Peanut Butter Chocolate Chip Bundt Cake
Peanut Butter Chocolate Chip Bundt Cake recipe is super easy and delicious cake that always pleases! The cake always comes out moist and is a combination of salty and sweet!
Happy holidays, everyone! I’m so excited to share this Peanut Butter Chocolate Chip Bundt Cake with you today. Trust me when I say, this is exactly what you want when nothing but a peanut butter treat will do! This one tastes straight out of bakery.
Bundt cakes are seriously my favorite type of cake to bake and I’ve made tons of them over the years. There are a lot of bundt cake recipes here on my blog. I like big bundts and I cannot lie. Sorry, that was a terrible joke, but I couldn’t help myself. They are a more dense cake so they tend to not dry out so easily. You also don’t have to mess with all the layers!
Peanut Butter Bundt Cake is THE cake for peanut butter lovers like you and me. Would you believe my mother-in-law doesn’t like peanut butter? She says it gives her heartburn. I would say – bring on the heartburn! Just like anything dairy bothers my stomach, I still choose to eat it because it’s worth it.
It’s ALL about the peanut butter here when it comes to the glaze. It complements the chocolate chip bundt cake so well. As a lifelong peanut butter fan, that gets me pretty excited about holiday dessert! I mean, what is better to top a chocolate chip bundt cake than a peanut butter glaze? It’s seriously quick and easy to make but looks so impressive.
In this recipe, the cake is topped with an amazing peanut butter ganache that is to die for. The ganache uses peanut butter chips, heavy whipping cream, and good-quality peanut butter. The good-quality peanut butter gives the ganache that perfect peanut butter taste.
This Peanut Butter Chocolate Chip Bundt Cake is really the ideal recipe for the holidays, Valentine’s, Mother’s day, baby and bridal showers or just because! Bundt cake recipes are some of my favorites, they always seem to come out more moist, and are certainly easier than a layered cake!
Your Peanut Butter Chocolate Chip Bundt Cake will stay fresh in the refrigerator for up to 5 days, covered tightly. This cake is also very freezer-friendly! Simply place it in the freezer for about 5-10 minutes, uncovered, to set the ganache.
Cover it really well with plastic wrap and also aluminum foil and freeze for up to 3 months. To thaw, remove the cake from the freezer and allow it to come to room temperature for about 1-2 hours before serving.
Here are some of my other favorite bundt cakes here on Wishes and Dishes that you should definitely try:
Christmas Rum Cake
Salted Caramel Kentucky Butter Cake
Caramel Macchiato Banana Bread
Tip: For optimal results, use a regular peanut butter like Jif, Peanut Pan or Skippy and NOT a natural peanut butter which tends to be oily and can effect the texture. The texture and composition usually don’t perform quite the same way in most recipes when using natural peanut butter. You’ll definitely have more success using regular peanut butter.
How to easily get a cake to come out of the bundt pan:
Peanut Butter Chocolate Chip Bundt Cake
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened (2 sticks)
- 1 cup firmly packed dark brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 cup buttermilk
- 12 ounces semisweet chocolate chips can use milk or dark chocolate
Peanut Butter “Ganache” Recipe
- 1/4 cup creamy peanut butter
- 1/2 cup powdered sugar
- 2 TBSP whole milk up to ¼ cup
Chocolate Ganache Recipe
- 1/2 cup heavy whipping cream
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Prepare Bundt cake pan by spraying liberally with cooking spray or other similar flour-based cooking spray. If you don’t have a flour-based cooking spray, for best results, coat with shortening and dust lightly with flour.
- Combine flour, baking soda and salt in medium sized mixing bowl and whisk together.
- In a large bowl using a hand mixer, or using a stand mixer, beat butter, brown sugar, granulated sugar and vanilla for three to five minutes until light and fluffy.
- Add eggs individually, beating until just incorporated.
- Alternate adding flour mixture with buttermilk, starting and finishing with flour mixture, continuing to mix the entire time.
- Fold in chocolate chips until combined, but do not overmix.
- Bake for 50 – 60 minutes or until a wooden skewer inserted near center of Bundt ring comes out clean.
- Cool cake in pan for ten minutes before removing from pan and cooling on plate or wire rack.
- Cool for at least one hour before topping with glazes or ganache(s).
- !Note: To make cake removal easier, run a butter knife along the outside edge and inside rim of the Bundt pan to loosen. If cake appears to be “sticking” once removal is attempted, place back in the warm oven (without turning on) for ten minutes and try again.
- !High Altitude Changes – Be prepared to allow for an additional 10 – 20 minutes of cooking time for this cake, depending on altitude, humidity and individual oven settings. This cake was tested at 5,250 feet above sea level and required an additional 10 minutes of baking time.
Peanut Butter “Ganache” Recipe
- Combine all ingredients together in small bowl, whisk vigorously. Continue to add milk until “ganache” reaches pourable consistency.
Chocolate Ganache Recipe
- In small saucepan, bring heavy whipping cream to a slight simmer.
- Remove from heat immediately. Add chocolate chips and allow to sit for three to five minutes.
- Stir or whisk vigorously until ganache is creamy.
Notes
Hi Ashley, you do a great job by sharing beautiful food recipes. This one is looking awesome and delicious and I will definitely try it at home. Thanks for providing us with such wonderful food recipes.
Yum! Love the combo of peanut butter and chocolate. Haven’t had that pair in a bundt cake, though — gotta try that. This looks terrific! Thanks so much.
So there’s no peanut butter in the cake?!?! Ok. Was just hoping it was a peanut butter cake. Still looks delicious.
I agree – I was hoping to have PB in the cake also. I think I’ll add some PB chips with the chocolate chips 🙂
Thank You for the recipes
This sounds delish. I’m also adding PB chips also. Yumyum
You say in one of your paragraphs that the peanut butter ganache uses peanut butter chips, heavy whipping cream, and good-quality peanut butter. I find no where in the ingredients where you list peanut butter chips. Which is correct? My cake will be out of the oven shortly and I’ll be making the chocolate and peanut butter ganache. I don’t have the peanut butter chocolate chips, so I will be using only the peanut butter. Hope it will turn out. Thank you.
Can this cake be frozen! It looks delicious! Would love to make ahead if time to take along on vacation!!