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A luscious swirl of rich chocolate and creamy peanut butter meets in a crowd-pleasing dessert that feels both cozy and indulgent.
Full Recipe Introduction
Imagine slicing into a moist Chocolate Peanut Butter Bundt Cake and feeling that tug of nostalgia—like grandma’s tea-time treats but with a modern twist. This bundt cake layers deep cocoa flavor with ribbons of velvety peanut butter frosting, making it perfect for birthday parties, holiday gatherings, or a simple weekend baking spree. It’s unique because the cake crumb stays tender (thanks to a hint of sour cream) while the peanut butter glaze sets just right on each curve of the bundt, giving you bites that balance sweet, salty, and oh-so-rich chocolate. I often bake this when I need a pick-me-up on a rainy afternoon or when my grandkids request something “fancy” after school—and did I mention it’s surprisingly easy to pull off? With pantry-friendly staples and a few simple tips, you’ll be slicing into this dessert masterpiece before you know it.
Why You’ll Love This Recipe
- Melt-in-your-mouth texture—no dry crumbs here
- One-bowl cake batter for easy cleanup
- Peanut butter glaze that clings to every nook and cranny
- Crowd-pleasing flavor combo: chocolate + peanut butter = heaven
- Uses pantry staples (all-purpose flour, cocoa powder, creamy peanut butter)
- Perfect for birthdays, potlucks, or a cozy night in
- Can be made a day ahead—flavors deepen over time
- Dairy swap friendly (see variations below)
- Feeds a crowd—a standard 10-cup bundt pan yields 12–16 slices
Ingredients
• 2 cups (240g) all-purpose flour (or gluten-free blend)
• ¾ cup (75g) unsweetened cocoa powder (Dutch-process yields deeper color)
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (200g) granulated sugar
• ½ cup (100g) packed light brown sugar
• ¾ cup (170g) unsalted butter, softened (or dairy-free spread)
• 3 large eggs, room temperature
• 1 tsp pure vanilla extract (Madagascar style for warm notes)
• 1 cup (240ml) sour cream (or whole-milk Greek yogurt)
• ½ cup (120ml) brewed coffee, cooled (enhances chocolate depth)
For the Peanut Butter Glaze
• ½ cup (130g) creamy peanut butter (natural style stirred well)
• ¼ cup (55g) unsalted butter, softened
• 1½ cups (180g) powdered sugar, sifted
• 2–3 tbsp milk or dairy-free milk (to thin glaze)
• Pinch of flaky sea salt (for garnish)
Tips on Ingredients
– Choose Dutch-process cocoa for a smoother, less acidic flavor.
– If you use natural peanut butter, stir it first so the oils don’t separate your glaze.
– Brewed coffee is optional but really wakes up the chocolate notes.
– Greek yogurt in place of sour cream makes the cake extra tender.
Directions
- Preheat & Prep
Preheat oven to 350°F (175°C). Generously butter and flour a 10-cup bundt pan (or use a baking spray with flour). This little step ensures your Chocolate Peanut Butter Bundt Cake unmolds perfectly with all the grooves intact. - Whisk Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until no lumps remain. Set aside. - Cream Butter & Sugars
Using a stand mixer or hand mixer, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy—about 3 minutes. You’ll know it’s ready when the mixture turns pale and airy. - Add Eggs & Vanilla
Crack in eggs, one at a time, beating well after each addition. Stir in vanilla extract. If your batter looks a tad curdled, that’s okay—it smooths out once you add sour cream. - Alternate Wet & Dry
Reduce mixer speed to low. Add one-third of the flour mixture, then half the sour cream and coffee. Mix just until combined. Repeat with another third of flour, remaining sour cream and coffee, and finish with the last bit of flour. Don’t overmix—stop as soon as your batter is streak-free. - Bake
Pour batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Resist opening the oven door in the first 30 minutes to help it spring up evenly. - Cool & Unmold
Let the cake rest in the pan for 10 minutes. Then run a thin knife around the edges and invert onto a wire rack. Allow it to cool completely—this prevents the peanut butter glaze from melting off. - Make the Glaze
In a medium bowl, beat peanut butter and butter until creamy. Gradually add powdered sugar and 2 tbsp milk, mixing until smooth. If it’s too thick, add the extra tablespoon of milk—aim for a ribbon-thick pour. - Glaze & Garnish
Drizzle glaze over the cooled cake, letting it pool in the bundt’s curves. Sprinkle with flaky sea salt for that sweet-salt contrast. Let it set for 10 minutes before slicing.
