Chocolate Peanut Butter Bundt Cake Recipe

If you’re a fan of that unbeatable combination of chocolate and peanut butter, this is the cake of your dreams. The Chocolate Peanut Butter Bundt Cake is nothing short of a showstopper: it’s rich, ultra-moist, and swirled with the flavors you love in every bite. What truly sets it apart, though, is the velvety peanut butter glaze draped over the top, promising indulgence before you even cut the first slice. Whether you’re baking for a special gathering or just rewarding yourself for making it to the weekend, this cake will thrill your taste buds and have everyone coming back for seconds (and maybe thirds).

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

It’s amazing how simple pantry staples can come together to create something so decadent! Each ingredient in the Chocolate Peanut Butter Bundt Cake plays an important part, so don’t skip or swap without a little thought. Here’s what you’ll want to gather before you begin:

• Unsalted butter (1 cup, softened): This is the key to a tender, melt-in-your-mouth crumb; be sure it’s soft for easy creaming.
• Granulated sugar (1 3/4 cups): Adds sweetness and helps create a perfectly light texture.
• Large eggs (4): Give structure and richness to the cake’s body.
• Vanilla extract (2 teaspoons): Deepens the overall flavor, balancing the richness of chocolate and peanut butter.
• All-purpose flour (2 cups): The reliable backbone for this moist, sturdy bundt.
• Unsweetened cocoa powder (3/4 cup): Delivers a deep, bittersweet chocolate flavor that marries beautifully with peanut butter.
• Baking soda (1 teaspoon): Ensures your bundt rises evenly and has a pleasing, fluffy crumb.
• Salt (1/2 teaspoon): A little pinch is all you need to make those chocolate and peanut flavors really sing.
• Sour cream (1 cup): Keeps the crumb irresistibly soft and moist, with a subtle tang.
• Brewed coffee (1/2 cup, cooled): Intensifies the chocolate flavor without making the cake taste like coffee.
• Creamy peanut butter (1/2 cup): For the luscious glaze, giving every bite a nutty pop.
• Powdered sugar (1/2 cup): Helps the glaze reach that perfect drizzling consistency and sweetness.
• Milk (2–3 tablespoons): Thins out the glaze so it pours beautifully over the cake.
• Chocolate chips (1/2 cup, optional): Sprinkle on top for a little extra chocolate crunch—why not?

How to Make Chocolate Peanut Butter Bundt Cake

Step 1: Prep the Pan and Oven

Start by setting your oven to 350°F so it’s hot and ready. Generously grease your 10–12 cup bundt pan—don’t skimp here, you want that cake to release like a dream. You can use butter or a good baking spray, and even dust with a little cocoa powder for insurance against sticking.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the softened butter with the sugar. This should take about 3 to 4 minutes, and you’re aiming for a pale, fluffy mixture that signals plenty of air for a light cake. Let this be your zen moment; don’t rush this step.

Step 3: Add the Eggs and Vanilla

One at a time, work in your eggs, beating well after each addition. Scrape the sides so everything gets incorporated. Finish with the vanilla extract—it’s the backdrop that brings the chocolate and peanut butter together in this Chocolate Peanut Butter Bundt Cake recipe.

Step 4: Combine Dry Ingredients

In a second bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Whisking not only combines but helps to aerate the mixture a little, championing your cake’s rise.

Step 5: Mix Wet and Dry Ingredients

Add the dry ingredients to the butter mixture in three parts, alternating with sour cream and coffee. Begin and end with the dry—so it goes dry, sour cream/coffee, dry, sour cream/coffee, dry. Mix gently; overmixing will make the cake tough. Stop as soon as it’s just combined.

Step 6: Bake the Cake

Pour the silky batter into your prepared bundt pan and smooth out the top. Bake for 50–60 minutes, until a toothpick inserted into the center comes out mostly clean. Be patient! The deep chocolate aroma wafting through your kitchen will make the wait so worth it.

Step 7: Cool and Unmold

Let the cake rest in the pan for 15 minutes, then gently invert it onto a wire rack to finish cooling. The cake will firm up as it cools, making it easier to glaze and slice.

Step 8: Make the Peanut Butter Glaze

While the cake cools, whisk together the creamy peanut butter, powdered sugar, and just enough milk to make a thick, pourable glaze. It should ribbon off the whisk but not run off the spoon—aim for somewhere in between. Taste and adjust sweetness if you like.

Step 9: Glaze and Garnish

Once your Chocolate Peanut Butter Bundt Cake is completely cool, drizzle the peanut butter glaze generously over the top. If you’re feeling extra, scatter chocolate chips over the glaze for a gorgeous finish and an added layer of texture.

How to Serve Chocolate Peanut Butter Bundt Cake

Garnishes

For an irresistible finish, sprinkle a handful of mini chocolate chips, chopped roasted peanuts, or even a lacy dusting of cocoa powder over the glaze. Each garnish not only boosts the cake’s looks but also adds a playful pop of flavor or crunch with every slice.

Side Dishes

This lush cake loves simple, not-too-sweet accompaniments. Try serving it with a scoop of vanilla ice cream, a dollop of softly whipped cream, or fresh berries—those bright, juicy notes offer the perfect balance to the cake’s rich depth.

Creative Ways to Present

If you’re going all out, slice your Chocolate Peanut Butter Bundt Cake and stack the pieces for a dramatic display, or serve with tiny pitchers of extra peanut butter glaze for guests to pour themselves. You could even turn leftovers into decadent trifles with layers of cake, whipped cream, and chocolate shavings.

Make Ahead and Storage

Storing Leftovers

Store any leftover slices in an airtight container at room temperature for up to three days. The cake’s moist crumb actually improves overnight, soaking up even more flavor as it rests.

Freezing

This Chocolate Peanut Butter Bundt Cake freezes beautifully. Wrap slices or the whole cake (unglazed, if possible) in a double layer of plastic wrap and foil, then freeze for up to three months. When you’re ready to serve, thaw overnight in the refrigerator and glaze just before serving for maximum freshness.

Reheating

If you like your bundt a little warm, pop individual slices in the microwave for 10–15 seconds. The glaze will become a bit gooey and the cake supremely soft—delicious with a glass of cold milk.

FAQs

Can I use natural peanut butter for the glaze?

Yes, but be aware that natural peanut butter may result in a thinner glaze, so adjust the amount of milk to get that perfect drizzling texture.

What if I don’t have sour cream?

Full-fat Greek yogurt makes a great substitute for sour cream, lending the same plush texture and slight tang to the cake crumb.

Does the coffee make the cake taste like coffee?

Not at all! The coffee simply amplifies the chocolate’s depth and makes the flavor more intense—it’s a subtle but essential secret.

Can I make this cake gluten-free?

Absolutely. Use your favorite 1:1 gluten-free flour blend and double check that your baking soda and other ingredients are gluten-free for a celiac-friendly version.

How do I prevent the cake from sticking to the bundt pan?

Generously grease every nook and cranny of the pan, then dust with cocoa powder for chocolate cakes—don’t rush this step, and let the cake cool before unmolding for perfect results every time.

Final Thoughts

There’s something magical about baking and sharing a Chocolate Peanut Butter Bundt Cake—it’s a labor of love that rewards you with a stunning dessert, big smiles, and happy tummies. Whether you’re making it for a celebration or just because, I promise it’ll bring as much joy to your kitchen as it does to the lucky folks you share it with. Give this recipe a try, and don’t forget to revel in those rich, chocolatey, peanut buttery moments!

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