Why You’ll Love This Recipe

This Peanut Butter Chocolate Bundt Cake is the ultimate dessert for chocolate and peanut butter lovers. The cake itself is moist and rich, with a perfectly balanced combination of chocolate flavor. The peanut butter glaze adds a smooth, creamy finish that takes this cake to the next level. With its elegant Bundt shape, this cake is as beautiful as it is delicious, making it perfect for both everyday enjoyment and special occasions. Plus, the addition of peanut butter creates a sweet and savory contrast that will leave everyone wanting more.

Ingredients

For the cake:

1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup boiling water
1/2 cup semi-sweet chocolate chips

For the peanut butter glaze:

1/2 cup creamy peanut butter
1/4 cup heavy cream
1/2 cup powdered sugar
1/4 tsp vanilla extract
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Bundt pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, or use a non-stick Bundt pan to prevent sticking.
Mix the dry ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
Combine the wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
Add the dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until smooth and fully incorporated.
Incorporate the boiling water: Stir in the boiling water, a little at a time, until the batter is thin but smooth. This helps create a moist, tender cake.
Add the chocolate chips: Fold in the chocolate chips to the batter, ensuring they’re evenly distributed.
Bake the cake: Pour the batter into the prepared Bundt pan and spread it out evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for about 10-15 minutes, then remove from the pan and transfer to a wire rack to cool completely.
Make the peanut butter glaze: While the cake cools, prepare the glaze. In a small saucepan over medium heat, combine the peanut butter, heavy cream, and powdered sugar. Stir constantly until the mixture is smooth and melted together. Remove from heat and stir in the vanilla extract and a pinch of salt.
Glaze the cake: Once the cake has cooled completely, pour the peanut butter glaze over the top of the cake, allowing it to drip down the sides for a beautiful effect.
Serve: Slice the cake and serve immediately. For extra indulgence, top each slice with whipped cream or a scoop of vanilla ice cream.

Servings and Timing

Servings: 12-14 slices
Prep time: 15 minutes
Cook time: 35-40 minutes
Cooling time: 1 hour

Variations

Nutty additions: Add chopped peanuts on top of the cake or into the batter for extra crunch and a more pronounced peanut flavor.
Chocolate ganache: For a more decadent finish, you can use a rich chocolate ganache instead of the peanut butter glaze. Simply melt chocolate with heavy cream for a glossy, luxurious topping.
Vegan version: Replace the buttermilk with a non-dairy milk (like almond or oat milk) and use a flax egg mixture as a substitute for the eggs to make a vegan version of this cake. Use a plant-based cream and peanut butter for the glaze.
Peanut Butter Swirl: Swirl a bit of the peanut butter glaze into the cake batter for a marbled effect and an extra peanut butter flavor throughout the cake.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you may want to refrigerate it to preserve the glaze.
Freezing: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and foil before placing it in a freezer-safe bag or container. Thaw at room temperature before serving.
Reheating: If you prefer warm cake, reheat individual slices in the microwave for 15-20 seconds, or warm it in the oven at 300°F (150°C) for about 10 minutes.

FAQs

1. Can I use whole milk instead of buttermilk?

If you don’t have buttermilk, you can substitute it with whole milk. For a buttermilk substitute, add 1 tablespoon of vinegar or lemon juice to a measuring cup, then fill with milk to make 1 cup. Let it sit for 5-10 minutes before using.

2. Can I make this cake without chocolate chips?

Yes, the cake will still be delicious without chocolate chips. If you prefer, you can replace them with chunks of your favorite chocolate or simply omit them for a slightly less rich flavor.

3. Can I make this cake without a Bundt pan?

Yes, you can use a regular 9×9-inch square baking pan or two 8-inch round cake pans instead. Just adjust the baking time, as it may take less time to bake in a different pan. Check for doneness with a toothpick.

4. How can I make the peanut butter glaze smoother?

If your peanut butter glaze seems too thick, add a little more heavy cream, one tablespoon at a time, until you achieve your desired consistency. You can also use a whisk to ensure the glaze is smooth and glossy.

5. Can I make the cake ahead of time?

Yes, you can make this cake a day or two in advance. Store it in an airtight container, and the cake will stay fresh. Add the glaze right before serving.

6. Can I add more peanut butter to the glaze?

Certainly! If you love peanut butter, feel free to increase the amount of peanut butter in the glaze for a more intense peanut flavor.

7. How do I know when the cake is done?

Check the cake for doneness by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is done. If there’s wet batter, continue baking for a few more minutes and test again.

8. Can I frost the cake instead of glazing it?

Yes, if you prefer frosting over glaze, you can frost the cake with a rich peanut butter frosting or even a chocolate frosting for a double-layered treat.

9. Can I make the glaze ahead of time?

You can make the peanut butter glaze ahead of time and store it in the refrigerator. When you’re ready to use it, warm it up slightly until it becomes pourable.

10. Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter in the glaze for added texture. The flavor will be just as delicious, but the consistency of the glaze may be slightly different.

Conclusion

Peanut Butter Chocolate Bundt Cake is the perfect combination of rich, moist chocolate cake and creamy, decadent peanut butter. The layers of flavor make this cake an absolute treat for chocolate and peanut butter lovers alike. Whether it’s for a special celebration or an everyday indulgence, this cake is sure to impress everyone who gets a slice. So, whip up this showstopper and enjoy a deliciously sweet and nutty dessert that’s impossible to resist!

Peanut Butter Chocolate Bundt Cake