Peanut Butter and Chocolate Bundt Cake
Indulge in the ultimate flavor pairing with this Peanut Butter and Chocolate Bundt Cake, a decadent dessert that's as stunning as it is delicious. This moist and tender cake combines rich unsweetened cocoa, creamy peanut butter, and a sprinkle of mini chocolate chips for a delightful texture and flavor in every bite. Perfectly baked in a classic bundt pan, this show-stopping cake is finished with a simple dusting of powdered sugar, making it ideal for casual gatherings or impressive dinner party desserts. With a prep time of just 20 minutes, this easy-to-follow recipe guarantees a foolproof treat that celebrates the timeless combo of peanut butter and chocolate. Whether served as is or paired with a scoop of vanilla ice cream, this cake is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 0.5 cups Unsalted butter, softened
- 0.5 cups Creamy peanut butter
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1.25 cups Whole milk
- 1 cup Mini chocolate chips
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Generously grease a bundt pan with butter or cooking spray, then lightly dust with cocoa powder to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
In a large mixing bowl, cream together the granulated sugar, brown sugar, butter, and peanut butter until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually alternate adding the dry ingredients and milk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Fold in the mini chocolate chips using a spatula to ensure they are evenly distributed throughout the batter.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar for a simple garnish, or serve as is for a rich, chocolatey dessert.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 357 mg | 16% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 44.9 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 399 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.
