Moist peanut butter cake with swirls of melted chocolate and lots of chocolate chunks, this bundt cake is a peanut butter and chocolate lover’s dream come true
My husband and daughter are peanut butter fanatics. They could eat peanut butter and jelly sandwiches every day and never get tired of them. Me, on the other side, I love my peanut butter in my sweet treats.
There’s something about the nutty flavor and richness it gives to cake. Add some chocolate to the picture and I’m in heaven. Peanut butter and chocolate heaven, that is!
This year, for the first time since we had Tiffany we make a schedule of all the things we’d like to do every year around the holidays. With Tiffany being somehow old enough to remember, we thought it’s a good year to start our traditions, spending Christmas at home, just the 3 of us. We dedicated our evenings to writing cards, going out to buy small gifts and wrapped them, made ornaments, decorated the house and the tree and of course, enjoyed lots of hot cocoa and watched a couple of holiday movies.
The other day I knew we’re going to watch a movie right after dinner and decided to make a sweet treat for us to enjoy.
I had a jar of Planters creamy peanut butter plus a few bags of Baker’s semi-sweet chocolate chunks handy. A peanut butter and chocolate cake sounded like the most delicious treat to enjoy while watching a holiday movie.
This bundt cake comes together is less than 15 minutes. Bake it for 1 hour and you can enjoy a slice of these moist cake with your family as well.
And the fun part, the little ones can help as well.
Yields one 12 cup bundt cake
15 minPrep Time
1 hr, 5 Cook Time
2 hr, 30 Total Time
Save RecipeIngredients
- 4 oz Baker's semi-sweet chocolate chucks
- 1 cup butter, room temperature
- 2/3 cup Planters creamy peanut butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 5 eggs
- 2 cups all purpose flour
- 2 tsp baking powder
- pinch of salt
- 1/2 cup milk
- 1/2 cup Baker's semi-sweet chocolate chunks
- Optional (for the drizzle)
- 3 oz chocolate
- 1 tbsp heavy cream
Instructions
- In a microwave safe bowl add 4 oz chocolate chunks. Microwave for 1 minute or until the chocolate is melted and smooth. Set aside
- Heat the oven to 350F. Grease a 12 or 15 cup bundt pan.
- In a mixing bowl add the butter, peanut butter and sugars. On low to medium speed beat until light and fluffy.
- Scrape the sides of the bowl with a spatula.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl mix the flour with the baking powder and salt.
- Add to the cream mixture alternately with the milk.
- Scrape the sides of the bowl. With a spatula fold in the chocolate chunks.
- Gently, making ribbons, fold in the melted chocolate. Make sure the chocolate doesn't combine with all the batter, just make some swirls.
- Pour the batter into the prepared pan and bake in preheated oven for 60 to 65 minutes.
- If using a 12 cup bundt pan, you may wanna cover the cake after 50 minutes so the sides don't burn.
- Once the cake is fully baked, remove from the oven and let sit for 5 minutes before removing from the pan.
- Leave to cool to room temperature. Once cooled, melt the remaining chocolate with the heavy cream and drizzle it over the cake.
Happy baking,
Roxana
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