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Chocolate Peanut Butter Bundt

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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 Servings
Calories 688 kcal

Ingredients
 

For The Cake Goop

  • ½ cup Oil
  • ½ cup Shortening
  • ½ cup All-purpose Flour

For The Cake

  • 2¼ cups All-purpose flour, Spooned and levelled
  • 1 cup Granulated sugar
  • ½ cup Brown sugar, Packed
  • 2 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • ¾ cup Peanut butter, Smooth and creamy
  • ¼ cup Sour cream, Room temperature
  • ¼ cup Buttermilk, Room temperature
  • 1 cup Milk, Room temperature
  • 3 Eggs, Room temperature
  • ¼ +1tbsp Oil
  • 1 tablespoon Vanilla extract
  • ⅓ cup Cocoa powder
  • ½ cup Coffee, Hot

For The Glaze

  • ½ cup Peanut butter, Smooth and creamy
  • 3-4 tablespoon Milk

Instructions
 

How To Make The Cake Goop

  • Mix all the ingredients until the mixture is smooth and creamy. Brush the pan with the mixture. Store the remaining in an airtight container in the fridge.
    ½ cup Oil, ½ cup Shortening, ½ cup All-purpose Flour

How To Make The Cake

  • Brush your desired Bundt pan with the Cake Goop, and set aside. Preheat the oven to 350℉.
  • Sift all dry ingredients, including both sugars, together and set aside.
    2¼ cups All-purpose flour, 1 cup Granulated sugar, ½ cup Brown sugar, 2 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
  • Mix Milk, Peanut Butter, Buttermilk, and Sour Cream. Set aside.
    ¾ cup Peanut butter, ¼ cup Sour cream, ¼ cup Buttermilk, 1 cup Milk
  • Use the whisk attachment to mix Eggs, Oil, and Vanilla Extract in a separate bowl.
    3 Eggs, ¼ +1tbsp Oil, 1 tablespoon Vanilla extract
  • 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.
    ⅓ cup Cocoa powder, ½ cup Coffee
  • 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.
    ½ cup Peanut butter, 3-4 tablespoon Milk

Nutrition

Calories: 688kcalCarbohydrates: 68gProtein: 14gFat: 42gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 57mgSodium: 437mgPotassium: 362mgFiber: 4gSugar: 36gVitamin A: 164IUVitamin C: 0.1mgCalcium: 137mgIron: 3mg
Keyword BUNDT CAKE, Chocolate Peanut Butter Bundt, Marble Cake, Peanut Butter Cake
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