Peanut Butter And Chocolate Bundt Cake Recipe

Name: Peanut Butter And Chocolate Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Peanut Butter Filling; 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; Cake; 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); Garnish; 1 cup whipping cream; 1/2 cup chopped roasted peanuts

Servings: persons

Peanut Butter Filling
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
Cake
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)
Garnish
1 cup whipping cream
1/2 cup chopped roasted peanuts

1
Grease 10-inch (3 L) Bundt pan; set aside.
2
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.
3
In heatproof bowl, whisk cocoa with boiling water; whisk in chocolate until smooth. Whisk in sour cream. Set aside.
4
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.
5
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.
6
Bake in centre of 350u00b0F (180u00b0C) 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.
7
Whip cream. Slice cake into wedges and serve with dollop of whipped cream sprinkled with chopped peanuts.

2400

kcal

Calories

170

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Peanut Butter Filling, 2/3 cup chunky peanut butter, 1/3 cup cream cheese, softened, 1 tablespoon butter, softened, and more.

Yes, Peanut Butter And Chocolate Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter And Chocolate Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions