Easy Bundt Cake Recipe
Decadent Chocolate Peanut Butter Bundt Cake, a mixture of two of our favorite flavors! The chocolaty batter is mixed with a peanut butter batter to create a one of a kind bundt cake that will take your taste buds to the next level. Then the cake is finished off with a creamy peanut butter glaze and chocolate drizzle to make it a showstopping dessert for any event.
Last updated: January 27, 2020
For this recipe you will need: flour, baking powder, baking soda, salt, butter, milk, sugar, eggs, sour cream, vanilla, peanut butter, chocolate, powdered sugar and half & half.
Okay friends, this is a simple cake to make and is filled with so much yummy flavor! It is a stunner to bring to any event, or serve to friends and family on a Sunday afternoon. Just look at how gorgeous it is:
Crazy for Bundt Cakes!
Okay, be honest, who hasn’t done a gasp and jaw drop when looking at a gorgeous bundt cake? I know I am not alone with this, they are like a work of art but with little effort once you know what you’re doing!
And as the baker, there is something so satisfying about flipping a bundt cake out of its pan when it’s finished cooling and it’s ready to be drizzled with glaze! Probably because you know the drool that is about to ensue from your dessert crazy friends (at least this is the case for us)! Once you get the basics of how to make a bundt cake down you are on your way to endless flavor combinations, and that my friends is a beautiful thing.
FAQs for Chocolate Bundt Cake
Here are some of the questions people ask about making bundt cakes – if you have a question that isn’t here feel free to leave a comment or email us and we will respond as soon as we can!
How to keep Bundt Cake from Sticking
As with any cake recipe, this is all about preparing your pan before the cake batter goes in. You want to make sure it is greased very well – get in all the ridges and nooks of your bundt pan! You can even sprinkle flour (very lightly) once the pan is greased to really be certain the cake will slide right out when it’s time to flip it.
How to know when Chocolate Bundt Cake is Done?
This is going to depend on the type of bundt you are making – but generally speaking, when your cake is done you will notice a nice “crust” on the cake when you open the over (see the photo above). The cake will have a golden color and will be slightly firm to the touch, but not hard. You can even use a long skewer to pierce the cake and make sure it comes out clean.
How to Remove Bundt Cake
Again, flipping the bundt cake out of it’s pan has to be one of the most rewarding feelings there is when baking this recipe! That being said, it can also be terrifying if you didn’t prepare your pan properly or you don’t allow the proper cooling time and you lose half of the cake in the pan…
So be sure to let your cake COOL completely before trying to do the flip or you will end up with chunks of bundt cake instead of a showstopping dessert.
Be sure to PIN THIS EASY CAKE RECIPE so you have it for later!
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- Nutella Brownies
- Oatmeal Peanut Butter Cookies
- Orange Cream Crepe Cake
- Brownie Biscotti
- Chocolate Nut Toffee Bars
- Fudgy Hot Chocolate Cookies
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- 3 c flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 c butter, softened
- 1 1/4 c milk
- 2 1/2 c granulated sugar
- 3 eggs
- 1 c sour cream
- 2 tsp vanilla
- 1 c creamy peanut butter
- 1 c good quality chocolate, melted+ (I used a semi sweet, but you can use bitter/milk etc based on your flavour preference) plus an additional 1/2c for a drizzle
Peanut Butter Glaze
- 1 1/4 c powdered sugar
- 1/3 c creamy peanut butter
- 1/2 c half and half
- Preheat oven to 350 degrees Fahrenheit, grease and flour a 10-inch bundt pan and set aside.
- Whisk together your flour, baking powder, baking soda and salt in a medium bowl.
- In a stand mixer beat butter on medium speed to soften, slowly add the sugar and beat until combined (and no longer granulated). Add in the eggs one at a time.
- Beat in sour cream and vanilla until a nice batter forms.
- Add the flour mixture and milk alternatively until just combined (about two minutes).
- Transfer half of the batter to a bowl, stir in the melted chocolate. To the other half of the batter stir in the creamy peanut butter
- Alternatively drop spoonfuls of the two batters into your pan. Only fill the pan 3/4 of the way, use the rest of the batter to make a loaf cake! Use a knife to swirl the batters together gently.
- Bake for 50-60 minutes until a toothpick comes out clean. Cool the cake in the pan for 15 minutes and then flip onto a cake plate.
Peanut butter glaze:
- In stand mixer combine the powdered sugar and peanut butter. Add the half and half slowly until a thick drizzle forms.
- Drizzle over cake when completely cooled. Go over the gaps (between the peanut butter drizzle) with your melted chocolate drizzle to create a showstopper cake!
Serving Size:1 slice
Amount Per Serving: Calories: 638Total Fat: 33gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 90mgSodium: 495mgCarbohydrates: 79gFiber: 2gSugar: 52gProtein: 11g
Note; nutrition data is not always 100% accurate
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Here is a super easy tip for getting that consistent “drizzle” on the cake: use a squeeze bottle and fill it with the chocolate!! You can also use this on cookies and other treats you drizzle with a sauce/chocolate!