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Betsylife » Recipes » Bundt Cakes » Chocolate Peanut Butter Swirl Bundt Cake

Chocolate Peanut Butter Swirl Bundt Cake

August 12, 2013 By betsy 22 Comments

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Best birthday cake ever? Chocolate Peanut Butter Swirl Bundt Cake, for sure! With 2 cake batters and 2 ganaches (hello, peanut butter ganache!), you’ll find yourself in sweet chocolate heaven. Pure chocolate and peanut butter indulgence!

chocolate bundt cake covered with peanut butter and chocolate drizzle

Chocolate Peanut Butter Swirl Bundt Cake

This peanut butter swirl bundt cake is for The Hubs. For years this man has eaten every experimental thing I’ve been able to dream up. From vegan food to rich desserts, he has always been my number one taste tester, so for once I thought I’d make something that I know he’ll actually like. The man loves all things peanut butter, and since its our anniversary this week, I figured his cravings deserve to be indulged.

Thank you honey, for being such a good sport all these years. I can’t promise soyrizo and lentils won’t cross your plate again, but I will promise to always balance it out with a little peanut butter or a chocolate chip cookie.

bird's eye view of chocolate swirl cake slices and cake on white tableclothThe cake part of this bundt is pretty darn tasty, but the real star is the peanut butter ganache. Pure amazingness. I had this idea for peanut butter ganache with the thought in my head that, “of course they sell peanut butter chips at the grocery store!” Well, yeah, I soon found out not every store sells them.  If you have a hard time finding them, there’s always Amazon. It’s well worth the effort to source out these chips.  The cake itself is not peanut buttery enough without the ganache in my opinion, besides, it makes it look so cool!

open Chocolate Peanut Butter Swirl Bundt Cake So this takes two cake batters, and two ganaches. Anything for The Hubs………this bundt also takes quite a bit of time to make, but if you have a peanut butter lover in your house like I do, it’s worth the effort.

Happy Anniversary Hubs! Cheers to more delicious treats in our future.

slice of chocolate swirl cake on light plate with peanut butter cups in background

Chocolate Peanut Butter Swirl Bundt Cake
3.66 from 43 votes
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Chocolate Peanut Butter Swirl Bundt Cake

The perfect birthday cake recipe. Chocolate cake with an awesome peanut butter twist. 

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 16
Calories 462 kcal

Ingredients

For the Chocolate Batter

  • 1 cup sugar
  • 1/4 cup oil
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup milk
  • 3/4 cup + 2 T all-purpose flour
  • 1/2 cup + 2 T cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup boiling water

For the peanut butter batter

  • 1/4 cup butter room temperature
  • 3/4 cup creamy peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 1/3 cups self rising flour
  • 1 cup buttermilk

For the peanut butter ganache

  • 8 oz peanut butter chips
  • 1/2 cup heavy cream

For the chocolate drizzle

  • 3 oz semi-sweet chocolate chips
  • 2 T heavy cream

Instructions

  1. Preheat the oven to 350 degrees. Grease and flour a 9-inch bundt pan. Set aside.

To make the chocolate batter

  1. Cream sugar and oil together in a large bowl until light and fluffy.
  2. Beat in egg, vanilla, and milk
  3. In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
  4. Slowly add flour mixture to oil mixture until well combined.
  5. Carefully stir in boiling water.

To make the peanut butter batter

  1. In a large bowl cream together butter, peanut butter and sugar until light and fluffy.
  2. Beat in egg.
  3. Carefully add in 1/3 of the flour, followed by 1/3 of the buttermilk. Continue alternating flour and buttermilk mixing well between each addition.

To make the cake

  1. Pour a small amount of chocolate batter into the prepared bundt pan. Dot large spoonfuls of peanut butter batter, and top with more chocolate batter. Continue alternating until all batter is in the pan. Bake at 350 degrees for 1 hour or until a toothpick comes out cleanly.
  2. Remove from pan and cool completely.

To make the peanut butter ganache and chocolate drizzle

  1. Pour peanut butter chips into a medium bowl. Set aside. Pour chocolate chips into another bowl.
  2. Heat heavy cream in a small saucepan just until bubbles form along the edges.
  3. Pour 1/2 cup cream over the peanut butter chips and whisk until smooth. Pour ganache over cooled cake.
  4. Pour the remaining 2 T cream over chocolate chips and whisk until smooth. Pour chocolate into a small ziploc baggie. Cut off one corner and drizzle chocolate over the cake
Nutrition Facts
Chocolate Peanut Butter Swirl Bundt Cake
Amount Per Serving (1 g)
Calories 462 Calories from Fat 243
% Daily Value*
Fat 27g42%
Sodium 300mg13%
Carbohydrates 53g18%
Sugar 33g37%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.

slices of chocolate peanut butter swirl cake

 

Try these other great bundt cake recipes

 

  • Samoa Cookie Bundt Cake 
  • Apple Cider Cinnamon Roll Bundt Cake 
  • White Russian Bundt Cake
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Filed Under: Bundt Cakes, Desserts, Recipes, Top Posts

Comments

  1. Hubs says

    August 12, 2013 at 11:44 pm

    As a man that loves PB, I can recommend this

    Reply
    • Bette says

      March 9, 2017 at 9:50 am

      That hits the target pelcfetry. Thanks!

