Go Back

Chocolate Peanut Butter Bundt Cake

A rich and luscious cake combining chocolate and creamy peanut butter, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 ¾ cups granulated sugar
  • 1 ¾ cups all-purpose flour
  • ¾ cup Dutch-processed cocoa powder plus 1 tablespoon for dusting
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ cup unsalted butter, melted and cooled slightly
  • 2 large eggs Use room temperature
  • ¾ cup sour cream room temperature for best results
  • ½ cup buttermilk also room temperature
  • ½ cup hot brewed coffee or hot water
For the Peanut Butter Filling
  • ¾ cup creamy peanut butter Opt for creamy brands
  • 4 ounces cream cheese room temperature (softened)
  • ⅓ cup light brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon kosher salt
For Topping
  • 1 jar strawberry jelly warmed
  • ¼ cup creamy peanut butter melted

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Generously spray a 10-inch bundt pan with nonstick cooking spray.
  2. In a large mixing bowl, whisk together the sugar, flour, ¾ cup cocoa powder, baking soda, baking powder, and kosher salt until well mixed. Set aside.
  3. In a separate medium-sized bowl, whisk together the melted butter, eggs, sour cream, and buttermilk until fully combined and smooth.
Batter Preparation
  1. Pour the wet ingredients into the bowl of dry ingredients, stirring gently until just combined. Gradually add the hot coffee or hot water, whisking until the batter is smooth and shiny.
Peanut Butter Filling
  1. In another bowl, add the peanut butter filling ingredients. Using a mixer, blend until creamy for about 2 minutes.
Final Assembly
  1. Dust your prepared bundt pan with the remaining 1 tablespoon of cocoa powder. Pour about ⅔ of the cake batter into the pan, followed by an even layer of the peanut butter filling. Then dollop the remaining cake batter on top.
Baking
  1. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Don't overbake!
Cooling & Decorating
  1. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a serving plate. Allow it to cool completely before adding the toppings.
  2. Once cool, top your cake with warmed strawberry jelly and drizzle it with melted peanut butter.

Notes

Store your cake in an airtight container to maintain moisture. It lasts up to 3 days at room temperature, a week in the fridge, or up to 3 months in the freezer. Variations include using almond butter or gluten-free flour.