 cup semisweet chocolate chips
- 4 Tbsp butter
- 1 Tbsp peanut butter
- 1 Tbsp corn syrup
How to Make the Cake:
(Full printable recipe is available below)
Prep the Pan. First, use cooking spray to grease a 6-cup bundt pan that fits in your Instant Pot. Pour 1 1/2 cups of water into the insert pot of your Instant Pot and put the trivet in place.
Mix the Batter. Next, you’ll beat together the ingredients for the peanut butter batter in one bowl.
Then you’ll beat together the ingredients for the chocolate batter in another bowl.
To beat each one, beat on low speed for 30 seconds, then increase speed to medium-high and beat for two minutes.
Layer the Batter. You’ll alternate scooping the batter into the prepared pan, then use a knife to swirl the batter a bit.
Pressure Cook. Cover the bundt pan tightly with foil, then use a foil sling or silicone sling to lower the pan onto the trivet. Cook at high pressure for 26 minutes. Allow a full natural release of pressure. Remove the cake pan, cool slightly and invert the cake onto a plate to cool completely.
Prepare the Glaze. In a small glass bowl over a pan of simmering water (a double boiler), melt the glaze ingredients together, stirring often. Be careful not to let it get too hot or the chocolate will seize up!
Once the glaze is smooth, drizzle over the cooled cake. Then serve and enjoy!
Notes and Adaptations:
- I used this aluminum bundt pan. If you are using a dark nonstick bundt pan, you will likely need to increase the cook time by a few minutes.
- If you have some Reese’s cups on hand, you could chop some up and sprinkle on top!
Recommended Equipment:
- Bundt Pan that fits in the Instant Pot
- Trivet (I use the one that came with the Instant Pot)
- Silicone sling or foil sling
Instant Pot Peanut Butter and Chocolate Bundt Cake
This chocolate and peanut butter bundt cake "bakes" in the Instant Pot, for a super moist and decadent dessert!
Ingredients
- For the Peanut Butter Batter:
- 1 1/4 cup yellow cake mix
- 1 egg
- 1/4 cup creamy peanut butter
- 2 Tbsp vegetable oil
- 5 Tbsp water
- For the Chocolate Batter:
- 1 1/4 cup devil's food cake mix
- 1 egg
- 2 Tbsp vegetable oil
- 2 Tbsp water
- For the Glaze:
- 1/2 cup chocolate chips
- 4 Tbsp butter
- 1 Tbsp smooth peanut butter
- 1 Tbsp corn syrup
Instructions
- Grease a 6-cup bundt pan (that will fit in your Instant Pot) with cooking spray. Pour 1 1/2 cups water into the insert pot of the Instant Pot.
- In a small mixing bowl, combine ingredients for peanut butter batter. Beat on low speed for 30 seconds, then increase speed to medium-high and beat for 2 minutes.
- In another small mixing bowl, combine ingredients for chocolate batter. Beat on low speed for 30 seconds, then increase speed to medium-high and beat for 2 minutes.
- Layer the batter in the prepared bundt pan by alternating scoops of peanut butter batter and chocolate batter. Use a knife to gently swirl the batter.
- Cover the pan tightly with aluminum foil and use a sling to lower it onto the trivet. Close the lid and set the vent to the sealed position.
- Select a cook time of 26 minutes at high pressure. Once cook time is complete, allow a full natural release of pressure.
- After the pressure has released and the valve has dropped, carefully remove the lid. Use the sling to lift out the pan and remove the foil. Allow the cake to cool in the pan for a few minutes before inverting onto a serving plate to cool completely.
- Prepare glaze by combining glaze ingredients in a heatproof glass bowl over a simmering pan of water (or use a double boiler). Stir the chocolate often, until melted and smooth. **Be careful not to let it get too hot of the chocolate will seize up!
- Drizzle glaze over the cooled cake and serve.
Notes
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 334Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 50mgSodium: 327mgCarbohydrates: 35gFiber: 2gSugar: 21gProtein: 5g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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