Peanut Butter Chocolate Chip Bundt Cake Recipes

CHOCOLATE PEANUT BUTTER CHIP BUNDT CAKE

Steps:

• Heat the oven to 350 F and spray a bundt pan with non-stick spray.
• In the bowl of a mixer cream the butter, vanilla and both sugars until very fluffy, about 3 minutes at medium speed. Add the eggs, one at a time, and blend until they are just mixed.
• In a separate bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well mixed.
• Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour. Add the peanut butter chips and mix until evenly distributed. The batter will be thick.
• Spoon the batter into the prepared pan and smooth the top, making sure the batter is even. Bake for 50 to 55 minutes, or until the center of the cake springs back when gently pressed and a toothpick inserted into the thickest part of the cake comes out with only a few crumbs clinging to it.
• Cool the cake in the pan for ten minutes before turning out onto a wire rack to cool.
• While the cake cools prepare the glaze.
• In a bowl whisk together the butter and peanut butter until well mixed. Whisk in the powdered sugar and two tablespoons of the milk and whisk until smooth. Add more milk, a few teaspoons at a time, until the glaze is pourable but still fairly thick.
• Once the cake has cooled some, but still slightly warm, place a piece of parchment paper under the rack and pour the glaze over the top.
• Let the cake cool completely before serving.

PEANUT BUTTER CHOCOLATE CHIP BUNDT CAKE

Steps:

• Preheat oven to 350°F Coat a 10" bundt pan with cooking spray.
• In a medium bowl, mix together the flours, baking powder and soda and salt.
• In an electric mixing bowl, beat together the peanut butter & butter for 1 minute.
• Add the sugar, egg whites and vanilla and beat for 2 minutes.
• Mix in the mini chocolate chips on low. Then continue on low and add the dry ingredients alternating with the buttermilk until incorporated.
• Scrape batter into bundt pan and spread level.
• Bake for 55 - 60 minutes or until a wooden pick inserted comes out clean. Cool in the pan on a rack for 10 mniutes.
• Invert and release from the pan. Slip strips of paper under cake to prepare for glazing.
• Glaze: In a small bowl, stir together the glaze ingredients. Add a little more water if it is not thin enough. Drizzle glaze over the cake using a spoon.
• Remove paper, cut and serve.

GIANT CHOCOLATE-PEANUT BUTTER MOLTEN BUNDT

Steps:

• Preheat the oven to 350 degrees F. Spray a 12 cup Bundt pan with cooking spray.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
• Alternate folding in the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly into two medium bowls. Fold the cocoa powder into one bowl and mix until incorporated. Fold 1/2 cup peanut butter into the second bowl and mix until incorporated.
• Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter into the pan. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Bake the cake until a skewer inserted into the center comes out clean and the center springs back when touched, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and refrigerate to cool completely and chill, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
• Meanwhile, microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second intervals, stirring between each, until melted and smooth, about 1 minute. Microwave the remaining 1 3/4 cups peanut butter in a medium microwave safe bowl until warm and flowing, like lava, but still slightly thick, about 20 seconds.
• Place the cooling rack with the chilled cake on it into a baking sheet. Pour the chocolate sauce over top of the cake letting it drip down the sides. Sprinkle the top with the peanuts. Let the chocolate harden, about 1 hour. Transfer the cake to a serving platter. Pour the peanut butter into the hole in the center of the cake. Cover the peanut butter completely with chocolate sprinkles. Serve immediately.

PEANUT BUTTER CHOCOLATE CHIP ZUCCHINI CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream peanut butter, butter and brown sugar until blended. In another bowl, whisk 1-1/4 cups flour, salt and baking soda; add to creamed mixture. Beat just until mixture is sandy. Remove 1/2 cup crumb mixture for topping., To remaining mixture, beat in remaining flour, egg, vanilla and buttermilk. Stir in zucchini. Spread into a greased 9-in. round baking pan. Stir cinnamon into reserved topping. Sprinkle over batter; top with chocolate chips., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool in pan on a wire rack.

