Chocolate Peanut Butter Bundt Cake Recipes

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CHOCOLATE PEANUT BUTTER BUNDT CAKE



Chocolate Peanut Butter Bundt Cake image

Chocolate Peanut Butter Bundt Cake is a chocolate cake with a peanut butter filling, drizzled with chocolate ganache, a peanut butter topping, and Reese's peanut butter cups.

Provided by Amanda Rettke--iambaker.net

Categories     Dessert

Time 2h15m

Number Of Ingredients 24

1¾ cups (375g) granulated sugar
1¾ cups (219g) all-purpose flour
¾ cup (65g) Dutch-processed cocoa powder, (plus 1 tablespoon for dusting)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
½ cup (1 stick, 113g) unsalted butter, (melted, then cooled slightly)
2 large eggs, (room temperature)
¾ cup (173g) sour cream, (room temperature)
½ cup (123g) buttermilk, (room temperature)
½ cup (119g) hot brewed coffee, (or hot water)
¾ cup creamy peanut butter
½ cup cream cheese, (room temperature)
⅓ cup light brown sugar
1 large egg, (room temperature)
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
¼ teaspoon kosher salt
⅓ cup heavy cream
⅓ cup (2-ounce chocolate bar) semisweet chocolate, (chopped)
¼ cup heavy cream, (plus more as needed)
¼ cup creamy peanut butter
½ cup confectioners' sugar
10-12 mini peanut butter cups, (chopped)

Steps:

  • Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.
  • In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk.
  • Pour the wet ingredients into the dry ingredients and stir to combine. Add the coffee, and whisk until the batter is completely combined. Set aside.
  • In a large bowl, add peanut butter, cream cheese, and brown sugar. Mix with a hand mixer on medium until creamy (4-5 minutes).
  • Add the egg and vanilla and continue to mix until combined.
  • Add the flour and salt. Mix on low until fully incorporated.
  • Dust the bundt pan with the remaining tablespoon of cocoa powder.
  • Scrape ⅔ of the cake batter into the prepared bundt pan. Using a 1½ tablespoon scoop (or a spoon), scoop the peanut butter filling in the center. Be sure to not press on the peanut butter filling too hard so it doesn't sink too far into the cake batter. Top with the remaining cake batter. Use a spatula or wooden spoon to smooth the top, if necessary.
  • Bake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the cake pan for 15 minutes. Then invert the cake onto a serving plate and let it cool completely (about an hour) before adding the glaze.
  • Place heavy whipping cream in a medium microwave-safe bowl and heat for about 45 seconds to a minute. You want the cream to be just boiling.
  • Carefully pour chocolate morsels into cream.
  • Let sit for 5 minutes (to melt the chocolate). Whisk the chocolate and cream until shiny and smooth, about 1 minute.
  • Pour over cooled cake.
  • Place heavy whipping cream in a large microwave-safe bowl and heat for about 45 seconds to a minute. You want the cream to be just boiling.
  • Add peanut butter and let sit for a few minutes to soften the peanut butter. Add confectioners' sugar and whisk to combine. (It should be thick, but pourable.) Pour over chocolate ganache.
  • Top with chopped peanut butter cups.
  • Allow the cake to set about 10 minutes before serving.

Nutrition Facts : Calories 751 kcal, ServingSize 1 serving

CHOCOLATE-PEANUT BUTTER BUNDT CAKE



Chocolate-Peanut Butter Bundt Cake image

This cake version of a peanut butter cup boasts moist devil's food cake wrapped around a soft, peanut buttery cake core. The peanut butter cake batter will stay nicely centered if you enlist the help of a resealable plastic bag or pastry bag to pipe it into a ring in the middle of the batter, but you don't need to be so exacting. If that feels too fancy, spooning it in will yield equally delicious results. The cake is nicely sweet on its own, but take it over the top by adding peanut butter and chocolate glazes. Keep the glazes thin so that they're fluid enough not only to evenly coat the surface and run own the sides of the cake, but also so they combine and marble together to make Instagram-worthy swirls.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 2h30m

Yield One 10-inch cake

Number Of Ingredients 26

3/4 cup/180 grams smooth peanut butter (not natural)
1/2 cup/115 grams cream cheese, at room temperature
1/3 cup/75 grams light or dark brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/4 teaspoon fine sea salt
Nonstick cooking spray
1 cup/95 grams unsweetened cocoa powder, plus more for dusting the pan
1 cup/240 milliliters boiling water
1 cup/240 milliliters cold buttermilk
1 cup/225 grams unsalted butter (2 sticks), at room temperature
1/2 cup/120 milliliters neutral oil, like vegetable or canola
2 cups/400 grams granulated sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups/385 grams all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup/60 milliliters heavy cream, plus more as needed
1/4 cup/60 grams smooth peanut butter (not natural)
1/2 cup/60 grams confectioners' sugar
Pinch of fine sea salt
1/3 cup/80 milliliters heavy cream
1/3 cup/55 grams chopped bar semisweet chocolate

Steps:

  • Make the peanut butter filling: In the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter, cream cheese and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
  • Add the egg and vanilla and mix on medium speed until fully incorporated. Add the flour and salt and mix on low speed to combine. Scrape the mixture into a large resealable plastic bag (or pastry bag) and set aside. (Alternatively, you can scrape the mixture into a medium bowl.) If necessary, rinse and dry the paddle attachment and bowl before proceeding.
  • Make the cake: Heat the oven to 325 degrees. Lightly spray a 10-inch bundt pan with nonstick spray. Add a few spoonfuls of cocoa powder into the pan and tap it around until the pan is fully coated in cocoa.
  • Place 1 cup/95 grams cocoa powder in a medium heat-safe bowl, and pour the boiling water over it. Whisk well to combine, then add the buttermilk and whisk to combine.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, oil and sugar on medium speed until light and fluffy, 4 to 5 minutes.
  • Add the eggs one at a time, mixing on medium speed until fully incorporated and scraping the bowl between each addition. Add the vanilla and mix on low speed to combine.
  • In a medium bowl, whisk the flour, baking powder, baking soda and salt to combine. Add about a third of this mixture to the mixer and mix on low speed to combine.
  • Add half of the cocoa-buttermilk mixture to the mixer and mix on low speed to combine. Continue to alternate adding the dry and wet ingredients until the batter is uniformly combined.
  • Pour about 2/3 of the cake batter into the prepared pan and spread into an even layer. Cut a 1-inch opening from one of the bottom corners of the bag and squeeze the peanut butter filling into the pan, making a ring in the center of the chocolate batter aiming not to touch the outer edge or inner tube of the pan. Alternatively, you can gently spoon the peanut butter mixture on top of the chocolate batter, aiming to create a ring shape.
  • Pour the remaining chocolate cake batter on top of the peanut butter filling and gently spread into an even layer. Transfer the pan to the oven and bake until a toothpick or skewer inserted into the center comes out clean, about 1 hour or up to 1 hour 10 minutes.
  • Cool in the pan for 10 minutes, then use a small offset spatula to gently loosen the cake at the edges and around the inner tube, and invert it onto a cooling rack to cool completely.
  • Make the peanut butter glaze: Heat the cream in a small pot to a simmer. In a small heat-safe bowl, mix the peanut butter and confectioners' sugar to combine, then add the hot cream, and mix until smooth. It should be thick but still loose enough to drizzle easily.
  • Make the chocolate glaze: Heat the cream in the small pot to a simmer. Place the chocolate in a medium heat-safe bowl, then pour the hot cream over it. Stir until the mixture is totally smooth. It will be thinner than the peanut butter glaze.
  • Place the cake on the cooling rack set over a baking sheet. Spoon half of the chocolate glaze over the cake, letting it drip down the sides, then spoon half of the peanut butter glaze on top. Repeat this process with the remaining glaze, and use the back of the spoon to gently swirl where the two glazes meet in a few spots. Gently remove the cake and transfer to a serving platter. Allow the glaze to set at least 15 minutes before slicing and serving.

PEANUT BUTTER BUNDT CAKE



Peanut Butter Bundt Cake image

This peanut butter Bundt cake with frosting is heavenly to me. I use smooth peanut butter, but crunchy would work, too. -Karen Holt, Rock Hill, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 2h30m

Yield 16 servings.

Number Of Ingredients 16

1 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
5 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup 2% milk
FROSTING:
1/4 cup butter, softened
2 tablespoons creamy peanut butter
2 cups confectioners' sugar
1 to 3 tablespoons 2% milk

Steps:

  • Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool completely., For frosting, in a large bowl, beat butter, peanut butter and sugar. Beat in enough milk to achieve desired consistency. Spread over top of cake.

Nutrition Facts : Calories 465 calories, Fat 22g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 300mg sodium, Carbohydrate 62g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.

CHOCOLATE PEANUT BUTTER BUNDT CAKE



Chocolate Peanut Butter Bundt Cake image

This cake is irresistable for peanut butter and chocolate devotees. I got this recipe from "365 Great Chocolate Desserts" by Natalie Haughton.

Provided by UnknownChef86

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

8 ounces butter, softened
2 cups sugar
1/2 cup chunky peanut butter
4 ounces unsweetened chocolate squares, melted
6 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup milk
1 cup semi-sweet chocolate chips
1 cup semi-sweet chocolate chips
2 tablespoons peanut butter
2 cups powdered sugar
6 tablespoons milk
1/3 cup chopped peanuts, to garnish

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 12-cup bundt pan and set aside.
  • Beat together, in a large bowl, butter and sugar with an electric mixer on medium speed unti light and fluffy, 1 to 2 minutes.
  • Add peanut butter and melted chocolate and beat until well-blended.
  • Add eggs, one at a time, beating well after each addition.
  • Sift together flour, baking powder, and baking soda; beat into chocolate mixture alternately with milk, just until combined.
  • Stir in chocolate chips.
  • Turn batter into prepared pan.
  • Bake 55-60 minutes or until a cake tester inserted in center comes out clean.
  • Let cool in pan 15 minutes, then unmold onto a rack and let cool completely.
  • Frost cake all over with Quick Chocolate Frosting and sprinkle nuts on top.
  • Quick Chocolate Frosting: In a 1-quart glass bowl, combine chocolate chips and butter; heat in a microwave on high 1 to 1 1/2 minutes, or until melted and smooth when stirred; Beat in powdered sugar and milk.

CHOCOLATE PEANUT BUTTER BUNDT CAKE



Chocolate Peanut Butter Bundt Cake image

I thank my awesome neighbor, Alison for this fine recipe. I am not a huge fan of chocolate, but I must say, this is a great (and easy) cake. Because I only have a regular standard bundt cake pan, I make this in the oven. But if any of you have the Pampered Chef's Stoneware Bundt pan, this cake bakes in the microwave in 12 minutes!!! Alison always makes it in the microwave. When she gave me this recipe, I almost fell on the floor at how easy it was and she made it in the microwave????? I increased the amount of p.b. cups because I love peanut butter. ;)

Provided by Parsley

Categories     Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 6

1 (18 ounce) devil's food cake mix
1 (16 ounce) carton sour cream, NOT fat free
3 eggs
10 miniature peanut butter cups, unwrapped and each cut in half
1/2 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter

Steps:

  • Preheat oven to 350. If your bundt pan is dark coated/black, preheat oven to 325. Grease and flour and Bundt cake pan; set aside.
  • IGNORE the cake mix package directions.
  • In a large bowl, beat together the cake mix, sour cream and eggs until smooth.
  • Pour HALF of this batter into the prepared Bundt cake pan.
  • Evenly spread out the 12 halved pieces of mini peanut butter cups over the batter.
  • Evenly top with remaining batter.
  • Bake at 350 for about 50-60 minutes (or 325 for dark pans) or until toothpick tests done.
  • Allow to cool for 10 minutes and turn upside down to release the cake. Cool completely.
  • After completely cooled, place the choc chips and peanut butter in a saucepan or microwave-safe bowl. Melt over low heat stirring constantly (or microwave in bowlintermittantly) until melted and smooth.
  • Drizzle over the cooled cake.
  • *****If you own the Pampered Chef's Bundt Stoneware, follow these directions, but microwave for about 12 minutes (microwave oven times will vary) and proceed as written.*****.

Nutrition Facts : Calories 484.8, Fat 30, SaturatedFat 11.2, Cholesterol 81.1, Sodium 566.4, Carbohydrate 50.6, Fiber 2.8, Sugar 30.4, Protein 10.2

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