Chocolate Peanut Butter Bundt Cake Recipe

Description

This Chocolate Peanut Butter Bundt Cake is a heavenly dessert that combines the rich flavors of chocolate and peanut butter in every bite. With a moist chocolate cake base, a creamy peanut butter filling, decadent chocolate ganache, and a luscious peanut butter topping, this cake is perfect for any special occasion or celebration. It’s sure to be a crowd-pleaser!

Who is this Recipe For?

This cake is perfect for:
✔️ Chocolate and peanut butter lovers who crave a decadent dessert
✔️ Home bakers looking for a stunning cake to impress guests
✔️ Special occasions like birthdays, holidays, or gatherings
✔️ Anyone with a sweet tooth craving a rich, indulgent treat

Why It’s Great

✅ Decadent & Rich: Layers of chocolate and peanut butter create the perfect indulgent dessert
✅ Crowd-Pleaser: A beautiful, eye-catching Bundt cake that’s perfect for gatherings
✅ Multiple Layers of Flavor: From the moist cake to the creamy filling and ganache
✅ Customizable Toppings: Add mini peanut butter cups for extra peanut buttery goodness

Ingredients

For the Cake:

• 1 3/4 cups granulated sugar

• 1 3/4 cups all-purpose flour

• 3/4 cup Dutch-processed cocoa powder + 1 tablespoon for dusting

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon kosher salt

• 1/2 cup unsalted butter (melted and slightly cooled)

• 2 large eggs (room temperature)

• 3/4 cup sour cream (room temperature)

• 1/2 cup buttermilk (room temperature)

• 1/2 cup hot brewed coffee or hot water

For the Peanut Butter Filling:

• 3/4 cup creamy peanut butter

• 1/2 cup cream cheese (room temperature)

• 1/3 cup light brown sugar (packed)

• 1 large egg (room temperature)

• 1 teaspoon vanilla extract

• 3 tablespoons all-purpose flour

• 1/4 teaspoon kosher salt

For the Chocolate Ganache:

• 1/3 cup heavy cream

• 1/3 cup semi-sweet chocolate (chopped)

For the Peanut Butter Topping:

• 1/4 cup heavy cream

• 1/4 cup creamy peanut butter

• 1/2 cup confectioners’ sugar

• 10-12 mini peanut butter cups (chopped)

Kitchen Equipment Needed

✔️ 10-inch Bundt pan
✔️ Mixing bowls
✔️ Whisk and spatula
✔️ Toothpicks for testing doneness
✔️ Saucepan for ganache and topping
✔️ Cooling rack or plate for cooling

Instructions

Step 1: Prepare the Cake Batter

1. Preheat the oven to 350°F and spray a 10-inch Bundt pan with non-stick cooking spray.

2. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.

3. In a separate bowl, whisk together the melted butter, eggs, sour cream, and buttermilk.

4. Gradually add the wet ingredients into the dry ingredients and stir until just combined.

5. Add the hot coffee or hot water to the batter and whisk until smooth.

Step 2: Make the Peanut Butter Filling

1. In a bowl, mix peanut butter, cream cheese, and brown sugar until smooth and creamy.

2. Beat in the egg and vanilla extract, followed by the flour and salt until fully incorporated.

Step 3: Layer the Batter in the Pan

1. Dust the Bundt pan with 1 tablespoon cocoa powder.

2. Spread 2/3 of the chocolate cake batter into the prepared pan.

3. Add spoonfuls of the peanut butter filling over the cake batter.

4. Top with the remaining cake batter, smoothing the top to cover the peanut butter filling.

Step 4: Bake the Cake

1. Bake the cake for 50-55 minutes, or until a toothpick inserted into the center comes out mostly clean.

2. Let the cake cool in the pan for 15 minutes before inverting it onto a plate to cool completely.

Step 5: Make the Chocolate Ganache

1. Heat 1/3 cup heavy cream in a small saucepan over medium heat until just boiling.

2. Pour the hot cream over chopped semi-sweet chocolate and let sit for 5 minutes.

3. Whisk the mixture until smooth and shiny, then pour it over the cooled cake.

Step 6: Make the Peanut Butter Topping

1. Heat 1/4 cup heavy cream in a saucepan until boiling.

2. Remove from heat and whisk in the peanut butter and confectioners’ sugar until smooth.

3. Drizzle the peanut butter topping over the chocolate ganache and sprinkle with chopped mini peanut butter cups.

Step 7: Cool & Serve

1. Let the cake set for 10 minutes to allow the toppings to firm up.

2. Slice and serve this indulgent cake for a special treat!

Storage & Reheating

• Storage: Store leftover cake in an airtight container at room temperature for 3-4 days.

• Refrigeration: The cake can be refrigerated, but the ganache may lose its glossy finish. Let it come to room temperature before serving for the best texture.

• Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Let thaw at room temperature before serving.

FAQ

1. Can I make this cake ahead of time?
Yes! You can prepare the cake up to 2 days in advance and store it in an airtight container. Add the ganache and peanut butter topping just before serving.

2. Can I use a different type of nut butter?
You can substitute almond butter or cashew butter for the peanut butter if you prefer a different flavor.

3. What if I don’t have buttermilk?
You can substitute buttermilk with milk and a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

4. Can I use a different cake pan?
You can use a 9-inch round cake pan or two 8-inch square pans if you don’t have a Bundt pan. Just adjust the baking time.

Conclusion

This Chocolate Peanut Butter Bundt Cake is the perfect dessert for anyone who loves the classic combination of chocolate and peanut butter. With a moist, flavorful cake, creamy peanut butter filling, and indulgent chocolate ganache topping, it’s a showstopper that will impress your guests and satisfy your sweet cravings!

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