Best 6 Chocolate Peanut Butter Bundt Cake Recipes

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Indulge in the decadence of the Chocolate Peanut Butter Bundt Cake, a symphony of flavors that will tantalize your taste buds. This moist and fluffy cake is infused with rich chocolate and creamy peanut butter, creating a harmonious blend that is sure to satisfy your sweet cravings. The delightful glaze adds an extra layer of indulgence, making each bite an unforgettable experience.

This recipe also features variations to cater to different preferences. For those who prefer a gluten-free option, a gluten-free flour blend can be used to create a equally delicious cake. Additionally, a vegan version is available, ensuring that everyone can enjoy this delightful treat.

Whether you're a chocolate lover, a peanut butter enthusiast, or simply seeking a delectable dessert, the Chocolate Peanut Butter Bundt Cake is the perfect choice. Its irresistible flavor combination and moist texture will make it a favorite among friends and family. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you wanting more.

Here are our top 6 tried and tested recipes!

PEANUT BUTTER-CHOCOLATE SWIRL BUNDT CAKE



Peanut Butter-Chocolate Swirl Bundt Cake image

Save room for seconds! This irresistible scratch-made peanut butter Bundt boasts both a decadent swirl of chocolate and luscious chocolate glaze.

Provided by By Annalise Sandberg

Categories     Dessert

Time 1h20m

Yield 12

Number Of Ingredients 12

2 1/4 cups Gold Medal™ all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup creamy peanut butter
1 1/4 cups buttermilk
3 eggs
1 teaspoon vanilla
2 oz dark or bittersweet chocolate, melted and cooled
4 oz dark or bittersweet chocolate, chopped
1/2 cup heavy whipping cream

Steps:

  • Heat oven to 350°F. Spray 9- or 10-inch fluted tube cake pan with cooking spray.
  • In large bowl, mix flour, sugar, baking powder, baking soda and salt. Add peanut butter and 3/4 cup of the buttermilk. Beat on medium-high speed until smooth and creamy, scraping bowl as needed.
  • In separate bowl, mix remaining 1/2 cup buttermilk with the eggs and vanilla. Add to peanut butter mixture in 3 additions, mixing after each.
  • Scoop out approximately 1 cup of the peanut butter cake batter into medium bowl. Add melted chocolate; mix until combined.
  • Spoon one-third of the peanut butter cake batter into cake pan. Spoon the chocolate-peanut butter cake batter on top, and then top with the remaining peanut butter cake batter. Use a knife to gently swirl batters together.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove to cooling rack to cool completely.
  • To make glaze, place chocolate in small bowl. Microwave cream in small microwavable bowl uncovered on High just until hot, then pour over the chocolate. Let stand 5 minutes; stir until smooth. Drizzle over cooled cake; let stand 20 minutes to set.

Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 35 g, TransFat 0 g

PEANUT BUTTER CHOCOLATE CHIP BUNDT CAKE



Peanut Butter Chocolate Chip Bundt Cake image

This is adapted from a low glycemic cookbook I borrowed from the library. The peanut butter, chocolate chips and buttermilk help to make this a moist, decadent cake.

Provided by Pam-I-Am

Categories     Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 18

1 1/2 cups whole wheat pastry flour
1 cup cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup natural-style peanut butter
1/2 cup butter, room temp
1 cup sugar
2 egg whites
2 teaspoons vanilla extract
1/3 cup mini chocolate chip
1 1/2 cups low-fat buttermilk
1 tablespoon unsweetened cocoa powder
2 tablespoons peanut butter
1 1/2 tablespoons water
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar
1 pinch salt

Steps:

  • Preheat oven to 350°F Coat a 10" bundt pan with cooking spray.
  • In a medium bowl, mix together the flours, baking powder and soda and salt.
  • In an electric mixing bowl, beat together the peanut butter & butter for 1 minute.
  • Add the sugar, egg whites and vanilla and beat for 2 minutes.
  • Mix in the mini chocolate chips on low. Then continue on low and add the dry ingredients alternating with the buttermilk until incorporated.
  • Scrape batter into bundt pan and spread level.
  • Bake for 55 - 60 minutes or until a wooden pick inserted comes out clean. Cool in the pan on a rack for 10 mniutes.
  • Invert and release from the pan. Slip strips of paper under cake to prepare for glazing.
  • Glaze: In a small bowl, stir together the glaze ingredients. Add a little more water if it is not thin enough. Drizzle glaze over the cake using a spoon.
  • Remove paper, cut and serve.

