Peanut Butter-Chocolate Swirl Bundt Cake


  • 2 1/4cups Gold Medal™ all-purpose flour
  • 1 1/2cups sugar
  • 2teaspoons baking powder
  • 1/2teaspoon baking soda
  • 1/2teaspoon salt
  • 3/4cup creamy peanut butter
  • 1 1/4cups buttermilk
  • 3eggs
  • 1teaspoon vanilla
  • 2oz dark or bittersweet chocolate, melted and cooled
Chocolate Glaze
  • 4oz dark or bittersweet chocolate, chopped
  • 1/2cup heavy whipping cream


  1. Heat oven to 350°F. Spray 9- or 10-inch fluted tube cake pan with cooking spray.
  2. 2 In large bowl, mix flour, sugar, baking powder, baking soda and salt. Add peanut butter and 3/4 cup of the buttermilk. Beat on medium-high speed until smooth and creamy, scraping bowl as needed.
  3. 3 In separate bowl, mix remaining 1/2 cup buttermilk with the eggs and vanilla. Add to peanut butter mixture in 3 additions, mixing after each.
  4. 4 Scoop out approximately 1 cup of the peanut butter cake batter into medium bowl. Add melted chocolate; mix until combined.
  5. 5 Spoon one-third of the peanut butter cake batter into cake pan. Spoon the chocolate-peanut butter cake batter on top, and then top with the remaining peanut butter cake batter. Use a knife to gently swirl batters together.
  6. 6 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove to cooling rack to cool completely.
  7. 7 To make glaze, place chocolate in small bowl. Microwave cream in small microwavable bowl uncovered on High just until hot, then pour over the chocolate. Let stand 5 minutes; stir until smooth. Drizzle over cooled cake; let stand 20 minutes to set.

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