Chocolate Peanut Butter Bundt Cake
Dive into decadence with this Chocolate Peanut Butter Bundt Cake, a rich and indulgent dessert that seamlessly combines two timeless flavors. Moist and tender chocolate cake, enhanced by the addition of buttermilk and a swirl of creamy peanut butter, creates a show-stopping centerpiece for any occasion. This dessert is crowned with a luscious dark chocolate glaze, made velvety smooth with heavy cream and a touch of powdered sugar. Perfectly balanced and irresistibly fudgy, this bundt cake is a must-try for chocolate and peanut butter lovers alike. Whether you're hosting a celebration or craving a sweet treat, this easy-to-follow recipe guarantees a stunning dessert in just over an hour.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 cups granulated sugar
- 1.5 teaspoons baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- 0.75 cup creamy peanut butter
- 1 cup dark chocolate chips
- 0.5 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a 10-cup bundt pan.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients into the dry ingredients, stirring until the batter is smooth and no lumps remain.
Carefully mix in the hot water a little at a time. The batter will be thin, but this ensures a moist cake.
Pour half of the chocolate batter into the prepared bundt pan.
Spoon the peanut butter on top of the batter in dollops, gently swirling it with a butter knife to create ribbon-like layers.
Pour the remaining chocolate batter over the peanut butter layer, smoothing the top with a spatula.
Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bundt pan from the oven and let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
To make the chocolate glaze, heat the dark chocolate chips and heavy cream in a microwave-safe bowl in 30-second increments, stirring until melted and smooth.
Whisk in the powdered sugar to thicken the glaze slightly.
Once the cake is completely cool, drizzle the chocolate glaze evenly over the top of the bundt cake.
Allow the glaze to set for 15-20 minutes before slicing and serving.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 363 mg | 16% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 37.2 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