Nutrition Facts : Calories 273.7, Fat 12.4, SaturatedFat 5.5, Cholesterol 16.2, Sodium 250.8, Carbohydrate 36.9, Fiber 2.5, Sugar 20.4, Protein 6.3

PEANUT BUTTER AND CHOCOLATE BUNDT CAKE



Peanut Butter and Chocolate Bundt Cake image

I got this recipe this week from Canadian Living and as soon as I got it I knew I had to make it. What makes this bundt cake unique is that the yummy peanut butter layer is in the middle of the cake. Give it a try!

Provided by Laowai wife

Categories     Dessert

Time 1h15m

Yield 1 bundt cake, 10-12 serving(s)

Number Of Ingredients 20

2/3 cup chunky peanut butter
1/3 cup cream cheese, softened
1 tablespoon butter, softened
3 egg yolks
1 teaspoon vanilla
1/3 cup granulated sugar
2 tablespoons all-purpose flour
3/4 cup cocoa powder
3/4 cup boiling water
3 ounces bittersweet chocolate, chopped
3/4 cup sour cream
3/4 cup butter, softened
1 2/3 cups packed brown sugar
2 eggs
2 teaspoons vanilla
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt (2 mL)
1 cup whipping cream
1/2 cup chopped roasted peanuts

Steps:

  • Grease 10-inch (3 L) Bundt pan; set aside.
  • Peanut Butter Filling: In bowl, beat together peanut butter, cream cheese and butter. Beat in egg yolks, 1 at a time, and vanilla. Beat in sugar and flour. Scrape into piping bag fitted with 1/2-inch (1 cm) plain tip. Place upright in tall container and set aside in refrigerator.
  • In heatproof bowl, whisk cocoa with boiling water; whisk in chocolate until smooth. Whisk in sour cream. Set aside.
  • In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, and vanilla. In separate bowl, whisk together flour, baking soda and salt. Stir into butter mixture alternately with cocoa mixture, making 3 additions of flour mixture and 2 of cocoa mixture.
  • Spoon a little less than half of the batter into bottom of prepared pan. Pipe ring of peanut butter mixture over centre of chocolate batter. Spoon remaining chocolate batter over top; tap pan lightly on counter to remove air bubbles.
  • Bake in centre of 350°F (180°C) oven until top is just firm to the touch and edge begins to pull away from side of pan, about 55 minutes. Let cool in pan on rack for 5 minutes. With knife, loosen cake. Place rack over pan and turn out cake. Let cool completely.
  • Whip cream. Slice cake into wedges and serve with dollop of whipped cream sprinkled with chopped peanuts.

CHOCOLATE PEANUT BUTTER CHIP BUNDT CAKE



Chocolate Peanut Butter Chip Bundt Cake image

Make and share this Chocolate Peanut Butter Chip Bundt Cake recipe from Food.com.

Provided by Epi Curious

Categories     Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 16

1 cup butter, at room temperature
3/4 cup light brown sugar
3/4 cup sugar
1 tablespoon vanilla
4 eggs
2 1/4 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 (12 ounce) bag peanut butter chips
1 tablespoon butter, melted
2 tablespoons peanut butter
2/3 cup powdered sugar
2 -4 tablespoons milk (2% or higher)

Steps:

  • Heat the oven to 350 F and spray a bundt pan with non-stick spray.
  • In the bowl of a mixer cream the butter, vanilla and both sugars until very fluffy, about 3 minutes at medium speed. Add the eggs, one at a time, and blend until they are just mixed.
  • In a separate bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well mixed.
  • Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour. Add the peanut butter chips and mix until evenly distributed. The batter will be thick.
  • Spoon the batter into the prepared pan and smooth the top, making sure the batter is even. Bake for 50 to 55 minutes, or until the center of the cake springs back when gently pressed and a toothpick inserted into the thickest part of the cake comes out with only a few crumbs clinging to it.
  • Cool the cake in the pan for ten minutes before turning out onto a wire rack to cool.
  • While the cake cools prepare the glaze.
  • In a bowl whisk together the butter and peanut butter until well mixed. Whisk in the powdered sugar and two tablespoons of the milk and whisk until smooth. Add more milk, a few teaspoons at a time, until the glaze is pourable but still fairly thick.
  • Once the cake has cooled some, but still slightly warm, place a piece of parchment paper under the rack and pour the glaze over the top.
  • Let the cake cool completely before serving.