      Reply
  2. steph@stephsbitebybite says

    August 13, 2013 at 9:00 am

    Peanut Butter Ganache! Holy heck!!!

    Reply
  3. Rachel Cooks says

    August 13, 2013 at 9:19 am

    This is gorgeous! A bundt pan is on my wish list.

    Reply
  4. Ashley | Spoonful of Flavor says

    August 27, 2013 at 9:03 am

    Betsy, this looks amazing! I love anything chocolate peanut butter, yum!

    Reply
    • betsy says

      August 27, 2013 at 6:03 pm

      The ganache is to die for!

      Reply
      • Jen says

        December 4, 2014 at 5:00 pm

        this sounds delicious!! The recipe link doesnt show for me, can you post it here? I definitely want to try it! Thanks 🙂

        Reply
        • betsy says

          December 4, 2014 at 9:07 pm

          Hi SORRY!!! I’m updating my recipe plugins. Everything should be restored soon. Please check back tomorrow

          Reply
  5. Erin says

    August 28, 2013 at 11:00 pm

    Wow what a neat recipe! This will be a challenge but it looks amazing!!!

    Reply
    • betsy says

      August 28, 2013 at 11:13 pm

      Worth the effort! Especially the peanut butter ganache

      Reply
  6. Tina says

    August 3, 2016 at 3:26 pm

    5 stars
    I normally don’t comment on sites, but I have to say this is the absolute best cake I have ever made! And I’ve been baking for over 30 yrs! It is so moist and peanut buttery, just WOW!! A definite keeper! Make this cake, you will NOT be disappointed !!!!

    Reply
  7. Val says

    September 13, 2016 at 9:53 pm

    2 stars
    Disappointed in this recipe…not moist …in fact cutting into it, it was a crumbly mess. I’m wondering if 1 hr baking time is too long or if it needs more oil/another egg???

    Reply
    • Natalie says

      June 5, 2020 at 9:57 pm

      I would love to make this but I can’t find peanut butter chips. Any ideas.

      Reply
      • betsy says

        June 10, 2020 at 4:17 pm

        I found this tutorial that might work https://stonesoupvirtualcookeryschool.com/2013/06/peanut-butter-ganache/

        Reply
  8. Pippa says

    June 13, 2017 at 6:40 pm

    Does T mean tablespoon ? Just Checking . Is this a moist cake ?

    Reply
    • betsy says

      June 14, 2017 at 9:32 am

      Yes that is Tablespoon. The cake is moist, but has a nice crumb like you would expect from a bundt cake.

      Reply
  9. Pat in CO says

    February 20, 2018 at 12:27 pm

    Not sure how but I like to use the Small, 4 cup bundt pan because there is only 2 of us. But the cutting the recipe part is painful for me. Just dense that way.
    So will it be half of everything? Have you ever tried this.
    And I don’t mean those mini bundt pans with 6 in the pan.
    Thanks
    PS; torturing myself with the picture of the Samoa too

    Reply
    • betsy says

      February 20, 2018 at 11:00 pm

      I feel your pain! I’m always only cooking for 2 as well. I’ve never tried exactly halving the recipe. I usually just wait until we have visitors or give the excess to neighbors. If you try it please let me know how it turns out

      Reply
  10. Joan says

    October 9, 2018 at 3:13 pm

    The peanut butter batter resulted to be very lump or stiff . Thats the way it should be?
    Because all the ingredients were solid! Please help me

    Reply
    • betsy says

      October 15, 2018 at 4:26 pm

      Both the peanut butter and butter should have been soft at room temp and the buttermilk should have loosened up the whole batter. It seems there may have been something missing

      Reply
  11. Meg says

    November 2, 2018 at 8:01 pm

    Have you ever tried this in a 9×13 pan?

    Reply
    • betsy says

      November 4, 2018 at 11:02 pm

      I have not but please let me know if you try it. Definitely shorten the cook time

      Reply
3.66 from 43 votes (41 ratings without comment)

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