Peanut Butter Chocolate Chip Bundt Cake
Indulge in the ultimate blend of sweet and nutty flavors with this irresistible Peanut Butter Chocolate Chip Bundt Cake. Perfectly moist and rich, this show-stopping dessert begins with a creamy peanut butter batter infused with a hint of vanilla and sour cream for a tender crumb. Each bite is studded with pockets of melty semi-sweet chocolate chips, creating a decadent pairing that’s hard to resist. Baked to golden perfection, this bundt cake is crowned with a light dusting of powdered sugar for an elegant touch. Ideal for birthdays, holidays, or any special occasion, this easy-to-make treat takes just 20 minutes to prep and serves up to 12. With classic pantry staples and bold flavors, this cake is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1 cup Creamy peanut butter
- 1.5 cups Granulated sugar
- 0.5 cups Light brown sugar, packed
- 4 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 0.75 cups Sour cream
- 0.5 cups Milk
- 1.5 cups Semi-sweet chocolate chips
- 0.25 cups Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a bundt pan to prevent the cake from sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, using a handheld or stand mixer, beat the softened butter and peanut butter together on medium speed until creamy and well combined, about 2 minutes.
Add the granulated sugar and brown sugar to the butter mixture. Beat on medium-high speed until light and fluffy, about 3 minutes.
One at a time, add the eggs to the mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low. Add the dry ingredients in three additions alternately with the sour cream and milk, starting and ending with the dry ingredients. Mix just until combined. Do not overmix.
Fold in the chocolate chips using a spatula until evenly distributed in the batter.
Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula to ensure even baking.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the bundt pan from the oven and let it cool on a wire rack for 15 minutes. Carefully invert the cake onto the wire rack and allow it to cool completely.
If desired, sprinkle powdered sugar over the cooled cake for garnish before serving. Slice and enjoy!
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 352 mg | 15% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 50.6 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 199 mg | 4% | |
*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.
