Chocolate Peanut Butter Bundt Cake
A luscious swirl of rich chocolate and creamy peanut butter meets in a crowd-pleasing dessert that feels both cozy and indulgent.
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.
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.
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