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Peanut Butter-Chocolate Swirl Bundt Cake
Peanut Butter-Chocolate Swirl Bundt Cake
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Indulge in a homemade peanut butter Bundt cake with a decadent chocolate swirl and luscious glaze.
Ingredients:
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup creamy peanut butter
  • 1 1/4 cups buttermilk
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 oz dark or bittersweet chocolate, melted and cooled
  • 4 oz dark or bittersweet chocolate, chopped
  • 1/2 cup heavy whipping cream
Instructions:
  • Preheat the oven to 350°F and generously coat a 9- or 10-inch fluted tube cake pan with cooking spray.
  • Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir in peanut butter and 3/4 cup buttermilk. Beat on medium-high speed until smooth and creamy, occasionally scraping the bowl.
  • Combine the remaining 1/2 cup buttermilk with the eggs and vanilla in a separate bowl. Gradually add this mixture to the peanut butter mixture in 3 parts, stirring well after each addition.
  • Transfer a generous cup of the peanut butter cake batter into a medium bowl and gently stir in the melted chocolate until fully incorporated.
  • Layer one-third of the peanut butter cake batter into the cake pan. Follow with the chocolate-peanut butter cake batter, then finish with the remaining peanut butter cake batter. Swirl the batters together using a knife.
  • Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  • For the glaze, place chocolate in a small bowl. Heat cream in a small microwave-safe bowl in the microwave until hot, then pour over the chocolate. Allow to sit for 5 minutes, then stir until smooth. Drizzle over the cooled cake and let it set for 20 minutes.

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