Nutrition Facts : Calories 567.2, Fat 28.8, SaturatedFat 15.3, Cholesterol 114.9, Sodium 557.9, Carbohydrate 67.6, Fiber 3.3, Sugar 45.1, Protein 12

CHOCOLATE PEANUT BUTTER BUNDT CAKE



Chocolate Peanut Butter Bundt Cake image

This cake is irresistable for peanut butter and chocolate devotees. I got this recipe from "365 Great Chocolate Desserts" by Natalie Haughton.

Provided by UnknownChef86

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

8 ounces butter, softened
2 cups sugar
1/2 cup chunky peanut butter
4 ounces unsweetened chocolate squares, melted
6 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup milk
1 cup semi-sweet chocolate chips
1 cup semi-sweet chocolate chips
2 tablespoons peanut butter
2 cups powdered sugar
6 tablespoons milk
1/3 cup chopped peanuts, to garnish

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 12-cup bundt pan and set aside.
  • Beat together, in a large bowl, butter and sugar with an electric mixer on medium speed unti light and fluffy, 1 to 2 minutes.
  • Add peanut butter and melted chocolate and beat until well-blended.
  • Add eggs, one at a time, beating well after each addition.
  • Sift together flour, baking powder, and baking soda; beat into chocolate mixture alternately with milk, just until combined.
  • Stir in chocolate chips.
  • Turn batter into prepared pan.
  • Bake 55-60 minutes or until a cake tester inserted in center comes out clean.
  • Let cool in pan 15 minutes, then unmold onto a rack and let cool completely.
  • Frost cake all over with Quick Chocolate Frosting and sprinkle nuts on top.
  • Quick Chocolate Frosting: In a 1-quart glass bowl, combine chocolate chips and butter; heat in a microwave on high 1 to 1 1/2 minutes, or until melted and smooth when stirred; Beat in powdered sugar and milk.

CHOCOLATE PEANUT BUTTER BUNDT CAKE



Chocolate Peanut Butter Bundt Cake image

Super easy and delicious cake that always pleases. The cake always comes out moist and is a combination of salty and sweet. Excellent with a scoop of vanilla ice cream or whipped cream.

Provided by Donata Natalino

Categories     Chocolate

Time 1h5m

Number Of Ingredients 9

CAKE
1 box chocolate butter cake mix
16 oz sour cream
3 large eggs
10 miniature peanut butter cups (unwrapped & cut in half)
GLAZE
1/2 c semi-sweet chocolate chips
1/2 c peanut butter, creamy
1 tsp milk

Steps:

  • 1. Preheat oven to 350. Grease and flour bundt pan (I use Bakers Joy)
  • 2. Combine cake mix, carton of sour cream and the 3 eggs until smooth. Pour half of the batter in the prepared pan. Evenly spread halved peanut butter cups over batter. Top with remaining batter.
  • 3. Bake approximately 40-45 minutes or until toothpick tests done. Allow to cool for 10 minutes and release cake from pan. Cool.
  • 4. Place chocolate chips, peanut butter and milk in a microwave safe bowl. Microwave in 15 second intervals until chips are melted and mixture is smooth. If mixture is too thick add a little more milk until a glaze consistancy. Pour over cooled cake.

Tips:

  • For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
  • If you don't have a bundt pan, you can use a 10-inch tube pan or a 9x13-inch baking pan.
  • To make sure the cake is cooked through, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
  • Let the cake cool completely before inverting it onto a serving plate.
  • For a more decadent dessert, drizzle the cake with melted chocolate or caramel sauce.

Conclusion:

This chocolate peanut butter bundt cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is moist and flavorful, with a rich chocolate flavor and a creamy peanut butter filling. The cake is also very versatile, and can be served with a variety of toppings, such as whipped cream, ice cream, or fresh fruit. So next time you are looking for a special dessert to make, give this chocolate peanut butter bundt cake a try.

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