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 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.
The 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!
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.
Chocolate Peanut Butter Swirl Bundt Cake
The perfect birthday cake recipe. Chocolate cake with an awesome peanut butter twist.
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
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Preheat the oven to 350 degrees. Grease and flour a 9-inch bundt pan. Set aside.
To make the chocolate batter
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Cream sugar and oil together in a large bowl until light and fluffy.
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Beat in egg, vanilla, and milk
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In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
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Slowly add flour mixture to oil mixture until well combined.
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Carefully stir in boiling water.
To make the peanut butter batter
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In a large bowl cream together butter, peanut butter and sugar until light and fluffy.
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Beat in egg.
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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
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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.
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Remove from pan and cool completely.
To make the peanut butter ganache and chocolate drizzle
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Pour peanut butter chips into a medium bowl. Set aside. Pour chocolate chips into another bowl.
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Heat heavy cream in a small saucepan just until bubbles form along the edges.
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Pour 1/2 cup cream over the peanut butter chips and whisk until smooth. Pour ganache over cooled cake.
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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
Try these other great bundt cake recipes
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Hubs says
As a man that loves PB, I can recommend this
Bette says
That hits the target pelcfetry. Thanks!
steph@stephsbitebybite says
Peanut Butter Ganache! Holy heck!!!
Rachel Cooks says
This is gorgeous! A bundt pan is on my wish list.
Ashley | Spoonful of Flavor says
Betsy, this looks amazing! I love anything chocolate peanut butter, yum!
betsy says
The ganache is to die for!
Jen says
this sounds delicious!! The recipe link doesnt show for me, can you post it here? I definitely want to try it! Thanks 🙂
betsy says
Hi SORRY!!! I’m updating my recipe plugins. Everything should be restored soon. Please check back tomorrow
Erin says
Wow what a neat recipe! This will be a challenge but it looks amazing!!!
betsy says
Worth the effort! Especially the peanut butter ganache
Tina says
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 !!!!
Val says
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???
Natalie says
I would love to make this but I can’t find peanut butter chips. Any ideas.
betsy says
I found this tutorial that might work https://stonesoupvirtualcookeryschool.com/2013/06/peanut-butter-ganache/
Pippa says
Does T mean tablespoon ? Just Checking . Is this a moist cake ?
betsy says
Yes that is Tablespoon. The cake is moist, but has a nice crumb like you would expect from a bundt cake.
Pat in CO says
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
betsy says
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
Joan says
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
betsy says
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
Meg says
Have you ever tried this in a 9×13 pan?
betsy says
I have not but please let me know if you try it. Definitely shorten the cook time