Peanut Butter Chocolate Bundt Cake
A decadent bundt cake combining rich chocolate and creamy peanut butter for an irresistible dessert.
Ingredients
For the chocolate cake
- 1 3/4 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder plus 1 tablespoon for dusting
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter melted and cooled slightly
- 2 large eggs room temperature
- 3/4 cup sour cream room temperature
- 1/2 cup buttermilk room temperature
- 1/2 cup hot brewed coffee or hot water
For the peanut butter filling
- 3/4 cup creamy peanut butter
- 4 ounces cream cheese room temperature
- 1/3 cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
For finishing touches
- 1 jar strawberry jelly warmed
- 1/4 cup creamy peanut butter melted
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Spray a 10-inch bundt pan generously with nonstick cooking spray to prevent sticking.
- In a large bowl, whisk together the sugar, flour, 3/4 cup cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the melted butter, eggs, sour cream, and buttermilk until fully incorporated.
- Pour the wet mixture into the dry ingredients. Stir until just combined; then, add the hot coffee and whisk until the batter is smooth and glossy.
- In another bowl, combine peanut butter, cream cheese, brown sugar, the additional egg, vanilla extract, flour, and salt. Blend with a hand mixer until creamy.
- Dust the bundt pan with the remaining tablespoon of cocoa powder.
- Pour 2/3 of the chocolate cake batter into the bundt pan. Distribute the peanut butter filling evenly on top, then spoon the remaining chocolate batter over the filling.
Baking
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, invert it onto a serving plate, and let it cool completely before adding toppings.
- Top with warmed strawberry jelly and drizzle with melted peanut butter. Let cool slightly to allow the drizzle to harden.
Notes
Keep your bundt cake in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week. For longer storage, freeze tightly wrapped for up to 3 months.