PEANUT BUTTER BUNDT CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool completely., For frosting, in a large bowl, beat butter, peanut butter and sugar. Beat in enough milk to achieve desired consistency. Spread over top of cake.

CHOCOLATE-PEANUT BUTTER BUNDT CAKE

Steps:

• Make the peanut butter filling: In the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter, cream cheese and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
• Add the egg and vanilla and mix on medium speed until fully incorporated. Add the flour and salt and mix on low speed to combine. Scrape the mixture into a large resealable plastic bag (or pastry bag) and set aside. (Alternatively, you can scrape the mixture into a medium bowl.) If necessary, rinse and dry the paddle attachment and bowl before proceeding.
• Make the cake: Heat the oven to 325 degrees. Lightly spray a 10-inch bundt pan with nonstick spray. Add a few spoonfuls of cocoa powder into the pan and tap it around until the pan is fully coated in cocoa.
• Place 1 cup/95 grams cocoa powder in a medium heat-safe bowl, and pour the boiling water over it. Whisk well to combine, then add the buttermilk and whisk to combine.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, oil and sugar on medium speed until light and fluffy, 4 to 5 minutes.
• Add the eggs one at a time, mixing on medium speed until fully incorporated and scraping the bowl between each addition. Add the vanilla and mix on low speed to combine.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt to combine. Add about a third of this mixture to the mixer and mix on low speed to combine.
• Add half of the cocoa-buttermilk mixture to the mixer and mix on low speed to combine. Continue to alternate adding the dry and wet ingredients until the batter is uniformly combined.
• Pour about 2/3 of the cake batter into the prepared pan and spread into an even layer. Cut a 1-inch opening from one of the bottom corners of the bag and squeeze the peanut butter filling into the pan, making a ring in the center of the chocolate batter aiming not to touch the outer edge or inner tube of the pan. Alternatively, you can gently spoon the peanut butter mixture on top of the chocolate batter, aiming to create a ring shape.
• Pour the remaining chocolate cake batter on top of the peanut butter filling and gently spread into an even layer. Transfer the pan to the oven and bake until a toothpick or skewer inserted into the center comes out clean, about 1 hour or up to 1 hour 10 minutes.
• Cool in the pan for 10 minutes, then use a small offset spatula to gently loosen the cake at the edges and around the inner tube, and invert it onto a cooling rack to cool completely.
• Make the peanut butter glaze: Heat the cream in a small pot to a simmer. In a small heat-safe bowl, mix the peanut butter and confectioners' sugar to combine, then add the hot cream, and mix until smooth. It should be thick but still loose enough to drizzle easily.
• Make the chocolate glaze: Heat the cream in the small pot to a simmer. Place the chocolate in a medium heat-safe bowl, then pour the hot cream over it. Stir until the mixture is totally smooth. It will be thinner than the peanut butter glaze.
• Place the cake on the cooling rack set over a baking sheet. Spoon half of the chocolate glaze over the cake, letting it drip down the sides, then spoon half of the peanut butter glaze on top. Repeat this process with the remaining glaze, and use the back of the spoon to gently swirl where the two glazes meet in a few spots. Gently remove the cake and transfer to a serving platter. Allow the glaze to set at least 15 minutes before slicing and serving.

CHOCOLATE CHIP BUNDT® CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
• Whip sugar and margarine together in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in sour cream and vanilla extract.
• Sift flour, baking soda, and baking powder together in a separate bowl. Add flour mixture in 4 batches, beating batter thoroughly after each addition.
• Remove about 2 1/2 cups batter to a small bowl and add cocoa powder. Stir until dark in color. Stir in white chocolate chips.
• Stir dark chocolate chips into the light-colored batter. Layer the 2 batters, starting with the light-colored batter, into the prepared Bundt® pan.
• Bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 1 hour 20 minutes. Cool on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.

PEANUT BUTTER-CHOCOLATE SWIRL BUNDT CAKE

Steps:

• Heat oven to 350°F. Spray 9- or 10-inch fluted tube cake pan with cooking spray.
• 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.
• 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.
• Scoop out approximately 1 cup of the peanut butter cake batter into medium bowl. Add melted chocolate; mix until combined.
• 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.
• 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.
• 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.