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Favorite Chocolate Peanut Butter Bundt Cake

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A moist and tender chocolate peanut butter bundt cake with a rich, silky glaze that delivers comfort with a sophisticated twist. Perfect for gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (310 grams)
  • ¾ cup unsweetened cocoa powder (75 grams), sifted
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups granulated sugar (350 grams)
  • ¾ cup unsalted butter (170 grams), softened
  • 3 large eggs, room temperature
  • 1 cup buttermilk (240 ml) or whole milk with 1 tablespoon lemon juice
  • 1 cup natural creamy peanut butter (250 grams), well stirred
  • 2 teaspoons pure vanilla extract
  • For the glaze:
  • 1 ½ cups powdered sugar (180 grams), sifted
  • 2 tablespoons unsweetened cocoa powder (15 grams)
  • ¼ cup natural creamy peanut butter (60 grams)
  • 3–4 tablespoons whole milk (45–60 ml), adjust for desired thickness
  • ½ teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter and dust lightly with flour to prevent sticking.
  2. Whisk together dry ingredients: sift the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium speed for about 3-4 minutes until light and fluffy.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next.
  5. Add the natural creamy peanut butter and pure vanilla extract. Beat until well combined.
  6. Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry mix. Mix on low speed just until incorporated after each addition.
  7. Pour the batter into the prepared bundt pan and smooth the top gently with a spatula.
  8. Bake for 50-60 minutes, checking at 50 minutes with a toothpick inserted into the thickest part; it should come out clean or with a few moist crumbs.
  9. Cool the cake in the pan for 15 minutes, then invert onto a wire cooling rack to cool completely.
  10. Prepare the glaze by whisking powdered sugar, cocoa powder, peanut butter, vanilla, and 3 tablespoons milk until smooth. Add more milk if needed for drizzle consistency.
  11. Once the cake is completely cool, drizzle the glaze generously over the top, allowing it to cascade down the sides.

Notes

Use room temperature ingredients for best results. Do not overmix after adding dry ingredients to keep the cake tender. Grease and flour the bundt pan thoroughly to prevent sticking. Fresh cocoa powder enhances flavor. Adjust glaze thickness with milk or powdered sugar as needed. An oven thermometer is recommended to ensure accurate baking temperature. Let the cake cool completely before glazing to avoid melting the glaze.

Nutrition

Keywords: chocolate bundt cake, peanut butter cake, easy bundt cake, chocolate peanut butter dessert, rich glaze cake, moist bundt cake

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