Servings & Timing
Makes 12–16 generous slices
Prep Time: 20 minutes (measuring ingredients, prepping pan)
Bake Time: 45–55 minutes (depends on oven)
Cooling & Glazing: 30 minutes
Total Time: about 1 hour 40 minutes
Variations
• White Chocolate Twist: Swap cocoa for 2 cups flour + 1 cup melted white chocolate and swirl raspberry jam before baking.
• Nut-Free Option: Replace peanut butter with sun-butter or cookie-butter for a school-safe treat.
• Keto-Friendly: Use almond flour (2 cups), erythritol (¾ cup), and sugar-free chocolate chips.
• Mocha Bundt: Add 1 tbsp espresso powder to the batter and swap peanut glaze for espresso icing.
• Lemon-Peanut Fusion: Zest one lemon into the batter and stir a spoonful of lemon curd into the glaze.
• Vegan Swap: Use flax eggs, vegan butter, and coconut yogurt in place of dairy.
Storage & Reheating
Store at room temperature (covered) for up to 2 days. For longer life, wrap slices tightly and refrigerate up to 5 days or freeze up to 3 months. Thaw frozen slices overnight in the fridge. To refresh, warm a slice in the microwave for 10–15 seconds—glaze will soften just enough.
Notes
I learned through trial and error that letting the cake cool fully before glazing keeps that gorgeous peanut butter ribbon intact—instead of soaking into the cake. Also, be gentle when flouring the bundt pan: too much flour can create a white “dust” on your cake surface. A light dusting and gentle tap works wonders.
FAQs
Q: Can I make this bundt cake in a loaf pan?
A: Yes, but bake 10–15 minutes longer and check for doneness with a toothpick.
Q: Why did my cake sink in the middle?
A: Usually from opening the oven too early or too much leavening; measure baking powder carefully.
Q: My glaze is grainy—help!
A: Sift powdered sugar before mixing and beat until smooth; warm peanut butter makes a silkier glaze.
Q: Can I skip the coffee?
A: Absolutely—replace with milk, but coffee really elevates the chocolate depth.
Q: Is this recipe freezer-friendly?
A: Yes—slice, wrap each piece, and freeze in an airtight container up to 3 months.
Q: How do I make it extra moist?
A: Use full-fat sour cream or Greek yogurt and don’t overbake; pull it out as soon as a few crumbs cling to your pick.
Q: Can I add chocolate chips?
A: Sure—fold in ½ cup mini chips into the batter for pockets of melted chocolate.
Q: Does altitude affect this recipe?
A: If you’re above 5,000 ft, reduce baking powder by ¼ tsp and increase liquid (sour cream) by 1 tbsp.
Conclusion
This Chocolate Peanut Butter Bundt Cake balances nostalgic comfort with a touch of elegance—perfect for sharing, gifting, or savoring a slice with your afternoon tea. Give it a whirl this weekend, and let me know how those salty-sweet flavors swept you off your feet. Don’t forget to drop a comment or star rating below, and wander over to my gooey brownies or banana bread recipes for more baking fun!
Chocolate Peanut Butter Bundt Cake
Ingredients
- ¾ cup unsweetened cocoa powder Dutch-process yields deeper color
- ¾ cup unsalted butter softened or dairy-free spread
- 3 large eggs room temperature
- 1 tsp pure vanilla extract Madagascar style for warm notes
- 1 cup sour cream or whole-milk Greek yogurt
- ½ cup brewed coffee cooled enhances chocolate depth
- ½ cup creamy peanut butter natural style stirred well
- ¼ cup unsalted butter softened
- 1½ cups powdered sugar sifted
- 2-3 tbsp milk or dairy-free milk to thin glaze
- Pinch flaky sea salt for garnish
Instructions
- Preheat oven to 350°F (175°C). Generously butter and flour a 10-cup bundt pan (or use a baking spray with flour).
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until no lumps remain. Set aside.
- Using a stand mixer or hand mixer, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy—about 3 minutes.
- Crack in eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- Reduce mixer speed to low. Add one-third of the flour mixture, then half the sour cream and coffee. Mix just until combined.
- Pour batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake rest in the pan for 10 minutes. Then run a thin knife around the edges and invert onto a wire rack. Allow it to cool completely.
- In a medium bowl, beat peanut butter and butter until creamy. Gradually add powdered sugar and milk, mixing until smooth. Drizzle over the cooled cake.
- Drizzle glaze over the cake, sprinkle with flaky sea salt for garnish, and let it set before slicing.
