Chocolate Bundt Cake With Peanut Butter Filling

Chocolate Bundt Cake With Peanut Butter Filling

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Peanut Butter Chocolate Bundt Cake The Little Epicurean
Peanut Butter Chocolate Bundt Cake The Little Epicurean from www.thelittleepicurean.com

Introduction

Are you a fan of chocolate and peanut butter? If so, this recipe is sure to satisfy your sweet tooth cravings. This chocolate bundt cake with peanut butter filling is the perfect dessert for any occasion. Whether you’re celebrating a special event or just want a delicious treat, this recipe is a must-try.

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot water

For the peanut butter filling:

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

For the chocolate glaze:

  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 10-inch bundt pan. 2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined. 4. Stir in the hot water and mix until the batter is smooth. 5. In a separate bowl, beat together the peanut butter, butter, powdered sugar, and vanilla extract until smooth. 6. Spoon half of the chocolate batter into the prepared bundt pan. 7. Add the peanut butter filling to the center of the batter, leaving a small border around the edges. 8. Spoon the remaining chocolate batter over the peanut butter filling. 9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. 10. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely. 11. To make the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it starts to simmer. 12. Remove from heat and stir in the chocolate chips until melted and smooth. 13. Drizzle the chocolate glaze over the cooled cake and let it set before serving.

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Nutritional Information

Serving Size: 1 slice (1/12 of cake) Calories: 620 Total Fat: 34g Saturated Fat: 12g Cholesterol: 65mg Sodium: 580mg Total Carbohydrates: 73g Dietary Fiber: 4g Sugar: 50g Protein: 10g

Cooking Time

Prep Time: 30 minutes Cook Time: 50-60 minutes Total Time: 80-90 minutes

Equipment

  • 10-inch bundt pan
  • Large mixing bowl
  • Small mixing bowl
  • Mixing spoon
  • Whisk
  • Electric mixer
  • Saucepan
  • Wire rack

Serving Suggestions

This chocolate bundt cake with peanut butter filling is delicious on its own, but you can also try serving it with a scoop of vanilla ice cream or a dollop of whipped cream.

Variations

If you’re not a fan of peanut butter, you can try filling the cake with a different type of filling, such as Nutella or raspberry jam. You can also add chopped nuts or chocolate chips to the batter for added texture.

Substitutions

If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes. You can also use almond or soy milk as a substitute.

Storage

Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze the cake for up to 3 months.

Tips

– Make sure your ingredients are at room temperature before starting the recipe. This will help them mix together more evenly. – When making the peanut butter filling, make sure the butter is softened but not melted. This will help it mix together better with the other ingredients. – Let the cake cool completely before adding the chocolate glaze. If the cake is still warm, the glaze may not set properly.

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Notes

This recipe makes a large cake, so it’s perfect for feeding a crowd. If you have any leftovers, you can freeze them for later or share them with friends and family.

Frequently Asked Questions

Can I use natural peanut butter instead of creamy peanut butter?

Yes, you can use natural peanut butter in this recipe. Just make sure it’s well mixed before adding it to the filling.

Can I use a different type of pan?

Yes, you can use a different type of pan, but you may need to adjust the baking time. A 9×13 inch baking pan or two 9-inch round cake pans should work well.

Can I make this cake in advance?

Yes, you can make this cake in advance and store it in the refrigerator or freezer until you’re ready to serve it.

Final Thoughts

If you’re a fan of chocolate and peanut butter, you won’t be disappointed with this recipe. The combination of rich chocolate cake and creamy peanut butter filling is a match made in dessert heaven. So why not give it a try and indulge in a slice (or two) of this decadent chocolate bundt cake with peanut butter filling?

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