Chocolate Peanut Butter Cake – melissassouthernstylekitchen.com

This Chocolate Peanut Butter Cake recipe has a decadent creamy peanut butter surprise hidden inside. It’s drizzled with both a warm peanut butter and melted chocolate glaze to take it to another level of deliciousness.

Easy Chocolate Peanut Butter Cake Recipe

The combination of chocolate and peanut butter is iconic and celebrated worldwide in confections, cookies, cakes and desserts. The sweet creamy richness of chocolate pairs beautifully with the salty, nutty taste of peanut butter hidden in the batter of this cake. How to make simple Chocolate Peanut Butter Bundt Cake: (Scroll down for full printable recipe.)

• Prepare Pan – Preheat oven to 350°F. Grease a 12-14 cup bundt cake pan with butter, shortening, or spray with baking spray and dust with cocoa powder. Set aside.
• Make the Peanut Butter Filling – Beat together peanut butter, cream cheese and sugar on medium speed until thick and fluffy.
• Eggs – To the bowl, add the egg, beating well. Add 2 tablespoons of flour and one Tablespoon heavy whipping. Continue beating until fully combined, set aside.
• Cake Batter – Use a whisk to sift together the flour, baking powder, baking soda, salt, cocoa powder, and instant espresso powder.
• Creamed Ingredients – Use a mixer to beat together the sugar, oil and vanilla. Add the eggs, one at a time, beating well after each addition. .
• Combine – Add the sifted dry ingredients alternately with the buttermilk. Repeat until all has been added, then beat just until fully combined.      
• Assemble the Cake – Pour 1/2 of the cake batter into the prepared bundt pan. Dollop the peanut butter filling evenly over the cake batter leaving around a 1/2 inch border. (It shouldn’t touch the edges). Spread the remaining batter over the filling and carefully smooth.    
• Transfer to Oven – Bake per the recipe until a toothpick inserted into the middle of the cake comes out clean. Allow the cake to cool in the pan for 20-30 minutes on a cooling rack.
• Carefully run a knife or offset spatula around the edge to loosen if needed then carefully turn out onto a cooling rack to cool completely.
• Make Peanut Butter and Chocolate Drizzle – Put the peanut butter chips and chopped chocolate (or chocolate chips) into two separate small bowls.
• Whipping Cream – Heat the heavy whipping cream in a small saucepan over low heat for about 5 minutes, or until the cream starts gently simmer, do not boil. Remove from heat.
• Pour 1 cup of the cream over the peanut butter chips, and 1/2 cup cup over the chopped chocolate. Let stand for 2 minutes then stir until smooth and creamy.  Allow to both cool slightly and thicken but still pourable. Drizzle over the cooled cake.
• Slice and serve at room temperature or chilled.

Ingredients You’ll Need to Make the BEST Chocolate Peanut Butter Cake Recipe

• Ingredients you’ll need to make this homemade Chocolate Peanut Butter Cake: Plain cream cheese, granulated sugar, creamy peanut butter, large eggs, heavy whipping cream, all purpose flour, baking powder, baking soda, salt, unsweetened cocoa powder – I used Hershey’s Natural Unsweetened Cocoa, instant espresso powder or instant coffee, vegetable or canola oil, granulated sugar, 3 large eggs, vanilla extract, buttermilk, peanut butter chips – I used Reese’s Peanut Butter Chips.
• For the topping you’ll need: One 4 ounce bar semi-sweet baking chocolate or chocolate chips – I used Baker’s Semi-Sweet Baking Bar since hopped chocolate melts more easily, peanut butter chips and heavy whipping cream.
• I do not recommend using crunchy peanut butter as it would change the texture of the cake.
• The cream cheese should be softened so it’s easier to cream together with the peanut butter and sugar.

How to Make the Best Chocolate Peanut Butter Cake Recipe

• Kitchen tools you’ll need: 12 cup bundt cake pan – I used a Nordic Ware Bundt pan, baking spray or extra butter, or shortening for greasing the pan, 1 large bowl, 1 medium bowl, 2 small mixing bowls, electric hand mixer, whisk, cooling rack, small saucepan and measuring cups and spoons.
• Substitutions: Softened butter can be used instead of canola oil. Use 1 cup of butter (2 sticks), softened to room temperature. Beat the butter and sugar together with an electric hand mixer until light and fluffy. Continue per the recipe instructions.
• Instant espresso powder can be omitted, but it adds richness and depth of flavor to the chocolate cake.
• You can make your own buttermilk with regular milk and a tablespoon of vinegar, or you can substitute whole milk for the buttermilk.
• Serving Temperature: You can serve this cake at room temperature or chilled.
• Storage Instructions: Store covered at room temperature for up to 3 days or chilled in the refrigerator for up to one week.
• This Chocolate Peanut Butter Cake can also be frozen for up to 3 months. Cover well with a couple of layers of plastic wrap and aluminum foil. Thaw before serving.

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