I experimented with countless Bundt cake recipes, but they always seemed to miss the mark — some turned out too dry, while others were too mushy. Determined to get it just right, I kept adjusting the ingredients until I finally perfected this one.
My kids love it marbled with the peanut butter and chocolate swirl, but I often switch things up with Lotus spread or even fresh blueberries.
Enjoy!
Yields 1 bundt cake
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place the sugar, flour, eggs, oil, baking powder, and vanilla sugar in the bowl of an electric mixer and mix. Pour half the batter into a Bundt pan.
Add the chocolate spread, peanut butter, and coffee to the remaining batter and mix. Then pour it into the Bundt pan and marbleize.
Bake for one hour.
Remove cake from oven and cool before inverting onto a cake tray.
Combine the glaze ingredients in a small bowl and drizzle it over the cake.
Tips:
Grease the Bundt pan and heat it in the oven for five to 10 minutes before pouring in the batter to make it easier to remove the cake once done.
Notes:
Freeze the cooled cake for up to 3 months. Thaw wrapped at room temperature. Add the glaze after thawing.
Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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This came out so yummy! Really glad I tried this one.
Can you use Lotus instead of Peanut Butter?
Sure
delicious
I was thrilled when this popped up on my Kosher.com feed! Chocolate and peanut butter together, what could be better?! I had an issue with the cake itself; I bake bundts regularly and was surprised to find that the cake fell in with the outer crust sticking to the sides of the pan. I used a quality flour/oil baking spray for the pan. I'd love to learn what I could do differently in the future. At least I was able to 'taste' the cake by breaking off the crust from the edges. Thanks in advance for your response!
Thanks so much for your comment. I'm sorry to hear the cake stuck—bundts can be tricky. Next time, try dusting the pan with flour (or cocoa powder for chocolate cakes) after spraying, and let the cake cool in the pan for about 10–15 minutes before turning it out. A newer nonstick pan can also make a big difference. Please keep us posted if these tips help!
Thank you! I used a spray with flour and let it cool for 20 minutes. I realized that I didn't follow your tip to spray the pan and preheat it prior to pouring in the batter. I will IYH try the method next time.