Is there any better combination of than chocolate and peanut butter? This chocolate peanut butter bundt cake gives you double doses of both flavors!
If you’re a fan of chocolate and peanut butter, you’re in for a treat today. I joined up with Erin fo The Spiffy Cookie and several other bloggers to post recipes combining the two flavors.
It’s techinically in honor of Erin’s favorite college football team, but I’m just in it for the chocolate and peanut butter, LOL.
It starts out with a rich chocolate bundt cake dotted with swirls of peanut butter. Then it’s covered with both a peanut butter glaze AND a chocolate glaze.
The chocolate flavor comes from Dutch-process cocoa, enhanced with coffee. You don’t actually taste the coffee in this cake, but if you don’t drink coffee, you can substitute milk instead.
This is a very tender cake with a very fine crumb, so be very careful when transferring from the cooling rack to a serving plate. Use a large, wide spatula if possible, and make sure the cake is completely cool before moving it.
Also, a bundt pan is a time when coating the cake pan with grease AND dusting it with flour is essential. There are so many nooks and crannies where the cake can stick, which can ruin the presentation of your cake.
But, if your cake does stick and rips, or if it cracks while being transferred to the serving plate, well, the taste isn’t ruined. Douse it in drizzle and serve!
Now, you might be thinking, 20 slices out of one bundt cake?? Let me tell you, this is one rich cake. A small sliver will be more than enough to satisfy.
For the peanut butter swirl
- 1 cup (9.5 oz) creamy peanut butter
- 1/3 cup powdered sugar
- 4 tbsp (2 oz) unsalted butter, melted
- 1 tsp pure vanilla extract
- Pinch of table salt
For the cake
- 1 cup strongly-brewed coffee
- 1 cup (8 oz) unsalted butter, cubed
- 3/4 cup (2 1/4 oz) unsweetened Dutch-process cocoa powder
- 2 cups (14 oz) sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 2 cups (8.5 oz) unbleached all-purpose flour
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 cup (4 oz) sour cream
For the peanut butter glaze
- 1 cup powdered sugar
- 1/2 cup creamy peanut butter
- 1/3 cup milk
For the chocolate glaze
- 4 oz chopped semisweet chocolate
- 1/2 cup heavy whipping cream
- Preheat your oven to 350 degrees F. Spray a 10- to 15-cup bundt pan liberally with nonstick spray, then dust with flour (or use a nonstick spray formulated with flour). Set aside.
- In a small bowl, whisk together the peanut butter, powdered sugar, melted butter, vanilla and salt. Set aside.
- Place the coffee, unsalted butter, and Dutch process cocoa in a microwave-safe bowl. Heat in 1-minute bursts, stirring in between, until the butter is melted. Set aside to cool for 10 minutes.
- While the chocolate mixture is cooling, in a large mixing bowl, stir together the sugar, baking powder, baking soda, salt and flour.
- In a smaller bowl, whisk together the vanilla, eggs and sour cream.
- Add the chocolate mixture to the flour and stir until fully incorporated.
- Add the egg/sour cream mixture to the cake batter and stir until fully incorporated.
- Pour 1/3 of the cake batter into the prepared bundt pan.
- Dollop spoonfuls of peanut butter on top of the chocolate cake.
- Pour in another 1/3 of the cake batter; then spoon the other half of the peanut butter over the cake.
- Pour in the last of the chocolate cake batter, and use a butter knife to swirl the peanut butter into the cake batter.
- Bake for 50 to 55 minutes, until a long toothpick or cake tester inserted in the center of the cake comes out clean.
- Let the cake rest in the pan for 5 minutes, then invert the cake pan onto a wire cooling rack and let sit (with the pan over the cake) for 5 minutes, then lift the pan off and let the cake cool to room temperature.
- Once the cake is cooled, make the peanut butter glaze: combined the peanut butter, powdered sugar and milk in a medium mixing bowl for 1 to 2 minutes, until thick and pourable. Place in a disposable piping bag, snip off the tip to make a 1/4-inch opening, and drizzle back and forth over the cake.
- Make the chocolate glaze: place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.
- Place in a disposable piping bag, snip off the tip to make a 1/4-inch opening, and drizzle back and forth over the cake.
- If not serving immediately, cover the cake and store in the refrigerator for up to 3 days.
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 201mgCarbohydrates: 23gFiber: 1gSugar: 11gProtein: 4g
Adapted from King Arthur FlourHappy #PBchocSat! Thank you to Erin from The Spiffy Cookie for organizing this event! Satisfy your peanut butter and chocolate cravings by checking out all the recipes we made:
- Buckeye Trail Mix by The Spiffy Cookie
- A #PBChocSat Twofer: Dangerous Cupcakes and Homemade Snickers by Culinary Adventures with Camilla
- Buckeye Crunch Popcorn by Palatable Pastime
- Vegan Dark Chocolate Peanut Butter Swirl Cupcakes by The Baking Fairy
- Muddy Buddy Rice Krispie Treats by Kate’s Recipe Box
- Peanut Butter and Chocolate Strudel by A Day in the Life on the Farm
- Peanut Butter and Chocolate Shortbread Bars by Karen’s Kitchen Stories
- Chocolate Peanut Butter Bundt Cake by The Redhead Baker
- Peanut Butter and Chocolate Nice Cream by Cooking With Carlee
- Keto Peanut Butter Cups by Our Good Life
- Classic Peanut Butter Chocolate-Filled Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice