Peanut Butter and Chocolate Bundt Cake

Indulge in the ultimate flavor pairing with this Peanut Butter and Chocolate Bundt Cake, a decadent dessert that's as stunning as it is delicious. This moist and tender cake combines rich unsweetened cocoa, creamy peanut butter, and a sprinkle of mini chocolate chips for a delightful texture and flavor in every bite. Perfectly baked in a classic bundt pan, this show-stopping cake is finished with a simple dusting of powdered sugar, making it ideal for casual gatherings or impressive dinner party desserts. With a prep time of just 20 minutes, this easy-to-follow recipe guarantees a foolproof treat that celebrates the timeless combo of peanut butter and chocolate. Whether served as is or paired with a scoop of vanilla ice cream, this cake is a surefire crowd-pleaser!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 0.5 teaspoons Salt
• 0.75 cups Unsweetened cocoa powder
• 1.5 cups Granulated sugar
• 0.5 cups Brown sugar
• 0.5 cups Unsalted butter, softened
• 0.5 cups Creamy peanut butter
• 4 Large eggs
• 2 teaspoons Vanilla extract
• 1.25 cups Whole milk
• 1 cup Mini chocolate chips
• 2 tablespoons Powdered sugar (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Generously grease a bundt pan with butter or cooking spray, then lightly dust with cocoa powder to prevent sticking.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

Step 3

In a large mixing bowl, cream together the granulated sugar, brown sugar, butter, and peanut butter until light and fluffy, about 2-3 minutes using a hand or stand mixer.

Step 4

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5

Gradually alternate adding the dry ingredients and milk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined, being careful not to overmix.

Step 6

Fold in the mini chocolate chips using a spatula to ensure they are evenly distributed throughout the batter.

Step 7

Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then carefully invert the cake onto a wire rack to cool completely.

Step 10

Once cooled, dust the top of the cake with powdered sugar for a simple garnish, or serve as is for a rich, chocolatey dessert.

Nutrition Facts

Serving size	(1717.5g)

Amount per serving	% Daily Value*
Calories	5444.0

Total Fat 235.5g	0%
Saturated Fat 112.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1038.9mg	0%
Sodium 4293.9mg	0%
Total Carbohydrate 831.3g	0%
Dietary Fiber 85.5g	0%
Total Sugars 461.4g
Protein 136.9g	0%

Vitamin D 294.2IU	0%
Calcium 958.9mg	0%
Iron 52.7mg	0%
Potassium 4649.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 9.1%

Carbs: 55.5%