Your cart

Total
CAD
Shipping and discount codes are added at checkout.

Chocolate Peanut Butter Bundt Cake

Ingredients

For the Peanut Butter Filling:

¾ cup (200 g) creamy peanut butter
½ cup (113 g or 4 ounces) cream cheese, softened
2 tablespoons (28 g) unsalted butter, softened
1 large egg, lightly beaten
¼ cup (28 g) powdered sugar
3 tablespoons (45 g) milk
2 tablespoons (17 g) Cup4Cup Multipurpose Flour
1 teaspoon (5 g) vanilla extract

For the Chocolate Cake:

1 cup (235 g) water
6 tablespoons (170 g) unsalted butter
1/3 cup (30 g) cocoa powder, plus extra for dusting the pan
2 cups (280 g) Cup4Cup Multipurpose Flour
1 ½ cups (300 g) granulated sugar
1 teaspoon (4 g) baking soda
1 teaspoon (4 g) kosher salt
3 large eggs, at room temperature
½ cup (120 g) sour cream
1 teaspoon (5 g) vanilla extract

For the Chocolate Peanut Butter Glaze:

½ cup (120 g) heavy cream
¼ cup (133 g) creamy peanut butter
2 tablespoons (40 g) corn syrup
4.5 ounces (127 g) dark chocolate, chopped
1 teaspoon (5 g) vanilla extract
¼ teaspoon (1 g) kosher salt

Instructions

For the Peanut Butter Filling:

  1. Using an electric mixer, beat together the peanut butter, cream cheese and butter until combined. Add in the egg, powdered sugar, milk, Cup4Cup Multipurpose Flour and vanilla extract and mix until smooth. Transfer the mixture to a small bowl and set aside.

For the Chocolate Cake:

  1. Preheat oven to 350°F. Spray a 10 – 15 cup Bundt pan generously with pan spray. Sprinkle 1 – 2 tablespoons of extra cocoa powder into the pan and swirl to evenly coat the pan. Discard any extra loose cocoa powder.
  2. Combine the water, butter, and cocoa powder in a small pot over medium heat. Whisk together until smooth. Bring the mixture to a boil and then immediately remove from the heat; set aside.
  3. In a mixing bowl, whisk together the Cup4Cup Multipurpose Flour, granulated sugar, baking soda and kosher salt. Pour in the chocolate/butter mixture and stir. Add in the eggs, sour cream and vanilla extract. Whisk to combine. A few lumps are acceptable. The batter will be thick.
  4. Spread 2/3 of the batter into the Bundt pan. Scoop the peanut butter filling evenly on top of the batter, keeping it in the center and away from the sides of the Bundt pan. This will become the chocolate filling. Spread the remaining cake batter on top to cover the peanut butter filling.
  5. Bake until the cake springs back when pressed with a finger, about 50 minutes to 70 minutes. Your bake time may vary depending on the type of Bundt pan used. Be sure to start checking the cake for doneness at 50 minutes. The cake is done when it is pressed in the center, springs back quickly, and does not jiggle.
  6. Cool the cake at room temperature for 15 minutes. Then, use a small knife to loosen the cake from the side of the pan. Unmold the cake by inverting it onto a cake plate. Cool the cake fully to room temperature.

For the Chocolate Peanut Butter Glaze:

  1. Place the chopped dark chocolate, peanut butter and vanilla extract and salt into a small bowl.
  2. Combine the heavy cream and corn syrup into a pot and heat over medium high heat, while whisking constantly. Bring the mixture to a boil and immediately remove it from the heat.
  3. Pour the cream mixture over the chopped chocolate/peanut butter and whisk until smooth and shiny.
  4. Cool the glaze at room temperature for 15-30 minutes and it has thickened slightly. Then, pour it over the cooled cake. Top the cake with sprinkles or chopped peanuts, if desired.