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Chocolate Peanut Butter Bundt Cake

A luscious fusion of chocolate goodness and creamy peanut butter, this Chocolate Peanut Butter Bundt Cake is easy to make and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.75 cups 1 ¾ cups granulated sugar
  • 1.75 cups 1 ¾ cups all-purpose flour
  • 0.75 cups ¾ cup Dutch-processed cocoa powder, plus 1 tablespoon for dusting
  • 2 teaspoons 2 teaspoons baking soda
  • 1 teaspoon 1 teaspoon baking powder
  • 1 teaspoon 1 teaspoon kosher salt
  • 0.5 cups ½ cup unsalted butter, melted, then cooled slightly
  • 2 large 2 large eggs, room temperature
  • 0.75 cups ¾ cup sour cream, room temperature
  • 0.5 cups ½ cup buttermilk, room temperature
  • 0.5 cups ½ cup hot brewed coffee (or hot water for a caffeine-free version)
For the Peanut Butter Filling
  • 0.75 cups ¾ cup creamy peanut butter
  • 4 ounces 4 ounces cream cheese, room temperature
  • 0.33 cups ⅓ cup light brown sugar, packed
  • 1 large 1 large egg, room temperature
  • 1 teaspoon 1 teaspoon vanilla extract
  • 3 tablespoons 3 tablespoons all-purpose flour
  • 0.25 teaspoon ¼ teaspoon kosher salt
Topping
  • 1 jar 1 jar strawberry jelly, warmed
  • 0.25 cups ¼ cup creamy peanut butter, melted

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Generously spray a 10-inch bundt pan with nonstick cooking spray to ensure the cake releases beautifully.
  2. In a large bowl, whisk together granulated sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside; this is your cake base.
  3. In a separate bowl, whisk together melted butter, eggs, sour cream, and buttermilk until smooth and combined.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix! Add the hot coffee and whisk until the batter is completely smooth.
  5. In another large bowl, add peanut butter, cream cheese, brown sugar, egg, vanilla extract, flour, and salt. Use a hand mixer to blend until creamy (about 2 minutes).
Baking
  1. Dust the prepared bundt pan with the remaining tablespoon of cocoa powder, ensuring an even coating.
  2. Pour ⅔ of the chocolate batter into the pan. Using a spoon, distribute the peanut butter filling over this layer, then top with the remaining chocolate batter.
  3. Bake the bundt cake for 50-55 minutes. Ensure it's done by inserting a toothpick—if it comes out clean, it’s time!
  4. Allow the cake to cool in the pan for 15 minutes before inverting it onto a serving plate. Let it cool completely (about an hour) before topping.
Finishing Touches
  1. Once cooled, drizzle warmed strawberry jelly over the top and finish with a warm peanut butter drizzle.

Notes

Always use room temperature ingredients for a smooth batter. Opt for high-quality cocoa powder for deep chocolate flavor—brands like Ghirardelli or Valrhona are excellent choices.