Chocolate Peanut Butter Bundt

Rich, flavourful, and delicious, this Chocolate Peanut Butter Bundt cake is a recipe you must save. It is packed with peanut butter and chocolate flavours, and the layout of the cake batter makes it even more appetizing.

About The Chocolate Peanut Butter Bundt

• The Bundt cake is called Bundt because of the type of baking pan we use to make it. I used the Silver Heritage Bundt® Pan for this cake; however, feel free to use any bundt pan.
• If you have been baking for a while, you might know that sometimes getting the baked cake out of the pan can be a hassle. I am here to show you how to release your bundt cake from the ornated pan easily each time.
• We normally grease the bundt pan with an oil spray and flour dust it. This will work if the pan does not have many details and curves. Oil spray is not enough if you use a more detailed cake pan or mould.
• Yes, we must use Cake Goop to prevent the cake from sticking. Cake Goop is a thick and gooey mixture of three simple ingredients: shortening, Oil, and Flour. I prepare this mixture and keep it in the fridge when I need to brush my Bundt pan. Brush a generous amount of Cake Goop to the desired cake pan and pour the batter over. Give this magical mixture a try 🙂

• If you do not have a Bundt pan, bake this cake in a 13X9 pan or two 8-inch pans.
• The ingredients are straightforward and easily accessible.
• I used a thin peanut butter glaze to top the Chocolate Peanut Butter Bundt, but this cake is delicious with no glaze.

How To Do It

• Brush your desired Bundt pan with the Cake Goop, and set aside. See the above notes.
• Preheat the oven to 350F.
• Sift all dry ingredients, including both sugars, together.
• Mix Milk, Peanut Butter, Buttermilk, and Sour Cream. Set aside.
• Use the whisk attachment to mix Eggs, Oil, and Vanilla Extract in a separate bowl.
• Start adding the dry ingredients alternating with wet ingredients. Start and finish with dry ingredients. This will be three parts dry and two parts wet ingredients. Reserve ⅓ of the batter in a bowl.
• Mix the hot coffee and cocoa powder in a separate bowl and add them to the reserved batter.
• Pour a layer of the plain batter into the bottom of the pan.
• Scoop the chocolate batter over the plain batter.
• Scoop the remaining plain batter over the chocolate batter and repeat until both batter are finished.
• Bake the cake for 25 to 30 minutes or until an insert comes out clean. Let the cake cool down in the pan for 10 minutes, then flip it onto a cooling rack.
• While the cake is cooling, make the glaze. Mix 2-3 tablespoons of lukewarm milk into half a cup of peanut butter. The glaze should not be thick but runny enough to flow off the cake. It is a glaze, not a frosting.

See related recipes here;

Apple Cider Bundt Cake With Toffee Glaze,

Berry Bundt Cake,

Moist Lemon Bundt Cake,

Blueberry Orange Bundt

Storing: Slice and store this cake in an airtight container in the freezer for up to two weeks.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe