Chocolate Peanut Butter Bundt Cake
A deliciously sinful Chocolate Peanut Butter Bundt Cake that is easy to make!
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Servings 12 slices
- 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!