Peanut Butter Delight Cake Recipe

Name: Peanut Butter Delight Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 1 cup granulated sugar; ¾ cup butter flavor shortening; ¾ cup creamy peanut butter; ⅓ cup firmly packed light brown sugar; 1 ½ teaspoons vanilla extract; 3 eggs; 2 ¾ cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup buttermilk; ¾ cup chocolate syrup; 1 cup powdered sugar; ¼ cup chocolate syrup; 1 teaspoon vanilla extract; water; 2 -4 tablespoons chopped dry roasted peanuts

Servings: persons

nonstick cooking spray
1 cup granulated sugar
¾ cup butter flavor shortening
¾ cup creamy peanut butter
⅓ cup firmly packed light brown sugar
1 ½ teaspoons vanilla extract
3 eggs
2 ¾ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¾ cup chocolate syrup
1 cup powdered sugar
¼ cup chocolate syrup
1 teaspoon vanilla extract
water
2 -4 tablespoons chopped dry roasted peanuts

1
Preheat oven to 350.
2
Spray 10-inch (12 cup) Bundt pan with cooking spray.
3
For cake, combine granulated sugar, shortening, peanut butter and brown sugar in large bowl.
4
Beat with electric mixer at low speed until creamy.
5
Add vanilla and then eggs, one at a time, beating well after each addition.
6
Combine flour, baking powder, baking soda and salt in medium bowl.
7
Add to peanut butter mixture alternately with buttermilk, beating after each addition until well blended.
8
Spoon 2 cups batter into medium bowl.
9
Stir in 3/4 cup sundae syrup.
10
Spoon plain batter into prepared Bundt pan.
11
Spoon chocolate batter over plain batter.
12
Do not mix.
13
Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
14
(Cake will rise, then fall during baking.)
15
Do not overbake.
16
Cool 45 minutes on wire rack before removing from pan.
17
Place cake, fluted side up, on serving plate.
18
Cool completely.
19
For glaze, combine powdered sugar, 1/4 cup chocolate sundae syrup and vanilla in small bowl.
20
Stir to blend.
21
Add water, 1 drop at a time, until glaze is of desired consistency.
22
Spoon over top of cake.
23
Sprinkle with nuts.

2386

kcal

Calories

154

Fat

217

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 18 ingredients. The key ingredients include: nonstick cooking spray, 1 cup granulated sugar, ¾ cup butter flavor shortening, ¾ cup creamy peanut butter, and more.

Yes, Peanut Butter Delight 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 Delight Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions