Description
This Chocolate Peanut Butter Bundt Cake is a decadent dessert that combines the rich flavors of chocolate and peanut butter in a moist and delicious cake. Perfect for any occasion!
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- 1 cup creamy peanut butter
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together sugar, eggs, buttermilk, oil, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the hot coffee.
- In a small bowl, microwave the peanut butter until softened, about 30 seconds.
- Pour half of the batter into the prepared bundt pan. Dollop peanut butter over the batter. Sprinkle with chocolate chips, if using.
- Pour the remaining batter over the peanut butter.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Drizzle with your favorite chocolate peanut butter glaze and enjoy!
Notes
- For a richer flavor, use dark chocolate cocoa powder.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Feel free to add chopped peanuts to the batter or on top of the glaze for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Cakes
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g