Mini Peanut Butter Chocolate Bundt Cake

1 hour 20 minutes
40 minutes
2 hours
12 mini cakes
Let's make a copycat Peanut Butter Chocolate Nothing Bundt Cake! It’s incredibly moist, rich in flavor, and the frosting can be eaten by the spoon. The most delicious little sweet treat!
Jump To Recipe

Mini Peanut Butter Chocolate Bundt Cake

Let’s make a copycat Peanut Butter Chocolate Nothing Bundt Cake! It’s incredibly moist, so rich in flavor, and the frosting can be eaten by the spoon. The most delicious little sweet treat!

Making the CAKE

You’re in for a surprise when you find out just how easy it is to make Nothing Bundt Cake from scratch. I’ve always heard rumors from people who worked at Nothing Bundt Cake that apparently they just use boxed cake mix and make it a bit fancier. I also heard the secret is adding pudding mix and that’s how they get their cake so soft and moist. I’ve put all the secrets to the test and I honestly could not tell a difference in taste between this recipe and the real deal. Here are all the ingredients you need:

  • box of Devil’s Chocolate cake
  • instant chocolate pudding mix
  • sour cream
  • heavy cream
  • vegetable oil
  • whole milk
  • large eggs
  • espresso powder

Just add all the ingredients above to a large mixing bowl and combine until you have a cake batter consistency. Grease a mini bundt tray and add the batter so it goes up only 2/3 of the way since it will rise. Bake until fully done in the center and then allow to cool. Flip over once cooled so the cakes slide right out and then it’s time to frost. If the cake is having difficulty popping out, you can try tapping it to help it release or use a knife to run it around the edges to give it that extra push.

The Frosting and Peanut Butter

Now I LOVEEE cream cheese frosting! It’s the only frosting I really like because the tanginess balances the sweetness and it doesn’t just taste like butter in buttercream. It’s honestly my favorite part about Nothing Bundt Cake – it’s not the cake, it’s the frosting. Let’s make it from scratch and with four ingredients!

  • cream cheese
  • unsalted butter
  • powdered sugar
  • vanilla extract

The only secret to perfect frosting is making sure your ingredients are at the right temperature. The butter and cream cheese needs to be at room temperature or softened. All the ingredients to a mixing bowl. Feel free to add less powdered to your taste depending on how sweet you like your frosting. You can always add less, taste, and then add more as you go.

Once the cakes are cooked and then cooled down, first we’ll add the peanut butter and then add the frosting on top. Make sure to use smooth and thick peanut butter that holds its shape like Skippy or Jif. Now is not the time for all-natural runny peanut butter, unfortunately. Just add the peanut butter to a piping bag and cut a small piece off. Pipe strips of peanut butter around the cake, starting from the outside and going towards the hole in the center. Repeat this process with the cream cheese frosting and that’s it!

All that’s left to do now is enjoy. If you have any leftovers or need to store to enjoy later, keep them in an air-tight container in the fridge to enjoy cold for up to 3 days for optimum flavor and texture!

Craving More Irresistible Desserts? Try These Recipes Out!

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

To see more recipes and behind the scenes, follow along on Instagram and Youtube! I’m also now on Pinterest pinning away so stop by and see what’s up.

Mini Peanut Butter Chocolate Bundt Cakes

Let's make a copycat Peanut Butter Chocolate Nothing Bundt Cake! It’s incredibly moist, rich in flavor, and the frosting can be eaten by the spoon. The most delicious little sweet treat!

Let's make a copycat Peanut Butter Chocolate Nothing Bundt Cake! It’s incredibly moist, rich in flavor, and the frosting can be eaten by the spoon. The most delicious little sweet treat!

1 hour 20 minutes
40 minutes
2 hours
12 mini cakes

Ingredients

CAKE BATTER
  • 13 oz Devil's Chocolate Food Cake Mix
  • 3.9 oz instant chocolate pudding mix
  • 3/4 cup sour cream
  • 4 large eggs, room temperature
  • 1/4 cup heavy whipping cream
  • 1 teaspoon instant espresso powder, optional
  • 1/2 cup whole milk or 2%
  • 1/2 cup vegetable oil
  • 1 1/3 cup peanut butter chips
CREAM CHEESE FROSTING
  • 16 oz cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
OTHER
  • 1/2 cup creamy peanut butter, thick

Instructions

  1. Preheat oven to 325°F.
  2. In a bowl, add cake mix, pudding, sour cream, eggs, cream, espresso, milk and vegetable oil. Whisk until smooth or use the paddle attachment and stand mixer.
  3. Add the peanut butter chips and mix into the batter using a rubber spatula.
  4. Butter a mini bundt pan and optional, add a sprinkle of flour to prevent sticking. Tap any excess flour out.
  5. Pour the batter into each tin, filling 2/3 of the way to the top only.
  6. Pop in the oven to bake for 20 to 25 minutes, until a toothpick comes out clean from the center.
  7. While the cake bakes, make the frosting. Beat together cream cheese, unsalted butter, powdered sugar, vanilla, and cream using the paddle attachment for about 2 minutes until smooth.
  8. When the cakes are done, allow to cool for 15 minutes. Then run a knife around the edges and flip them over onto a flat surface. You can also bake the second batch now following same directions above.
  9. Once the cakes have cooled completely, add the peanut butter to a piping bag with the tip cut off and another piping bag with the cream cheese frosting.
  10. Pipe the peanut butter starting from the outside to the center and going all around. Repeat with the frosting.
  11. Enjoy! Story in the fridge to enjoy cold.
Be the first to write a review

WHAT DO YOU THINK OF THIS RECIPE?

Rate + Review

Pin This Recipe